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Sunday, 13 April 2014

Ex steward working for a syndicate

Jim's last work place was at the Singapore Turf Club now known as Turf City, a place where there are many restaurants and eateries. The place used to be a race course until around the year 2000 where it was relocated to the present Kranji Race Track. Yes, Jim was an ex steward working for a race horse punting syndicate back in the late 1900s.

Punting illegally through the bookies for his bosses was the main part of Jim's work. He was young and energetic and could earn as much as $10,000 a month at the turf club as compared to his SIA salary of $3,000 a month. He only worked on weekends. On weekdays, Jim worked as a chicken rice stall assistant.

Jim has since left the horse racing scene and today, he owns 3 chicken rice restaurants. I was told Jim's profits from his chicken rice business was about $50,000 a month. It was a very big income for an ex steward. Had Jim stayed back as a cabin crew, he would probably be an inflight supervisor earning about $8,000 a month. What a pale comparison when compared to his earnings at his chicken rice business! Well done Jim!


Anonymous said...

BT,let us know where his chicken rice restaurants are located. He sounds like an business man now. Well done!

Boh Tong said...

I'm not sure. Maybe the one at Turf City.

Anonymous said...

Dont talk cock la. To hit $50k revenue is already a challenge. Now you are talking about $50k profit. If so good earn, all those jiat liao bee cabin crew would have gone to sell chicken rice.

Boh Tong said...

from 3 stalls it's possible to make that much. Look at ah tiam in his hey days he made $1 million ( 3 yrs) from just 1 restaurant alone

Anonymous said...

All cabin crew should stop wasting their time, quit sq and become hawkers !!! At least there is some future for them .... Otherwise, at the most, they can only become ifs...not much money..

Man Fish said...

Ricky & Lambert is making tons of $$ from their fast food chain of F & Co. They were both from SQ cabin crew.

Anonymous said...

In these days of escalating rental, whoever wants to go into food business must be very careful. The early generation of hawkers have made their pile while the smart ones went on to buy over their stalls. Renting premises is like feeding your landlord.