27 replies to this topic

[se_juggles]

^^^ that was not meant to be a horrible comment by the way.. just wanted to put a point across. just read it through and it sounds abit harsh.... not my intention haha

Edited by se_juggles, 11 September 2014 - 02:41 PM.

[Miniminx71]

se_juggles, on 11 Sept 2014 - 3:39 PM, said:

lol 5 mins!!!!!! an extra 5mins!!!! 

 

Sorry but you can not complain about working an extra 5 mins and having 15 mins pay deducted if you are not 5 mins early.

 

I am a chef (yes it was my carrer choice so my fault) i get up at 6 30am 5 days a week to be at work, changed and set up for prep at 7.30.... if im not quess what i get.... a massive bollocking and shiii load of onions and veg to prep. i then work the whole day!!!! yes the whole day with a 30 min break to eat some food (if im lucky) till 11-12pm. that my friend is a 15 1/2 - 16 1/2 hr shift... 

 

i do not complain and i do not moan i get on with the job in hand because that is my role as a chef! i work over 75hrs a week serving people who think there food is magically poofed out of no where and i do that for around £3.50 an hr (including tips!)

 

There are people that have a right to complain about a little wage deduction and working extra time but most of us dont... we get our head down and remember that we could be without a job and this is what we do!

£3.50 an hour? Ummm, think your employers are taking the pee

[se_juggles]

se_juggles, on 11 Sept 2014 - 3:39 PM, said:

lol 5 mins!!!!!! an extra 5mins!!!! 
 
Sorry but you can not complain about working an extra 5 mins and having 15 mins pay deducted if you are not 5 mins early.
 
I am a chef (yes it was my carrer choice so my fault) i get up at 6 30am 5 days a week to be at work, changed and set up for prep at 7.30.... if im not quess what i get.... a massive bollocking and shiii load of onions and veg to prep. i then work the whole day!!!! yes the whole day with a 30 min break to eat some food (if im lucky) till 11-12pm. that my friend is a 15 1/2 - 16 1/2 hr shift... 
 
i do not complain and i do not moan i get on with the job in hand because that is my role as a chef! i work over 75hrs a week serving people who think there food is magically poofed out of no where and i do that for around £3.50 an hr (including tips!)
 
There are people that have a right to complain about a little wage deduction and working extra time but most of us dont... we get our head down and remember that we could be without a job and this is what we do!

£3.50 an hour? Ummm, think your employers are taking the pee

Lol im a chef. Its pretty normal really. You get used to it haha

[Miniminx71]

 

 

se_juggles, on 11 Sept 2014 - 3:39 PM, said:

lol 5 mins!!!!!! an extra 5mins!!!! 
 
Sorry but you can not complain about working an extra 5 mins and having 15 mins pay deducted if you are not 5 mins early.
 
I am a chef (yes it was my carrer choice so my fault) i get up at 6 30am 5 days a week to be at work, changed and set up for prep at 7.30.... if im not quess what i get.... a massive bollocking and shiii load of onions and veg to prep. i then work the whole day!!!! yes the whole day with a 30 min break to eat some food (if im lucky) till 11-12pm. that my friend is a 15 1/2 - 16 1/2 hr shift... 
 
i do not complain and i do not moan i get on with the job in hand because that is my role as a chef! i work over 75hrs a week serving people who think there food is magically poofed out of no where and i do that for around £3.50 an hr (including tips!)
 
There are people that have a right to complain about a little wage deduction and working extra time but most of us dont... we get our head down and remember that we could be without a job and this is what we do!

£3.50 an hour? Ummm, think your employers are taking the pee

Lol im a chef. Its pretty normal really. You get used to it haha

 

But it's illegal to be paid that low? Not sure what minimum wage is but it's around the £7.00 mark.

[se_juggles]

Sadly its not as simple as that im kitchens mate. We work salary so yes technically we should only do a max of 48hrs but that isnt the case in any kitchen. No professional kitchen anyway.

[(philip)]

If it's in the code of conduct/contract that she has agreed to with the job, they can do what they like within reason, as long as it's not unlawful.

 

It's common especially in the care sector that you're expected to arrive before your shift starts.

