WorKid wrote:Word of warning - it can be a nightmare getting a mortgage if you are self employed, so if you are thinking of moving then just think about timing. You'd probably need at least two years of good earnings to show and even then you might find they lend conservatively.
M0stly harm13ss wrote:Couple of extra things to consider when contracting.
I would expect those rates you quote to be ‘attractors’, our rates for very specific skills, I personally wouldn’t expect to get paid near that. A number of these roles will also never exist, but for the purposes of harvesting CVs.
You will be first in and first out to cut costs.
Expect to be in work 60 to 75 percent of the time, and pro rata your wages/savings to take account of that (so that £100k a year job would actually be £70k gross take out). Anything higher than that is making hay.
Your take home wage, cash paid into the bank every month is just under £1k to take into account tax and NI benefits noted above, no more. If you pay yourself more one month, the tax man will jump all over it and demand that you increase your basic. You therefore need to ensure that you can comfortably live on that amount until you can top up with the dividend payments.
No sick, no benefits, etc.
HawBawJaws wrote:It gives me the fear that most fast food places employ bampots on low wage that really don't give a shit. Nandos in Hamilton was all ovrr the local papers recently because the mindless teenagers they employ didn't know about salmonella or cross contamination.
I got a 10% annual rise on promotion, which I calculated today was roughly minus £1.59 an hourDark Soldier wrote:Got a pay rise today lads. 17p an hour, back of the fucking net.
GooberTheHat wrote:HawBawJaws wrote:It gives me the fear that most fast food places employ bampots on low wage that really don't give a shit. Nandos in Hamilton was all ovrr the local papers recently because the mindless teenagers they employ didn't know about salmonella or cross contamination.
I used to work in burger King nearly 20 years ago. Hygiene was massive then. Food prep guys had to wash their hands every 15 minutes. Till staff had to wash their hands prior to touching anything in the kitchen. There were blue utensils for raw meat, red for cooked beef and black for cooked chicken. All the fresh ingredients were prepared in the morning and clearly labelled with expiry times and dates, and any food put in the chute (the warm holding tray area where they get your burger from) could only be in there 10 minutes max.
Cleaning down of work surfaces during the day was done regularly with a non toxic sanitising solution and the process at the end of the day was really thorough. There were separate coloured cleaning materials for the kitchen, front counter and restaurant area, and toilets to prevent cross contamination. And everyone was trained regularly so they new what they were doing.
I would have thought most big name places would be the same, but that might have changed now, places are probably understaffed to save money and don't have enough time or interest to do training.
Unlikely wrote:You think you have it bad? The coffee machine in the Costa kiosk is broken again, and the canteen doesn't open for another half an hour. I'm having to have instant.
legaldinho wrote:grounds
Unlikely wrote:You think you have it bad? The coffee machine in the Costa kiosk is broken again, and the canteen doesn't open for another half an hour. I'm having to have instant.
FranticPea wrote:You should always have a bottle of Vimto handy for an alternate hot beverage.
FranticPea wrote:You should always have a bottle of Vimto handy for an alternate hot beverage.
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