THE RESTAURANT BUSINESS

Southland Times, Issue 23146, 12 March 1937, Page 8

THE RESTAURANT BUSINESS

HOURS OF WORK ALLEGED HARDSHIP SUFFERED (United Press Association) AUCKLAND, March 11. A request for the lightening of the industrial laws as they apply to the restaurant business was made by a deputation from the Auckland Restaurant Proprietors’ Association which waited on the Minister of Labour (Mr H. T. Armstrong). The case presented by the deputation was chiefly concerned with the hours of work. In the first place it was contended that hardship was suffered as a result of the inability of restaurant proprietors to employ waitresses after 10.30 p.m. It was contended that there was a shortage of men waiters and restaurants generally, in order to let their female employees off work at 10.30 p.m., had to close down at 10.15 p.m., thus missing the lucrative after-theatre trade. It was suggested that the Government might consider an amending law so that females could be employed until 11 p.m., although the restriction on the weekly hours of work would still be maintained. A further point concerned the necessity of granting all workers a weekly half-holiday, starting at 1 p.m. Under this arrangement, it was stated, girls had to cease work when the lunchhour trade was at its peak, and the suggestion of the proprietors was that the Government should permit a halfday to begin at 1.30 p.m. Avoiding Overtime

The third point submitted was in connection with the maximum of eight hours’ work in any one day. It was contended that on Fridays it was impossible to avoid overtime under this arrangement. Business was heavy throughout the day and there was invariably a brisk supper trade. It was considered that the daily hours of work might be extended to nine on Fridays without affecting the maximum weekly total.

“Similar representations have been made to me in the south,” said the Minister. “I do not think there is much of a case, except for the extension of the horn's of work of female employees beyond 10.30 p.m. It seems to me that . restaurant proprietors are severely handicapped by having to close down just when the rush is coming on, and some alteration jnay be made in the law in this particular direction. However, I have not yet had an opportunity of discussing this matter with the union, and naturally I want to hear both sides of the argument. Half-Holiday Question “As for the commencement of the half-holiday at 1 p.m., It must be remembered that all members of a restaurant staff do not get their halfholiday on the same day,” went on Mr Armstrong. “The bill which I had framed originally provided for a halfholiday to start at noon, and an extension was made to 1 p.m. as a compromise with the Employers’ Association. I still think restaurant proprietors should be able to arrange matters so that the half-day can commence at 1 p.m. Anything later than that is not a half-holiday. The same argument really applies to the hours of work on Fridays. The maximum hours of work in any one day is eight, but those eight hours can be spread over the whole of the day with proper organization. No great difficulty should be experienced in this respect.” The Minister mentioned that there had been some complaints of overmuch competition in the restaurant business. For instance, it had been stated that there were at least 240 restaurants in Auckland and that competition was forcing prices to an uneconomic level. This was a matter which could well be dealt with under the Industrial Efficiency Act. With regard to the hours of work he was prepared to investigate the matter and give a decision at a later date.