I work as a chef for a small hotel group. I am contracted to work 48 hours a week, but end up doing 58. I also get an hour's pay deducted for my lunch break, but I rarely have one. My contract says that any time I do in addition to my contracted hours will be paid as overtime, but this is a joke because it doesn't happen. My list of complaints with this company is endless. Where do I stand? How can I stop my employer taking advantage of me?
What the expert says
Ian Hall, director of human resources, Aramark