I’m a personal chef, and it surprises me every time a prospective client reaches out and then says the cost is “too expensive.” My pricing is listed on my website, and my $50/hour rate is on the lower end of what New York City-based personal chefs charge ($50-$75/hour). My hourly rate makes it possible for me to pay my bills, but I am by no means enjoying a luxurious life myself. By contrast, my busy seasons make it possible for me to survive my slow seasons.

When you have a potential client decline working with you and gripe about the price, how do you respond? In the past, I’ve responded with grace, i.e. “No worries, thanks for reaching out!”

But these folks stick with me. They’re reaching out about a service that is, by its very nature, a luxury offering; the clients who have complained about my prices live in the most expensive New York City neighborhoods (West Village, Upper West Side, Chelsea, where a 2 bedroom will put you back $7,000/month or more). I’ve noticed a direct relationship between people who want all-organic ingredients or line-caught salmon, and then complain about my rates.

I was thinking of saying, “Thanks for letting me know. My rate is competitive among New York City personal chefs, and makes it possible for me to live within delivering distance of my clients.” But I wonder if it’s classier to not go there.