Manuel from Barcelona

Discussion in 'Four Corners' started by Surely, Sep 13, 2017.

  1. Surely

    Surely Moderator Staff Member

    Joined:
    Mar 25, 2004
    Messages:
    60,636
    Likes Received:
    1,462
    457 visa: Restaurateurs say changes to foreign worker permit will hurt food industry
    Lateline
    By Emily Stewart
    Updated about 4 hours ago

    [​IMG]PHOTO: Chef Neil Perry at Rockpool Bar and Grill in Melbourne. (Kristian Dowling: Getty Images)
    RELATED STORY: Airlines warn 457 visa scrapping could threaten regional routes
    RELATED STORY: Meet the people in your city on 457 visas
    MAP: Australiaannounced in April, will abolish the pathway to permanent residency for key roles including restaurant managers, bakers and cooks.

    The hospitality industry relies on foreign workers to fill certain roles, from a French pastry chef to a specialist in sake.

    But business owners have told Lateline the changes mean a level of uncertainty that will jeopardise their plans for expansion — and ultimately impinge on the quality and diversity of the Australian dining scene.

    Celebrity chef Neil Perry has about 3,000 staff across dozens of restaurants, including Rockpool, Jade Temple and Rosetta in Sydney, about a third of whom are on some kind of temporary work or student visa.

    "[Workers on 457 visas] are super important for the restaurant industry because there are skills we need to bring in, both back- and front-of-house, in cooking, service [and] sommeliers," he said.

    He said he had always sought to employ Australian staff in those positions, but it was not always possible to find the right skillset.

    "It means we have to reflect on [any possible] expansion — can we or can't we. [With the] labour market saying [it] can't supply any more, we have to rethink what we're planning to do."

    Hospitality already facing skills shortage
    Prime Minister Malcolm Turnbull, in announcing the abolition of the 457 visa category, said the change was designed to ensure Australian jobs were filled by Australian workers where possible, and that foreign workers were not being brought in "simply because an employer finds it easier to recruit a foreign worker than bother hiring an Australian".

    Explained: The 457 visa
    [​IMG]
    What is a 457 visa and how many people have them?


    Will Aldous, a migration agent at TSS Immigration, called that scenario "ridiculous".

    "Our clients go through an extensive application process," he said.

    "They're vetted by the Government. It's not a quick fix; it takes a long time. The business that will typically use this program will do so as a last resort — they pay $4,000 to $5,000 to bring someone in on a 457 visa."

    Critics say the changes, which not only remove the pathway to permanent residency but increase the cost of hiring a skilled migrant and place a higher English language requirement on applicants, will create uncertainty for those currently here.

    "These are people who have uprooted their lives, taken children out of schools in home countries [and] put them into an environment where English is a second language," Mr Aldous said.

    "[They] now face the prospect of that dream being shattered because of this change in regulation. They will have to depart — some [won't] even work out the term of their of 457 visa."

    Migration consultant Angela Chan said that would be problematic for an industry already facing a skills shortage.

    "It was faced with a critical shortage before the abolition of the 457 program," she said.

    "It's projected that there will be a skills shortage of 120,000 by 2020 of workers within hospitality and tourism industry."

    A Federal Government spokesperson said foreign restaurant managers, bakers, pastry cooks, and chefs remained eligible for sponsorship under the new arrangements, "however they are not intended to substitute for Australian workers".

    "The 457 visa is a temporary visa and has never provided a guaranteed permanent resident outcome," the spokesperson said.

    "Current subclass 457 visa holders can continue to hold their visa until its expiry and will not be affected by the changes to the lists of eligible occupations unless they apply for a further subclass 457 visa or change employers."

    Lack of strong dining scene will hurt tourism, Perry warns
    Nino Zoccali, who runs Italian restaurant Pendolino in central Sydney, said the mood in the industry since the announcement had been dire.

    "Everybody is freaked out," he said.

    "Everybody is talking about key staff leaving and not wanting to stay because of the changes to the rules."

    He said 70 per cent of his front-of-house managers were on a 457 visa.

    Why the 457 visa is going
    [​IMG]
    After two decades and tens of thousands of visas, the 457 visa category has been abolished. But what was it and why does this matter?


    "It's much easier for us and much less costly to employ Australian residents or Australian citizens but they're simply not there," he said.

    "That's a big problem for us — when you have key managers in senior roles that you can't fill over a two- or three-year period it becomes quite desperate."

    He said the best foreign workers would not come without the possibility of making a life long-term in Australia, and that meant the talent pool in the local hospitality industry would shrink.

    The end result, said Mr Zoccali and Perry, would be a downturn in the quality of the Australian food scene.

    "I'd love some permanent residency pathways for front-of-house people," Perry said.

    "Service is a skill. If you don't think that, it's crazy to go out and promote [Australian] restaurants and tourism around the world and waste our money.

    "Because if we don't deliver on the service promise when people come to Australia, they're not going to come back — it's as simple as that."


    http://www.abc.net.au/news/2017-09-...scrapping-457-will-hurt-food-industry/8893970

    Oh the drama, tourists won't come back , it's like they come here for the restaurants or something.

    Maybe these guys can impart their knowledge to local youth and develop some managers bakers and chefs.
     
  2. Pete Cash

    Pete Cash Immortal

    Joined:
    Feb 9, 2007
    Messages:
    44,988
    Likes Received:
    3,308
    Cracking reference surely and I agree with Turnbull good move liberals. As if locals cant be trained up to be good at front of house service.
     
