The issue of wage theft in hospitality is receiving renewed attention after the collapse of George Calombaris’s restaurant empire, but experts say it masks a litany of other “toxic” traits plaguing the industry.
Academics, advocates and insiders have revealed that many commercial kitchens are places where abuse, bullying, unacceptable work conditions and a culture of fear are commonplace.
Associate Professor Richard Robinson from The University of Queensland’s Business School, also a former chef, interviewed 180 culinary students, apprentice chefs and mature chefs as part of a research project and found “worker exploitation is institutionalised”.
Continue reading on news.com.au, where Richard explains his research into the toxic culture in many kitchens.
