Victorian restaurant adds 10 per cent 'peak season' dining surcharge to cover staff costs

Weekend and public holiday surcharges at restaurants and cafes are becoming more common in Australia, but have you heard of a "peak season" fee? The surcharge prompted lively discussion when the menu from the Pavilion Geelong restaurant was posted to social media, with one patron suggesting the restaurant should instead "set your prices year round and absorb this". But Professor Mortimer said while workers weren't paid more during the festive season aside from weekends and regular public holiday rates, restaurants were paying more for staff. "Restaurants and hospitality providers do rely a great deal on short-term casual labour, so they may supplement their business for eight or 12 weeks with casual labour, which is at a higher rate," he said. Ms McInnes from Only Hospitality said the business chose to add a seasonal surcharge rather than increasing prices year round "as we don't want to pass this cost on to our local patrons who continue to support us during the quieter months".