0:00:02 > 0:00:05In Britain, more than 5 million people are now in low-paid work.
0:00:05 > 0:00:09I am left with £12.76 every single week.
0:00:09 > 0:00:11Some weeks, I'm just really struggling.
0:00:11 > 0:00:13I have to borrow, in fact, off people.
0:00:13 > 0:00:17Whether we're unskilled workers, graduates or aged 50 or over,
0:00:17 > 0:00:20many of us could have a future in low pay.
0:00:20 > 0:00:24Everybody is vulnerable. Work is the new poor.
0:00:24 > 0:00:28With zero-hour contracts, automation and global competition,
0:00:28 > 0:00:31employees need to be more adaptable than ever before.
0:00:31 > 0:00:34There's losers in any transition period.
0:00:34 > 0:00:36The question is what do you do to make sure that
0:00:36 > 0:00:38some of the losers don't fall through the cracks?
0:00:38 > 0:00:42So, how tough are these jobs and can anyone do them?
0:00:42 > 0:00:4620 people, all proud of their work ethic...
0:00:46 > 0:00:48I am a grafter. I've always been a grafter.
0:00:48 > 0:00:51I don't ever believe anything is above me or below me.
0:00:51 > 0:00:54Money doesn't just come to you. You've got to go out and get it.
0:00:54 > 0:00:57..have been taking part in a unique experiment.
0:00:57 > 0:00:59I'm your factory manager for the next ten days.
0:00:59 > 0:01:01They've been putting themselves to the test,
0:01:01 > 0:01:05trying out a range of low-paid jobs in real British workplaces...
0:01:05 > 0:01:07So, that's what we're trying to achieve.
0:01:07 > 0:01:10- Better crack on then, hadn't we? - I thought this was going to be easy.
0:01:10 > 0:01:13..and in a specially constructed factory...
0:01:13 > 0:01:14- Whoa!- I'll get there.
0:01:14 > 0:01:16I knew it would be a slow start, but I'll get there.
0:01:16 > 0:01:20..discovering what skills you need to survive in today's low-paid jobs.
0:01:20 > 0:01:22I don't understand.
0:01:22 > 0:01:25No! Sorry, it's squirting everywhere.
0:01:25 > 0:01:27And just like in the real jobs market,
0:01:27 > 0:01:28it's been competitive,
0:01:28 > 0:01:33with the least productive worker being laid off after every task.
0:01:33 > 0:01:35- The shift is finished. - HORN BLARES
0:01:35 > 0:01:38Tonight, as they take on the final and toughest jobs
0:01:38 > 0:01:40of the experiment...
0:01:40 > 0:01:44I'm feeling very nervous, actually. I think you can see that in my face.
0:01:44 > 0:01:46..their resilience will be tested to extremes.
0:01:46 > 0:01:50It's very important that you spend a few minutes just studying this.
0:01:50 > 0:01:52I'm going for a five-minute break.
0:01:52 > 0:01:56And the worker who proves themselves most able to cope
0:01:56 > 0:01:58with the pressure is in line for a major bonus.
0:01:58 > 0:02:00This is for one of you.
0:02:00 > 0:02:03What would £15,000 mean to you?
0:02:03 > 0:02:05It would change my life dramatically.
0:02:09 > 0:02:10Over the past eight days...
0:02:10 > 0:02:12Your next job is through those doors.
0:02:12 > 0:02:15- Yeah, let's go.- ..from waste...- Wow!
0:02:15 > 0:02:17You don't realise that these are actually human beings
0:02:17 > 0:02:19that are doing jobs like this.
0:02:19 > 0:02:21- ..to warehouse...- Are you all right? - No, I'm cracking up.
0:02:21 > 0:02:24..the workers have been put through their paces.
0:02:24 > 0:02:25Faster! Faster!
0:02:25 > 0:02:27Last time, it was manufacturing...
0:02:27 > 0:02:30I've never used one of these. We're going.
0:02:30 > 0:02:33..where the workers saw the levels of skill expected...
