MINIMUM WAGES (CATERING INDUSTRY) ORDER
Citation
Interpretation
“bartender” means a worker who is engaged in the mixing and serving of drinks, and duties ancillary thereto;
“cashier” means a worker whose principal duties consist of receiving cash as well as issuing receipts and accounting therefor;
“chambermaid” means a worker who cleans and tidies rooms, toilets and bathrooms, and makes beds;
“cleaner” means a worker who is wholly or mainly employed in the cleaning of the employer’s premises;
“clerical worker” means a worker who is employed wholly or mainly in clerical work, such as the keeping of books, the deposit of cash, and matters ancillary thereto;
“clerk/typist” means a worker whose duties consist principally of typing, dealing with correspondence, and other related clerical duties;
“cook” means a worker who is responsible for the preparation of meals, and the supervision of kitchen staff in the absence of the head cook;
“counter attendant” means a worker who attends to customers and who is responsible for the cleanliness of counter areas;
“driver” means a worker who is responsible for the operation and care of motor vehicles;
“electrician” means a worker who installs, maintains, and repairs electrical apparatus;
“elevator operator” means a worker whose duties consist of operating elevators;
“gardener” means a worker who cleans and maintains a garden; “grill worker” means a worker who operates a grill in the
preparation of meats and fish;
“handyman” means a worker who is employed to assist in the performance of unskilled jobs;
“head cook” means a worker who is responsible for the preparation of food and supervision of kitchen staff;
“head waiter” means a worker whose duties consist wholly or mainly of the supervision of waiters, waitresses and hostesses;
“housekeeper” means a worker who is responsible for looking after all guest-room requirements, and the supervision of staff engaged in related duties;
“kitchen assistant” or “assistant cook” means a worker who assists the cook in the performance of his duties;
“launderer” or “washer” means a worker who is responsible for laundering linen;
“maintenance worker” means a worker who carries out general maintenance;
“medical certificate” means a medical certificate prepared by a registered medical practitioner;
“messenger” means a worker who is employed in taking mail, messages, packages, and other items within business premises or elsewhere;
“part-time worker” means a worker whose weekly hours of work are less than forty hours;
“porter/bell-boy” means a worker whose duties consist wholly or mainly of carrying luggage, goods, and packages, and duties ancillary thereto;
“potwasher” or “dishwasher” means a worker whose duties consist of washing dishes, pots, pans, cutlery, or glassware;
“reservation clerk” or “receptionist” means a worker who deals with the booking in, and departure of, guests, and other matters ancillary thereto;
“secretary” means a worker engaged in secretarial duties and matters ancillary thereto;
“skilled tradesman” means a worker who is certified or has received adequate training in construction, erecting metal structures, setting and fitting machine tools, maintaining machinery, equipment or tools, carrying out printing work or producing or processing foodstuffs, textiles or other articles including handicraft goods;
“storekeeper” means a worker who is responsible for stocks, and who purchases foodstuffs, linen, and other requisites;
“supervisor” means a worker who is responsible for general administration and supervision;
“swimming pool attendant” means a worker who is responsible for the cleaning and general maintenance of a swimming pool;
“telephone operator” means a worker who is responsible for the operation of a telephone switchboard;
“waiter” or “waitress” or “hostess” means a worker who is engaged in the serving of food and drink at tables and duties ancillary thereto;
“watchman” or “caretaker” means a worker who guards premises for the prevention of theft, damage or trespass;
“worker” means a worker employed in a catering undertaking.
Minimum remuneration. First schedule
Hours of Work
Minimum remuneration for overtime. Second Schedule
Vacations
Sick leave
(2) Payment for sick leave shall amount to the difference between a worker’s pay and his entitlement to sickness benefit under the National Insurance Act.
Maternity leave
FIRST SCHEDULE
MINIMUM WEEKLY REMUNERATION FOR WORKERS IN THE CATERING INDUSTRY
Categories |
Weekly Wages for |
Hourly Rates for |
Bartender |
220 |
6.05 |
Cashier |
210 |
5.8 |
Chambermaid |
185 |
5.1 |
Cleaner |
185 |
5.1 |
Clerical Worker |
215 |
5.9 |
Clerk/Typist |
215 |
5.9 |
Cook |
235 |
6.45 |
Counter Attendant |
185 |
5.1 |
Driver |
225 |
6.2 |
Electrician |
275 |
7.55 |
Elevator Operator |
185 |
5.1 |
Gardener |
185 |
5.1 |
Grill Worker |
195 |
5.35 |
Handyman |
185 |
5.1 |
Head Cook |
285 |
7.85 |
Head Waiter |
285 |
7.85 |
Housekeeper |
285 |
7.85 |
Kitchen Assistant/Assistant Cook |
195 |
5.35 |
Launderer/Washer |
185 |
5.1 |
Maintenance Worker/Skilled Tradesman |
260 |
7.15 |
Messenger |
185 |
5.1 |
Porter/Bell-Boy |
185 |
5.1 |
Potwasher/Dishwasher |
185 |
5.1 |
Reservations Clerk/Receptionist |
225 |
6.2 |
Secretary |
225 |
6.2 |
Storekeeper |
250 |
7 |
Supervisor |
280 |
7.85 |
Swimming Pool Attendant |
185 |
5.1 |
Telephone Operator |
215 |
5.9 |
Waiter/Waitress/Hostess |
190 |
5.25 |
Watchman/Caretaker |
185 |
5.1 |
SECOND SCHEDULE
MINIMUM OVERTIME REMUNERATION FOR FULL-TIME WORKERS IN THE CATERING INDUSTRY
First four hours: one and one-half times hourly pay
Second four hours: two times hourly pay
Thereafter: three times hourly pay
First eight hours: two times hourly pay
Thereafter: three times hourly pay
First eight hours: two times hourly pay
Thereafter: three times hourly pay
First eight hours: two times hourly pay
Thereafter: four times hourly pay
For the purposes of this Schedule “hourly pay” means in the case of the full-time worker his pay divided by forty.