I ' ve been kind of in a shitty mood all day over it . Given how hard it is to find solid cooks , and how much my chef valued me putting in 6080 hour work weeks in SpringSummer in the past 3 years , I was set to benefit a lot from it . The icing on the cake ? I renewed my high premiumHSAencouraged health insurance 2 days ago . The only silver lining is that I ' m able to get 40 hour checks , while working 30 hours , but once April gets here I have to make a decision whether or not to quit . I was counting on this shit . HR already talked to me , I was excited to get back to wages , and all this shit gets dashed like 2 weeks before it ' s supposed to go into effect ? This sous chef shit was finally about to work out for me .