Wednesday, 21 May 2008
MACs are back
Apple has been making big inroads into the Windows market. A few years ago Apple would have been happy to hit 5% market share. Now they are at 14% and in high end retail machines... they are dominating.
And why not. No viruses. No crashes. Good UI. What more can you want.
Sunday, 4 May 2008
Cheap Meal Resource
I spotted this in the paper. It looks a good resource...
How to feed four on $170 a week
Sunday Star Times | Sunday, 04 May 2008
DAVID WHITE/Sunday Star Times
CHALLENGE: As food prices rise it can be a headache to feed the family, but it is possible with a bit of planning.
Feeding your family nourishing meals is becoming more challenging as food prices rise. But with a bit of planning there are simple ways to shop on a budget.
We sought the help of Real Nutrition's Michelle Koolen to develop a menu for a family of four for a week and it came in under $170. Here's the plan, complete with recipes:
MONDAY
BREAKFAST: Porridge with milk and peaches. 2 cups oats, 1 cup milk, 1 tin peaches (or other fruit) in juice. Cook oats on stove top or in microwave with water and top with a little milk and the tinned fruit. Cost: $3.09 = 77c/serve
LUNCH: Tuna salad sandwich on wholemeal bread with low fat mayonnaise, piece of fruit. $8 = $2/serve
DINNER: Bean burritos 8 tortilla breads, 2 cans chilli beans, 3 tomatoes chopped, diced cucumber, lettuce leaves, small pot of low fat sour cream, 1 cup (120g) grated cheese. Heat chilli beans in a pot while tortillas are warming in the oven. Place chilli beans onto tortillas and top with tomato, cucumber, lettuce, a little sour cream and a sprinkling of cheese. Fold over and serve. $12.60 = $3.15/serve
Daily total: $23.69
TUESDAY
BREAKFAST: Easy home-made muesli (see recipe in factbox). $4.60 = $1.15/serve
LUNCH: Egg salad sandwich on wholemeal bread with low fat mayonnaise, piece of fruit. $6.82 = $1.71/serve
DINNER: Tuna and tomato pasta. Packet dried spaghetti, 425g tin tuna in brine, 400g tin chopped tomatoes, 400g tin pureed tomatoes, 1 diced onion, 2 chopped garlic cloves, teaspoon mixed herbs, pinch of chilli powder (optional). Boil spaghetti until just cooked. While spaghetti is cooking, lightly saute onion and garlic in a pan. Add chopped tomatoes and tomato puree. Flake tuna and mix into sauce. Add herbs and chilli powder to flavour. Serve on top of cooked spaghetti. Add a light sprinkling of parmesan cheese if desired. $7.07 = 1.77/serve
Daily total: $18.49
WEDNESDAY
BREAKFAST: Wholemeal toast with peanut butter, piece of fruit. $3.33 = 83c/serve
LUNCH: Potato salad, piece of fruit. 6 hard-boiled eggs, 4 medium boiled potatoes (both can be cooked the night before), onion diced, lettuce leaves, 2 tomatoes, 4 tablespoons low fat mayonnaise/dressing. Chop the eggs and potatoes into bite sized pieces. Mix in onion, tomato and salad greens. Combine with low fat mayonnaise or ranch dressing. $8 = $2/serve
DINNER: Chicken pitta pockets. 4 pitta pockets, 400g diced chicken, lemon pepper seasoning (or other seasoning if preferred), large bowl of shredded cabbage, 2 grated carrots, 3 tablespoons sweet chilli sauce and cup natural unsweetened yoghurt. Mix cabbage and carrot together with sweet chilli sauce and yoghurt. Shake seasoning onto chicken and cook in a pan. Warm the pitta breads in the oven, then stuff with chicken and lots of the coleslaw mix. $10.65 = $2.66/serve.