0:02:33 > 0:02:36They're inside out. Like that.
0:02:36 > 0:02:37..and for how much.
0:02:37 > 0:02:42Knowing that they get minimum wage doing this, I don't understand.
0:02:42 > 0:02:44Now just five workers remain -
0:02:44 > 0:02:48painter/decorator Martin with his ability to work at speed...
0:02:48 > 0:02:50I need a new bin!
0:02:58 > 0:03:02..fish and chip shop owner Stewart, who's shown remarkable resilience...
0:03:02 > 0:03:04Well, it's taken me approximately,
0:03:04 > 0:03:06ooh, five and a half hours.
0:03:06 > 0:03:10I started this as a challenge to myself and to prove a point.
0:03:10 > 0:03:11- Well done. - No matter what age you are,
0:03:11 > 0:03:14there's work out there, and if you set your mind to it,
0:03:14 > 0:03:15you can go and do it to the best of your ability.
0:03:15 > 0:03:19..warehouse worker Majka with her unparalleled focus...
0:03:19 > 0:03:21- I like this job. - SHE LAUGHS
0:03:21 > 0:03:23For me, the most important to prove -
0:03:23 > 0:03:26any job that I have, I'm good when I do it,
0:03:26 > 0:03:27so I put everything
0:03:27 > 0:03:29and make me proud.
0:03:29 > 0:03:32..farm hand Berwyn, who's proved himself highly adaptable...
0:03:32 > 0:03:33Even though I'm second,
0:03:33 > 0:03:36I'm hoping to beat Majka to the top spot.
0:03:36 > 0:03:39I didn't really think that I'd be here at the end of this experiment,
0:03:39 > 0:03:42but I think it's, like, the hardest workers that are really left now,
0:03:42 > 0:03:45so I just need to be more with it now, more focused.
0:03:45 > 0:03:49..and graphic designer Leon with his positive mental attitude.
0:03:49 > 0:03:51Well, I have to be more focused.
0:03:51 > 0:03:53I came here to perform. I want to deliver.
0:03:53 > 0:03:55I don't want to let myself down, anyway,
0:03:55 > 0:03:56so I'm going to go for it.
0:03:56 > 0:03:57Hopefully, this one.
0:03:58 > 0:03:59Hopefully.
0:04:03 > 0:04:06It's the final two days of our experiment
0:04:06 > 0:04:09and the five remaining workers are about to take on
0:04:09 > 0:04:12the best-paid work of the low-wage sector.
0:04:12 > 0:04:15It's also the most physically and mentally gruelling.
0:04:17 > 0:04:18Night work.
0:04:19 > 0:04:21Markets like these have always depended
0:04:21 > 0:04:24on a hidden workforce who labour through the night
0:04:24 > 0:04:28to make sure we get fresh produce as fast as possible.
0:04:28 > 0:04:30But as we become a 24-hour society
0:04:30 > 0:04:32and businesses never shut their doors,
0:04:32 > 0:04:38now over 3 million of us clock on whilst the rest of us go to bed.
0:04:39 > 0:04:43So, how will the workers cope with the night shift?
0:04:43 > 0:04:45Oh, I think I'll cope all right with this one.
0:04:45 > 0:04:47Yeah, you walked bloody... How many hours?
0:04:47 > 0:04:50I walked 19 miles during the night and done a day's work after.
0:04:50 > 0:04:52I don't think working a night's going to be much different.
0:04:55 > 0:04:59The workers are headed to St James Wholesale Market in Bradford,
0:04:59 > 0:05:03a six-acre complex home to 35 different grocery suppliers,
0:05:03 > 0:05:07many of which operate all night, seven nights a week.
0:05:07 > 0:05:13- All right, let's go do this. - Look really pretty with this.
0:05:13 > 0:05:14The only night work I do
0:05:14 > 0:05:17is to help the farmer out over lambing time,
0:05:17 > 0:05:19and I really enjoy it.
0:05:19 > 0:05:22I've got no kids, I've got no-one at home waiting for me,
0:05:22 > 0:05:24so I'm quite a free man, really.
