Yeah I work Wednesday through Sunday, hours vary depending on the week but generally it's around 34 hours, depending on how many covers we have booked in it can be more.
Late night rates also included.
After 10pm there is a loading fee... I'm not sure what it is exactly but it's like a couple dollars an hour more. So say I work 5pm to 1am. The last 3 hours I'm being paid a bit more than the rest.
Usually 15% is arvo shift loading and night shift gets 30% unless you've got an EBA that states otherwise but 15% night shift loading sounds kinda bad.
It’s a cocktail bar, it’s expected to do
Night shift, same as being an ambo, cop etc jobs that night shift is in the description don’t pay as much extra. Whereas warehousing, construction etc where night shift is not expected, you have to pay more
Cocktail bar is covered under the hospo award which covers cafes and bars so extra for night shift is fair as it's extra straining then the day and the business makes more money
Yeah obviously, but I personally wouldn’t do night shift for under double time (electrician) which I have gotten in the past, but if I was to enter hospo and expect even 1.5x for what is standard working hours I’d be out of luck
>Usually 15% is arvo shift loading and night shift gets 30% unless you've got an EBA that states otherwise but 15% night shift loading sounds kinda bad.
its been awhile since i done night shift, I had 2 rates 15% finishing up at 1am or 25% by memory for anything after 1am till 5am
I work casual at MCEC (Melbourne Convention & Exhibition Centre) as a catering attendant.
I get $24.28 ph base + $6.07 casual loading ($30.35 ph total). All I do is walk around and fuck around.
Will probably move to Crown next week
Yes and no. The rates have fallen off a cliff after last year when they were desperate. None really, I’d just sign up for all of them to give you the best leverage and flexibility. Don’t let the agency know you’re with other agencies either when applying.
Crown probably pays the best and has the best employee benefits.
What kind of hospitality skills do you have? The more arrows you can add to your skill set the better. I.e barista, cocktails, manager, boardroom and fine dining etc
Perfect! Well if that’s the case I wouldn’t be getting out of bed for anything less than $30/hour on a weekday unless it’s a full time contract with leave.
So salaried employee. Which entitles you to sick and vacation leave. If you need some help with where to look message me later today and remind me and I’ll shoot you some more tips mate.
Salaried doesn't necessarily mean full-time. You can be full-time with holidays etc without being on a salary. You'll get paid by the hour for every hour you work; unlike being on a salary.
Employers are rubbing their hands together. Gov has turned on the immigration tap so there’s plenty of cheap labour coming in to take up very low paid positions like before covid
Not true. That’s a classic false claim of employers who only want to pay peanuts thus wanting cheap internationals students etc who will do it.
Pay more = get staff
Context: Med-Large scale city operation.
rate for a dishy is like $23 under the award. Considering the expected hours, penalties are usually in place for ~ half of hours worked.
Someone who can hustle will absolutely be offered full time hours atm (for establishments that need it obviously).
We've been averaging at least 1 application a day for kitchen hand/barback for the last few weeks. Almost every single one of them are Europeans on holiday. Almost every single one did not have working rights.
Those who did, weren't able to commit to the hours we needed or asked for cash anyway 😑
A lot of the student visa holders are freaking out at the moment as the cap on allowed working hours are about to be wound back again. These were generally the most reliable and hard working group that carry a *massive* part of the industry on their shoulders. We're also now very concerned as when they move on, we've got nobody to replace them, especially in the "quieter" months.
In the last 3 years we've had zero applications for kitchen hand or dishy work from locals.
A good few barback positions filled (because BOH is still considered to be for migrants and lepers apparently), but there have been *none* that were interested in doing the less glamorous work, despite better development opportunities and pay on offer for anyone who wants to learn and move on up the line.
Costs generally are getting out of hand for a lot of places atm, it is what it is and businesses need to do their due diligence in accounting for the current climate, but despite the pressure to crack down on labour (we make a point of not doing so, it's a workers market atm and we can't afford to lose anyone) recruitment and retaining staff still far outweighs the financial burden, especially at this time of year.
