#sydneybartenders

[e-deliciou-s]

WHEN Monday gives you blues, grab a drink with your bae! 😄 🍹 🍸 ✅Lychee Rose Martini ✅Pinot Gris. @marblebarsyd @hiltonsydney #sydneybar #sydneycocktailbar #sydneyhilton #lycheemartini. . . #sydneydrinks #sydneyhotels #sydneydrinks #cocktails🍸 #wineoclock #cocktailtime🍹 #mixologist #mixology #bartenders #sydneybartenders #sydneyfoodblog #foodblogger #sydneysider #sydneyinsta (at Marble Bar Hilton Hotel) https://www.instagram.com/p/BpgtWhxAUmx/?utm_source=ig_tumblr_share&igshid=17urvr4rbeg1l

[sortedsydney]

Happy Friday 🙌 We can photograph your next party 😉 you can book us at anytime and photos will be delivered to your email address within 48-72 hours after the shoot. (02) 9136 0265 info@sortedmedia.com.au www.sortedmedia.com.au

[speakouthospitality-blog]

About This Blog

Hi, I’m a freelance producer who currently works in the hospitality sector. I am intending to gather information on the uncomfortable elements of the hospitality sector, the side that everyone knows but doesn’t talk about. The bits “that come with the job” but shouldn’t. I want to talk about underpayment, overworked employees, job insecurity, discrimination and harassment and poor work conditions. I want to get your stories, gather your experiences and create dialogue through any means available in order to raise awareness on the issue. 

This blog was borne out of the frustrations of listening to the unions and public debate around weekend penalty rates. In mid-2017 debate emerged around the cut to penalty rates on the weekend and after hours. Young people, unionists and supporters of Australia’s civil society rallied to protect the wages of some of the most vulnerable workers in the country. 

I fully support those who oppose the cuts to weekend rates however I felt a crucial part of the discussion was not addressed - the non-regulation of these rules and the widespread acceptance of an exploitation of hospitality workers. I’ve worked for what feels like forever in the hospitality sector, I’ve worked as a waiter, deli worker, kitchen hand, delivery driver, bartender and barista. I’ve worked in catering, fast food, grimey cafes and high class restaurants. In almost every one of these jobs I have been underpaid, almost always receiving below the award wage, often below minimum. Barring two exceptions I have never received weekend rates and one of those was still below the amount required under the changes that occurred two years later. 

I know that in many of my workplaces I could have asked for more, at times I did. Sometimes I was successful, often I was told that “this is our rate”. I knew that this was standard, that I’d find another job if I went looking but it would be much the same. Quite often I, and others, knew that there were foreign workers, students or travellers being paid far less because their visas limited their work rights or because there was an understanding that back home the money would be worth much more.

I know other whom I have worked with have been in situations where they are paid far below the minimum wage or that they have been paid per day rather than per hour and forced to work longer than they agreed to. I know that hospitality staff are regularly harassed sexually and emotionally and it’s considered a part of the job, and often the culprits are coworkers. I know that there is racism in the picking process of staff, in particular when it comes to the front of house. 

What this means is that this is not an issue that has to be engaged with on a simple employee-employer basis but rather needs to be addressed systematically. There needs to be a nationwide discussion on the reality of hospitality work. We need to discuss uncomfortable topics like pay, bullying, racism, sexism. We’re all proud of the long hours we have pushed through but we need to recognise that we should be entitled to fair breaks, penalty rates and earn enough to maintain a good work life balance. 

If your workplace cannot afford to pay their workers fairly they should reconsider why they have the right to be open. 

I’ve worked in areas that have some of the highest rental rates in Sydney. In these areas, it is not uncommon to find the average coffee prices to be higher, because other cafes are subject to the same rental market they would be cutting their margins short by not following suit. The customers accept this, and while some grumble, the areas are some of the busiest spots for cafes and restaurants in the city. 

So please take the time to fill out our survey (which will be up soon), contact me if you wish to be interviewed, or email me the specifics of your hospitality story.