    Surely likes this.
  3. Danish

    Danish Referee

    Joined:
    Jan 21, 2005
    Messages:
    25,950
    Likes Received:
    1,291
    Do sommeliers know just how f**king pointless their job is?

    "Well sir considering you are having the fillet mignion, I would recommend a lovely cabernet from the Yarra region. It offers fruity overtones with just a hint of toffee, and a warm bodied finish."

    "Sounds good. Bring me the 2nd cheapest bottle of red/white that you have"

    "Excellent choice sir"
     
  4. Surely

    Surely Moderator Staff Member

    Joined:
    Mar 25, 2004
    Messages:
    60,636
    Likes Received:
    1,462
    Hints of elderflower, dry grass, blackcurrant and gooseberry dance around the edges teaming up with mineral notes and crisp, natural acidity. Amidst it all is a creamy softness and an elemental funkiness. The finish is long and dry, leaving a cleansing grapefruit tang at the end.




    Personally when I see this it's always the promise of something that tastes like dry grass that gets me in
     
    Danish likes this.
  5. The Charlatan

    The Charlatan First Grade

    Joined:
    Feb 9, 2012
    Messages:
    9,017
    Likes Received:
    1,614
    Had a f**king awful experience at Pendolino. Been there a few times prior, even used to buy their olive oil as it was great and despite making a booking for the wife and I, they rushed is out in an hour because they overbooked, literally told us they had no time to offer us dessert. Zero tip, told them to get f**ked and never went back.

    Maybe that's why there's a lack of a dining scene?
     
  6. Bandwagon

    Bandwagon Coach

    Joined:
    Apr 3, 2013
    Messages:
    10,946
    Likes Received:
    1,455
    I wonder if the "skill shortage" is more due to the hours being shit, the pay being poor and the prospects for advancement negligible.

    I can understand it somewhat with trades like a baker or chef, because there is a definite skill shortage in just about any trade you care to mention, but fair dinkum, front of house? As long as you have the temperament that enables you to eat a shit sandwich and smile, the rest is fairly easily taught.
     
  7. Danish

    Danish Referee

    Joined:
    Jan 21, 2005
    Messages:
    25,950
    Likes Received:
    1,291

    Their other favourite is describing something as "earthy".

    At a certain point it sounds like they are just digging up a lawn straight into your glass
     
    Surely likes this.
  8. Mong

    Mong Immortal

    Joined:
    Apr 9, 2004
    Messages:
    48,674
    Likes Received:
    1,044
    Depends where they work. I'm guessing there are many who get a little something out of the extensive knowledge of the top sommeliers in the right location.
     
  9. Surely

    Surely Moderator Staff Member

    Joined:
    Mar 25, 2004
    Messages:
    60,636
    Likes Received:
    1,462

    Spoken like a true lawyer :D
     
  10. Surely

    Surely Moderator Staff Member

    Joined:
    Mar 25, 2004
    Messages:
    60,636
    Likes Received:
    1,462

    https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis

    Wine wankers
     
  11. Danish

    Danish Referee

    Joined:
    Jan 21, 2005
    Messages:
    25,950
    Likes Received:
    1,291
    I'm sure there are. They are known as wankers
     
  12. Mong

    Mong Immortal

    Joined:
    Apr 9, 2004
    Messages:
    48,674
    Likes Received:
    1,044
    Bully
     
  13. bazza

    bazza Coach

    Joined:
    Aug 22, 2003
    Messages:
    15,925
    Likes Received:
    296
    :D That's how to pick wine at a restaurant
     
  14. Danish

    Danish Referee

    Joined:
    Jan 21, 2005
    Messages:
    25,950
    Likes Received:
    1,291
    Good luck reporting me...:)
     
  15. Pete Cash

    Pete Cash Immortal

    Joined:
    Feb 9, 2007
    Messages:
    44,988
    Likes Received:
    3,308
    Hey its just smoke and mirrors that makes the experience more enjoyable for some people. Its rather like pro wrestling for rich people

    Not super brains like all of us. We have seen through the lies of big wine.
     
  16. bazza

    bazza Coach

    Joined:
    Aug 22, 2003
    Messages:
    15,925
    Likes Received:
    296
    It is a bit like trying to pretend that each NRL team is unique
     
  17. Danish

    Danish Referee

    Joined:
    Jan 21, 2005
    Messages:
    25,950
    Likes Received:
    1,291
    It's fun listening to the pot connoisseurs at the dispensaries though - or budtenders as they call themselves.

    "This strain is a hybrid blend. It gives a great mind high usually found with a sativa, but without any paranoia after effects. The Indica then kicks in to keep you relaxed all night long"

    Yeah great stuff mate, it will really class up my bucket bong. Just give me a big bag of the stuff so I can get wasted already.

    To be fair though I think everyone is in on the joke and it's more just for a bit of fun
     
  18. Pete Cash

    Pete Cash Immortal

    Joined:
    Feb 9, 2007
    Messages:
    44,988
    Likes Received:
    3,308
    It all just basically (broadly speaking) comes down to the level of tlc and the ratio of tlc to cbd

    There is some argument that other things matter but i think that knowledge lets you know whats going on
     
  19. millersnose

    millersnose Post Whore

    Joined:
    Jun 18, 2003
    Messages:
    63,958
    Likes Received:
    831
    a bit like organic food wafflers and their 'you can taste the difference'
     
  20. OVP

    OVP Coach

    Joined:
    May 30, 2003
    Messages:
    11,002
    Likes Received:
    1,885
    I hate that jus shit.

    Don't dribble your jizz over my food.
     

Share This Page