0:05:24 > 0:05:28The workers are about to do a four-hour night shift
0:05:28 > 0:05:32split into two parts - packing bulk orders for a wholesaler
0:05:32 > 0:05:36and picking specialist orders for a restaurant supplier.
0:05:36 > 0:05:37All right, all right. Wow.
0:05:37 > 0:05:40Right, welcome to the Delifresh engine room.
0:05:40 > 0:05:43This is where the magic happens.
0:05:43 > 0:05:45First, they're putting together food orders
0:05:45 > 0:05:48placed by some of the UK's top chefs.
0:05:48 > 0:05:51So, pick sheet - really easy.
0:05:51 > 0:05:55You just work down, but tick it off. Get it all in your little trays.
0:05:55 > 0:05:57Once you've done that order, you bring it back here,
0:05:57 > 0:06:00give it to us. We'll check it off, we'll score it.
0:06:00 > 0:06:02You move on to your next order.
0:06:02 > 0:06:05It'll be a test of their ability to work fast and accurately
0:06:05 > 0:06:08to exacting industry standards.
0:06:08 > 0:06:11Right, you've got to remember speed is critical,
0:06:11 > 0:06:13but you've got to be precise.
0:06:13 > 0:06:16Staff here can pick around 100 items an hour.
0:06:16 > 0:06:19The workers will be judged on how close they get to that target,
0:06:19 > 0:06:24scoring a point for every correct item picked in perfect condition.
0:06:24 > 0:06:28It's all about picking the finest quality of fruit and vegetables,
0:06:28 > 0:06:33so when the chef gets it, it has got to be perfect, OK?
0:06:33 > 0:06:35So, we're going to go on a bit of a tour.
0:06:35 > 0:06:38You've got to listen and pay attention to where everything is.
0:06:38 > 0:06:40- OK.- Right, follow me, boys and girls.
0:06:41 > 0:06:44There are 1,500 products to choose from,
0:06:44 > 0:06:48and while the workers have already experienced warehouse work,
0:06:48 > 0:06:51it was not this highly specialised, nor was it through the night.
0:06:51 > 0:06:53In here, there's a ripening room.
0:06:53 > 0:06:57You'll find anything stored in there that needs to be picked ripe.
0:06:57 > 0:06:59Also bananas, as well, all right?
0:06:59 > 0:07:02This area over here, you might get Israeli couscous,
0:07:02 > 0:07:04polenta, pistachios, walnuts, almonds.
0:07:04 > 0:07:06They're all in there, OK?
0:07:06 > 0:07:09Training for new employees takes several weeks,
0:07:09 > 0:07:13as staff are expected to work almost entirely from memory.
0:07:13 > 0:07:15- Are these labelled?- No, no.
0:07:15 > 0:07:17- So, you just have to remember where they are?- Yeah.- OK.
0:07:17 > 0:07:19All right? You've got to remember it.
0:07:19 > 0:07:22The workers will have to learn and retain new information
0:07:22 > 0:07:26at a time when their brains are usually winding down for the night.
0:07:26 > 0:07:30So, you've got a banana shallot, which is a long shallot.
0:07:30 > 0:07:32- How you call it?- A banana shallot.
0:07:32 > 0:07:34- Banana shallot.- OK.
0:07:34 > 0:07:36- A lot of the stuff here is very continental.- It is, yeah.
0:07:36 > 0:07:38Now, we've got blinis, pain d'epices,
0:07:38 > 0:07:41which is like a spiced, honey-scented bread, OK?
0:07:41 > 0:07:43Truffles.
0:07:43 > 0:07:45- £250 pound a kilo, these, yeah?- Wow.
0:07:45 > 0:07:48Be really, really, really gentle with it.
0:07:48 > 0:07:52In this world, even familiar items can present new challenges.
0:07:52 > 0:07:55So, you've got Green Tiger, you've got a Black Russian,
0:07:55 > 0:07:57you've got a Zebra, San Marzano.
0:07:57 > 0:07:59You've got a rose tomato in there, as well.
