Australian Politics Forum - Masterchef moron attacks penalty rates

olde.sault

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Re: Masterchef moron attacks penalty rates
Reply #60 - Jan 12^th, 2012 at 1:00am

[quote author=190B1D020B17601E071E0B1D4E0 link=1326217342/33#33 date=1326244361]ahhh dunno about driving down wages. I'd be happy for base rates to improve, especially for skilled work (ie chefs) but removal of penalty rates. that is, be paid $25 per hour, every hour rather than $20 before 7pm and $30 after.

I lived at a time when restaurants closed their doors on Sunday.

That was when time and a half (penalty rates) came into bloom (demanded by brick-headed unions and obeyed by an empty-headed Labor Guvmint).

Hungry tourists walked on sleeping Sydney streets--

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buzzanddidj

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Re: Masterchef moron attacks penalty rates
Reply #61 - Jan 12^th, 2012 at 8:26am

olde.sault wrote on Jan 11^th, 2012 at 7:42am:

GoddyofOz wrote on Jan 11^th, 2012 at 3:42am:

http://www.crikey.com.au/2012/01/09/calombaris-has-masterchip-on-his-shoulder-ov...

Quote:

MasterChef star George Calombaris has launched a spray at the Gillard government’s Fair Work Act, claiming that public holiday and weekend penalty rates have the potential to force his new restaurant venture to the wall.

That's all the information I can provide because of Crikeys stupid subscription block.

What an absolute moron Calambaris is. He expects his waitors and Chefs to work on Public Holidays for regular rates, have you ever heard anything more ridiculous in your life.

Penalty rtaes are one of the reasons jobs are disappearing.

WHAT "jobs are disappearing" ?

There is a SHORTAGE of hospitality workers, right across the COUNTRY

GENERALLY speaking,
Australia has one of the HIGHEST rates of employment in the WORLD

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gizmo_2655

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Re: Masterchef moron attacks penalty rates
Reply #62 - Jan 12^th, 2012 at 9:45am

... wrote on Jan 11^th, 2012 at 10:46am:

Dsmithy70 wrote on Jan 11^th, 2012 at 10:36am:

... wrote on Jan 11^th, 2012 at 10:10am:

A column from the west australians food critic. i thought it was quite good.

Quote:

It's not often you find yourself feeling sorry for restaurateurs.

But the impact of the Fair Work Australia awards on restaurants in WA makes one want to storm the political barricades on their behalf.

The awards will put staff out of work and send restaurants broke.

At best, it will become increasingly difficult to find a meal on a Sunday or a public holiday when penalty rates of up to 250 per cent for waiters and chefs make it unviable to open the doors.

The only winners are the union bosses, who have now been imposed on restaurants as unwelcome business partners. There's little doubt that unions are now calling the shots, and making restaurants uncompetitive is mere collateral damage - all made possible by the Gillard Government's Fair Work Australia policies.

And, there is no greater example that Canberra is out of touch than Fair Work Australia's 7pm rule which says that penalty rates for restaurant workers come in to effect after 7pm - the very time that restaurants get to work. You can understand when restaurateurs interpret such IR laws as a personal attack on their sector.

Bill Shorten, the minister responsible for the Fair Work Australia reforms, defended the laws, saying unions and restaurateurs retained the right to negotiate and the awards were not that bad.

Mr Shorten well knows that these are weasel words. There is no union in the nation that would enter into negotiations to reduce award wages.

It beggars belief that Mr Shorten believes Australians are foolish enough to accept him at his word.

In the meantime, prices in WA restaurants - among the nation's highest - will continue to rise. At least in the ones that survive.

And go hug a restaurateur: it's perhaps the only comfort they'll get.

If you want a 9-5 job don't be a waiter, or pretty much anything involved with hospitality. It's no secret that you'l be working hours when the main crowd are not. If however, you are a student with classes during the day, it is an excellent way to earn some extra money while you work your way towards soemthing better. It is a means to an end, not an end in itself.

Sorry Honk, but this is just bullsh!t.
As I said yesterday I was in the industry from 1986 till 2001
& I was paid exactly the same penalty rates as the ones apparently forced onto these restaurants by Gillard.
If they are so onerous why weren't they fazed out by Keating with enterprise bargaining or Howard even before Work Choices.
No these rates have been in place for decades and are fair.

The beatup about Fair Work imposing them is a lie.

Oh & 7pm is NOT when a restaurant starts work, its just the time most of the general public starts to arrive.
Chefs will arrive from 11am onwards
Front of house 4PM onwards
Do you think those tables set themselves, this idiot knows nothing from what you've posted, he probably became a critic yesterday when he transferred from the young liberals lunchroom

The old adage rings true
"Those that cant, bitch"

You reckon you had it bad - try security. Even worse hours apply, sometimes working until 6am with the added 'bonus' of drunk/drugged up assholes wanting to test their might.

