5 Moves for Raising a Price or Salary You Already Set
Episode notes
You already gave them a number. Then the real cost turned out to be more, and instead of going back to ask, you just quietly ate the difference and called it being professional.
In this episode, Jake breaks down why raising a number you've already put on the table feels so much scarier than holding a line, and why eating the difference doesn't actually protect the relationship. It costs you money, it breeds resentment, and it shows up in the quality of the work, whether that's a founder underquoting a client or an employee who's outgrown a salary they never revisited. He walks through why the fear underneath it is about how you'll look, not what you'll lose, and lays out exactly how to reopen a number that's already on the table without sounding greedy, apologizing, or negotiating yourself down before anyone even responds.
The money you keep eating was never generosity. It was the fee you paid to avoid asking.
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