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Aussie in Training

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  1. Hello. I haven't been here long, but I had to add my two cents' worth. In New Zealand, where I was trained, the norm is for the hospitality industry to have a very high turnover of staff. It is one of the least well paid jobs, possibly in part because it is seen as a job that requires less skill (I mean, women do it all the time for no pay! /snarky feminist comment) The minimum wage for an adult is $10/hr and you are protected by statutory employment regulations, which are more reasonable than in many parts of the world. However, as many of you have no doubt noticed, it is an industry which lends itself to stressed out staff, and as with many jobs, the higher the position you hold, and the more responsibility, the more you tend to get paid. (Notwithstanding cranky head chef/owner-operators.) I have heard of executive chefs being paid very well for the ability to handle high-stress positions and reliably turn out many high quality plates of food at once. Specifically, the chief of catering arrangements for one of the national airlines at the time (10 years ago) was earning around $100 000. (So I was informed with a reasonable amount of reliability.) Good luck having a social life at the same time though. The hard bit is that your average, lowest-rung-on-the-ladder cook is easily replaceable and earns a wage to match. I hope this helps. New Zealand is perhaps not representative of the rest of the world but I suppose provides another example to compare to your current samples.
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