Barry cafe former staff in Melbourne's say they were underpaid by at least $5 an hour.
When they tried to discuss their wages with the owners their shifts were cancelled indefinitely.
Barry, on Northcote's upmarket Westgarth shopping strip, is owned by brother and sister Steve and Anne Petroulias.
Workers had their shifts cancelled on Friday night after they sent the owners an email on behalf of nine staff asking to be paid the award rate.
Her payslip shows an hourly rate of $18 for shifts including weekends.
Under the award, her minimum rate should have been $24.41 for weekday shifts, and $29.30 for weekends.
When staff at Barry discovered the anomaly, they approached the owners to discuss it as a group.
The request was rejected though.
Owners approached the staff individually.
As staff were on duty, the owners begun interrogating them.
They were asked questions such as:; who's the ringleader?
Staff sent a text message on April 7, again requesting a group meeting. That request was rejected once again.
In a text message to fstaf, Mr Petroulias told said - Everyone can talk to me separately. It's the only way we can talk.
When asked why they could not meet as group, he replied: Each one is a separate agreement. We can discuss separately.
At that point, employees then decided to look for external advice.
We saw that we weren't going to get anywhere, so we got in touch with the Young Workers Centre and told them what was going on, staff said.
Young Workers Centre helped the staff draft an email to the owners of Barry Cafe, signed by staff.
That email was sent on Friday afternoon. Mr Petroulias responded in an email later that evening.
- Hi Anna, Just to let you know that you and the other staff agreed each and every one of you the rate that you would be paid.
- On top of that you all had free meals free unlimited coffees, and paid during your meal break. You came and went when ever you felt like and you begged us to come back after seven months away.
- On top of that you asked us to employ your sister as well. If you weren't satisfied with your pay why all that.
- All of you had previous experience, had worked in other cafes and you knew what the rates were.
Minutes later staff received a text message from Ms Petroulias.
- Hi Anna. I just want to let you know that your shift for tomorrow has been canceled. We let you know if we need you again. Thank you, the message said.
Two other workers who signed the letter also lost their shifts.
Mr Petroulias said the shifts were cancelled because the cafe had too many staff, and that they were employed on a casual basis.
They are casuals, they come whenever they went to, six months later, one will take a holiday. That's how casual is, he said.
Hannah Paletu'a resigned after receiving a text message saying her shifts had been cancelled. She does not accept the claim that the cafe was overstaffed.
She said during her time at Barry, she never saw anyone's shifts cancelled.
se said they were always short-staffed.
Staff said they were shocked at the owners' reaction.
Staff started off reasonably requesting a meeting, they didn't even mention backpay.
But owners reacted really badly and just shut staff down.
This is the most successful cafe in the neighbourhood, and they're underpaying their staff by 25 per cent.
Staff said all they asked for was the minimum award rate.
Mr Petroulias said he did not know he was underpaying his workers.
I had a look on Google, and it said the average rate was $15 to $17 an hour, or something like that. And I was under the impression that $18 was the minimum rate, he said.
Now that I've checked it, it's $18.51 or something.
The minimum hourly rate for full-time staff is $18.51, but for casual staff the rate is $23.51.
When this was pointed out, Mr Petroulias replied - If there is a mistake, I will correct it.
I presumed that when they accepted the job, they were happy with what they were getting.
Mr Petroulias said that staff were provided with meals and coffee during their shifts, and that they were paid for their break of around 20 minutes on an eight-hour shift.
Staff said the breaks were too short, especially on busy weekend shifts.
Staff and United Voice union members protested outside the cafe today.
Patrons were enjoying lunch when the protestors descended around them, making it near impossible to talk.
Despite the inconvenience, patrons supported the workers.
I think good on them, and they should be entitled to a liveable wage and paid penalty rates and given breaks and not be paid in food, patrons said.
I feel quite guilty sitting here amongst it all unsuspectingly, and I probably won't be coming back.
The Melbourne hospitality industry is under the microscope over pay and conditions.
It has been reported Vue de monde a restaurant required staff to work more than 20 hours a week in underpaid overtime.
The Fair Work Ombudsman is now investigating those claims, and is already investigating the Lucas Group, which owns the popular city eatery Chin Chin.
Jess Walsh is the Victorian secretary of the hospitality union United Voice, which is mounting a campaign against underpayment in the industry.
The way Barry Cafe has behaved could not be further away from the ethos of this community, she says.
We will be coming out in force to stand with these workers to send a strong message to this cafe and venues across the state that we are not going to put up with this kind of treatment of hospitality workers any longer.
Tourism Observer
Showing posts with label Restaurant. Show all posts
Showing posts with label Restaurant. Show all posts
Monday, 23 April 2018
Sunday, 8 April 2018
MYANMAR: Filipino Cuisine Goes To Yangon
With only 1,500 Filipino people working or living in Myanmar, why would one think that putting up a restaurant that offers Pinoy favorites such as adobo and kare-kare would be successful?
