Butch "I recon I would (break the law) if my award stated double time for Sundays." Would you also condone customers stealing your meat if they considered your prices too high?
I see no difference.

If my prices were much higher on Sundays, you may have a point Paul, but they are not.

The whole point of the matter is there is no justifiable reason as to why, in this day and age of our seven day society, why a toasted sandwich, a steak/fish/chicken meal, or even a coffee should cost twice as much to make on a Sunday as it does on a weekday.

The next time you go out for a meal on Sunday, try not to use too many plates etc, because they cost almost $40 per hour to wash just because it's a Sunday.

The only reason the FWC is considering these rates is because times have changed. It's just that labor and its union thugs can't accept that we have moved on.

What you say could be justified if time off for all was staggered. and a true 7 day a week work regime for everyone was the norm (why I don't know). That would have to include schools, banks, government services. You make no reference to police officers, Ambo's firemen, public transport workers etc, professions which when entering are known to be 24/7 operations.
What this is all about is not just penalty rates for low paid hospitality workers, but the thin end of the wedge in attacking penalty rates and other worker conditions in general.

Paul, may I suggest you read my opening post, as I clearly addressed just what you are saying as I am talking about very specific sectors, ones that through time have evolved into busy family days.

For an example, if a Tuesday was twice as busy as a Sunday, the employer would have twice the funding for additional staffing, however, it is exactly the opposite, and there in lies the crux of the problem. It is also the main driver behind senior, highly experienced staff often being replaced with facebook addicts, most of whom don't even drink coffee, so don't really care what it tastes like. Mcdonalds is a very good example as the coffee varies so much.

As an example of how bad these laws are, I have a bother with a restaurant, he actually had three up until 2011, but the Sunday wages just killed him. He took six grand on a Sunday and lost about one himself, so he closed that one, it was in far north QLD.

So, all those who had a Sunday shift, lost their shift and the loss of turnover made it no longer worth it so everyone lost their entire jobs simply because Julia decided what was working well was not fair. Not fair to who?

I remember him calling me Jan 1 2008 if I recall to say his new Sunday rates just took 1230 grand off the overall bottom line.

As for the staggered week, great idea but the unions just would not have it.

He had a chef employed, 45 hrs one week, 55 the next, set pay.

When he was fired he went for UFD and my brother was made to make up the shortfall for the long weeks, but could not claim back for the overpayments for the 45 hr weeks. Go figure!

Continued.

Continued
Now someone, perhaps my sparing mate Piorot, mentioned "why do people go into business when they know the conditions".

One very very simple four letter word, CASH!

Furthermore, most small businesses are a long term venture, typically with a five year least, with a five year option. The first three years usually pays down the debt, then the remainder makes the profit.

Nowadays, as many centres will not give an option, and demand huge refit costs there is little profits to be made as most go into the pocket in the form of cash, and who can blame them.

You simply can not have your cake and eat it because the risk takers are going to get their money what ever it takes, although many these days do fail.