Daily total: $21.98
THURSDAY
BREAKFAST: Poached or hard boiled eggs with wholemeal toast, piece of fruit. $4.42 = $1.11/serve
LUNCH: Roast chicken drumsticks with rice salad. 8 chicken drumsticks, cup soy sauce, 1 tablespoon of honey, 3 cups cooked rice, 1 tomato diced, diced cucumber, diced onion, 1 tbsp olive oil. Mix soy sauce with honey and use to baste drumsticks. Roast drumsticks in the oven for 45 minutes (can be prepared the night before). Mix cooled rice with vegetables, remaining soy sauce and oil. Serve with the chicken. $9.75 = $2.44/serve
DINNER: Mexican bean & vegetable soup with crusty bread. Loaf of crusty wholemeal bread, 1 can kidney beans, 1 can chickpeas, 1 can crushed tomatoes, medium onion chopped, 1 clove garlic crushed, 1 celery stick chopped, 2 carrots chopped, a few shredded spinach leaves, 2 cubes chicken stock, spices to season (1 tablespoon cumin, 1 teaspoon paprika and 1 teaspoon ground coriander). Heat a tablespoon of oil in a pan and add onion, garlic and spices. When onion has softened, add drained chickpeas, kidney beans, crushed tomatoes, and tomato paste. Mix stock cubes in 3 cups hot water to dissolve, then add with carrot and celery to the bean and tomato mix. Simmer for 20 minutes then add spinach to wilt. Serve with crusty bread. $9.27 = $2.32/serve
Daily total: $23.44
FRIDAY
BREAKFAST: Weetbix with milk, piece of fruit. $5.98 = $1.50/serve
LUNCH: Ham salad wrap, piece of fruit. 4 flat bread wraps, 400g shaved ham, 2 carrots shredded, lettuce leaves shredded. Lay out bread, top with ham and salad, then drizzle with sweet chilli sauce, chutney or low fat mayonnaise and roll up. $10.30 = $2.58/serve
DINNER: Hamburgers. 4 hamburger buns, 500g mince, onion finely chopped, 1 egg lightly beaten, teaspoon ground coriander, teaspoon paprika, cup breadcrumbs, lettuce leaves, tomato, small tin beetroot, tomato sauce. Mix mince, onion, egg, coriander, paprika and breadcrumbs together and shape into patties. Lightly fry or grill until cooked. Fill buns with patties, salad, beetroot and tomato sauce. $11.07 = $2.77/serve
Daily total: $27.35
SATURDAY
BREAKFAST: Scrambled eggs on wholemeal toast, piece of fruit. Two eggs per person. $4.96 = $1.24/serve
LUNCH: Mini pizzas, piece of fruit. Packet pitta breads, tin spaghetti, 300g shaved ham, a few mushrooms sliced, capsicum sliced, 1 cup (120g) grated cheese. Spread spaghetti over the pitta breads. Top with shaved ham, sliced mushrooms, and capsicum. Top with grated cheese and grill/bake in the oven to melt cheese. Eat hot or cold. $12.95 = $3.24/serve
DINNER: Beef stir fry with rice and vegetables. 3 cups cooked rice, 500g chopped beef, juice of 1 orange, cup soy sauce, 2 tablespoons worcestershire sauce, 2 cloves garlic crushed, onion cut into slices, 1 head of broccoli, 1 carrot and a capsicum. Mix orange juice, soy sauce, worcestershire sauce and garlic in a bowl. Add beef to mixture, cover and marinate in fridge for 15 minutes while chopping vegetables. Add the beef, onion, and marinade to a large pan and stir until beef is cooked. Lightly steam the broccoli, carrot and capsicum. Mix the vegetables with the meat, or serve the meat on rice with veges on the side. $11.95 = $2.99/ serve
Daily total: $29.86
SUNDAY
BREAKFAST: Baked beans on wholemeal toast, piece of fruit. Two tins of beans.
$3.90 = 98c/serve
LUNCH: Ham & cheese pasta salad, piece of fruit. 400g packet pasta shapes, can corn kernels, 2 tomatoes chopped, diced cucumber, 300g chopped ham slices, 1 cup (120g) grated cheese, low fat ranch dressing. Cook pasta shapes. Let cool and add drained corn kernels, tomatoes, cucumber, ham, and cheese. Mix together with dressing.
$11.38 = $2.85/serve
DINNER: Potato fish cakes with salad. 415g tin salmon (or tuna), 3-4 medium potatoes (or kumara) cooked and mashed, onion diced, 1 egg, cup flour or bread crumbs, 1 teaspoon mixed herbs. Flake salmon into a large bowl and mix with mashed potato and onion. Add egg and herbs, mixing well. Shape into patties, coating in flour or breadcrumbs. Bake or lightly fry and serve with some sweet chilli sauce and a large salad. $7.95 = $1.99/serve
Daily total: $23.23
WEEKLY TOTAL: $168.04
Costings based on advertised prices on supermarket website.
