The hospitality staffing crisis is no mystery to Raise the Bar Hospitality Union founder Chloe Ann-King.
“There are good employers out there who are paying decent wages and offering sustainable workplaces. Those employers are having no issues finding staff at the moment,” says Chloe.
“Times up for those employers who are dragging down the good ones. They’re a weight around the industry’s neck.”
RBHU has been acknowledged for its contribution to AUT’s Voices from Hospitality's Front Line report, which surveyed 400 hospitality workers about their experience working in the industry.
Chloe says the results, gathered in 2019 to 2020 and published in April 2022, highlight some dire shortfalls within the industry.
“The report found that 81 per cent of people surveyed received no training for their job. Imagine new, young workers expected to hit the ground running in a new environment – that on its own is enough to make someone want to leave the industry.”
The survey says 22 per cent of people were not receiving the correct rest breaks.
“We have members working 15-hour shifts, seven days a week, without getting adequate rest and meal breaks. Some work to the point of breakdowns and others have been hospitalised due to exhaustion.”
Workplace harassment has been witnessed or experienced by 49 per cent of those surveyed. Owners, managers, or supervisors were responsible for 40 per cent of the reported harassment.
“We need to start having real conversations in our industry about the harassment that goes on from staff and customers,” says Chloe.
“Many people think hospo workers’ bodies are their property, especially after they’ve had a few drinks.”
Chloe says there has been an increase in drug and alcohol related incidents in hospitality, which workers aren’t always given the appropriate training to deal with.
A growing number of long-serving hospitality workers have told Chloe they are leaving the industry for reasons including low pay, treatment, and lack of opportunity – 48 per cent of survey respondents say they did not get opportunities for promotion.
She says the perception of hospitality is also a part of the problem.
“I think there’s a perception in this country, that’s not in the UK or Australia, that hospitality isn’t a real job.
“It’s often labelled by MPs and economists as a low skilled job. I would like to see the people who say this at the bar on Friday night and then see what their opinion is.”
Chloe says there is a lot to love about the industry.
“I’m 37 and I still love high volume hospo – I think there’s a certain kind of magic in the chaos. Most of the RHBU committee have worked in hospitality for more than 10 years, and I meet lots of young people who want to make hospitality their career, too.
“If employers are committed to improving workplace culture, pay and progression opportunities, hospitality in New Zealand could become a sustainable profession.”
Read AUT’s Voices from Hospitality's Front Line report here.
