Abolition agenda `barking up wrong tree’: [1 All-round Country Edition]
John Stapleton, Sarah Elks. Weekend Australian [Canberra, A.C.T] 19 May 2007: 4.
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Abstract
“You can make more money this way,” Mr [Stephen Lewis] said. “If you are prepared to put in the hard work, if you look after the boss, he’ll look after you. You feel like you are more part of the business than just working here.”
“In the restaurant game, it’s very competitive,” he said. “You have to give and take. We work for the customer and for the customer’s happiness.
Full Text
SEAFOOD restaurant Dedes, boasting views of Sydney’s Parramatta River, was one of the first NSW businesses to adopt Australian Workplace Agreements.
Stephen Lewis, assistant head chef at Dedes, said being on an AWA was excellent, providing him with more income, which was helpful when supporting a young family.
“You can make more money this way,” Mr Lewis said. “If you are prepared to put in the hard work, if you look after the boss, he’ll look after you. You feel like you are more part of the business than just working here.”
The father of two from the eastern beachside suburb of Coogee said he had forfeited his overtime pay and some penalty rates when he signed his individual contract, but the salary boost had made it worthwhile.
“In the restaurant game, it’s very competitive,” he said. “You have to give and take. We work for the customer and for the customer’s happiness.
“If I have to do overtime, I do it. Whatever needs to be done gets done and, in the end, we get paid well for it. It is hard work, but if you don’t put it in you don’t get it out. I still get holiday and sick pay of course.
“I think going back to union agreements is going backwards, not forward. I am completely happy with the way it has worked out. Kevin Rudd is barking up thewrong tree trying to abolish (individual) workplace agreements.”
CASE STUDY
Name: Stephen Lewis.
Job: Assistant head chef, Dedes Restaurant, Sydney Rowing Club, Abbotsford.
Lost under AWA: Overtime pay and penalty rates for weekend work.
Gained under AWA: Large increase in salary and job security.
Salary under AWA: $60,000 a year.
Under award: $45,000.
ORIGINAL DRAFT
By John Stapleton
POPULAR sea food restaurant Dedes, inside the Sydney Rowing Club at Abbatsford and boasting views across the Parramatta River, was one of the first businesses in NSW to adopt workplace agreements.
Both owners and employees express themselves happy with Howard’s IR reforms.
Co-owner Con Dedes said the agreements provided staff with more money and flexibility and the contractual nature of AWAs meant his employees could go to their bank manager or mortgage broker with proof of employment and tenure. “They are not just popular with owners or employers,” he said. “My experience is they are popular with employees as well.
Co-owner Con Dedes said the agreements provided staff with more money and flexibility and the contractual nature of AWAs meant his employees could go to their bank manager or mortgage broker with proof of employment and tenure. “They are not just popular with owners or employers,” he said. “My experience is they are popular with employees as well.
“Our staff are more settled and confident, rather than just being a casual we have called in for the day.”
Mr Dedes said Howard’s laws had helped build favourable relationships between staff and employers. “We all know exactly where we stand at any one time,” he said. “In my experience Howard’s IR reforms have made for a loyal staff. As the owner this has really helped me. A fair, reasonable and good employer will always attract a far, reasonable and good employee.”
Mr Dedes said Howard’s laws had helped build favourable relationships between staff and employers. “We all know exactly where we stand at any one time,” he said. “In my experience Howard’s IR reforms have made for a loyal staff. As the owner this has really helped me. A fair, reasonable and good employer will always attract a far, reasonable and good employee.”
Stephen Lewis, 43, assistant head chef for Dedes, said being on an AWA was excellent, providing him with more income, which benefited his children. “You can make more money this way,” he said. “If you are prepared to put out, if you look after the boss, he’ll look after you. You feel like you are more part of the business than just working here.
“Everyone is happy. It is hard work, but if you don’t put it in you don’t get it out.
“I think going back to union agreements is going backwards, not forward. I am completely happy with the way it has worked out. Kevin Rudd is barking up the wrong tree trying to abolish workplace agreements.”
“I think going back to union agreements is going backwards, not forward. I am completely happy with the way it has worked out. Kevin Rudd is barking up the wrong tree trying to abolish workplace agreements.”
Chief Executive Officer of the Restaurant and Catering Industry Association of Australia John Hart said AWAs were popular in the restaurant industry because it allowed businesses to negotiate arrangements that suit their small workplaces.
“When the owners make money the staff make money,” he said. “The whole package of industrial relations reforms by the Howard government has led to a change in employment practice. A reduction in the casualisation of the industry and the greater employment of more committed, permanent staff has stabilised the industry and strengthened the workforce.
“There are 37,000 restaurants in Australia employing an average of eight people, with at least a quarter on AWAs, and changing all those arrangements would be very messy indeed.”
National Secretary of the Liquor, Hospitality and Miscellaneous union Jeff Lawrence said AWAs did not deliver more money.
“There has been a proliferation of AWAs and non-union agreements which simply strip conditions away from people in hospitality,” he said. “People are losing penalty rates, shift allowances, overtime.”