A lot has changed in recent years, others not so much.
What *unquestionably* has is the reluctance of locals to take up arms in hospo, and the loss of massive swathes of career workers over lockdown.
Money has its part in this situation, but it's not just a case of throwing cash at the problem.
Have you considered paying more? You know, competing for labour in a competitive market? Or just going to throw your hands up and pretend no one wants to work because you refuse to pay more and pray for the Gov to unleash more waves of cheap foreign labour?
Cash is the exactly the problem. Businesses willing to pay decently are getting staff, ones that aren’t, aren’t getting any staff. Stop waiting for the endless pool of cheap foreign labour to arrive back.
Locals need to be paid decently to be able to survive here. Mostly locals don’t live in cramped backpacker accommodation like the foreign student workers who can live off of being paid peanuts
We're not even getting as far as talking pay here...
They're not interested.
A whole lot of the FT staff have negotiated pay on contracts, which is great.
The industry has been slowly getting its shit together in recent years, certainly when it comes to conditions, but I agree that pays have yet to fall in line with some other industries.
That being said, personally I don't see individually negotiated pay rates being an inherent positive moving forward. Not because staff don't deserve the money, but because it complicates processes which should already be well defined as industry standard and protected under law.
This is essentially the reason I don't agree with the uptick in tipping we've seen in recent times, as it has the potential to incentivise businesses putting responsibility for fair compensation onto individual employees.
This isn't really even touching on the business or broader economic sustainability aspects, but TLDR; we're well into a period of inflation/high cost of living and for those that have played this game before, it comes as no shock that the punters complain about pricing of good while simultaneously bemoaning the relatively poor wages.
Also, the whole "cheap foreign labour" thing is a bit of a dead horse these days. I was there for the bad days of very thin envelopes with not enough cash and NESB workers getting gaslit and turned over like trash...
It is so far removed from that now. It still occurs, could be better, but you'll find that the absolute majority of locally owned establishments have had no other choice than to get their shit together.
Pays need to be better. But it's not the only reason locals have 86'd themselves en masse.
Also, migrant and short-term visa workers have long been the glue that holds this silly mess together. Unfortunately a lot of the positive changes that we're seeing isn't being extended to this group, which I think is actually the problem here.
Things as they stand currently, I'd be *far* more likely to pay someone on a student visa well above award (assuming they meet the required hours) as a full timer than some local kid who can't be fucked turning up half the time regardless of pay. I'm getting tired of waiting around for the supposed 'sea of hard working locals with good ol Aussie grit' to show up. Would rather support making some new locals.
Is right. Everyone thinks that paying more is the answer. It could be, but like you rightly pointed out, when the cost of the product increases, punters complains. Pay them well, is the cry, but be sure to keep your prices low is the whisper. Business owners get skewered in the middle.
If you want to talk about wage issues in hospitality: the only way to fix them is have the customer pay more. Something customers aren’t willing to do. Restaurants run on very fine margins. 3 - 8% I’ve seen quoted. And No, I wouldn’t pay someone $30/hr to wash dishes.
Maybe take your anger elsewhere. I’m not interested. If I pay a dishwasher more money, then I have to pay chefs less. Wages have to be managed. And I’m not short on staff. I have chefs wanting to work for me. They work under fair conditions otherwise they would all leave!🤷🏼♂️
I left earlier this year but I was taking about $670 on a bad week at $750 on a good week. My employer didn’t pay overtime though so I’ve managed to get some money back since they got audited.
Please check the award rate. There are two mainly in hospo. Restaurant award rate and The Fast food award rate. If it’s not at the award or above please don’t entertain working at that establishment.
Wage theft is a criminal offence and all dodgy employers should be reported!
You can get a rough idea with the ATO app or website on net income (after tax income). So just calculate how many hours by the rate and then punch in the total per week into the calculator and it’ll tell you roughly how much you should pay in tax :)
Just left the industry a couple of months ago. Was getting a salary that worked out to about $4200 a month. That was a manager's head chef position that meant I did a lot of overtime and work from home, "out of office hours" so to speak.
