Do Victorian customers need to start picking up the tab for the cost of proper wages?
- sarahjohnsnc
- Jul 29, 2019
- 1 min read
Pastry chef Boris Portnoy is so committed to his work that it took some time before he realised employers had taken advantage of him when he worked more than 50 hours a week for a flat salary.
Having worked up to 80 or 90 hours a week for some former bosses, he once thought he would expect the same of his own staff. But earlier this week he was accredited by the hospitality worker union United Voice’s Fair Plate for paying his 18 staff properly.
Portnoy, who previously worked for a three Michelin star restaurant in California’s Nappa Valley and fine dining establishments in Australia, opened his own bakery in the Melbourne suburb of Northcote two and a half years ago.
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