Bon’s serves greasy spoon-style chinese and diner food, but is relied upon by many East Vancouverites (including myself) for its answer to a hangover cure on a plate: the $2.95 breakfast special. Two eggs any style, bacon/ham/sausage, toast, and hash browns (INSIDERS TIP: ask for garlic & onion in the hash browns. sends them to another level!) smothered in enough grease to coat your stomach and send you to the bathroom before the day’s over.
“One of the ways the costs are so low or the prices are so low perhaps is that people aren’t being paid what they’re legally entitled,” says EARN’s chairman Stephen Von Sychowski.
According to EARN, one current and one former employee have alleged that Bon Wong pays his employees under the table, below minimum wage and offers no overtime or vacation pay.
A sworn statement from a current employee says that bussers are paid $7 an hour (with a $10 tip-out from each server on shift) and servers are paid $6 an hour (plus tips). The statement also says the employee worked 11 an 12 hour shifts without overtime pay, was paid from the till, and provided with no T4 forms.
As reported in The Province, however, Wong denies the allegations against him. “A couple of staff got let go, so that’s where the story is coming from,” he told The Province. He upholds that liquor servers are being paid $9/hour and kitchen staff are being paid $10.25/hour.
Wong does, however, get tipped out $2 per hour from each server because he often works alongside them when business gets slammed during a rush.
“I’ve been working in this business for 30 years. If I was a bad boss, nobody would be working for me,” he told The Province.
I’d really like to look into this story further. Bon’s is a mainstay for my coworkers and I to converge and catch up or “recover” over the cheapest meal in town. Wong has always seemed like a pleasant man, rolling up his sleeves and working alongside his employees; it would be a shame were it all a sham, and I’m going to reconsider supporting a business which mistreats its employees.
However, working for an independent business owner myself, I understand that sometimes it’s hard to make ends meet and employers sometimes need to cut corners temporarily and employees need to either accept that and have some flexibility or quit if they’re unhappy with it. I can’t speak for what the conditions at Bon’s are like, obviously, but I know I’ve had to sit out late or bounced paycheques from my employer. It was maddening at the time and going to the Labour Board has crossed my coworkers’ minds on more than one occasion… but the money came through eventually, and I’m willing to sacrifice temporarily if it means my employer can stay in business and I get to keep working at a job I love.