Home' Clubs and Pubs Manager : Summer 2015-2016 Contents lost to workers’ superannuation accounts through the
non-payment of legislated superannuation guarantee
entitlements in 2013 – with a yearly growth trend line
now established at five per cent per annum.
‘Non-payment of superannuation contributions has a
big impact on employees, with lost retirement savings
today having a compounding effect, magnifying the
losses over time.
‘These findings highlight the need for government, the
industry and the Australian Taxation Office (ATO) to step
up compliance activities to ensure that these obligations
are being met.
‘The federal government needs to legislate for tougher
penalties and increase the level of resources provided to
the ATO and other regulators so that we can tackle the
problem more effectively.
‘Recent legislation by the government that reduces
penalties for employers who fail to make super
contributions on behalf of their employees is a step in
the wrong direction,’ Atkin says.
‘The vast majority of the employers we deal with do
the right thing and pay their employees’ entitlements.
They agree that it is unconscionable that a number of
employers think it’s okay to game the system and use
their employees’ deferred wages as business cash flow,
setting up an unfair advantage.
‘We need to ensure that the rules are being enforced.
There are myriad things we can do today to upgrade the
system through technology, but as a minimum we should
now move payment of superannuation to align with wages;
we should better equip and resource our regulators; and
we need to assist both employees and employers in
understanding their rights and obligations,’ he says.
MOST AUSTRALIANS TIP
Almost 60 per cent of Australians tip when dining or
drinking at pubs and restaurants, according to a survey
of 2000 people conducted by mobile payments start-up
app Clipp. Despite often making less money per hour
than their servers, Australians are quickly jumping on the
tipping bandwagon, with fast and attentive service being
the main motivator.
But tip jars filled up even faster when venues also
focused on providing great meals, special privileges
and, surprise, surprise, attractive staff!
Older customers are the most likely to tip, with 71 per
cent of the over 50s surveyed stating that they tip at
restaurants, compared to just 29 per cent of people
under 20. While high-income earners (those earning over
$150,000) are also more likely to tip, with the standard
amount being 5–10 per cent of the total bill – 37 per cent
of tipping respondents said they tip this much.
AUSTRALIA IS A FOODIE’S PARADISE
The Restaurant and Catering Awards for Excellence
demonstrated yet again that Australia has a world-class
offering for lovers of food and wine experiences.
Senator Richard Colbeck, Minister for Tourism and
International Education, attended the Savour Australia
Restaurant & Catering HOSTPLUS National Awards for
Excellence in Brisbane last month.
‘All of the winners and finalists represent a key part of
Australia’s high-quality tourism offering, and should
be congratulated for their commitment to providing a
culinary experience that attracts people from around
Australia and the world,’ Senator Colbeck said.
‘Congratulations to Sydney’s Blond Catering for winning
the Caterer of the Year, and Sydney’s Quay for winning
Restaurant of the Year for the second year in a row.
‘The hospitality sector makes an important contribution
in Australia, and visitors consumed $113 billion worth of
goods and services in Australia in 2013–14.
‘Australia’s tourism industry employs almost one
million people – and the café, restaurant and takeaway
food service sector accounts for 67 per cent of this
employment, making it the largest single contributor to
employment in Australia.’
Tasmania’s hospitality industry was represented by
Sandy Bay’s Me Wah Restaurant, which won the Asian
Restaurant category, and was a finalist in the prestigious
Restaurant of the Year category.
Another Tasmanian restaurant, Henry’s Restaurant at
Hobart’s Henry Hones Art Hotel, was a finalist in the
category for Restaurant in a Hotel/Motel/Resort.
For a full list of finalists, visit the Restaurant and
Catering website: rca.asn.au/rca/the-nations-best-food-
CLUBS AND PUBS MANAGER SUMMER 2015–2016 • 15
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