Chef Mark Greenway is being investigated by the Scottish Trades Union Congress for exploiting new workers in his Ediburgh restraint, requiring them to work an unpaid trial period. Greenway is defending the practice stating other restaurants do it and the small trial shifts are meant to measure if a new hire is a good fit or even wants to work there. He argues that both the candidate and restaurant can benefit from this policy and since it’s only 2-4 hours of work, it’s not exploitation.
- Applicants are asked to do simple tasks in a 2 to 4 hour shift
- This practice is not a way to get free labor or fill in labor gaps
- The candidate gets the opportunity to see if they want to work at the restaurant
“This is as much for the to look at us and decide if they want the relevant position and become part of our team, as it is for us to look at them. I also feel and the whole industry feel this is fair.”
Read more: http://www.bighospitality.co.uk/People/Mark-Greenaway-defends-use-of-unpaid-trial-shifts
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Mark Greenaway defends use of unpaid trial shifts
Chef Mark Greenway is being investigated by the Scottish Trades Union Congress for exploiting new workers in his Ediburgh restraint, requiring them to work an unpaid trial period. Greenway is defending the practice stating other restaurants do it and the small trial shifts are meant to measure if a new hire is a good fit or even wants to work there. He argues that both the candidate and restaurant can benefit from this policy and since it’s only 2-4 hours of work, it’s not exploitation.
Key Takeaways:
“This is as much for the to look at us and decide if they want the relevant position and become part of our team, as it is for us to look at them. I also feel and the whole industry feel this is fair.”
Read more: http://www.bighospitality.co.uk/People/Mark-Greenaway-defends-use-of-unpaid-trial-shifts
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