Christopher O'Sullivan (Cork South West, Fianna Fail) | Oireachtas source

Many of the figures that almost everyone highlighted in their statements are incredibly concerning. The work and pay conditions that were highlighted are also very concerning. We need to take action on that, especially in any workplace where there is any kind of bullying or no implementation of workers' rights. That needs to be stamped out. We need to state that clearly from the start.

We have the second-highest minimum wage in Europe. Where does that play in this? Is it the case that it is relative in Ireland because of the cost of living? The minimum wage was introduced to make sure there was a buffer or cushion for lower-paid workers. Are we saying that is not working and we need to go higher on the minimum wage? I ask for a comment on that.

Is there a geographical trend in terms of urban versus rural? I say that because I know of many fantastic hotels in particular - I am from west Cork - that are not having the same issues with staff retention. They are finding it quite easy to hold onto staff, presumably because of the pay, work conditions and the way staff are treated. It is not all hunky-dory and there are issues and problems with retaining staff, but is there a geographical, or urban versus rural, spread?

On the comments in respect of the PUP, I appreciate one of the witnesses said there is no evidence for that link. While I mentioned that much of the hospitality sector was not having an issue with staff retention, we have all noticed the signs seeking staff outside cafés, restaurants, pubs and hotels. It coincided with the end of restrictions and the reopening of society. It also coincided with that PUP payment of €350, so it was not a massive conclusion to jump to. Are the witnesses absolutely ruling out that that was the case?

Have the witnesses anything to offer on how work-life balance can be improved? For example, there are still issues around retaining chefs, especially in restaurants that may have a very good reputation for cooking excellent food. It may not necessarily all be down to pay but to that work-life balance and the unsocial hours. Those chefs end up working in canteens, for example, for the same pay but better hours. Is there a solution that will address that? We need those restaurants and cafés to remain open.

Are there any more solutions on offer? We heard about the JLC and the role it has to play, but we need to find a solution that protects workers' rights and conditions but also ensures the hospitality industry stays viable. It is not all about margins and cutting corners but we need the hospitality sector to remain. Is there a solution that fits both? There is only about a minute and 20 seconds left for the witnesses to respond, but if I could have a written contribution for anything they do not get to that would be great.