0:07:59 > 0:08:02It sounds like cocktail names, doesn't it?
0:08:02 > 0:08:04Black radish.
0:08:04 > 0:08:06Wow.
0:08:06 > 0:08:09There's a lot of produce in here that I've never even heard of,
0:08:09 > 0:08:13never seen and we've only been shown once.
0:08:13 > 0:08:15As well as picking the correct produce,
0:08:15 > 0:08:18they'll have to make constant qualitative judgements,
0:08:18 > 0:08:22carefully selecting only the very best produce.
0:08:22 > 0:08:23So, this is kelp, yeah?
0:08:23 > 0:08:26It's slimy, it's dripping.
0:08:26 > 0:08:29So, you're looking for brightness. If it's brown, forget it.
0:08:29 > 0:08:32This is where it is ultra, ultra, ultra important.
0:08:32 > 0:08:35If we send something that isn't at its peak fitness,
0:08:35 > 0:08:37we might lose our account, yeah?
0:08:37 > 0:08:40The chef will be going mental in the morning.
0:08:40 > 0:08:45Workers here earn £9.33 an hour - 30% above minimum wage.
0:08:45 > 0:08:49But with a room temperature of around five degrees Celsius...
0:08:49 > 0:08:52I have a nose like a snowman.
0:08:52 > 0:08:53It's OK.
0:08:53 > 0:08:58..this job will test their physical and mental endurance to extremes.
0:08:58 > 0:09:02I'm feeling very nervous, actually. I think you can see that in my face.
0:09:02 > 0:09:05But I will try my best, whatever happens.
0:09:05 > 0:09:07We do a bit of cooking
0:09:07 > 0:09:09and I watch a lot of cooking programmes,
0:09:09 > 0:09:13so I'm feeling good about this one. I think I'll be all right here.
0:09:16 > 0:09:18While most of us are tucked up in bed,
0:09:18 > 0:09:21the workers have a whole night's work ahead of them.
0:09:21 > 0:09:23Right then, are you ready? Let's do it.
0:09:26 > 0:09:28Like Supermarket Sweep, this.
0:09:28 > 0:09:30- Tidy. Let's go.- All right.
0:09:31 > 0:09:33It's not here.
0:09:33 > 0:09:36OK, I'll try and find something else.
0:09:36 > 0:09:39Chocolate mousse powder.
0:09:39 > 0:09:41Agar-agar - 500ml.
0:09:41 > 0:09:43I have no idea what it is,
0:09:43 > 0:09:48so I'm just looking for something with a label that says agar.
0:09:55 > 0:09:57The first time I've ever held a truffle.
0:09:57 > 0:10:00You wouldn't see that in your local supermarket.
0:10:00 > 0:10:01It would only be in the big supermarket,
0:10:01 > 0:10:03like Tesco, Morrisons, Asda.
0:10:03 > 0:10:05It wouldn't be in a Co-op or a Spar, you know,
0:10:05 > 0:10:09and that's the only supermarkets that I've got in my home town.
0:10:10 > 0:10:13The toughest thing about this job's finding things.
0:10:13 > 0:10:17It's now 10.30 at night, but fish and chip shop owner Stewart
0:10:17 > 0:10:20is undaunted by the prospects of what lies ahead.
0:10:20 > 0:10:24I can do night shift because I like that sort of work.
0:10:24 > 0:10:26Whether it's daytime or night-time, I like to be active,
0:10:26 > 0:10:29and so night shift, it really doesn't bother me.
0:10:29 > 0:10:30Plus, I don't sleep a lot.
0:10:30 > 0:10:33Stewart has the benefit of 12 years' experience
0:10:33 > 0:10:35in the catering industry.
0:10:35 > 0:10:38Thin sticks. No burnt tips.
0:10:38 > 0:10:40Well, any chef worth his salt would ask for the same.
0:10:40 > 0:10:43You know, they would want the quality there.
0:10:43 > 0:10:45They're very precise on these measures.
0:10:45 > 0:10:47"No splits. Perfect caps."
