Why are F&B staff treated so poorly?

If hotels treated their staff well and paid a good wage, there would be no need for relief chefs (Letters, Caterer, 3 August, page 16). But time and again I see the same situation - chefs working 60 hours and paid for only 40.

Why do food and beverage staff work longer hours than any other department and not get properly rewarded? Reception, housekeeping, admin, front of house all work 40 hours.

But F&B is a different story. Is it the love of the job, or are we working for an unrealistic wage set by a 9-5, Monday to Friday manager?

Can you imagine the uproar in any other job if one department was singled out and made to work extra hours for no extra pay? Hourly pay at a good rate is the way to go. This is a great industry to work in but changes must happen.

There's a lack of young home-grown talent coming into catering, and we need to get a fair work-life balance. It's all down to how you see it. Do you live to work, or work to live?

J Kerr
By e-mail

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