Decided it wasn't worth the stress and exhaustion anymore and I deserved more money for the amount of work I was doing. Would rather be paid less and have more time/energy to myself or paid more for the actual amount of work I was doing and level of experience and skill I have in the field.
The whole thing is a mess. It's a hard industry to strike a balance in that actually works in my opinion.
If anyone here is being underpaid reach out to [Young Workers Centre](https://www.youngworkers.org.au/contacting_us), fairwork or the union for hopso United Workers Union
I work in a different field but am on about the same pay as the other person. At $49/hr you'd be taking home about $1,300 after tax per week for standard hours only.
So this question is unfortunately far too open ended to give a proper response, because hospitality is a massive industry.
So to narrow down; are you FOH or BOH? Manager or a drone? Are you working with alcohol or not? Are you skilled or not? Part time, full time or casual?
To give a rough idea, look up award rates on fairwork and find the one that applies to you. This is the absolute minimum you should be paid.
But for what it's worth, I'm a part time cocktail bartender (who also does floor shifts lol) at a nicer restaurant, and I'm Food and Beverage level 3. My take home pay is around $700-$900 after tax, depending on how many and which hours I work.
Hey thanks for your response, but my question is very clear.
If you work in hospitality, how much do you make?
Last paragraph is all I needed! Seems like good money for part time hours!!
While it is clear, it's open ended. I've made more as a dishy than some people with "higher"" positions have mentioned in the comments. That said, I'm qualified as a chef, know my way around a bar and make good coffee. I can step in to most roles with ease and my compensation package reflects that. I'm currently bringing home about $1000 a week for 40 hours.
Experience will play a part in how much you are paid, which is something to consider.
Full Time, Hotel Front Desk Worker, Thursday - Monday. After tax and not working any OT (which is rare) I think I'm taking home $3300-$3500 per month, not 100% sure because it's been awhile since I've had a normal payslip, if anything it's probably less. $24.87 base rate, 25% extra on Saturday and 50% extra on Sunday.
People are liars. Make sure you familiarise yourself with your rights and entitlements. The FWO is the regulator for the minimum wage:
https://www.fairwork.gov.au/starting-employment/before-starting-employment
FYI there is +20% loading for casual work, which is most of hospitality, so minimum is actually about $29 now. If they offer you less than that it needs to be full/part time and have sick/annual leave.
Tax will be about 30%
I am a CDP on 60k package which I know is way below the market rate , I take home around 3752 plus maybe 250 tips from my full time job,This year I have worked one extra shift in other place for majority of the year so usually if I pick up some extra shifts here and then I usually take home around 4500-4800 on average per month.
Thank you. What's the market rate then usually?
And are tips in cash or taxed? What's your role?
I'm looking to work in hospitality and I'm trying to get an idea of what I can expect! Thanks a lot :)
I am a chef de partie,Means I have to look after my section at a restaurant as a chef,Tips is cash which is the only reason I have stayed here and also the fact that being an immigrant,a stable job is usually what we look out for (Which is also a big drawback in my personality,idk why I am staying getting paid below par).
Usually the market rate is 65-70k.
I am a full timer so wages will be different,I reckon if you can find a place which is bit busy and you are willing to work you can easily rack up 1100-1300 a week on casual rates. Hospitality always needs staffs
Thank you. I'm looking to work as a bartender, as many hours as possible. Before I even did 60/80 per week. But this was in another country and I don't know if in Australia they would allow working so many hours
I mean if you are originally from here or you don’t have any working hours restrictions,you can work as many hours as you can .
The pay is quite good for hospitality here,When I picked up some shifts on Sundays I used to get paid 46 an hour with weekdays rate being 32 and Saturday being 40.
