Sometimes the most interesting innovations come from unexpected places. Recently, I stumbled upon a fascinating discussion about dry ice blasting - a cleaning method that sounds like something straight out of a sci-fi movie but is revolutionizing commercial kitchen maintenance.

The technology is brilliantly simple yet incredibly effective. It uses tiny pellets of dry ice, about 3mm in size, propelled at high speed to clean equipment. When these pellets hit the surface, they expand to 800 times their original volume, effectively lifting away grime and grease without leaving any residue. The best part? No chemicals involved.

The other day, I spotted a peculiar sign at a coastal restaurant that made me do a double-take. A surcharge for every payment method? Not just the usual weekend or public holiday loading, but an additional fee regardless of whether you’re paying by card or cash, any day of the week. Something didn’t add up.

Let’s break down this mathematical creativity: 3% surcharge on weekdays, 10% on weekends, and a whopping 20% on public holidays. All this before you even decide how to pay. It’s like being charged extra for the privilege of… well, being a customer.

The discussion around public holiday surcharges always gets heated, especially during the Australia Day long weekend. This year, there’s been quite a bit of confusion about when businesses can actually apply these surcharges, given that January 26 fell on a Sunday.

Let’s clear something up straight away - today, January 26, isn’t technically a public holiday in Victoria. The official public holiday is tomorrow, Monday, January 27. This means hospitality venues can’t charge a public holiday surcharge today, though they can still apply their regular weekend rates.

Reading through discussions about career pathways lately has been both enlightening and frustrating. The traditional narrative of “get a degree or stay stuck” is finally starting to crack, and it’s about time.

Sitting here in my home office, sipping my Market Lane coffee, I’ve been reflecting on the fascinating stories of career transitions I’ve been reading. What’s particularly striking is how many successful professionals started their journeys in hospitality. These stories hit close to home - my local café’s manager recently made a similar leap into corporate procurement, doubling her salary in the process.