But thems the conditions you accept when you take the job. Don't take a job you KNOW isn't going to operate until the 'antisocial' hours and then expect to be paid a premium for working those hours.
I'm sure you understand that if the penalties are termed as percentage, then theres going to be lot of difference between what that meant for you in 1986, and what it means today.

And yeah, pretty funny that you think Rob broadfield is from the young liberals. He is a very good reviewer, and was a chef himself for a few decades. He knows his stuff.

though to be fair, I now see I didn't include the bit that said who wrote it.

Oh I don't know...I never had any problem with it, of course getting paid $30.00 per hour helped a lot...the drug/alcohol induce heroes weren't too bad either....most of them could barely stand, let alone land a punch..

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Bobbythebat

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...

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Re: Masterchef moron attacks penalty rates
Reply #63 - Jan 12^th, 2012 at 9:55am

gizmo_2655 wrote on Jan 12^th, 2012 at 9:45am:

... wrote on Jan 11^th, 2012 at 10:46am:

Dsmithy70 wrote on Jan 11^th, 2012 at 10:36am:

... wrote on Jan 11^th, 2012 at 10:10am:

A column from the west australians food critic. i thought it was quite good.

Quote:

It's not often you find yourself feeling sorry for restaurateurs.

But the impact of the Fair Work Australia awards on restaurants in WA makes one want to storm the political barricades on their behalf.

The awards will put staff out of work and send restaurants broke.

At best, it will become increasingly difficult to find a meal on a Sunday or a public holiday when penalty rates of up to 250 per cent for waiters and chefs make it unviable to open the doors.

The only winners are the union bosses, who have now been imposed on restaurants as unwelcome business partners. There's little doubt that unions are now calling the shots, and making restaurants uncompetitive is mere collateral damage - all made possible by the Gillard Government's Fair Work Australia policies.

And, there is no greater example that Canberra is out of touch than Fair Work Australia's 7pm rule which says that penalty rates for restaurant workers come in to effect after 7pm - the very time that restaurants get to work. You can understand when restaurateurs interpret such IR laws as a personal attack on their sector.

Bill Shorten, the minister responsible for the Fair Work Australia reforms, defended the laws, saying unions and restaurateurs retained the right to negotiate and the awards were not that bad.

Mr Shorten well knows that these are weasel words. There is no union in the nation that would enter into negotiations to reduce award wages.

It beggars belief that Mr Shorten believes Australians are foolish enough to accept him at his word.

In the meantime, prices in WA restaurants - among the nation's highest - will continue to rise. At least in the ones that survive.

And go hug a restaurateur: it's perhaps the only comfort they'll get.

If you want a 9-5 job don't be a waiter, or pretty much anything involved with hospitality. It's no secret that you'l be working hours when the main crowd are not. If however, you are a student with classes during the day, it is an excellent way to earn some extra money while you work your way towards soemthing better. It is a means to an end, not an end in itself.

Sorry Honk, but this is just bullsh!t.
As I said yesterday I was in the industry from 1986 till 2001
& I was paid exactly the same penalty rates as the ones apparently forced onto these restaurants by Gillard.
If they are so onerous why weren't they fazed out by Keating with enterprise bargaining or Howard even before Work Choices.
No these rates have been in place for decades and are fair.

The beatup about Fair Work imposing them is a lie.

Oh & 7pm is NOT when a restaurant starts work, its just the time most of the general public starts to arrive.
Chefs will arrive from 11am onwards
Front of house 4PM onwards
Do you think those tables set themselves, this idiot knows nothing from what you've posted, he probably became a critic yesterday when he transferred from the young liberals lunchroom

The old adage rings true
"Those that cant, bitch"

You reckon you had it bad - try security. Even worse hours apply, sometimes working until 6am with the added 'bonus' of drunk/drugged up assholes wanting to test their might.

But thems the conditions you accept when you take the job. Don't take a job you KNOW isn't going to operate until the 'antisocial' hours and then expect to be paid a premium for working those hours.
I'm sure you understand that if the penalties are termed as percentage, then theres going to be lot of difference between what that meant for you in 1986, and what it means today.

And yeah, pretty funny that you think Rob broadfield is from the young liberals. He is a very good reviewer, and was a chef himself for a few decades. He knows his stuff.

though to be fair, I now see I didn't include the bit that said who wrote it.

Oh I don't know...I never had any problem with it, of course getting paid $30.00 per hour helped a lot...the drug/alcohol induce heroes weren't too bad either....most of them could barely stand, let alone land a punch..