Ramon Fernando, one of the owners of My Adobo Plus, the first-ever Filipino restaurant in Myanmar, is well-aware that he could not count on the Filipino community in the bustling former Burmese capital for his business to be a hit and sustainable.
There are only about 1,500 Filipinos in Myanmar, 1,000 of which are in Yangon.
This number is not enough to make the resto sustainable so part of our marketing strategy is to introduce Pinoy food to Myanmar people, Fernando says.
I have been personally encouraged by friends to set up a Pinoy resto after they tasted food I’ve cooked for potluck parties.
The opportunity came when my landlady offered me to take over an existing Japanese resto that closed down last Nov. 2017, he says.
Why name the restaurant “My Adobo Plus”?
Because adobo is almost synonymous to Filipino cooking, Fernando said that foreigners who have tried it can easily identify to the dish.
Adobo is a well-known way of cooking meat, squid or even veggies.
We’ve had walk-in guests who know how adobo tastes, explained Fernando, who serves different variants of adobo such as chicken, pork, chicken feet, squid and kangkong.
Other Filipino dishes being served in the restaurant are nilagang baka, tinolang manok, lumpiang shanghai, tokwa’t baboy, itlog-maalat salad, chopsuey, lumpiang togue, turon espesyal and mais con hielo.
Just like in any business, it’s not always smooth-sailing especially in the beginning.
Getting the right ingredients such as atswete or annatto seeds for kare-kare, malunggay (moringa) and dahon ng sili (pepper leaves) for tinola, and ube ice cream for halo-halo can be a challenge , Fernando insists.
Good thing he and his partners can count on their three Filipina cooks to make their dishes taste as authentic as possible even though some of the distinct Filipino ingredients are not readily available.
One of them, Maricel Umali, 33, said she’s very happy to be working in a Filipino restaurant because it feels like we’re just cooking at home in the Philippines.
It’s so nice here especially every Sunday when we would have a lot of Filipino diners, they’d come here after church and would have a get-together, she said.
One time, we had an American customer who was so happy to find a Filipino restaurant here in Yangon.
He said he’s been to Cebu and that he misses Filipino food and has been longing to eat it again, recalled Elsie one of the cooks in My Adobo Plus.
The business may be new and still struggling but it’s little by little getting known and has in fact been receiving bulk orders as of late from corporations in and around Yangon.
As in any business, profit is the primary motivating factor but then this is balanced off by giving quality service to guests and providing employment to our fellow Filipinos, said Fernando.
My Adobo Plus can be found on Bo Yar Nyunt Street, Yaw Man Gyi Qtr, Dagon Tsp, Yangon. It is open every day from 10 am to 2 pm and 5 pm to 9pm.
Tourism Observer
Ramon Fernando, one of the owners of My Adobo Plus, the first-ever Filipino restaurant in Myanmar, is well-aware that he could not count on the Filipino community in the bustling former Burmese capital for his business to be a hit and sustainable.
There are only about 1,500 Filipinos in Myanmar, 1,000 of which are in Yangon.
This number is not enough to make the resto sustainable so part of our marketing strategy is to introduce Pinoy food to Myanmar people, Fernando says.
I have been personally encouraged by friends to set up a Pinoy resto after they tasted food I’ve cooked for potluck parties.
The opportunity came when my landlady offered me to take over an existing Japanese resto that closed down last Nov. 2017, he says.
Why name the restaurant “My Adobo Plus”?
Because adobo is almost synonymous to Filipino cooking, Fernando said that foreigners who have tried it can easily identify to the dish.
Adobo is a well-known way of cooking meat, squid or even veggies.
We’ve had walk-in guests who know how adobo tastes, explained Fernando, who serves different variants of adobo such as chicken, pork, chicken feet, squid and kangkong.
Other Filipino dishes being served in the restaurant are nilagang baka, tinolang manok, lumpiang shanghai, tokwa’t baboy, itlog-maalat salad, chopsuey, lumpiang togue, turon espesyal and mais con hielo.
Just like in any business, it’s not always smooth-sailing especially in the beginning.
Getting the right ingredients such as atswete or annatto seeds for kare-kare, malunggay (moringa) and dahon ng sili (pepper leaves) for tinola, and ube ice cream for halo-halo can be a challenge , Fernando insists.
Good thing he and his partners can count on their three Filipina cooks to make their dishes taste as authentic as possible even though some of the distinct Filipino ingredients are not readily available.
One of them, Maricel Umali, 33, said she’s very happy to be working in a Filipino restaurant because it feels like we’re just cooking at home in the Philippines.
It’s so nice here especially every Sunday when we would have a lot of Filipino diners, they’d come here after church and would have a get-together, she said.
One time, we had an American customer who was so happy to find a Filipino restaurant here in Yangon.
He said he’s been to Cebu and that he misses Filipino food and has been longing to eat it again, recalled Elsie one of the cooks in My Adobo Plus.