How to feed four on $170 a week
Sunday Star Times | Sunday, 04 May 2008
DAVID WHITE/Sunday Star Times
CHALLENGE: As food prices rise it can be a headache to feed the family, but it is possible with a bit of planning.
Feeding your family nourishing meals is becoming more challenging as food prices rise. But with a bit of planning there are simple ways to shop on a budget.
We sought the help of Real Nutrition's Michelle Koolen to develop a menu for a family of four for a week and it came in under $170. Here's the plan, complete with recipes:
MONDAY
BREAKFAST: Porridge with milk and peaches. 2 cups oats, 1 cup milk, 1 tin peaches (or other fruit) in juice. Cook oats on stove top or in microwave with water and top with a little milk and the tinned fruit. Cost: $3.09 = 77c/serve
LUNCH: Tuna salad sandwich on wholemeal bread with low fat mayonnaise, piece of fruit. $8 = $2/serve
DINNER: Bean burritos 8 tortilla breads, 2 cans chilli beans, 3 tomatoes chopped, diced cucumber, lettuce leaves, small pot of low fat sour cream, 1 cup (120g) grated cheese. Heat chilli beans in a pot while tortillas are warming in the oven. Place chilli beans onto tortillas and top with tomato, cucumber, lettuce, a little sour cream and a sprinkling of cheese. Fold over and serve. $12.60 = $3.15/serve
Daily total: $23.69
TUESDAY
BREAKFAST: Easy home-made muesli (see recipe in factbox). $4.60 = $1.15/serve
LUNCH: Egg salad sandwich on wholemeal bread with low fat mayonnaise, piece of fruit. $6.82 = $1.71/serve
DINNER: Tuna and tomato pasta. Packet dried spaghetti, 425g tin tuna in brine, 400g tin chopped tomatoes, 400g tin pureed tomatoes, 1 diced onion, 2 chopped garlic cloves, teaspoon mixed herbs, pinch of chilli powder (optional). Boil spaghetti until just cooked. While spaghetti is cooking, lightly saute onion and garlic in a pan. Add chopped tomatoes and tomato puree. Flake tuna and mix into sauce. Add herbs and chilli powder to flavour. Serve on top of cooked spaghetti. Add a light sprinkling of parmesan cheese if desired. $7.07 = 1.77/serve
Daily total: $18.49
WEDNESDAY
BREAKFAST: Wholemeal toast with peanut butter, piece of fruit. $3.33 = 83c/serve
LUNCH: Potato salad, piece of fruit. 6 hard-boiled eggs, 4 medium boiled potatoes (both can be cooked the night before), onion diced, lettuce leaves, 2 tomatoes, 4 tablespoons low fat mayonnaise/dressing. Chop the eggs and potatoes into bite sized pieces. Mix in onion, tomato and salad greens. Combine with low fat mayonnaise or ranch dressing. $8 = $2/serve
DINNER: Chicken pitta pockets. 4 pitta pockets, 400g diced chicken, lemon pepper seasoning (or other seasoning if preferred), large bowl of shredded cabbage, 2 grated carrots, 3 tablespoons sweet chilli sauce and cup natural unsweetened yoghurt. Mix cabbage and carrot together with sweet chilli sauce and yoghurt. Shake seasoning onto chicken and cook in a pan. Warm the pitta breads in the oven, then stuff with chicken and lots of the coleslaw mix. $10.65 = $2.66/serve.