0:10:47 > 0:10:51So, they have to be sorted, so they will be.
0:10:51 > 0:10:53I think he's doing all right.
0:10:53 > 0:10:55Good attention to details, but you need to be quick.
0:10:55 > 0:10:56You need to be really quick.
0:10:56 > 0:10:59- You need to get a scoot on, yeah? - Yeah, yeah.
0:10:59 > 0:11:01I'll be here for a week doing this.
0:11:08 > 0:11:11Majka, who is the last remaining woman in the experiment,
0:11:11 > 0:11:14also has experience in catering.
0:11:14 > 0:11:17I think it's that because that looks like a spaghetti
0:11:17 > 0:11:20and that is from the sea, so I think it's that one.
0:11:21 > 0:11:25- Can I give the first order? - Just put the trays on the table.
0:11:29 > 0:11:33I think I've picked up the good stuff, so fingers crossed.
0:11:35 > 0:11:36Enjoy.
0:11:36 > 0:11:38Majka spends much of her spare time
0:11:38 > 0:11:42cooking at her partner's Polish restaurant.
0:11:42 > 0:11:46I make dumplings. These people love it.
0:11:46 > 0:11:50I like work. I work seven days a week.
0:11:50 > 0:11:54I don't like to be, like, sitting in the house and doing nothing.
0:11:54 > 0:11:56She earns no money from the restaurant
0:11:56 > 0:12:01and relies on her minimum-wage job as a forklift driver in a warehouse.
0:12:01 > 0:12:03I'm happy I have regular pay,
0:12:03 > 0:12:06but it's maybe not enough to cover everything.
0:12:06 > 0:12:09Only that is enough to live.
0:12:09 > 0:12:12I never think about, you know, the future.
0:12:12 > 0:12:17What I'm thinking is about this day, what's happened on this day.
0:12:17 > 0:12:20I feel that life is sometimes hard
0:12:20 > 0:12:23and only you must be much, much harder.
0:12:26 > 0:12:29Focus, concentrate, not rush.
0:12:29 > 0:12:33Over the last eight days, Majka has excelled.
0:12:33 > 0:12:35You've picked it up very quick, actually.
0:12:35 > 0:12:39She's come top of the leaderboard four out of eight times.
0:12:39 > 0:12:42When I see the board, I am like, "Wow."
0:12:42 > 0:12:45And the secret of her success?
0:12:46 > 0:12:48Of all the workers,
0:12:48 > 0:12:52she's had the most experience in lots of different low-wage jobs.
0:12:52 > 0:12:54SHE LAUGHS
0:12:54 > 0:12:58- That's the wrong product. Everything else is fine.- So...
0:12:58 > 0:13:02- Lollo Bionda is the green one. - Oh, right. Sorry.
0:13:02 > 0:13:05Majka has completed an order in just under 15 minutes
0:13:05 > 0:13:08and scored nine correct items.
0:13:08 > 0:13:12In the same time, an experienced worker could have scored 23.
0:13:12 > 0:13:15When I came here, I worked in a factory.
0:13:15 > 0:13:17Every three weeks, it was night shift.
0:13:17 > 0:13:19I'd have more time for my daughter
0:13:19 > 0:13:21because I can send her to school in the morning,
0:13:21 > 0:13:24and when she's at school, I can sleep,
0:13:24 > 0:13:28so working on the nights has been much easier for me.
0:13:28 > 0:13:30- That is Lollo Bionda. - SHE CHUCKLES
0:13:33 > 0:13:35While Majka is on to her second order,
0:13:35 > 0:13:38graphic designer Leon is still on his first.
0:13:38 > 0:13:41He's got stuck looking for a type of cured ham.
0:13:42 > 0:13:47- What are you looking for now, mate? - Er, sliced pancetta.- This is cheese.
0:13:47 > 0:13:50- Yeah.- This is cheese, yeah? So, charcuterie.
0:13:52 > 0:13:55He hasn't picked anything and he needs to get moving.
0:13:56 > 0:13:58Mozzarella - 125.