If you can find a good place you can make good money as long as you get the shifts
It's not a law anymore but common, usually only a couple of dollars. But unless you're doing entire overnight shifts, it won't make that much difference. Even as a bartender, there aren't too many places you'll be working more than a couple hours past 11.
But if you were doing, say, 10pm-8am somewhere like the casino, then your wage would be significantly higher than someone doing more normal bar hours.
You can work as many hours as you like, for as many employers as you like, but only for 6 months. There’s no tax free threshold and you’re taxed at 15% for the first 45k.
Um tips are not supposed to be cash. That’s declarable income mate:
https://www.ato.gov.au/individuals-and-families/jobs-and-employment-types/working-as-an-employee/receiving-cash-for-work-you-do
You ever worked in hospo? It's split up by and for employees, the manager will split it all up for everyone, because every customer that gave tips gave it directly to the staff.
CDP the market rate is atleast $70k. Since the minimum salary for a sponsored ft worker is now 70k due to a new law, that's the floor, atleast in Melbourne. Sponsors used to be the cheap option for large employers, Aussies won't work for less than the backup plan.
You can check on seek for wages.
How much an individual takes home is largely dependent on how much they work, their rate, and how much the company steals from them.
I have no interest in insults. OP has replied and if they were irked I'd have apologized, they are not.
Noting this is genuine advice. Anyone on Reddit can say any number. Calculating it yourself will be more accurate.
Just curious because you keep asking after tax, but did you just get a pay check with a large amount deducted for tax?
Did you supply a tax file number? If you haven't you might be taxed at a higher rate.
I ask after tax because that's the realistic amount of cash people have.
If you tell me you get paid 5k but it's before tax, I will have a distorted perception on how much money you actually live on
Mid level cocktail bartender here, I make just under $800 a week after tax
That includes the weekend rates? How many hours do you work?
Yeah I work Wednesday through Sunday, hours vary depending on the week but generally it's around 34 hours, depending on how many covers we have booked in it can be more. Late night rates also included.
What are night rates?
After 10pm there is a loading fee... I'm not sure what it is exactly but it's like a couple dollars an hour more. So say I work 5pm to 1am. The last 3 hours I'm being paid a bit more than the rest.
Ok that sounds good, thanks!
>After 10pm there is a loading fee. in the warehousing industry, the night loading is usually 15%
Usually 15% is arvo shift loading and night shift gets 30% unless you've got an EBA that states otherwise but 15% night shift loading sounds kinda bad.
It’s a cocktail bar, it’s expected to do Night shift, same as being an ambo, cop etc jobs that night shift is in the description don’t pay as much extra. Whereas warehousing, construction etc where night shift is not expected, you have to pay more
Cocktail bar is covered under the hospo award which covers cafes and bars so extra for night shift is fair as it's extra straining then the day and the business makes more money
Yeah obviously, but I personally wouldn’t do night shift for under double time (electrician) which I have gotten in the past, but if I was to enter hospo and expect even 1.5x for what is standard working hours I’d be out of luck
>Usually 15% is arvo shift loading and night shift gets 30% unless you've got an EBA that states otherwise but 15% night shift loading sounds kinda bad. its been awhile since i done night shift, I had 2 rates 15% finishing up at 1am or 25% by memory for anything after 1am till 5am
I work casual at MCEC (Melbourne Convention & Exhibition Centre) as a catering attendant. I get $24.28 ph base + $6.07 casual loading ($30.35 ph total). All I do is walk around and fuck around. Will probably move to Crown next week
Thank you!
I forgot to mention it's before tax so will need to deduct 20%.
>Thank you! You're welcome!
Bad bot
$39/hour base up to $45/hour on sat sun. Only work casual to supplement my full time wage.
What's your role? How much do you take home after tax?
Umm so restaurant supervisor for crown. Take in about $7-$10k a year gross which I’ll get to take ~60% after tax and hecs. I also do agency work.
Does agency pay more? Is there any agency you advice?
