Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
mobile.nytimes.com
Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
1–10 of 259 posts
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#2"the salaries of pastry makers in the Chicago area do not appear to have budged much, if at all. The key to this puzzle tells us a lot about why the American economy isn’t necessarily behaving the way workers have traditionally assumed. ... Employers, according to those in the industry, have increasingly turned to less experienced workers to ensure the flow of sweets"
The drive to employ cheaper, okay workers in action. Applies to software development as well.
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#3"the salaries of pastry makers in the Chicago area do not appear to have budged much, if at all. The key to this puzzle tells us a lot about why the American economy isn’t necessarily behaving the way workers have traditionally assumed. ... Employers, according to those in the industry, have increasingly turned to less experienced workers to ensure the flow of sweets" The drive to employ cheaper, okay workers in acti…
"Drive" is right. It often seems like even at the cost of getting inferior work-product, many employers have come to believe that cheap labor is a moral principle. If employers would rather hire lower-skilled workers than pay over $35k/year, the pastry chefs should unionize.
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#4"the salaries of pastry makers in the Chicago area do not appear to have budged much, if at all. The key to this puzzle tells us a lot about why the American economy isn’t necessarily behaving the way workers have traditionally assumed. ... Employers, according to those in the industry, have increasingly turned to less experienced workers to ensure the flow of sweets" The drive to employ cheaper, okay workers in acti…
"Drive" is right. It often seems like even at the cost of getting inferior work-product, many employers have come to believe that cheap labor is a moral principle. If employers would rather hire lower-skilled workers than pay over $35k/year, the pastry chefs should unionize.
Or perhaps Americans are OK with the pastries produced by lower-skilled workers. Maybe they can't taste a difference.
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#5"the salaries of pastry makers in the Chicago area do not appear to have budged much, if at all. The key to this puzzle tells us a lot about why the American economy isn’t necessarily behaving the way workers have traditionally assumed. ... Employers, according to those in the industry, have increasingly turned to less experienced workers to ensure the flow of sweets" The drive to employ cheaper, okay workers in acti…
"Drive" is right. It often seems like even at the cost of getting inferior work-product, many employers have come to believe that cheap labor is a moral principle. If employers would rather hire lower-skilled workers than pay over $35k/year, the pastry chefs should unionize.
Or take steps to demonstrate the difference in quality and value. Do pastry chefs who make more money make demonstrably better pastries? Does every employer need that demonstrably better quality? Will enough people buy the pastry for the resulting price?
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#6Maybe because they are only in demand at the current price point, but as soon as the price goes up, people switch to 'substitute goods'?
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#7"the salaries of pastry makers in the Chicago area do not appear to have budged much, if at all. The key to this puzzle tells us a lot about why the American economy isn’t necessarily behaving the way workers have traditionally assumed. ... Employers, according to those in the industry, have increasingly turned to less experienced workers to ensure the flow of sweets" The drive to employ cheaper, okay workers in acti…
"Drive" is right. It often seems like even at the cost of getting inferior work-product, many employers have come to believe that cheap labor is a moral principle. If employers would rather hire lower-skilled workers than pay over $35k/year, the pastry chefs should unionize.
"It often seems like even at the cost of getting inferior work-product, many customers have come to believe that cheap pastries are a moral principle."
I think that's the gist of the issue. People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience.
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#8Earlier quoted context omitted.
"Drive" is right. It often seems like even at the cost of getting inferior work-product, many employers have come to believe that cheap labor is a moral principle. If employers would rather hire lower-skilled workers than pay over $35k/year, the pastry chefs should unionize.
"It often seems like even at the cost of getting inferior work-product, many customers have come to believe that cheap pastries are a moral principle." I think that's the gist of the issue. People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience.
[deleted]
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#9Earlier quoted context omitted.
"Drive" is right. It often seems like even at the cost of getting inferior work-product, many employers have come to believe that cheap labor is a moral principle. If employers would rather hire lower-skilled workers than pay over $35k/year, the pastry chefs should unionize.
"It often seems like even at the cost of getting inferior work-product, many customers have come to believe that cheap pastries are a moral principle." I think that's the gist of the issue. People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience.
"People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience."
My local pâtisserie doesn't charge 5$AUD for a whole range of pastry ~ https://flickr.com/photos/bootload/albums/72157622498559456
The high prices you quote come not from materials, display or worker pay, more probably property location and market they position themselves in.
Re: Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
#10Earlier quoted context omitted.
"It often seems like even at the cost of getting inferior work-product, many customers have come to believe that cheap pastries are a moral principle." I think that's the gist of the issue. People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience.
"People want a $5 snack, not a $35 artisanal free-range organic pastry dining experience." My local pâtisserie doesn't charge 5$AUD for a whole range of pastry ~ https://flickr.com/photos/bootload/albums/72157622498559456 The high prices you quote come not from materials, display or worker pay, more probably property location and market they position themselves in.
The prices seem a bit low for 2016. A pastry shop I frequent (not really frequently given my family went low-carbish a few years ago) had their eclairs go from $4.50 to $8 in over the past 5-6 years. :S. Granted they also became a lot more famous.