The business may be new and still struggling but it’s little by little getting known and has in fact been receiving bulk orders as of late from corporations in and around Yangon.
As in any business, profit is the primary motivating factor but then this is balanced off by giving quality service to guests and providing employment to our fellow Filipinos, said Fernando.
My Adobo Plus can be found on Bo Yar Nyunt Street, Yaw Man Gyi Qtr, Dagon Tsp, Yangon. It is open every day from 10 am to 2 pm and 5 pm to 9pm.
Tourism Observer
Thursday, 29 June 2017
LEBANON: Boubouffee Lebanese Brasserie Will Open 5 UAE Branches
The Addmind Group and franchisor Boubouffe International have opened BouBouffe Lebanese Brasserie on Sheikh Zayed Road, marking the brand’s Dubai debut.
The franchise agreement will see another four BouBouffee branches open in the UAE within the next two years, to be managed by Addmind Group.
BouBouffe’s first UAE venture opened in Yas Mall, Abu Dhabi in November 2015.
“We were eager to initially develop the BouBouffe brand in the UAE and found an ideal franchisee in the Addmind Group” said Ralph Nader, deputy CEO of BouBouffe International.
BouBouffe International founder and CEO, Michel Aramouni said: “After 40 years of success in the Lebanese market, I have finally decided, along with my partners in BouBouffe International Ralph Nader and Galal Mahmoud, to venture with BouBouffe outside the Lebanese borders”.
Tony Habre, CEO of Addmind added: “For months, a high number of Dubai residents living have asked us when we would bring BouBouffe to their city.
“We’ve looked high and wide for just the right time and location, and at last we found it. We’re in love with Dubai’s thriving food culture and are excited to bring BouBouffe to the city.”
BouBouffe’s Dubai branch is located in Aspin Tower on Sheikh Zayed Road, near the Shangri La Hotel and is open 24 hours, seven days a week, serving breakfast, lunch and dinner.
Regional and international expansion plans are also underway, with Saudi Arabia and London earmarked for future venues for the brand.
Nader added: “Our expansion strategy is to target the KSA region soon, followed by London in the coming two years.”
First established in Beirut’s Achrafieh district in 1976, BouBouffe is a Lebanese Brasserie, with charcoal grilled chawarma and other home-cooked Lebanese dishes.
The Addmind Group owns and operates White Dubai, Iris Dubai, Mad on Yas Island, Indie DIFC and White Beirut.
Tourism Observer
www.tourismobserver.com
The franchise agreement will see another four BouBouffee branches open in the UAE within the next two years, to be managed by Addmind Group.
BouBouffe’s first UAE venture opened in Yas Mall, Abu Dhabi in November 2015.
“We were eager to initially develop the BouBouffe brand in the UAE and found an ideal franchisee in the Addmind Group” said Ralph Nader, deputy CEO of BouBouffe International.
BouBouffe International founder and CEO, Michel Aramouni said: “After 40 years of success in the Lebanese market, I have finally decided, along with my partners in BouBouffe International Ralph Nader and Galal Mahmoud, to venture with BouBouffe outside the Lebanese borders”.
Tony Habre, CEO of Addmind added: “For months, a high number of Dubai residents living have asked us when we would bring BouBouffe to their city.
“We’ve looked high and wide for just the right time and location, and at last we found it. We’re in love with Dubai’s thriving food culture and are excited to bring BouBouffe to the city.”
BouBouffe’s Dubai branch is located in Aspin Tower on Sheikh Zayed Road, near the Shangri La Hotel and is open 24 hours, seven days a week, serving breakfast, lunch and dinner.
Regional and international expansion plans are also underway, with Saudi Arabia and London earmarked for future venues for the brand.
Nader added: “Our expansion strategy is to target the KSA region soon, followed by London in the coming two years.”
First established in Beirut’s Achrafieh district in 1976, BouBouffe is a Lebanese Brasserie, with charcoal grilled chawarma and other home-cooked Lebanese dishes.
The Addmind Group owns and operates White Dubai, Iris Dubai, Mad on Yas Island, Indie DIFC and White Beirut.
Tourism Observer
www.tourismobserver.com
Friday, 4 December 2015
EGYPT: Deadly Explosion In Cairo Restaurant Kills 18
A Molotov cocktail hurled at a Cairo restaurant killed 18 people on Friday, Egyptian security officials said.
One of the officials said the attacker was an employee who had been fired from the restaurant in the Agouza area in the center of the Egyptian capital.
Extremist militants have claimed a number of bombing and shooting attacks in Egypt, mostly against members of the security forces since the army toppled President Mohamed Mursi of the Muslim Brotherhood in 2013 after mass protests.
One of the officials said the attacker was an employee who had been fired from the restaurant in the Agouza area in the center of the Egyptian capital.
Extremist militants have claimed a number of bombing and shooting attacks in Egypt, mostly against members of the security forces since the army toppled President Mohamed Mursi of the Muslim Brotherhood in 2013 after mass protests.
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