Sugar Prices On The Rise

[manticle]

It was about 15.75 if I remember correctly - casual chef work back in around 2000-2001.

Either I didn't read GB's post correctly or it was badly worded - I know overheads in any retail/service business are massive. The only winners are probably governments.

 

[clean brewer]

Sounds about correct rates mate, its at about $21 an hr for Casual Chef rates these days, wont make you rich but there is always work......

CB

 

[manticle]

Sounds about correct rates mate, its at about $21 an hr for Casual Chef rates these days, wont make you rich but there is always work......

CB

I enjoyed it while I did it but there's no way I'd go back. The lifestyle is very unhealthy and I earn more than that now working normal hours hanging and packing artwork. Studying to conserve artwork which will pay better (won't make me rich either though).

Chefs are grossly underpaid in my opinion although I understand how hard it is to actually turn a profit running the business side of things. Maybe tax breaks would be a good option?

 

[DJR]

Sounds about correct rates mate, its at about $21 an hr for Casual Chef rates these days, wont make you rich but there is always work......

CB

:icon_offtopic:

$21 an hour, geez, at that rate you're only pulling $168 a day for an 8 hr shift, so after tax about what $1200 a fortnight... and you only have the most bloody important job in a restaurant.

Waitstaff get paid more than Chefs don't they? And the Chefs have to do more training than Waitstaff who are usually failed Arts degree students waiting for their next acting role?

Sorry to stereotype that much but I reckon chefs are they most underpaid undervalued staff in Australia, especially for a place that prides itself as a tourism destination. You only make the big bucks if you become a ponytailed or bald headed "Celebrity Chef" as you can pass off your crap to someone else and live rich off royalties...

 

[manticle]

:icon_offtopic:

$21 an hour, geez, at that rate you're only pulling $168 a day for an 8 hr shift, so after tax about what $1200 a fortnight... and you only have the most bloody important job in a restaurant.

Waitstaff get paid more than Chefs don't they? And the Chefs have to do more training than Waitstaff who are usually failed Arts degree students waiting for their next acting role?

Sorry to stereotype that much but I reckon chefs are they most underpaid undervalued staff in Australia, especially for a place that prides itself as a tourism destination. You only make the big bucks if you become a ponytailed or bald headed "Celebrity Chef" as you can pass off your crap to someone else and live rich off royalties...

I agree with most of what you said but the words '8 hour shift' and 'chef' don't belong together. Many chefs do split/double shifts (say to 5-6 hours a shift on average so 12 hours a day) or and straight shifts (usually 9-10 ish hours). Some might be lucky enough to avoid this pattern but it's pretty common. Double shift: Work 9-3 for a lunch shift, come back at 5 and work till anything between 11 and 1. Straight shift: work 9 - 5/6 pm or 3pm - between 11pm and 1 am. Usually you might look at doing 3 doubles a week and 2 straights. Obviously there will be differences on either side (some will work more, some less) but that gives an average indication. It is very badly paid for such high levels of stress, hazardous work places/practices and weeks that sit at usually no less than 60 hours and may sometimes hit 90.

There are certainly worse jobs on payment front, hourly front and risk front but it's not great.

 

[Bribie G]

I'm a brilliant cook (married / defactoed 5 times since my early 20s and all of them could burn water so I have always been the cook) and when I was made redundant about 12 years ago I had the opportunity to study anything I wanted at the Govt's expense as I was a single Dad. I looked into cheffing and went into IT instead. Now I sit on my ar$e in front of a computer screen tapping with my fingers in an inbound service centre and earn more than sweating my bollocks off in a kitchen creating unique and edifying dishes. Doesn't seem right.

Let them eat baked beans.

 

[clean brewer]

$21 an hour, geez, at that rate you're only pulling $168 a day for an 8 hr shift, so after tax about what $1200 a fortnight... and you only have the most bloody important job in a restaurant.

