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In this week’s round-up of HR news, a US state has approved a bill blocking local workplace heat protection, recent graduates in India have been promised jobs, and chefs are “emotionally drained” and quitting.
Standard behaviour from Florida legislators
According to Orlando Weekly, the US state of Florida pushed through an industry-backed bill last week that will seemingly block local governments from requiring their contractors to provide heat safety measures, such as water breaks and other cooling measures for their employees who work outdoors.
Approved on the final day of the state’s legislative session, the bill (HB 433) would also gut local “living wage” ordinances passed in some communities, beginning in Q3 2026 and prevent local governments from enacting predictive scheduling laws, which essentially require employers to notify hourly workers of their work schedules in advance.
An investigation has highlighted that the legislation was at least in part drafted by lobbyists for the business-friendly Florida Chamber of Commerce, which has a history of campaigning against minimum wage increases and has sought a ban on living wage ordinances for closer to a decade.
The bill passed the Senate on Friday in a 24-15 vote, with four Republicans joining Democrats in voting no on the bill. The Republican-dominated Florida House approved the bill in a 74-36; same deal, just a few Republicans joined the Democrats in opposition.
Governor Ron DeSantis just has to approve the bill with his signature for it to be implemented.
Grads promised gigs
Reuters has reported that India’s Congress has vowed to give all graduates their first jobs if they are voted into power. India’s main opposition, Congress Party, stated it would guarantee paid apprenticeships to every graduate under 25 if it is victorious in the upcoming election, in an attempt to appeal to the younger voting base over their concerns around the high unemployment rate.
Former Congress chief Rahul Gandhi stated: “We are going to ensure your first job. This historic plan of ours is a forever cure for the disease of unemployment.”
“This revolutionary scheme will change the face of Indian industries and the destiny of the youth by closing the skill gap between industry and India’s workforce.”
According to a report done by Azim Premji University last year, the unemployment rate for graduates under the age of 25 was 42.3 per cent. This ultimately fell less than 5 per cent for those aged 35 and above. India’s overall unemployment rate increased to a total of 8 per cent in February from 6.8 per cent in January, making it a focal point in the election.
Economists and business leaders often put the blame for this unemployment on the graduates themselves, stating that they don’t have the transferable skills required to suit roles.
Hanging up the aprons
ABC News has reported that chefs are exhausted and emotionally drained, causing many to consider quitting their jobs. One in 10 chefs surveyed suffered from mental distress, with one in five being extremely likely to leave their jobs within the next year.
Chefs in both Australia and New Zealand are in high demand, ranking eighth on a recent poll for the most in-demand occupation. Given this shortage, one would expect that these culinary experts would be more appreciated, when in reality, it’s the opposite.
The report on chef wellbeing and working conditions shows chefs in Australia and New Zealand experience significant financial hardship and mental health issues, with many wishing to leave their jobs.
This can have a damaging effect on tourism for both countries as visitors reportedly seek more scenery, history and culture. The food chefs prepare in cafés and restaurants forms an integral part of the tourist experience. But despite the laws of supply and demand, the situation for chefs is unlikely to improve without radical changes to work practices.
The usual trope of the kitchen environment is that of a fast-paced space that can be ruthless in terms of the culture. All the TV shows we consume based on cooking shows display somewhat of a toxic workplace, and it’s not too far off reality, with banter, berating and beatings being rumoured as the norm.
An Australian study published in 2022 showed chefs were significantly more likely than the general population to commit suicide. Even before the pandemic, the industry’s toxic workplace culture was blamed for mental health issues and high suicide rates among employees.
The report concluded that better management support is desperately needed for chefs. Failure to improve working conditions, however, will have lasting consequences for the industry.
Kace O'Neill
Kace O'Neill is a Graduate Journalist for HR Leader. Kace studied Media Communications and Maori studies at the University of Otago, he has a passion for sports and storytelling.
