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Blue & White-Collar Jobs

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John McGhee

on 10 October 2013

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Transcript of Blue & White-Collar Jobs

John McGhee
Alex Dotti
Kevin Parry
Ray Hernandez

Econ 7th Period
8 October 2013

Blue & White-Collar Jobs
United States:
White Collar Workers = 39%
Blue Collar Workers = 61%
a person qualified to treat diseased or injured animals
What job would you prefer:
a cook or a veterinarian?
High School Education
Bachelor's Degree (takes 4 years)
Doctorate in Veterinary Medicine
(takes 4 years in vet school)

Total of 8 years of education beyond high school
Necessary Schooling:
Are there Veterinary Unions?
No because the professions are specialized:
require an exceptional amount of education
relatively small number of vets
*they can control their working conditions
Room for Growth?
No major job promotions
Already at the top job position
could buy into a hospital and become a practice owner
(this could increase your income)

Predicted fast job growth in the coming years
(Prediction from US Bureau of Labor Statistics)
High/Growing demand for Veterinarians
Varies based on type of veterinary work

Average Starting Salary (annual salary):
small animal vets = $64,744
large animal vets = $62,424

Relatively low for the level and cost of education--- still have to pay for all their
schooling (8 years worth!)
Work about 50 hours a week
some work nights and weekends (emergency care)
most work during the day
Locations of Work
Small Animal:
Work in animal hospitals
client comes to the hospital
Large Animal:
Work out of well-equipped mobile clinics (vet trucks)
drive considerable distances to farms and ranches
Veterinary Clinics are present all across the United States and in many places in the world
work outdoors in all kinds of weather
(large animal vets)
exposed to disease and infection
get kicked, bitten, or scratched
on call work (emergency work 24 hours)
large market for vets (easy to get a job)
company they work for often provides good health insurance
paid vacations
most vet hospitals are small with only a few veterinarians --- build up client base
can get pay bonuses by exceeding pay base
if weekly pay base is not met, your standard
pay is not lowered
(unless it is a reoccurring issue)
Veterinary Oath (equivalent to the Hippocratic Oath)

"Being admitted to the profession of veterinary medicine, I solemnly swear to use my scientific knowledge and skills for the benefit of society through the protection of animal health, the relief of animal suffering, the conservation of livestock resources, the promotion of public health and the advancement of medical knowledge..."
Life as a Veterinarian
Interview With a Small Animal Veterinarian
Are there Unions for Cooks?
Room for Job Growth
Locations of Work
a person who prepares food
1. Why did you want to become a Veterinarian?
When I was a kid, I just thought it was something I wanted to do because I loved animals (even though I never had any pets at that time) and I thought being an animal doctor was something new I was making up. I was actually really relieved to learn that the veterinary profession actually existed and I wouldn't have to go it alone. Later as reality caught up with me, it became clear to me that it was something I would do well at given my love of science and medicine and my preference for the company of animals.

2. What is your work location and how many hours a week do you work? What is your current job title/description?
I work at VCA Sequoia Valley Animal Hospital. I work sort of part time -- 3 days a week but I end up spending about 12 solid hours each day -- so almost full time -- 36 hours a week along with one added Saturday a month, now that I am the senior doctor at the practice. I am the Medical Director of our hospital and I make all the medical protocol and policy decisions at our facility.

3. How many years have you been practicing veterinary medicine?
24 years

4. What are the pros and cons of you job?
The pros are fairly obvious. There is immense job satisfaction and personal reward in helping people and their animal family members. People are always very happy when as a doctor, one is success in healing their pet. It is really cool to have it all come together -- when the medicine and the care all come together.
The cons are really that for all that we need to know to do our jobs well and properly, the monetary compensation is poor. One can work just as hard as medical doctor knowing only one species (humans) instead of several (like I have to) and have more money. But money isn't everything and I think working with animals is way better.

5. If you could change one thing about your occupation, what would it be?
Hard to say. I think I would like to have people more committed to taking good care of the their pets. There is so much we can do nowadays and people wait too long too seek care. It is really sad when that happens. (Not working weekends would be nice.)
Christine Dotti
They can go to Universities, Community Colleges, Culinary Institutes
Chefs can go to culinary school to get 2 different degrees
AA or Bachelor's degree
Knowledge of making various foods
Can work in/for many different restaurants
Can work all around the world
Work long hours
Can be dangerous (cuts, burns etc)
Stressful at times

The largest union is the Hotel employees and Restaurant Employees International Union (HERE)
Service Employees International Union (SEIU)

Earn Annual Salaries
Generally Paid More
Highly Skilled/ Trained Professionals
Formal Education (High School Diploma, Bachelors, etc.)
Most Earn Wages (some salaries)
Generally Smaller Income
Learn on the Job/Vocational Education
Most Do Not Require Education/Low Skill
A Veterinarian
A Cook
Personal Reflections....
Which type do you prefer?

Growth of an Industry
With the growth of restaurants around the country, there are many opportunities for aspiring cooks.
Entrepreneurs are starting new restaurants which gives young cooks the chance to grow and gain recognition in the industry.
Pastry Chef-$34,000
Sous Chef-$40,000
Executive Chef-$80,000
7-14 per day
7-14 per day
7-14 per day
Retail Food Service Jobs:
For the retail industry, your chef jobs and cook jobs will offer a regular working schedule. You will work about 9 hours per day, usually from the time a store opens until just after closing. Your chef working conditions are also less stressful and more retail orientated, meaning that you have a set menu for the day.
In a restaurant, the chef working conditions are pretty comfortable depending on the type of establishment. You have your station and small team and everyone usually gets along.

Cooking for Hotels:
Hotels are sometimes huge and when that's the case will have a large team of kitchen staff and chefs who all want to impress and get ahead. You have far more competition in the hotel kitchen environment
Catering Company:
Typically over the holiday season, there will be a lot more work and you can expect to work every day from early in the morning until late at night, although most catering companies will offer chef jobs and cook jobs in shifts.
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