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Hospitality union says there s a wage shortage, not a labour shortage

Chloe Ann-King, who has worked in hospitality for 16 years and runs hospitality union Raise the Bar, disputes there aren t enough New Zealanders to fill the record number of vacancies. She said the problem is not a labour shortage but a wage shortage. “I have not worked for one hospitality employer that even had a basic understanding of our employment laws, and now that I ve been advocating in it for about three to four years, every single day I am contacted by hospitality with workers that are being paid less than minimum wage. “They re enduring sexual harassment, bullying on shift. We are subjected to such unsafe working conditions.

Wellington cafe owner says hunt for good staff has become borderline impossible since COVID-19

Wellington cafe owner says hunt for good staff has become borderline impossible since COVID-19 Newshub 16 hrs ago © Provided by Newshub A Wellington cafe owner says his hunt for good staff members has become almost impossible in the months since Aotearoa s first COVID-19 lockdown. Michael, the owner of Compass Coffee in Seaview, told Magic Talk s Danny Watson he advertised for staff just after the country s level 4 lockdown in 2020. I got 547 applicants for two jobs - there was just absolute desperation of people wanting work. He says he replied to every applicant - which was very stressful . But times have changed, and now he s struggling to fill two more jobs having received just 19 applicants in the last two months.

Hospo union says there s a wage shortage, not a labour shortage

Hospo union says there s a wage shortage, not a labour shortage
rnz.co.nz - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from rnz.co.nz Daily Mail and Mail on Sunday newspapers.

Does hospitality have a low wages problem? Workers say yes Some restaurant owners say no

Are wages too low to attract hospitality workers?

Jon Super/AP As people slowly return to dining out, New Zealand’s migrant restrictions have turned up the heat on the hospitality trade’s glaring skills shortage. Joel McGhie​ worked as a sous and head chef for eight and a half years, being paid at most $20 an hour. Now he gets paid more for packing boxes. The Auckland man says he loves cooking but has stepped out of the industry because of the low payback for what he was putting in. “I feel silly sometimes complaining about money because it is something you do for the love of it .

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