I get a wee little more than that though, Im still passionate about what I do and quite good at it, which makes the job alot easier, I also dont work in Jobs just for the money, I would rather do something I enjoy/am interested in for less money than something I really couldnt stand doing for more money, I need variety....

Waitstaff get paid more than Chefs don't they? And the Chefs have to do more training than Waitstaff who are usually failed Arts degree students waiting for their next acting role?

Nearly mate, aswell as kitchenhands.. :angry:

Sorry to stereotype that much but I reckon chefs are they most underpaid undervalued staff in Australia, especially for a place that prides itself as a tourism destination. You only make the big bucks if you become a ponytailed or bald headed "Celebrity Chef" as you can pass off your crap to someone else and live rich off royalties...

Fully agree, poor small business I say and the Government that dictates pay rates regardless of training.. And poor old Neil nearly went broke their too at one stage, its his Cousin that is the driving force behind the brand......

I agree with most of what you said but the words '8 hour shift' and 'chef' don't belong together. Many chefs do split/double shifts (say to 5-6 hours a shift on average so 12 hours a day) or and straight shifts (usually 9-10 ish hours). Some might be lucky enough to avoid this pattern but it's pretty common. Double shift: Work 9-3 for a lunch shift, come back at 5 and work till anything between 11 and 1. Straight shift: work 9 - 5/6 pm. Usually you might look at doing 3 doubles a week and 2 straights. Obviously there will be differences on either side (some will work more, some less) but that gives an average indication. It is very badly paid for such high levels of stress, hazardous work places/practices and weeks that sit at usually no less than 60 hours and may sometimes hit 90.

I used to do that and loved every minute of it, now I have a Family, priorities change a little, I am now gracious that we are only open for Brekky and Lunch and only at Nights for Weddings and Functions..



Sorry, thats all :icon_offtopic: ... Hows those Sugar prices again....
CB

 

[Renegade]

Wouldn't it be nice if it made the megaswill brewers decide to use 100% malt! Then again, I think they would rather boost the price than stoop to those levels!

You kidding ? If they significantly changed the recipe, the industry (ie Fosters and LN) would lose a very big beer market. The vast majority of Aussie beer drinkers, whether they know it or not, don't want a 100% malt beer. To most Aussies, VB/Carlton/New/Whatever is a very satisfying brew.

There is often a lack of perspective here at AHB, what with most members/regular home-brewers having an articulate pallette by comparison to the masses (irrespective of BJCP-Validated tastebuds). That's not to say that we fundamentally enjoy our choice of poison any more than the guys who stop in at the local for a few coldies. To many blokes (and girls) on a Friday night after the working week is over, a nicely chilled megaswill schooner amongst mates is their weekly introduction to heaven, all that is good with the world & beyond.

Don't get me wrong, I ******* hate drinking megaswill. But if that's what most people enjoy, then therefore that's what the megabrewery will keep on making for them. There won't be any more malt additions in a hurry.

Pay more for ingredients and lose customoers ? That's not a good fiscal projection.

I have no issue with cheap beer being made from cheap ingredients. I'd never class it as good but not everyone has $9-20 to spend on a glass of whatever they fancy (and believe me I fancy them all) whenever they have after work drinks. I'll happily go to a mate's barbie and sink a Melbourne. I won't dissect the malt and hop profile nor spout on about it being wonderful because it's not. It does, however have a place.

What I do have an issue with is cheap or badly made beer trumped up and marketed as premium quality (and priced accordingly). See Crown Lager for a prime example.

Yea and the suited tosspots who start talking it up, like it's the sweat from Mother Mary's forehead. A gold label and some well-defined script choices do wonders from the marketing world perspective. The way the Crown Lager brand makes people feel is the success story, it has little to do with the beer inside.

My supplier of beer (employed at an indie store with a huge range) has said that he sees a similar mindset with ******s who come in to the shop, presenting theselves as the 'step above' kinda guy in the beer lover stakes, and openly rattles on about how their choice in James Squire sets them apart from the 'common' beer drinkers.

