Author Archives: Jill Adler

Fair Wages For Ski Instructors Slam Vail Resorts

fair wages for ski instructors

Credit: Dan Davis, Beaver Creek Resort

My jaw dropped as I eavesdropped on a table of ski instructors last week. They were on a break and sharing a YouTube video. A video about fair wages for ski instructors poked more than fun at Vail Resorts and had been circulating since November. It was slowly gaining momentum. Weren’t they worried about getting fired? Heck, I’m worried about just writing this post. VR is a monster corporation in the ski industry; one that considers itself a “leader”.

The YouTube user calling themselves ‘Fair Wages’ is stirring up all sorts of trouble. And it’s about time. It’s well-known in the ski industry that compared to what resorts charge for lessons, instructors are getting the shaft.

As one commenter posted under this hilariously sad ‘insider’ video, VR, has no problem charging “a week’s groceries for a day pass” but they can’t pay their instructors for their experience? Instructors in general are not paid on commission. They’re on hourly, paid anywhere from $8-25/hr plus tips (maybe) for a seven-hour day (actually 6.5 because lunch is deducted even if you are required to dine with your clients) while charging guests nearly $1k for a private lesson.

Now, letters and comments to the editor at the Vail Daily are flying. Resorts charge guests around $900 for an all-day private lesson and pay the instructor from $100 to $200. Some insiders speculate that the high prices drive guests to take fewer (if any) lessons or find underground instructors on Craigslist, Facebook or word of mouth to guide them. A less-than-ideal snowpack also turns away customers. This significantly cuts into what an instructor can make in a winter.

Ski Instructors Speak Out On Fair Wages

Derek Hamlin commented on the VD article: I work at a Colorado resort, I am making an average of $44 per day. It is not just Vail Resorts that are sucking the life out of instructors, we all have the same issues no matter what resort we work at. It is about time the PSIA (Professional Ski Instructors of America) actually did something for us. By the time we have paid our dues, completed our training, bought boots skis gloves helmets we actually pay the resort for the pleasure of working for them.

Guests too are bothered. On top of what they’re asked to pay, they’re having an amazingly personal day with a pro and they don’t like knowing that nearly all of that money is going to the resort. They shouldn’t have to tip on top of what they’ve already paid but they feel sorry for the poor bastard.

Not to mention that while the guest pays a flat fee no matter who he skis with (a 20-year vet or a new-hire), the instructor will make a different amount depending on his years of experience, his part-time or full-time status, his level of PSIA certification and whether this is a returning client.

The latest letter to VD complains of other practices as well – “calling 10 people into work and only using two; the other eight are sent home with almost no pay, wasting the whole day. Secondly, allowing guests to cancel on the same day because it is too cold, warm, windy or snowing”, charging them cancellation fees but paying the instructor nothing. “Therefore, an instructor’s chances of working that day are greatly reduced, significantly reducing the pay. When you take the number of days that instructors show up and divide by the gross wages, you really have the actual pay.”

The popular ski forum on Teton Gravity Research took up the topic last December. For anyone who has never taught skiing you might think this is just a bunch of instructors whining. They get a season pass, they’re in the mountains and they get paid to ski. Stop you’re moaning. But ask yourself this: If your boss told you to be at work by 8:30 in a business suit and, by the way, you might only be paid for 15 minutes, how many times would you show up (forgoing all other opportunities to make money that day) before you started complaining?

The Corporate Mentality Jeopardizes Fair Wages For Ski Instructors

The practice has been entertained since the dawn of ski schools. To a ski school’s defense, their hands are tied to the industry standard by Corporate and without a voice for the little guy the practice isn’t likely to change. Ski instructors, like waiters and non-union actors, face the same backlash: if you don’t like it, find a different career. But should that really be the answer? Why can’t a person make a decent living doing what they love without being taken advantage of? Wouldn’t your guest prefer a seasoned, happy professional who’s committed to skiing with your kid from the time they’re 6 to 18?

Waiters, who everyone knows work for tips not basepay, are getting minimum wage increases. And most waiters aren’t passionate about their job. It’s a way to pay bills. Actors and instructors love what they do. They love the training, the process, the ability to find inspiration in every single project or class. However, “full-time actor” would be an oxymoron for anyone outside of Los Angeles or New York, yet there are hundreds of “full-time” instructors.

Unfortunately, instructors are individual creatures and no one wants to be that guy who stands up and makes trouble. A good friend of mine left Park City to teach in Aspen; just like the video said. She wanted a fair wage and lesson assignments she felt she deserved from the more than 20 years of teaching experience and PSIA certifications. Her complaints fell on deaf ears in Utah. Resorts shouldn’t have to (or want to) lose good people because they’re not listening (or because they’re speaking up. cough, cough.)