Daily total: $21.98
THURSDAY
BREAKFAST: Poached or hard boiled eggs with wholemeal toast, piece of fruit. $4.42 = $1.11/serve
LUNCH: Roast chicken drumsticks with rice salad. 8 chicken drumsticks, cup soy sauce, 1 tablespoon of honey, 3 cups cooked rice, 1 tomato diced, diced cucumber, diced onion, 1 tbsp olive oil. Mix soy sauce with honey and use to baste drumsticks. Roast drumsticks in the oven for 45 minutes (can be prepared the night before). Mix cooled rice with vegetables, remaining soy sauce and oil. Serve with the chicken. $9.75 = $2.44/serve
DINNER: Mexican bean & vegetable soup with crusty bread. Loaf of crusty wholemeal bread, 1 can kidney beans, 1 can chickpeas, 1 can crushed tomatoes, medium onion chopped, 1 clove garlic crushed, 1 celery stick chopped, 2 carrots chopped, a few shredded spinach leaves, 2 cubes chicken stock, spices to season (1 tablespoon cumin, 1 teaspoon paprika and 1 teaspoon ground coriander). Heat a tablespoon of oil in a pan and add onion, garlic and spices. When onion has softened, add drained chickpeas, kidney beans, crushed tomatoes, and tomato paste. Mix stock cubes in 3 cups hot water to dissolve, then add with carrot and celery to the bean and tomato mix. Simmer for 20 minutes then add spinach to wilt. Serve with crusty bread. $9.27 = $2.32/serve
Daily total: $23.44
FRIDAY
BREAKFAST: Weetbix with milk, piece of fruit. $5.98 = $1.50/serve
LUNCH: Ham salad wrap, piece of fruit. 4 flat bread wraps, 400g shaved ham, 2 carrots shredded, lettuce leaves shredded. Lay out bread, top with ham and salad, then drizzle with sweet chilli sauce, chutney or low fat mayonnaise and roll up. $10.30 = $2.58/serve
DINNER: Hamburgers. 4 hamburger buns, 500g mince, onion finely chopped, 1 egg lightly beaten, teaspoon ground coriander, teaspoon paprika, cup breadcrumbs, lettuce leaves, tomato, small tin beetroot, tomato sauce. Mix mince, onion, egg, coriander, paprika and breadcrumbs together and shape into patties. Lightly fry or grill until cooked. Fill buns with patties, salad, beetroot and tomato sauce. $11.07 = $2.77/serve
Daily total: $27.35
SATURDAY
BREAKFAST: Scrambled eggs on wholemeal toast, piece of fruit. Two eggs per person. $4.96 = $1.24/serve
LUNCH: Mini pizzas, piece of fruit. Packet pitta breads, tin spaghetti, 300g shaved ham, a few mushrooms sliced, capsicum sliced, 1 cup (120g) grated cheese. Spread spaghetti over the pitta breads. Top with shaved ham, sliced mushrooms, and capsicum. Top with grated cheese and grill/bake in the oven to melt cheese. Eat hot or cold. $12.95 = $3.24/serve
DINNER: Beef stir fry with rice and vegetables. 3 cups cooked rice, 500g chopped beef, juice of 1 orange, cup soy sauce, 2 tablespoons worcestershire sauce, 2 cloves garlic crushed, onion cut into slices, 1 head of broccoli, 1 carrot and a capsicum. Mix orange juice, soy sauce, worcestershire sauce and garlic in a bowl. Add beef to mixture, cover and marinate in fridge for 15 minutes while chopping vegetables. Add the beef, onion, and marinade to a large pan and stir until beef is cooked. Lightly steam the broccoli, carrot and capsicum. Mix the vegetables with the meat, or serve the meat on rice with veges on the side. $11.95 = $2.99/ serve
Daily total: $29.86
SUNDAY
BREAKFAST: Baked beans on wholemeal toast, piece of fruit. Two tins of beans.
$3.90 = 98c/serve
LUNCH: Ham & cheese pasta salad, piece of fruit. 400g packet pasta shapes, can corn kernels, 2 tomatoes chopped, diced cucumber, 300g chopped ham slices, 1 cup (120g) grated cheese, low fat ranch dressing. Cook pasta shapes. Let cool and add drained corn kernels, tomatoes, cucumber, ham, and cheese. Mix together with dressing.
$11.38 = $2.85/serve
DINNER: Potato fish cakes with salad. 415g tin salmon (or tuna), 3-4 medium potatoes (or kumara) cooked and mashed, onion diced, 1 egg, cup flour or bread crumbs, 1 teaspoon mixed herbs. Flake salmon into a large bowl and mix with mashed potato and onion. Add egg and herbs, mixing well. Shape into patties, coating in flour or breadcrumbs. Bake or lightly fry and serve with some sweet chilli sauce and a large salad. $7.95 = $1.99/serve
Daily total: $23.23
WEEKLY TOTAL: $168.04
Costings based on advertised prices on supermarket website.
Job pressures in NZ
This morning there was an interesting article in the Herald....
Pressure mounts for pay rises
5:00AM Sunday May 04, 2008
By Andrea Milner
The rising costs of living are prompting calls for pay increases, but employers say high prices are hitting businesses too and workers will have to push hard for a raise.
