Sunday pay rate: Business owners choosing to keep penalty rates

EXCLUSIVE: The recent decision to reduce weekend penalty rates was greeted with joy by many businesses, but some are making a point of difference by refusing to reduce the amount they pay their staff.

Matt James and Ashley Jones from the Eltham Valley Pantry with their Morrocan salt bush lamb pastry with tomato kasundi and seasonal slaw. Photo Cathy Adams / The Northern Star

• Fair Work Commission cuts Sunday, public holiday rates
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THE recent decision to reduce weekend penalty rates was greeted with joy by many businesses, but some are making a point of difference by refusing to reduce the amount they pay their staff.

Eltham Valley Pantry owners Ashlee Jones and Matt James are among those who received a huge response on Facebook after they announced their staff of six at the boutique restaurant in the Byron Bay hinterland will stay on their current wage.

“We would like to ­announce that in light of the recent changes relating to the retail and hospitality award that we will NOT be applying these changes to our staff,” they posted on Facebook.

Matt James and Ashley Jones from the Eltham Valley Pantry. Picture: Cathy Adams/The Northern Star

“No staff member at The Pantry will be negatively affected by the Fair Work Commission’s announcement.”

“If paying staff proper wages means I pay more to dine on Sundays, so be it,” one respondent said.

“Good stuff! This is why you get my business!” said another.

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The recent Fair Work Commission ruling will see hospitality workers take a pay cut for weekend work but the couple told their staff they will stay on their current $30 an hour.

Ms Jones said their Sunday rate of about $30 an hour would stay because they want to acknowledge the professionalism of their staff and build a culture of worth for staff in the hospitality industry.

Protests erupted after the announcement as protesters marched to the Fair Work Commission. Picture: AAP

“We both have a long history in hospitality and we feel it has the ability to be a real profession, and we think by reflecting that pay rate you get better people, and that gives your customers a better sense of value as well,” Ms Jones said.

The restaurant, which feeds as many as 150 people on a Sunday, is renowned for its paddock-to-plate fare.

“We are a small business and we want to ensure we are viable so we must maintain a high level of service for our customers,” Ms Jones said.

The Pantry charges a 10 per cent surcharge on Sundays and public holidays, which they hope customers don’t mind, to supplement the higher wages.

“We find the surcharge doesn’t cover the increase in wages but the customer can pitch in to award our staff what they think they are worth,” Ms Jones said.