In a ******* store that sells the Rogue range, 10+ choices of lambic, a huge selection - 60+ - of Euro ales, along with some very fine wines, both red & white.

So the JS drinkers (in this instance - and to my beer providor's mind) come across as *********. My point is, MARKETING is everything to most people, not the flavor/quality of the beer.

I also have an issue with the same bland ingredients being remarketed as something new to boost sales. Carlton Draught is fine, light beers have a place (not on my tongue generally but anyway) but Carlton Mid? XXXX mid? VB mid? Carlton with a twist of lime? (mmmmmm one for the ladies..and supposedly a beer for the non beer drinkers. What a great idea).

Wasn't there a commercial beer a couple of years back, perhaps Toohey's, that had a whack of (supposed) Vodka in it ?

Hardly the 'Dirty Pint' when it's built into the product.

Just to give this whole megaswill thingy a sense of perspective.

Indeed. Kraft Slices (that 'cheese spread' product & rebadged variances of same) will never be off the market. I once saw that they tried to mix it with vegemite, all in the one slice. WTF is that all about ? A Twist of lemon, for sure. But never as satislying as when you add it yourself.

Workers Beer at Workers' prices

You can get it killing a cow, dragging a plough, my God I'm getting it now

Workers Blue & White. Make no mistake, the 'Corporate' drinker loves the concept, the flavour, the brand, of VB just as much as Joe Boilermaker & Terry Carpenter. We might exclude high-level executives though, they often seem to be attracted to "Premium" brands such as Heinekin >Insert LOL Here<

(staggers off to the kegerator) B) B)

:icon_offtopic: Where is Staggalee these days?

 

[dr K]

back OT
the use of sugar (sucrose, glucose et al) as an ingredient in Australian mainstream beers (aka megaswill) is based on market not cost. Whilst in the last say six years barley has boomed and prices have blossomed and we now have a situation where the cost to brewers of fermentables derived from barley may cost more than those bought in derived from purified sugars this has not always been the case.
the Australian market on the whole, wants beer that is thin, dry, cold, refreshing, alcoholic and importantly, parochial.
yes a very significant part of the market (and actually 1-2% is significant) is moving towards lets say craft-swill, and that is fantastic, especially for the cart-swilleries but reduction of the purified sugar content in mega-swilleries products will make booger all difference to the bottom line as it leaves the brewery but is likely be accepted by the 98% portion of the market with the same enthusiasm as "new Coke"

K

 

[manticle]

Wasn't there a commercial beer a couple of years back, perhaps Toohey's, that had a whack of (supposed) Vodka in it ?

Hardly the 'Dirty Pint' when it's built into the product.

Carlton. One of their marketing strategies that obviously failed, seeing as it wasn't around for very long. If they just stuck to their thing it would be all good.

Where is your store? Sounds good.

 

[Renegade]

Where is your store? Sounds good.

It's great ! Platinum Liqor, North Strathfield, NSW. Not far from where Jase71 lives.

 

[manticle]

Next time I'm interstate, I'll check it out.

I would try and stay on topic but there's only so much I can say about an 80c rise in caster sugar at Coles so apologies to anyone who feels annoyance.

 

[Renegade]

Next time I'm interstate, I'll check it out.

I would try and stay on topic but there's only so much I can say about an 80c rise in caster sugar at Coles so apologies to anyone who feels annoyance.

Pandering now ? I don't think the rules are that strict here.

 

[///]

is based on market not cost.
K

I'd rather sweat my googlies off for 1/3r the previous IT salary just to see an outcome ... and i do ... perhaps the mercurial Dr K is that market of 'marketing' .... beer, would any of the wousers be able to taste the difference if they were presented with 'it' or not?

Fssst sugar ..... hasn't everyone moved onto enzyme cleaners vs caustic these days???

Scprrt

 

[PostModern]

hasn't everyone moved onto enzyme cleaners vs caustic these days???

Napisan Plus rocks!

 

[manticle]

Pandering ?

Or taking the piss. Take your pick.