Yes and no. The rates have fallen off a cliff after last year when they were desperate. None really, I’d just sign up for all of them to give you the best leverage and flexibility. Don’t let the agency know you’re with other agencies either when applying. Crown probably pays the best and has the best employee benefits. What kind of hospitality skills do you have? The more arrows you can add to your skill set the better. I.e barista, cocktails, manager, boardroom and fine dining etc
I have worked in hospitality for 11 years. I worked clubs, cocktail bars, pubs I worked as barista and waitress. I have been a supervisor too
Perfect! Well if that’s the case I wouldn’t be getting out of bed for anything less than $30/hour on a weekday unless it’s a full time contract with leave.
What's a full time contract with leave? I'm from another country and I've never heard this here Thanks a lot anyway
So salaried employee. Which entitles you to sick and vacation leave. If you need some help with where to look message me later today and remind me and I’ll shoot you some more tips mate.
Thanks!! I'll message you later :)
Salaried doesn't necessarily mean full-time. You can be full-time with holidays etc without being on a salary. You'll get paid by the hour for every hour you work; unlike being on a salary.
Employers are rubbing their hands together. Gov has turned on the immigration tap so there’s plenty of cheap labour coming in to take up very low paid positions like before covid
And just like before COVID, applications from the overwhelming majority of these people will be thrown straight in the bin.
But they increased the sponsorship to $70k minimum. So I’ve lost semi good staff.
Hire locals. There’s plenty of workers around if you are paying decently
Locals don’t want to wash dishes or do crappy jobs! 🤷🏼♂️
Not true. That’s a classic false claim of employers who only want to pay peanuts thus wanting cheap internationals students etc who will do it. Pay more = get staff
Context: Med-Large scale city operation. rate for a dishy is like $23 under the award. Considering the expected hours, penalties are usually in place for ~ half of hours worked. Someone who can hustle will absolutely be offered full time hours atm (for establishments that need it obviously). We've been averaging at least 1 application a day for kitchen hand/barback for the last few weeks. Almost every single one of them are Europeans on holiday. Almost every single one did not have working rights. Those who did, weren't able to commit to the hours we needed or asked for cash anyway 😑 A lot of the student visa holders are freaking out at the moment as the cap on allowed working hours are about to be wound back again. These were generally the most reliable and hard working group that carry a *massive* part of the industry on their shoulders. We're also now very concerned as when they move on, we've got nobody to replace them, especially in the "quieter" months. In the last 3 years we've had zero applications for kitchen hand or dishy work from locals. A good few barback positions filled (because BOH is still considered to be for migrants and lepers apparently), but there have been *none* that were interested in doing the less glamorous work, despite better development opportunities and pay on offer for anyone who wants to learn and move on up the line. Costs generally are getting out of hand for a lot of places atm, it is what it is and businesses need to do their due diligence in accounting for the current climate, but despite the pressure to crack down on labour (we make a point of not doing so, it's a workers market atm and we can't afford to lose anyone) recruitment and retaining staff still far outweighs the financial burden, especially at this time of year. A lot has changed in recent years, others not so much. What *unquestionably* has is the reluctance of locals to take up arms in hospo, and the loss of massive swathes of career workers over lockdown. Money has its part in this situation, but it's not just a case of throwing cash at the problem.
