Apple Store workers earn about the same as other retail workers

The New York Times is shocked at the travesty of paying workers well above the minimum wage and competing stores.

The New York Times continues its iEconomy series of in-depth reporting on the largest company in America, with an examination of what it's like to work in an Apple Store:

Last year, during his best three-month stretch, Jordan Golson sold about $750,000 worth of computers and gadgets at the Apple Store in Salem, N.H. It was a performance that might have called for a bottle of Champagne — if that were a luxury Mr. Golson could have afforded.

"I was earning $11.25 an hour," he said. "Part of me was thinking, 'This is great. I’m an Apple fan, the store is doing really well.' But when you look at the amount of money the company is making and then you look at your paycheck, it’s kind of tough."

David Segal, the article's author, is keen to contextualise the wage in terms, not just of the value of goods sold by the employees, but of how much the company earns overall:

Apple is not selling polo shirts or yoga pants. Divide revenue by total number of employees and you find that last year, each Apple store employee — that includes non-sales staff like technicians and people stocking shelves — brought in $473,000.

In fact, this article, as with the cross-national McWages Index we wrote about on Friday, just serves to illustrate a key point of labour economics: wages have just as much to do with every company the employee doesn't work for as the one they do. Apple offers above average pay, far outstripping the US minimum wage and beating clothes retailer Gap, but offering less than Lululemon, a yogo apparel chain.

Apple also offers strong benefits, important in the safety-net-free American economy, with health care, pensions, and discounts on stock purchases all provided to employees. 

The problem the employees have is that very little of the astonishingly high revenue per employee – comparable with sales in consulting, rather than retail, according to Asymco's Horace Dediu – is due to them. Apple is a hugely profitable company, which has more or less monopolised the high-end of at least three seperate consumer goods markets. It's as though BMW were not only the number one luxury car manufacturer, but also the number one motorbike and bicycle producer. As Slate's Matt Yglesias writes:

The converse of Apple Store workers not being rich despite the company's success is that Sears & K-Mart workers don't earn negative wages even though their company loses money.

Even if Apple wanted the best retail employees in the world, they would only have to pay a bit more than the company which is happy having the second best retail employees. And, judging by appearences, they don't. They are happy to have employees at much the same level as other high-end, but ultimately consumer-grade, companies.

And while they receive merely comparable relative incomes, the absolute income of an Apple Store employee is high enough that, as Yglesias adds, we should wish that everyone earns the same:

The really urgent question isn't why aren't Apple Store jobs better, but why are so many jobs worse than this?

Apple Store employees dance in Rome

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad