Restaurateurs should stop moaning about the lack of skilled staff in Auckland and do something about it, says the union
representing hospitality staff, the Service & Food Workers Union.
“After many years of restaurant staff being treated as unskilled and unworthy of descent pay and conditions, it is no
wonder that when demand is high, there is a shortage of skilled staff,” says Darien Fenton, SFWU National Secretary.
“The Employment Contracts Act has ensured that working as a waiter or waitress is so highly casualised and poorly paid,
workers aren’t interested in pursuing it as a career.”
“The wage war that is going on at present could be stopped with some commonsense industrial relations. If the industry
got together and negotiated a commons set of wage conditions across the board, no-one would be able to poach other
staff”, said Ms Fenton.
“This is called ‘multi-employer’ bargaining and sensible employers have worked out that this actually reduces wage
competition and allows them to compete on quality, not wages.”
“It’s ironic that while the National and Act parties are planning to make the ECA even tougher, industries like the
restaurant industry are finding out that unfettered wage competition does not help build a quality service, or help New
For further information telephone SFWU National Secretary, Ms Darien Fenton, on 09 355 1861 (day) or 09 810 9226 (eve)
or 025 360 089 (mobile).