Employees are now demanding and receiving compensation for higher inflation, says Westpac chief economist Brendan O'Donovan, who predicts a "miniature wage-price spiral" as salary pressure continues.
Salaries have been picking up pace over the past couple of years and are set to rise even more rapidly over the next 12 months.
O'Donovan is forecasting a 1.1 per cent increase in the mean salary this quarter and expects the labour cost index to reach a record 3.6 per cent this year.
However, employees will need to present a business case for a pay rise as firms become more cost-conscious.
Business New Zealand chief executive Phil O'Reilly says price increases mean companies have less capacity to increase pay.
Alasdair Thompson, Employers and Manufacturers Association chief executive, says it's hard to get business credit from banks now, interest rates are high, and the high exchange rate is eating into exporters' profits. "So if an employee says, 'The cost of living has risen, give me more money,' that's not going to work."
The key to gaining a salary increase is understanding what the benefit to the employer will be. Don't look like an "increase beggar", says Auckland Chamber of Commerce chief executive Michael Barnett. "Show the value you bring over and above what someone else might offer, your point of difference from others in the market."
Frog Recruitment director Jane Kennelly agrees: "It is never good to just state you want a salary increase - you need to be able to demonstrate why you deserve a pay rise."
To support their case, employees need to consider how they can increase their productivity and the success of the business and outline their strategies to achieve this, Thompson says. Employees must be able to tangibly link the reason for seeking a pay rise to something that is going to benefit the organisation.
Julie Cressey, of Madison Recruitment, says knowing your impact on productivity, profitability and sustainability is key, as well as understanding how you are measured in the role.
Articulate the future value you can bring to the role through continuing to develop professionally, Bartlett says, and point out what you have done to enhance your skills and be able to show you have excelled in key aspects.
Proactive employees are cherished inside organisations. Workers should be specific about extra tasks or areas of responsibility they've added to their position, and their accomplishments - especially revenue earned or saved for the organisation, Kennelly says.
Examples include positive customer feedback, special projects taken on over and above the position description and delivered well, systems and procedures implemented that have created efficiency in the organisation, and working extra hours.
If an employee has good skills, drive and commitment, then they've got something to sell and can put that to their employer, Thompson says.
To understand their worth, Annemarie Duff, of SEEK Limited, recommends employees investigate what other employers are offering in similar jobs. And Kennelly says there has been an increase in people canvassing her agency to research their market worth this year.
Advise your employer you want to discuss a salary increase when preparing for pay rise negotiations, and have the discussion face to face, says Kennelly. Never bring up the topic in a social situation and maintain professional decorum. A good tip is to pretend you're negotiating on behalf of someone else. Present supporting documentation, such as a list of key achievements.
An employee should know what increase they want and not be drawn into "jockeying for position", Kennelly says, but also be aware this isn't a situation where the employer is left with no option. Threatening to leave can leave a sour taste in an employer's mouth. Be firm in negotiating, but don't get emotional. Instead, have a good attitude and be confident.
An employer likes to hear you are committed to the firm - so express it, adds Thompson.
If an employer turns down a request for a salary increase, ask why they said no because the answer could indicate whether or not to stay in the organisation. Explore other opportunities available and then make the decision.
Ultimately, the biggest saving businesses can make is retaining their current, highly productive staff. The cost of going back to market, having that role vacant and filling it has a huge bottom-line impact on businesses.
Barnett estimates the cost to an employer of replacing an employee is probably more than 125 per cent of their salary. Cressey frequently hears of "huge" counter offers being made to prevent staff accepting employment offers from other organisations in the current market.
TOP JOBS IN AUCKLAND
Each year the Auckland Chamber of Commerce surveys members to find out what employees are being paid in the region.
The membership database predominantly comprises Small and Medium Enterprises (companies with less than 10 employees). There were more than 2500 responses last year.
Popular top earners:
CEO / MD - $126,422.
General manager - $120,827.
ICT manager - $104,363.
National sales manager - $109,145.
HR manager - $99,523.
Finance manager - $98,645.
Marketing manager - $98,277.
These figures are averages including allowances such as bonuses and commissions, vehicles, and any other income subject to fringe benefit tax such as medical insurance, low interest loans or superannuation.
CASE STUDY
Office manager Anna has worked for a professional business services firm for three years.
As often happens, her role has developed into a broad collection of tasks and functions.
They include supplier management for the organisation's technology and telephone systems.