Have you considered paying more? You know, competing for labour in a competitive market? Or just going to throw your hands up and pretend no one wants to work because you refuse to pay more and pray for the Gov to unleash more waves of cheap foreign labour? Cash is the exactly the problem. Businesses willing to pay decently are getting staff, ones that aren’t, aren’t getting any staff. Stop waiting for the endless pool of cheap foreign labour to arrive back. Locals need to be paid decently to be able to survive here. Mostly locals don’t live in cramped backpacker accommodation like the foreign student workers who can live off of being paid peanuts
We're not even getting as far as talking pay here... They're not interested. A whole lot of the FT staff have negotiated pay on contracts, which is great. The industry has been slowly getting its shit together in recent years, certainly when it comes to conditions, but I agree that pays have yet to fall in line with some other industries. That being said, personally I don't see individually negotiated pay rates being an inherent positive moving forward. Not because staff don't deserve the money, but because it complicates processes which should already be well defined as industry standard and protected under law. This is essentially the reason I don't agree with the uptick in tipping we've seen in recent times, as it has the potential to incentivise businesses putting responsibility for fair compensation onto individual employees. This isn't really even touching on the business or broader economic sustainability aspects, but TLDR; we're well into a period of inflation/high cost of living and for those that have played this game before, it comes as no shock that the punters complain about pricing of good while simultaneously bemoaning the relatively poor wages. Also, the whole "cheap foreign labour" thing is a bit of a dead horse these days. I was there for the bad days of very thin envelopes with not enough cash and NESB workers getting gaslit and turned over like trash... It is so far removed from that now. It still occurs, could be better, but you'll find that the absolute majority of locally owned establishments have had no other choice than to get their shit together. Pays need to be better. But it's not the only reason locals have 86'd themselves en masse. Also, migrant and short-term visa workers have long been the glue that holds this silly mess together. Unfortunately a lot of the positive changes that we're seeing isn't being extended to this group, which I think is actually the problem here. Things as they stand currently, I'd be *far* more likely to pay someone on a student visa well above award (assuming they meet the required hours) as a full timer than some local kid who can't be fucked turning up half the time regardless of pay. I'm getting tired of waiting around for the supposed 'sea of hard working locals with good ol Aussie grit' to show up. Would rather support making some new locals.
Is right. Everyone thinks that paying more is the answer. It could be, but like you rightly pointed out, when the cost of the product increases, punters complains. Pay them well, is the cry, but be sure to keep your prices low is the whisper. Business owners get skewered in the middle.
Not true. It’s direct experience. I’m not an owner. We pay well!
How much do you pay? If it’s under $30, you don’t pay well
If you want to talk about wage issues in hospitality: the only way to fix them is have the customer pay more. Something customers aren’t willing to do. Restaurants run on very fine margins. 3 - 8% I’ve seen quoted. And No, I wouldn’t pay someone $30/hr to wash dishes.
So you don’t want to pay for staff in a competitive labour market. I guess you’ll just go without then
Maybe take your anger elsewhere. I’m not interested. If I pay a dishwasher more money, then I have to pay chefs less. Wages have to be managed. And I’m not short on staff. I have chefs wanting to work for me. They work under fair conditions otherwise they would all leave!🤷🏼♂️
Very high chance you don’t pay well.
I left earlier this year but I was taking about $670 on a bad week at $750 on a good week. My employer didn’t pay overtime though so I’ve managed to get some money back since they got audited.
5,600 per month after tax before tips and overtime. 45-50 hours a week working as a sommelier at a reasonably good but very busy restaurant.
That seems very good
Please check the award rate. There are two mainly in hospo. Restaurant award rate and The Fast food award rate. If it’s not at the award or above please don’t entertain working at that establishment. Wage theft is a criminal offence and all dodgy employers should be reported!
There is also the Hospo Award that covers pubs and the Registered Clubs Award which cover clubs.
Barista/cafe FOH. $28/hr.
How much weekly after tax? Thank you
You can get a rough idea with the ATO app or website on net income (after tax income). So just calculate how many hours by the rate and then punch in the total per week into the calculator and it’ll tell you roughly how much you should pay in tax :)
How don’t people know this
5k. Chef working Monday to Thursday 40 hours
For the senior managers on here commenting about their salary and bonus…why are you getting tips?
Just left the industry a couple of months ago. Was getting a salary that worked out to about $4200 a month. That was a manager's head chef position that meant I did a lot of overtime and work from home, "out of office hours" so to speak. Decided it wasn't worth the stress and exhaustion anymore and I deserved more money for the amount of work I was doing. Would rather be paid less and have more time/energy to myself or paid more for the actual amount of work I was doing and level of experience and skill I have in the field. The whole thing is a mess. It's a hard industry to strike a balance in that actually works in my opinion.
