Unfair prop contracts – the black sheep in gastronomy

For many, the first job in life is in gastronomy, for example as a student. And while most have good experiences, there are still a few black sheep in the industry. The pandemic in particular has shown this in the recent past. Many employees have resigned.

Christina Ritter turned her back on the industry in 2016 after falling ill from work. She says: “It’s not a job you want or can do permanently. You have to work almost every weekend, day and night. The pay is not exactly the best for this achievement.” She started with 1650 euros gross – “and that with a completed apprenticeship.” There is also no planability, overtime is expected and often not paid, free time is “almost impossible”.

No holiday pay, no paid sick leave
The catering industry has also been in first place for years in terms of personal advice in the Chamber of Commerce. Wages are paid too little, too late or not at all. There is no holiday pay, paid vacation or sick leave. Even the rest periods can often not be observed. Some don’t even get a payslip.

Or they are presented with a gag contract, as leaked to the “Krone”. For the temporary position as a dishwasher, the employee must agree to work 35 hours of overtime per month. There is a lump sum for this, but this will be taken from him if he does not comply.

Special clauses take all rights hidden
“This is not illegal per se, but very questionable,” says the vida association. Likewise, there should be (a minimum of) 420 hours of overtime per year. Numerous special clauses in the contract deprive the employee of further rights. He must agree to a contractual penalty of half the gross salary if he resigns prematurely without good reason. Such a compelling reason does not even count if one’s own child becomes seriously ill.

Fair payment
“If colleagues are not treated fairly and paid fairly, there can be no employees,” says Vida’s Berend Tusch. Such practices may not be the order of the day, but they are toxic to the entire industry.