Recently, Anna felt it was time to broach the topic of a pay rise.
She says she loves her job, but "I just wanted to feel I was getting the right money".
Anna was uncomfortable asking for a pay increase. "I was worried my boss might say 'no', because reviews had been happening annually." However, she was aware that her position was diverse, more time was needed to do the job, and that other people in the company had received increases.
Anna took a three-step approach to preparing for the conversation. She:
Called an agency to find out what other opportunities were out there to get an idea of comparable salaries.
Reviewed her initial job description to see what had changed as her role had developed, listing things she was doing that involved more responsibility.
Emailed her boss and asked for a meeting to discuss a pay rise. "I really felt I could not ask face to face."
Anna was nervous at the meeting, but she was successful in securing an increase. She says having reference information to hand really helped.
In this case she presented her job description together with a list of additional tasks she had taken on during her time in the role, plus a list of the achievements.
In one area, she was able to show that a small modification to the telephone system of about $1000 had saved the company a portion of a part-time salary.
This represents a very short sighted view of employment matters. The reality is that of employers do not at least keep up with cost of living increases, staff will leave. Chasing them as they go out the door is too late. Employers need to be proactive. They need to make sure they look after the staff they want to keep by lifting salaries. Those they don't need to understand that in the current job market they can get a job easily and they should move on. They will probably find a better place to work for at least the same money.
Unions may cry out about the unfairness of this. However it is the best outcome for all.
In NZ we now face an opportunity to lift our salaries to international levels, can the low value add jobs and have a bit of a shuffle around so people move from long term employers that they don't enjoy.
Employers need to understand that this is going to happen whether they like it or not. The difference is whether they are pro-active and retain their good staff or whether they have to invest significantly in staff replacement instead of other productive areas. Only one of these choices is sustainable.
By the way... does anyone else find it ironic that it is a Labour government that is taking us into a wage-price spiral!!!???
Pressure mounts for pay rises
5:00AM Sunday May 04, 2008
By Andrea Milner
The rising costs of living are prompting calls for pay increases, but employers say high prices are hitting businesses too and workers will have to push hard for a raise.
Employees are now demanding and receiving compensation for higher inflation, says Westpac chief economist Brendan O'Donovan, who predicts a "miniature wage-price spiral" as salary pressure continues.
Salaries have been picking up pace over the past couple of years and are set to rise even more rapidly over the next 12 months.
O'Donovan is forecasting a 1.1 per cent increase in the mean salary this quarter and expects the labour cost index to reach a record 3.6 per cent this year.
However, employees will need to present a business case for a pay rise as firms become more cost-conscious.
Business New Zealand chief executive Phil O'Reilly says price increases mean companies have less capacity to increase pay.
Alasdair Thompson, Employers and Manufacturers Association chief executive, says it's hard to get business credit from banks now, interest rates are high, and the high exchange rate is eating into exporters' profits. "So if an employee says, 'The cost of living has risen, give me more money,' that's not going to work."
The key to gaining a salary increase is understanding what the benefit to the employer will be. Don't look like an "increase beggar", says Auckland Chamber of Commerce chief executive Michael Barnett. "Show the value you bring over and above what someone else might offer, your point of difference from others in the market."
Frog Recruitment director Jane Kennelly agrees: "It is never good to just state you want a salary increase - you need to be able to demonstrate why you deserve a pay rise."
To support their case, employees need to consider how they can increase their productivity and the success of the business and outline their strategies to achieve this, Thompson says. Employees must be able to tangibly link the reason for seeking a pay rise to something that is going to benefit the organisation.
Julie Cressey, of Madison Recruitment, says knowing your impact on productivity, profitability and sustainability is key, as well as understanding how you are measured in the role.
Articulate the future value you can bring to the role through continuing to develop professionally, Bartlett says, and point out what you have done to enhance your skills and be able to show you have excelled in key aspects.
Proactive employees are cherished inside organisations. Workers should be specific about extra tasks or areas of responsibility they've added to their position, and their accomplishments - especially revenue earned or saved for the organisation, Kennelly says.
Examples include positive customer feedback, special projects taken on over and above the position description and delivered well, systems and procedures implemented that have created efficiency in the organisation, and working extra hours.
If an employee has good skills, drive and commitment, then they've got something to sell and can put that to their employer, Thompson says.