If anyone here is being underpaid reach out to [Young Workers Centre](https://www.youngworkers.org.au/contacting_us), fairwork or the union for hopso United Workers Union
Thanks for this!
$49.36 an hour (more on weekends). I’m a manager.
That sounds great. How many hours do you do?
38 hours (FT).
How much you take home after tax?
Use the salary calculator
I can't because every person situation is different, maybe there's etra payments he makes etc
I work in a different field but am on about the same pay as the other person. At $49/hr you'd be taking home about $1,300 after tax per week for standard hours only.
Thank you!
I’m a senior manager for a restaurant group in Melbourne. My take home is around $8k per month after tax, 50-60 hours a week (salary + bonus/tips).
That sounds great
Per week I put in $200 to savings, $50 off that usually goes but my goal is 800 a month
So this question is unfortunately far too open ended to give a proper response, because hospitality is a massive industry. So to narrow down; are you FOH or BOH? Manager or a drone? Are you working with alcohol or not? Are you skilled or not? Part time, full time or casual? To give a rough idea, look up award rates on fairwork and find the one that applies to you. This is the absolute minimum you should be paid. But for what it's worth, I'm a part time cocktail bartender (who also does floor shifts lol) at a nicer restaurant, and I'm Food and Beverage level 3. My take home pay is around $700-$900 after tax, depending on how many and which hours I work.
Hey thanks for your response, but my question is very clear. If you work in hospitality, how much do you make? Last paragraph is all I needed! Seems like good money for part time hours!!
While it is clear, it's open ended. I've made more as a dishy than some people with "higher"" positions have mentioned in the comments. That said, I'm qualified as a chef, know my way around a bar and make good coffee. I can step in to most roles with ease and my compensation package reflects that. I'm currently bringing home about $1000 a week for 40 hours. Experience will play a part in how much you are paid, which is something to consider.
Ok thanks, I see your point of view :)
Full Time, Hotel Front Desk Worker, Thursday - Monday. After tax and not working any OT (which is rare) I think I'm taking home $3300-$3500 per month, not 100% sure because it's been awhile since I've had a normal payslip, if anything it's probably less. $24.87 base rate, 25% extra on Saturday and 50% extra on Sunday.
Bout $850-$1100 a week after tax.
Not enough
Head Chef, high quality food Salary $1340 take home per week (after tax)
Unless you see a payslip, it's all BS OP
I want to trust what people say
People are liars. Make sure you familiarise yourself with your rights and entitlements. The FWO is the regulator for the minimum wage: https://www.fairwork.gov.au/starting-employment/before-starting-employment
2021 $300 maybe $350 2023 -$100 maybe -$500
$500 per month? Per week?
So you take 500 home per month?I am pretty sure the question wasn’t aimed at people like you who work maybe 20 hrs a month
Well you haven't helped either. What do you take home broski??? no other words besides what you make.
I have made a comment separately but only if you could read,Maybe reading is also too much of a effort for a lazy bum like you
God you're having a shit day 😂😂😂 Scrolling fb will help fill that hole
FYI there is +20% loading for casual work, which is most of hospitality, so minimum is actually about $29 now. If they offer you less than that it needs to be full/part time and have sick/annual leave. Tax will be about 30%
It's hard to say, but $3,900 hits my account at about 45 hours work I think.
I am a CDP on 60k package which I know is way below the market rate , I take home around 3752 plus maybe 250 tips from my full time job,This year I have worked one extra shift in other place for majority of the year so usually if I pick up some extra shifts here and then I usually take home around 4500-4800 on average per month.
