Millionaire chef George Calombaris thinks he pays his staff too much on weekends and public holidays - but a junior waiter would have to work for two days to be able to afford a degustation menu at his flagship restaurant.
Not only does Calombaris charge $230 for a five-course degustation menu at his top Melbourne restaurant Press Club, his yet-to-open pasta diner Mama Baba will charge $27 for pasta, $33 for fish or meat of the day and $14 to $18 for salads.
Hospitality workers get 25 per cent loading on Saturdays and 75 per cent on Sundays.
Workplace Relations Minister Bill Shorten disagreed with Calombaris, stating that weekends and holidays are about spending time with the family and penalties provide compensation.
"While I love his excellent cooking and his entrepreneurial business sense - we need innovative small businesses like his in Australia - I just can't agree that cutting wages of low-paid workers is a boost for the industry or a fair thing to do."
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