To understand their worth, Annemarie Duff, of SEEK Limited, recommends employees investigate what other employers are offering in similar jobs. And Kennelly says there has been an increase in people canvassing her agency to research their market worth this year.
Advise your employer you want to discuss a salary increase when preparing for pay rise negotiations, and have the discussion face to face, says Kennelly. Never bring up the topic in a social situation and maintain professional decorum. A good tip is to pretend you're negotiating on behalf of someone else. Present supporting documentation, such as a list of key achievements.
An employee should know what increase they want and not be drawn into "jockeying for position", Kennelly says, but also be aware this isn't a situation where the employer is left with no option. Threatening to leave can leave a sour taste in an employer's mouth. Be firm in negotiating, but don't get emotional. Instead, have a good attitude and be confident.
An employer likes to hear you are committed to the firm - so express it, adds Thompson.
If an employer turns down a request for a salary increase, ask why they said no because the answer could indicate whether or not to stay in the organisation. Explore other opportunities available and then make the decision.
Ultimately, the biggest saving businesses can make is retaining their current, highly productive staff. The cost of going back to market, having that role vacant and filling it has a huge bottom-line impact on businesses.
Barnett estimates the cost to an employer of replacing an employee is probably more than 125 per cent of their salary. Cressey frequently hears of "huge" counter offers being made to prevent staff accepting employment offers from other organisations in the current market.
TOP JOBS IN AUCKLAND
Each year the Auckland Chamber of Commerce surveys members to find out what employees are being paid in the region.
The membership database predominantly comprises Small and Medium Enterprises (companies with less than 10 employees). There were more than 2500 responses last year.
Popular top earners:
CEO / MD - $126,422.
General manager - $120,827.
ICT manager - $104,363.
National sales manager - $109,145.
HR manager - $99,523.
Finance manager - $98,645.
Marketing manager - $98,277.
These figures are averages including allowances such as bonuses and commissions, vehicles, and any other income subject to fringe benefit tax such as medical insurance, low interest loans or superannuation.
CASE STUDY
Office manager Anna has worked for a professional business services firm for three years.
As often happens, her role has developed into a broad collection of tasks and functions.
They include supplier management for the organisation's technology and telephone systems.
Recently, Anna felt it was time to broach the topic of a pay rise.
She says she loves her job, but "I just wanted to feel I was getting the right money".
Anna was uncomfortable asking for a pay increase. "I was worried my boss might say 'no', because reviews had been happening annually." However, she was aware that her position was diverse, more time was needed to do the job, and that other people in the company had received increases.
Anna took a three-step approach to preparing for the conversation. She:
Called an agency to find out what other opportunities were out there to get an idea of comparable salaries.
Reviewed her initial job description to see what had changed as her role had developed, listing things she was doing that involved more responsibility.
Emailed her boss and asked for a meeting to discuss a pay rise. "I really felt I could not ask face to face."
Anna was nervous at the meeting, but she was successful in securing an increase. She says having reference information to hand really helped.
In this case she presented her job description together with a list of additional tasks she had taken on during her time in the role, plus a list of the achievements.
In one area, she was able to show that a small modification to the telephone system of about $1000 had saved the company a portion of a part-time salary.
This represents a very short sighted view of employment matters. The reality is that of employers do not at least keep up with cost of living increases, staff will leave. Chasing them as they go out the door is too late. Employers need to be proactive. They need to make sure they look after the staff they want to keep by lifting salaries. Those they don't need to understand that in the current job market they can get a job easily and they should move on. They will probably find a better place to work for at least the same money.
Unions may cry out about the unfairness of this. However it is the best outcome for all.
In NZ we now face an opportunity to lift our salaries to international levels, can the low value add jobs and have a bit of a shuffle around so people move from long term employers that they don't enjoy.
Employers need to understand that this is going to happen whether they like it or not. The difference is whether they are pro-active and retain their good staff or whether they have to invest significantly in staff replacement instead of other productive areas. Only one of these choices is sustainable.
By the way... does anyone else find it ironic that it is a Labour government that is taking us into a wage-price spiral!!!???
Saturday, 3 May 2008
Winter has arrived
This morning the hills to the north east of Wellington got their first dusting of snow for the winter. It was also noticeably cooler. Lots of houses have started their fires.
The winter seems early this year. We have had wonderful sunny warm weather up until now.
The winter seems early this year. We have had wonderful sunny warm weather up until now.
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