They could all be waiting to hear back from Masterchef 2012 you never know

I can do a nice coddle or pigs feet.

Oh for God sake, there is always something. Hear we are moaning about lack of jobs and the snobbish attitude still exists! Blaming foreign workers is a cop out Ronan. Irish people blamed foreign workers when they took their jobs, now when they’re gone you’re blaming them when the jobs are back. I mean the hypocrisy in that is crazy! Here is a business offering a job and without even knowing what the job entails there is a barrage of excuses made. I give up!

6 month job, what happens when the six months are up?

You wait another six months to get back on the dole!!

To be honest these jobs have not been very well advertised. Not everyone has uses or indeed wants twitter and concentrating in a local rag is hardly throwing out the nets. Advertise on jobs.ie you might get a better response. Or better still contact the catering colleges. Maybe a bit of thought into making the role attractive would be good idea too. Even chefs are entitled to work life balance – not that it seems to be applied by owners of catering establishments.

10 bucks an hour ain’t bad. Even I watch every penny and we all must start somewhere… besides, don’t chefs work like 100+ hrs per week?

Is it true that the job pays €9 an hour?

€10 an hour, and he wonders why he can’t get someone to work for him.

We have also been trying to hire staff since January (computer programmers). We had 3 positions and only managed to fill one. In the end we have decided to outsource the work to eastern Europe. The idea that there are no jobs out there is a complete myth. People are deluding themselves into thinking that there are no jobs in Ireland – there is plenty of work for those who apply themselves. The Celtic cubs want everything too easy and would probably be going to Australia for the fun/experience anyway.

Maybe it’s because most catering establishments for the past few years hired only foreign staff. Irish chefs work 5 nights per week usually, and most weekends. This needs to change if we are to attract young people to the business. Conditions did not improve over the last few years because foreign workers were happy to work like this, now that they are gone, the industry needs to look at it’s working conditions. In some countries, chefs work 1 long day followed by 2 off, or 2 and 2 off, allowing their chefs some quality of life.

As a customer I don’t like being served by foreign staff. Their communication ‘skills’ leave a lot to be desired plus the group dynamics are all wrong. It’s all a bit awkward. Maybe job applicants notice this too. You want to be comfortable around your fellow employees.