Absolutely. But I somewhat see this as a growing trend. That some "social concerns" are increasingly trying to reduce the rewards of taking a risk.
Ironically this is somewhat reflected already here in the discussion in regards that the chef earned that by physically working hard. He would have had to do the same at any other restaurant job. But the real issue here is that he was willing to take the risk of working as the chef for some unknown company without knowing what is going to happen, while most of his colleagues were going for much saver options.
Ironically this is somewhat reflected already here in the discussion in regards that the chef earned that by physically working hard. He would have had to do the same at any other restaurant job. But the real issue here is that he was willing to take the risk of working as the chef for some unknown company without knowing what is going to happen, while most of his colleagues were going for much saver options.