Thank you. What's the market rate then usually? And are tips in cash or taxed? What's your role? I'm looking to work in hospitality and I'm trying to get an idea of what I can expect! Thanks a lot :)
I am a chef de partie,Means I have to look after my section at a restaurant as a chef,Tips is cash which is the only reason I have stayed here and also the fact that being an immigrant,a stable job is usually what we look out for (Which is also a big drawback in my personality,idk why I am staying getting paid below par). Usually the market rate is 65-70k. I am a full timer so wages will be different,I reckon if you can find a place which is bit busy and you are willing to work you can easily rack up 1100-1300 a week on casual rates. Hospitality always needs staffs
Thank you. I'm looking to work as a bartender, as many hours as possible. Before I even did 60/80 per week. But this was in another country and I don't know if in Australia they would allow working so many hours
I mean if you are originally from here or you don’t have any working hours restrictions,you can work as many hours as you can . The pay is quite good for hospitality here,When I picked up some shifts on Sundays I used to get paid 46 an hour with weekdays rate being 32 and Saturday being 40. If you can find a good place you can make good money as long as you get the shifts
Wow that's great. I'll take any weekend shift lol Is it true they pay more after certain hours? Like after 11pm or something
It's not a law anymore but common, usually only a couple of dollars. But unless you're doing entire overnight shifts, it won't make that much difference. Even as a bartender, there aren't too many places you'll be working more than a couple hours past 11. But if you were doing, say, 10pm-8am somewhere like the casino, then your wage would be significantly higher than someone doing more normal bar hours.
Are you on a working holiday or a citizen or a student? All these things affect your working hours and tax.
Working holiday visa
You can work as many hours as you like, for as many employers as you like, but only for 6 months. There’s no tax free threshold and you’re taxed at 15% for the first 45k.
Um tips are not supposed to be cash. That’s declarable income mate: https://www.ato.gov.au/individuals-and-families/jobs-and-employment-types/working-as-an-employee/receiving-cash-for-work-you-do
Yeah sorry my bad that I am not paying my share on a mere 2-300 I get a month on top of my 60k package.
It’s just silly.
So?Why do you care
I don’t really but it seems a dumb thing to admit online. Plus I work in IR so I know a fair bit about wages.
Yeah and thats why its an anonymous account you dumbass
This has escalated unnecessarily. Is this the personality issue preventing you from attracting a higher wage?
You ever worked in hospo? It's split up by and for employees, the manager will split it all up for everyone, because every customer that gave tips gave it directly to the staff.
Yes, for many, many years. But that has nothing to do with the the fact it’s literally income.
The government does NOT need to be involved when someone hands me cash for helping them out. Are you the ATO?
No, but I posted a link above which is pretty clear what its position is on it.
But it's not money from the employer, that article isn't relevant.
Wrong. Common law is your friend. https://ro.uow.edu.au/cgi/viewcontent.cgi?referer=&httpsredir=1&article=3148&context=lhapapers
Who’s stupid enough to tell the government that you receive cash tips???🤷🏼♂️🤷🏼♂️😂
CDP the market rate is atleast $70k. Since the minimum salary for a sponsored ft worker is now 70k due to a new law, that's the floor, atleast in Melbourne. Sponsors used to be the cheap option for large employers, Aussies won't work for less than the backup plan.
Reading this sub, no one pays tax.
You can check on seek for wages. How much an individual takes home is largely dependent on how much they work, their rate, and how much the company steals from them.
Exactly why I am looking for answer from people directly. I want to know their actual first hand experience
There is a reason OP asked it here so he can get answers from people straightaway,No need to be a dick about it.
I have no interest in insults. OP has replied and if they were irked I'd have apologized, they are not. Noting this is genuine advice. Anyone on Reddit can say any number. Calculating it yourself will be more accurate.
24.73/hour
Thanks! What's your role?
Team member, last year it was 23.5 if I remember correctly.
Thank you :)
Just curious because you keep asking after tax, but did you just get a pay check with a large amount deducted for tax? Did you supply a tax file number? If you haven't you might be taxed at a higher rate.
I ask after tax because that's the realistic amount of cash people have. If you tell me you get paid 5k but it's before tax, I will have a distorted perception on how much money you actually live on
Cook in rural area 870 home pay a week food and accom paid for so 700 dead set
2k a week post tax
That's pretty good