0:13:58 > 0:14:00OK, this is what I need. Three of them.
0:14:00 > 0:14:03Slowly and surely getting the hang of it.
0:14:03 > 0:14:05I haven't had a night shift job before.
0:14:05 > 0:14:08It's not that I wouldn't do it.
0:14:08 > 0:14:12It's just that I've got a daughter, so it's just never been an option.
0:14:12 > 0:14:14Celeriac - five kilos.
0:14:18 > 0:14:20- What's for dinner? - What's for dinner?
0:14:20 > 0:14:22Being a single father to 13-year-old Armani
0:14:22 > 0:14:25has had a big impact on Leon's career choices.
0:14:25 > 0:14:27Employers are like, "Oh, you're a single parent.
0:14:27 > 0:14:30"Are you going to be reliable? Are you going to be late?
0:14:30 > 0:14:33"Are you going to tell me that your child is sick today
0:14:33 > 0:14:35"and you can't come in? So, can I rely on you?"
0:14:35 > 0:14:39You know, you've always got that stigma attached to go against.
0:14:39 > 0:14:42And it's one of the reasons he's taking part in the experiment.
0:14:42 > 0:14:45I want to show that single parents are hard workers,
0:14:45 > 0:14:50they are reliable and responsible. I can get the job done.
0:14:50 > 0:14:51Good, isn't it?
0:14:53 > 0:14:55Ah, see, that's all you need to know. Just a smile.
0:14:55 > 0:14:57You don't need to say anything. Cool.
0:14:58 > 0:15:01Over the past few days, Leon has shown he has many
0:15:01 > 0:15:04of the attributes required to survive in the low-wage economy.
0:15:04 > 0:15:06All right, so, just remember to take my time,
0:15:06 > 0:15:08- make it load and then move on?- Yeah.
0:15:08 > 0:15:10I think I work well under pressure.
0:15:10 > 0:15:13And his calm approach has brought results.
0:15:13 > 0:15:15Ooh!
0:15:15 > 0:15:18- OK, OK, OK. - MAJKA LAUGHS
0:15:20 > 0:15:21Pass us the sheet.
0:15:23 > 0:15:26That's good, that, Leon. That's really good, mate. Right, next one.
0:15:26 > 0:15:31- Go, go, go.- Right, fruit juice, carrot.- Good work.
0:15:31 > 0:15:33I always approach a job with a can-do attitude.
0:15:33 > 0:15:35'That's what keeps me going.'
0:15:35 > 0:15:38Prunes. Cow's mozzarella.
0:15:38 > 0:15:41Leon's first order took him 45 minutes to complete,
0:15:41 > 0:15:44his second, just 15 minutes.
0:15:44 > 0:15:46But while Leon is improving,
0:15:46 > 0:15:48farm hand Berwyn's memory is letting him down.
0:15:48 > 0:15:51- Peaches.- Right, mate, peaches.
0:15:51 > 0:15:54- Peaches.- Peaches. Come on, peaches. - I can't remember where those were.
0:15:54 > 0:15:56He's not doing too well. He's...
0:15:56 > 0:15:59The first place we went to was the peaches -
0:15:59 > 0:16:02where the ripening room is - but he can't remember where that is.
0:16:02 > 0:16:04Where's my trolley? What have I done with it?
0:16:08 > 0:16:11- It's midnight.- Martin's getting his first order checked off now.
0:16:11 > 0:16:13- Oh, first one done. - He needs to crack on.
0:16:13 > 0:16:16Painter/decorator Martin has more to contend with
0:16:16 > 0:16:18than just battling fatigue.
0:16:18 > 0:16:21- That basket is right.- OK. - That basket is wrong.
0:16:21 > 0:16:23So, you need banana shallots.
0:16:25 > 0:16:26So, I just need the banana, then?
0:16:28 > 0:16:30Banana.
0:16:30 > 0:16:34Martin should be looking for a banana-shaped onion.
0:16:35 > 0:16:37Bananas should be here.
