Went to a Training Forum last night, which I prepared myself to be mega-bored at. Much to my huge surprise and delight, it turned out to be a really great industry turnout and inspirational in content, with all present honestly and sensibly putting forward their opinions on the state of training, and apprenticeships, and all the associated hassles that go with them discussed.
One of the main facts I found out was that the current attrition rate of apprentices in Tassie in the building & affilitated areas is 24%.
That is a majorly high attrition rate. It means that approx a 1/4 of all apprentices signed into their (building) apprenticeship drop out for one reason or another.
General discussion was held about what to do about this, which lead to discussion about the recruitment processes of apprentices.
Are employers selecting effectively or are they just grabbing the first (only?) person to apply for their job?
I'm now following up what's happening with the Cookery apprentices, and what our attrition rate is in hospitality. I know it's high, but is it as high as the building industry?
Very interesting.
Wednesday, 7 March 2007
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5 comments:
Rita you'll probably the attrition rate as high as other trades.
Where the next level of attrition may come from is not being able to reconcile the unsociable hours.
Most other trades work Mon to Frid days only & most hospitality venues dont.
The margins on food are not as good as they were so many operators aren't getting a return that arguably ofsets their hours etc. In their quset to keep wages low they hire apprentices as a form of cheap labour. A common outcome of this scenario is that the apprentice leaves after being flogged & feels that they haven't learnt anything. Then its back to square one. The employer then blames a generational attitude, the Tafe & anyone else who will listen.
Our theory is that the food prices need to go up to make the training of apprentices more attractive. thats right, PAY MORE for your food in general. Whilst we keep squeezing wh will no doubt squeeze the enthusiasm, passion & professionalism out of the remaining decent operators. Then where will we be?
I would agree Gobbler.
In Denmark, for example, its is much more expensive to go out for a meal.
BUT...the restaurant makes a profit and the staff are paid much more than their counterparts here.
The public patronising these places are often well-paid too, so everyone benefits.
In Australia, the casualisation of the workforce (no, I don't mean attitude) means many are struggling.
So they buy cheap food and the cycle of mediocrity continues.
The reason their food is cheap is beacuse it is BAD.
And bad for their health.
The cheap food joints pay meagerly, so their staff eat at cheap places or buy cheap stuff for home.
And so the cycle goes.
Sorry to get political, but if a nation sets out to create a cheap labour force ``to compete'' globally, then this underclass cannot afford to drive excellence.
Ah, we have opened a can of worms here. Cheap worms. I remember when worms was worms.
Sir Grumpy
What are you apologising to get political Grumpy? If you nail you colors to the mast as you say you have done' you should make no apologies!
Only apologised that I introduced politics. Not for my actual beliefs Gobbler.
Would never apologise for those old boy.
They basically boil down to a fair go for all, anyway.
Watcha reckon, could I get elected on that promise, or am I being naive in this modern utopia?
Sir Grumpy.
Being a political issue you should not be apologising, but I think the issue is broader than that. I agree wholeheartedly with Gobbler that we should all pay more and that this starts with the primary producers who without their dedication and passion we wouldn't be able to eat anyway.
Anyway before I rant as I often do I will say this in response to your question Rita. Anecdotaly I see at least a 60 to 70 % drop out rate for apprentice chefs in Tasmania, post trade. Of all the people I did my apprenticeship with (22) I am the only one still cooking. Scary aint it. I guess the pay and unsociable hours, combined with the desire to have a normal life especially when you have a family is too big a temptation. The reason I am still here? I love what I do, and I am truly lucky to say that.
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