“No, practicing our professions is not hell. Thousands of people thrive there. Christophe Thiriet fights against the prejudices linked to the profession. The president of the Union of trades and hotel industries (Umih) of the Moselle recently participated in a working meeting organized in the sub-prefecture of Thionville. On the agenda: occupations in tension.
Among the avenues mentioned by the professional federation, training and, above all, information aimed, in particular, at young people: “Multiplying interventions in schools, offering 3e in our establishments and better communicate with this young generation on the range of possibilities offered by our professions”. So much for the communication aspect.
Restoring the image of the sector will also, and above all, involve a salary increase. Christophe Thiriet knows the specificity of the territory: “Of course, the closer you get to the Luxembourg border, the more this factor seems preponderant. In this sense, the general increase in wages is valuable here”. A reference to the agreement negotiated last December between trade unions and employers. Which provides for a new salary scale ensuring a minimum salary 5% higher than the minimum wage and an average increase of 16.33%.
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The return of the border workers
“A very good thing, it’s completely normal,” observes Lisa Mariani. In the mouth of a boss, in this case of the restaurant Le 16 in Thionville, the remark may surprise. But if the restaurateur accuses the additional cost so well, it is because she already practices a higher salary policy than the average: “And it is not only because we are forced to do so. We must recognize the toughness of the job. We pay overtime, we guarantee holidays. It is only at this price that we can keep a team over time.
The supposed competition from Luxembourg no longer frightens him. On the contrary, it even perceives a new phenomenon. A migratory stream almost against nature , “with feedback from employees who worked in Luxembourg. This is the case of our pizza maker who, at the age of 52, made the choice to return to France. Same for a diver. The fatigue of the journey, the mileage costs, many no longer want this life”.
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” American style “
Bruno Clément joins her. At the head of the Moulins Bleus, in the hypercentre of Thionville, the restaurateur also observes this wave of return: “When I started, twenty years ago, barely trained, the employees left for Luxembourg. That’s not the case lately.” To fight against the attractiveness of the Grand Duchy, the entrepreneur inflates the salaries of his dozen employees by working “American style. The more numbers, the more winners. I set up a system of bonuses on external charges, hygiene, quality of service, etc. “A paid formula that ensures stability in its workforce.
“Generally speaking, our salaries and the advantage of working in France now make it possible to retain teams, concludes Lisa Mariani. Even if, for certain positions, such as chef, it is sometimes impossible to match the Luxembourg offer. For them, a 5% increase will always prove insufficient.