0:16:37 > 0:16:42I knew that, at some point, I would have issues with my language.
0:16:42 > 0:16:43I've got the banana.
0:16:46 > 0:16:49When Martin first arrived in the UK from Bulgaria,
0:16:49 > 0:16:52his job options were limited.
0:16:52 > 0:16:56I didn't speak any English at all, so I didn't have much choices.
0:16:56 > 0:16:59I just have to take the first opportunity,
0:16:59 > 0:17:04which was a carwash working 11 hours per day for £25.
0:17:06 > 0:17:09He moved in with his brother, and using subtitled films,
0:17:09 > 0:17:13Martin taught himself how to speak English in a year.
0:17:13 > 0:17:18I watched, many times, Harry Potter. Every night, before I go to sleep,
0:17:18 > 0:17:22I put my computer on and I watched the same series.
0:17:22 > 0:17:25Whoever looks for it, he will find it, right?
0:17:25 > 0:17:27Just like Dumbledore once said.
0:17:27 > 0:17:30HE LAUGHS
0:17:31 > 0:17:36Since taking part in the experiment, Martin has impressed with his speed.
0:17:36 > 0:17:38I like this job better than yesterday.
0:17:38 > 0:17:41But it hasn't always served him well.
0:17:41 > 0:17:43Martin rushed and almost stuffed it into the bag.
0:17:47 > 0:17:50I've circled the things that you need to change, OK?
0:17:50 > 0:17:54The workers are about to move on to their next job at the market.
0:17:54 > 0:17:56Fennel. Fennel.
0:17:56 > 0:17:58OK, it's the last thing. Come on!
0:17:58 > 0:18:03When I panic, it makes it very difficult for me to concentrate.
0:18:03 > 0:18:05Oh, you've got to be kidding me.
0:18:05 > 0:18:08Listen, it's hard. It's hard-core in here.
0:18:08 > 0:18:11It's busy, it's freezing cold, it's in the middle of the night
0:18:11 > 0:18:12and we're asking them to do something
0:18:12 > 0:18:15that's completely off the scale, they've never done it before.
0:18:15 > 0:18:17Excuse me. Excuse me.
0:18:17 > 0:18:21- There's only a few minutes left, yeah?- Let's do this.
0:18:21 > 0:18:23Oh, man, seriously.
0:18:23 > 0:18:25Coming through. Coming through.
0:18:27 > 0:18:30- HORN BLARES - Oh, my days.
0:18:31 > 0:18:33Time definitely flew.
0:18:33 > 0:18:35I will try to do better in the second job.
0:18:37 > 0:18:39Much of the country is fast asleep
0:18:39 > 0:18:43and the workers are about to start the second part of their job -
0:18:43 > 0:18:46packing for a fruit and veg wholesaler
0:18:46 > 0:18:48under shift supervisor Peter.
0:18:49 > 0:18:50Right, guys, job for you
0:18:50 > 0:18:53tonight is to pick one of our orders.
0:18:53 > 0:18:57This is a highly physical job, and as the shift progresses,
0:18:57 > 0:19:00it will be a test of their endurance and ability to keep focused.
0:19:00 > 0:19:02We're in the latter part of the night,
0:19:02 > 0:19:04or should I say early hours of the morning.
0:19:04 > 0:19:05You might be getting tired now,
0:19:05 > 0:19:08but this job still requires 100% concentration
0:19:08 > 0:19:12to make sure the product goes out to our customers spot-on.
0:19:12 > 0:19:16The workers must prepare a bulk order for dispatch.
0:19:16 > 0:19:18Pick it, pack it straight on the pallet.
0:19:18 > 0:19:21Heavy gear at the bottom, lighter gear at the top.
0:19:21 > 0:19:24- Get the pallet wrapped, ready for distribution.- Yeah, OK.
0:19:24 > 0:19:27There are 22 items per order,
0:19:27 > 0:19:30and the workers will get one point for every correct item.
0:19:30 > 0:19:32They can score a further 30 points
0:19:32 > 0:19:34if their two pallets are well stacked,
0:19:34 > 0:19:36securely wrapped and with no overhang.