[Black.Ghost]

Se juggles - why would you put up with that? While I'm sure you are exaggerating on the pay per hour, I dare say there is some truth in the long shifts. Life is not there to be worked. Life is to be enjoyed and working is a means to an end. Do your time and go home. I value every minute of my spare time even if I sit and do nothing.

She doesn't have a problem being on time and losing money if she is actually late. But to be there before the official start time and still lose money is not on. If it were me, I wouldn't be working that 15 minutes.

They don't pay you for not working so why should you work and not be paid? If people don't stand up for their rights, employers will just walk all over them.

It turns out just yesterday they have installed the relevant machine for clocking in and out in the house in which she works. She has also been told that the five minutes she was told about was wrong information.

[se_juggles]

Not in any way exaggerated. I am on 20,000 a year before tax and tips (that is if I get the tips.) 75hrs a week 52 weeks in a year is about 3.50 an hr lol. Its very common in tte catering industry to be on such a low wage lol.

[firstforward]

75 X 52 = 3,900

20,000 / 3900 = £5.12 still bad pay

[miniyellowmini]

Not in any way exaggerated. I am on 20,000 a year before tax and tips (that is if I get the tips.) 75hrs a week 52 weeks in a year is about 3.50 an hr lol. Its very common in tte catering industry to be on such a low wage lol.

That's a hell of a lot of hours, for not much money. You must enjoy it, which is fair enough, and I don't know anything about the catering industry but from a personal point of view I wouldn't put up with that.

[AVV IT]

I think that's just the catering industry for you. Low pay, long hours, poor working conditions and virtually no union/staff side representation, which all just seems to be accepted as part of job. I used to work in Hotel management, and worked a 56 hour week as a minimum, with regular double shifts (I.e 16 hours straight), no lunch breaks, just enough time for a fag and a cup of coffee if & when you found the time to grab one. Employment law just seemed to be ignored, staff were just sacked on the spot for trivial things without warning and following no disciplinary process, the mistreatment of staff just seemed to be part of the culture. Staff turnover was high, many staff were casual, short term, or seasonal, and therefore often seen as expendable. Senior chefs just seemed to think that it was their right to shout, scream and swear at everyone "Gordon Ramsey" style, because they saw themselves as some kind of culinary artist expressing themselves.

It's always been my belief that staff are any organisations greatest asset, and that you need a happy and highly motivated workforce to succeed at anything, especially in an industry that's all about customer service and hospitality. That didn't seem to matter in the catering industry though, in my experience everyone was overworked, underpaid and poorly treated, but then everyone just seemed to accept that was just the way it was, and that if you didn't like it you should get out......Which is exactly what I did!

[se_juggles]

I think that's just the catering industry for you. Low pay, long hours, poor working conditions and virtually no union/staff side representation, which all just seems to be accepted as part of job. I used to work in Hotel management, and worked a 56 hour week as a minimum, with regular double shifts (I.e 16 hours straight), no lunch breaks, just enough time for a fag and a cup of coffee if & when you found the time to grab one. Employment law just seemed to be ignored, staff were just sacked on the spot for trivial things without warning and following no disciplinary process, the mistreatment of staff just seemed to be part of the culture. Staff turnover was high, many staff were casual, short term, or seasonal, and therefore often seen as expendable. Senior chefs just seemed to think that it was their right to shout, scream and swear at everyone "Gordon Ramsey" style, because they saw themselves as some kind of culinary artist expressing themselves.

It's always been my belief that staff are any organisations greatest asset, and that you need a happy and highly motivated workforce to succeed at anything, especially in an industry that's all about customer service and hospitality. That didn't seem to matter in the catering industry though, in my experience everyone was overworked, underpaid and poorly treated, but then everyone just seemed to accept that was just the way it was, and that if you didn't like it you should get out......Which is exactly what I did!

Exactly right.

 

75 X 52 = 3,900

20,000 / 3900 = £5.12 still bad pay

 remove the 20% tax off the 20k first ;) lol. 

 

honestly though is does not bother me. i finished work 1hr ago and i loved every minute of it!

[skinnyminny]

Yeah and that is the reason I no longer work in commercial kitchens. I need time to cook what I want not what some swearing ego wants!

 

On the topic though I'd just turn up 5 mins before. But as put by se_juggles I'm used to being treated like the **** on someones shoe so five minutes in advance doesn't seem excessive to me!