Staff rostering
If farm productivity can be lifted, there’s an opportunity to take staff from a 12-day working fortnight to an 11-day working fortnight. The extra effort required by staff to achieve that is rewarded with an effective 8.3% increased wage per day worked, assuming the employee is on the same salary.
- Cost to employer: nothing
- Value to employee: 8.3% pay rise per day
Conditional bonus
You can agree in writing with an employee that when the forecast payout exceeds $5.50/kg milksolids they will receive a 3% wage increase. You could also agree on a one-off bonus payment to be made if certain criteria are met at a time that fits with cashflows, ie a lump sum payment in April if payout and production have reached a particular level.
Homegrown meat
An empty, fully-grown R2 dairy heifer might make $1000 at the meat processors. Add $500 for homekill processing.
- Cost to employer: $1500
- Value for employee: 250kg of meat at supermarket prices, about $3000, assuming an average value of $12/kg, creating $1500 of extra value
Food over calving
Over calving one farm owner makes sure there are biscuits, muffins, cake and so on at the dairy almost every day ($30 a week). She also cooks freezer meals for the younger and single staff (about one meal a week). At Monday meetings every week and over calving she provides a hearty soup and bread ($25). And the rest of the year cake, muffins and fruit.
“The staff enjoy all the food they get, especially the staff that don’t cook proper meals for themselves.”
- Cost for employer: $2000
- Value to staff member: at least $25/week food value
Sleep-in on their birthday
Get a relief milker in to milk so an employee always gets a sleep-in on their birthday.
- Cost for employer: up to $100/employee
- Value to employee who gets to lie-in: priceless.
Drinks on a Friday night
Shouting beers and soft drinks on a Friday night is a relatively cheap “thank you” and appreciation of a good week’s work. At $18/dozen at the supermarket, beers are cheap – and being a responsible employer you will want to provide non-alcoholic drinks for the drivers and the rest can clean up the leftovers, or pop them in the fridge for next week. Add in fish and chips for an after-milking meal every couple of months at about $8-$10 a person. It also makes employees feel appreciated when you want to spend social time with them. But make sure the food is good otherwise it defeats the purpose and they think you are a “tight arse”.
- Cost for employer: $936 a year
- Value to employee: Pub savings of at least $5 for a stubbie – that’s a saving of $260/year
Hot lunches:
Getting a couple of wives or partners to produce a hot lunch for all employees in the dairy staffroom works well over calving on some farms. As well as Weetbix and toast for breakfast at the dairy, employees get a good meal in the middle of the day, the lunchtime acts as a briefing time and it’s good team bonding. And if the young single guys go home tired and only manage a cigarette and coffee for dinner, at least they’ve had at least two good meals.
- Cost for employer: $200 a week for 8 weeks = $1600
- Value to employee: $10/day – that’s a saving in food of $240/month
Lawns and firewood
“My first job dairying I had the most patient and amazing bosses. They spent so much time working with me and teaching me so much, working alongside me. They always had a great team attitude. At one stage we had six employees, and a barbecue for breakfast every morning over calving and AB. They provided the food, barbecue and the cook. We just had to wash ourselves up and sit down and eat. Meals were dropped off to my house at night. They made sure all their staff were fed and rested. If you looked a bit puffed you got sent home for a rest. They asked and respected your opinion, which I have discovered since leaving that not all employers are prepared to do. A meal out was paid for at the end of calving, Christmas, and end of season. They did a staff trip at least once a year – generally it was out boating for the day. Over calving they helped maintain the house sections by mowing lawns etc, even though they worked longer hours than most of the other staff. Firewood was always provided. At my five-year mark they shouted me and a friend a trip to Australia. I loved working for them. They helped make me the responsible and respectful adult I am today.”
- Cost to the employer: Probably quite a bit over a year, but retained an employee for more than five years
- Value to employee: Priceless
Midpoint and end of calving dinners
“This changes and evolves every year. This year, because of the rough weather and low payout we organised a mid-point-calving barbecue in the workshop beside the dairy. All staff and all neighbours and their staff were invited – 30 people. It was a great success.
“My husband and the farm manager did all the inviting. Then it was a matter of giving the workshop a tidy up, getting the barbecue there and having a fire drum there. I organised a heap of buns from the supermarket ($35) and used sausages, steak and burgers from the freezer ($60), made a couple of large salads ($50) and bought some sauce. We kept it very basic and people could just turn up in their gumboots and overalls straight after milking. They also didn’t have to bring anything – the farm owners all brought meat anyway. People brought their own drinks and we provided drinks for our staff ($50).
“It was very basic and simple and easy for people to turn up to so much so that we repeated it to celebrate end of calving!”
- Cost to employer: $200-300
- Value to staff member: Good networking for young staff from around the district. We had about 10 young guys (18-20-year-olds) at the barbecue and they have connected and now some spend their days off together – a good chance to get to know the neighbours.
End of season or Christmas function
“Usually I organise a set menu at around $25 per person plus drinks. These nights are a good way to thank everyone for all their hard work and also to meet everyone’s partners and children. We always organise a game for these nights, to make it more social.”
It could be a day at the races, a fishing trip, go-kart racing, white water rafting or jetboating, clay bird shooting at the local gun club, pizza and drinks at the local pub, Melbourne Cup barbecue and party, gift basket full of goodies for Christmas gift.
- Cost to employer: $100-150 per person
- Value to employee: A great experience and feeling of being appreciated.