You'd generally just trick the drunk ones into thinking leaving was their idea. If they carry on, it's not like they're capable of hurting you physically, but they're still a pain in the arse.
I take it you never had speed/ice heads in your spots though.

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gizmo_2655

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South West NSW
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Re: Masterchef moron attacks penalty rates
Reply #64 - Jan 12^th, 2012 at 10:05am

... wrote on Jan 12^th, 2012 at 9:55am:

gizmo_2655 wrote on Jan 12^th, 2012 at 9:45am:

... wrote on Jan 11^th, 2012 at 10:46am:

Dsmithy70 wrote on Jan 11^th, 2012 at 10:36am:

... wrote on Jan 11^th, 2012 at 10:10am:

A column from the west australians food critic. i thought it was quite good.

Quote:

It's not often you find yourself feeling sorry for restaurateurs.

But the impact of the Fair Work Australia awards on restaurants in WA makes one want to storm the political barricades on their behalf.

The awards will put staff out of work and send restaurants broke.

At best, it will become increasingly difficult to find a meal on a Sunday or a public holiday when penalty rates of up to 250 per cent for waiters and chefs make it unviable to open the doors.

The only winners are the union bosses, who have now been imposed on restaurants as unwelcome business partners. There's little doubt that unions are now calling the shots, and making restaurants uncompetitive is mere collateral damage - all made possible by the Gillard Government's Fair Work Australia policies.

And, there is no greater example that Canberra is out of touch than Fair Work Australia's 7pm rule which says that penalty rates for restaurant workers come in to effect after 7pm - the very time that restaurants get to work. You can understand when restaurateurs interpret such IR laws as a personal attack on their sector.

Bill Shorten, the minister responsible for the Fair Work Australia reforms, defended the laws, saying unions and restaurateurs retained the right to negotiate and the awards were not that bad.

Mr Shorten well knows that these are weasel words. There is no union in the nation that would enter into negotiations to reduce award wages.

It beggars belief that Mr Shorten believes Australians are foolish enough to accept him at his word.

In the meantime, prices in WA restaurants - among the nation's highest - will continue to rise. At least in the ones that survive.

And go hug a restaurateur: it's perhaps the only comfort they'll get.

If you want a 9-5 job don't be a waiter, or pretty much anything involved with hospitality. It's no secret that you'l be working hours when the main crowd are not. If however, you are a student with classes during the day, it is an excellent way to earn some extra money while you work your way towards soemthing better. It is a means to an end, not an end in itself.

Sorry Honk, but this is just bullsh!t.
As I said yesterday I was in the industry from 1986 till 2001
& I was paid exactly the same penalty rates as the ones apparently forced onto these restaurants by Gillard.
If they are so onerous why weren't they fazed out by Keating with enterprise bargaining or Howard even before Work Choices.
No these rates have been in place for decades and are fair.

The beatup about Fair Work imposing them is a lie.

Oh & 7pm is NOT when a restaurant starts work, its just the time most of the general public starts to arrive.
Chefs will arrive from 11am onwards
Front of house 4PM onwards
Do you think those tables set themselves, this idiot knows nothing from what you've posted, he probably became a critic yesterday when he transferred from the young liberals lunchroom

The old adage rings true
"Those that cant, bitch"

You reckon you had it bad - try security. Even worse hours apply, sometimes working until 6am with the added 'bonus' of drunk/drugged up assholes wanting to test their might.

But thems the conditions you accept when you take the job. Don't take a job you KNOW isn't going to operate until the 'antisocial' hours and then expect to be paid a premium for working those hours.
I'm sure you understand that if the penalties are termed as percentage, then theres going to be lot of difference between what that meant for you in 1986, and what it means today.

And yeah, pretty funny that you think Rob broadfield is from the young liberals. He is a very good reviewer, and was a chef himself for a few decades. He knows his stuff.

though to be fair, I now see I didn't include the bit that said who wrote it.

Oh I don't know...I never had any problem with it, of course getting paid $30.00 per hour helped a lot...the drug/alcohol induce heroes weren't too bad either....most of them could barely stand, let alone land a punch..

You'd generally just trick the drunk ones into thinking leaving was their idea. If they carry on, it's not like they're capable of hurting you physically, but they're still a pain in the arse.
I take it you never had speed/ice heads in your spots though.

Not so much....a lot of dope (which never cause problems, other than waking them up), some ecstasy, a little heroin, might have been a little speed/meth, but not enough to be much of a problem.

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"I just get sick of people who place a label on someone else with their own definition.

It's similar to a strawman fallacy"
Bobbythebat

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