<prompt> Human: Ive asked my boss several times about my interest in being moved to other positions to be trained for the experience. They told me what I wanted to hear and i was okay with this. A year has gone by and Im still in the same position. I want a raise. Im sure I wouldnt feel bad asking for my 3rd raise in a year if i were cross trained throughout our restaurant, but my attempt to do so was for naught, as less experienced cooks have come after me and been repositioned before me. Its like a slap in the face every time it happens. I handle a lot of responsibility in my position, which is opening cold side for outback steakhouse. I have to open according to QAR standards every day and then prep food all the while maintaining the line for what is usually handled by 3 or 4 people at night. It takes more of a mental toll on me than anything. Should I accept a raise if its available, or just look for a more rewarding job?  <response>: Look for a more rewarding job. Just dont burn any bridges. Local culinary careers are pretty tight. The executive chefs all know each other. But they also know its very common to have staff bounce around looking for better experience or better pay. 