The end of stage-ing in American restaurants is here

[Jenise]

https://www.eater.com/2017/7/13/15961958/willows-inn-stage-intern-program-blaine-wetzel-interview

That is a curious thing. While I don't know much about your labour laws there seems to be a double standard of sorts here. Waiting staff are apparently paid a pittance and must rely on tips to make a decent wage. Don't know what chefs are paid. But if someone wishes to intern for free, so long as it is of free will, for a defined ,short term as part of an individual quest for Personal development and is given those opportunities in the organisation I don't see it is exploitation.
Certainly here there can be issues with this type of work experience, and insurance is a major component of that.
It would be a shame if chefs and restaurants were unable to share and learn from each other.

[Jenise]

That is a curious thing. While I don't know much about your labour laws there seems to be a double standard of sorts here. Waiting staff are apparently paid a pittance and must rely on tips to make a decent wage. Don't know what chefs are paid. But if someone wishes to intern for free, so long as it is of free will, for a defined ,short term as part of an individual quest for Personal development and is given those opportunities in the organisation I don't see it is exploitation.
Certainly here there can be issues with this type of work experience, and insurance is a major component of that.
It would be a shame if chefs and restaurants were unable to share and learn from each other.

I don't get it either. Looking at it from the intern's POV, the experience is sought-after, voluntary. So at any point one starts to feel exploited, walk away. You don't even need a letter of resignation, just go. Otherwise, as long as you're willing to stick around, they'll find something for you to do.

WWOOF (worldwide opportunities on Organic farms ) has faced similar issues, especially in EU.
Original name was Working Weekends On Organic Farms, till labor law crackdowns due to word Work.
My stepson David did WWOOF-IT in Piedmont and Sicily (latter on a vineyard)
I support labor laws, but there should be some common sense in enforcement

[Jenise]

Is David pursuing a career in culinary arts?

No, though he worked as a pastry chef, he is getting PhD in English at Berkeley. But his then girlfriend was passionate about organic farming, and is working on a farm in Hudson Valley.

What I didn't see in the article was how the situation was brought to the attention of the government. Did someone report it? I think that if he had stagiaires sign a contract that they would pay him $50 a month as tuition but could terminate at any time, he'd probably get around whatever objection the government raised.

That amount of payment would sure put a crimp in your month, though. $149K??

[Jenise]

I don't know the answer to that, Bill; I wondered too. My connection there left the restaurant during this past year so I can't find out through back channels, either.