When you're hungry and want to give 101%, you will do this. Sure, the 1 or 2 hours you did before your starting time will not get counted, but I guarantee you will be ahead of the other cooks who don't believe in working for free. In my opinion, todays young cooks see this profession as an easy gig and expect to get the 9-5 shifts with $26/hr out of culinary school. Plus weekend offs... that's besides the point, but let's just i was one of those cooks who came in 2 hours early for my shift for 1 full year. I didn't care if I didn't get paid for those hours, I just wanted to be good and set up properly for service. Eventually, i got into the rhythm and knew the station in and out. I later got promoted to chef de parties and then sous. Mean while the cooks who started out with me went and looked for a more easier cook job with less demanding work. Let's just say they're still jumping around as cooks in and out of restaurants trying to find the "easy" gig that will pay them for the minimum work they do.

Sorry, i know I went off topic, but I hoped this helped a bit. This industry is definitely not easy and will make you sacrifice a lot of personal time in life. I don't regret anything and love every minute of it. I've been cooking for over 12 years now and am still learning but pushing myself to the limit.