Only this season has the conversation gone public even if it’s in the form of a cartoon. We’ll see if resorts’ ears perk up now.

 

Get Off Your Butt

 

 

It’s easy to get stuck behind a desk and forget that there’s a life in front of it. Get off your butt and move. We already know sitting around is just plain bad for your emotional state but a new study in the Medicine and Science in Sports and Exercise Journal has linked sitting around to chronic diseases including diabetes, cardiovascular diseases and cancer.The study looked at 12, randomly selected, non-obese guys in their 20s and put them through two trials. In one, they stay seated for three hours without moving and the other they were asked to get up and and onto a treadmill once every hour for five minutes.Researchers concluded that prolonged sitting even for just one hour actually impairs the blood flow to your legs and vascular function, which is a marker of cardiovascular disease. The study also found that five minutes of light walking every hour makes a huge difference in the blood flow rate.They did agree, however, more research needs to be done to determine exactly how sitting impairs vascular function, specifically when it comes to those already at risk for chronic diseases.Bottomline, the next time your boss sees you walking out the door in your ski jacket just tell him that you’re taking care of your heart and you’ll be back soon.IMG_9503-736587

Lovely (Awkward) Lunch For Utah Bloggers


I attended a “lovely lunch” in Sugarhood this weekend and I don’t know what the hell I was thinking.

I was invited by a group of Utah bloggers and when I got there – this new little clothing boutique called Sage off of 21st South- I felt more alone than I have in years. I walked in to find a smattering of groups already talking amongst themselves about things I know not. Fashion, babies, family I’m guessing. But I definitely assumed I couldn’t relate because they had assumed the ‘you’re invisible to us’ position. These ladies from 20s-30s were all dolled up and dressed for high tea.

I stood alone and browsed through the unique wears and fashion finds of this little shop that just opened less than a year ago. No one approached me; no one welcomed me into their conversation; and, as I stood nearby thinking it might be nice to offer a comment or two, I felt like I’d be intruding or interrupting. I did make the occasional smile and nod to someone but the effort was not reciprocated- not even by the event organizer. So I continued to browse. Lucky me that this event was in a clothing store rather than a hotel room. I purchased my adorable boho dress for 50% off and took myself to lunch at Noodles.

It became obvious rather quickly that just because I live in Utah, I blog, and I’m part of the Utah bloggers group on Facebook does not automatically make me a member of the tribe.

Who I’m not:

I am NOT a fashion blogger. I do you like fashion; I like nice clothes but I’m not the best at accessorizing and I would never ever write about fashion unless it was ‘outdoor’ fashion.

I’m not a food blogger. I like to eat food, I like to write about restaurants for Gayot.com and if I can’t find a recipe I’ll make one up myself but I don’t spend every day, all day talking about food.

I’m not a tech blogger although I do fancy myself somewhat of a computer geek.

I’m not a ‘healthy alternative’ blogger; but I do like to sport a healthy lifestyle and if I come across something really cool to help you feel better, I’m happy to share.

I’m not a focused pet blogger. I have a dog that is one of my kids; I take him everywhere and I write about things that better his life and consequently better our lives.

I’m not a mommy blogger but I am a mom. I just don’t get a rise out of parenting topics.

So what am I? I’m guessing I’m like every other woman out there. Doing a little bit of everything, making the very most of a short day, and sharing my passion for the outdoors. So if food, fashion, tech, pet, kid and life lead me through unpaved roads, then I’m that blogger. That said, are there any Jewish, athletic, outdoor, mom bloggers with hiking dogs who love improv and drinking beer that want to group up and have a Lovely Lunch?

Traditional Passover Charoset Recipe

I searched for the Charoset recipe my mom used to make for our Passover sedar but all I could find where those with variations. So I wrote this one myself.
CHAROSET RECIPE
PREP TIME
TOTAL TIME
Author: Jill
Serves: 6
INGREDIENTS
  • 3 Red Delicious apples (cored, diced, peel on)
  • 3 Granny Smith apples (cored, diced, peel on)
  • 1 cup finely chopped walnuts
  • 1 lemon juiced
  • 1 teaspoon brown sugar
  • 1 teaspoon cinnamon
  • 7 tablespoons honey
  • 1/4 cup Manischewitz or sweet red wine
INSTRUCTIONS
  1. Peel, core and chop apples.
  2. Add walnuts and mix.
  3. Add everything else and mix again.
  4. Chill overnight in the fridge if you have the time.
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