0:19:36 > 0:19:38The warehouse is yours. Fire away.
0:19:38 > 0:19:41- HORN BLARES - Let's get to it.
0:19:41 > 0:19:42At the end of the shift,
0:19:42 > 0:19:44the total points they scored picking and packing
0:19:44 > 0:19:46will be added together,
0:19:46 > 0:19:48and the least productive worker will be laid off.
0:19:48 > 0:19:49Let's take these out.
0:19:52 > 0:19:54It's a very physical job. I'm feeling good about it.
0:19:54 > 0:19:56It's the sort of work I like to do. It keeps you active,
0:19:56 > 0:20:00keeps you thinking, and also keeps you in shape, as well.
0:20:02 > 0:20:05On picking, Majka and Leon scored the most points.
0:20:20 > 0:20:24I go to the gym every morning, so it's like this is my workout today.
0:20:24 > 0:20:28Gala. I need to find these apples. Gala, Gala, Gala.
0:20:28 > 0:20:31It's another job that happens behind closed doors
0:20:31 > 0:20:33when everybody is sleeping.
0:20:33 > 0:20:38Just wake up and fruit and veg is there, you know, ready to buy.
0:20:38 > 0:20:40You don't think that people are working through the night
0:20:40 > 0:20:42to get it done.
0:20:42 > 0:20:45Two, four, six. Yeah, two more.
0:20:47 > 0:20:52So, how hard is it to work through the night, and is it worth it?
0:20:52 > 0:20:56'I'm talking to Burbank's director Jonathan Kershaw to find out.'
0:20:56 > 0:20:58How much do you pay and why?
0:20:58 > 0:21:00It's an average of £9.33 a hour.
0:21:00 > 0:21:03To maintain staff retention,
0:21:03 > 0:21:05we kind of pay over the odds to keep staff
0:21:05 > 0:21:08cos it's unsociable hours, demanding and it's quite a skilled job.
0:21:08 > 0:21:11It's something you kind of learn on the job.
0:21:11 > 0:21:15So, we reckon it takes about two months just to get up to speed,
0:21:15 > 0:21:18to have a proper understanding of products and product identification,
0:21:18 > 0:21:20so, really, we want to hold on to them.
0:21:20 > 0:21:23So, what does it take to be able to do a job like this?
0:21:23 > 0:21:26To work nights, you've got to be a certain type of person,
0:21:26 > 0:21:28usually cos it fits in with the home scenario.
0:21:28 > 0:21:32That's usually the type of person that wants to work nights.
0:21:32 > 0:21:34Secondly, if they've not necessarily
0:21:34 > 0:21:39got the educational requirements, it's a physical job.
0:21:39 > 0:21:42- Do you need to be very tough to do it?- Yeah, it's hard graft.
0:21:42 > 0:21:43Proper hard graft.
0:21:43 > 0:21:45They're coming to work as their partner's coming home,
0:21:45 > 0:21:47so it is tough. It is tough.
0:21:47 > 0:21:50And that's why we try to ensure they have a regular routine -
0:21:50 > 0:21:52so that they can plan around their home life.
0:21:52 > 0:21:54We don't change shifts or shift patterns.
0:21:54 > 0:21:58It's a set shift cos it avoids fatigue, it avoids mistakes,
0:21:58 > 0:22:02it avoids potential accidents at work.
0:22:02 > 0:22:04I am a little tired,
0:22:04 > 0:22:07only just because it's dark and my mind's telling me, "Bed."
0:22:09 > 0:22:12But, obviously, with being the night shift,
0:22:12 > 0:22:15you've got to keep your mind with it.
0:22:15 > 0:22:19Studies show night shift workers can be 50% more likely
0:22:19 > 0:22:22to make mistakes than day workers.
0:22:22 > 0:22:24Four, five, six, seven, eight, nine.
0:22:24 > 0:22:26He's only got nine asparagus when he needed ten.
0:22:26 > 0:22:29If we sent this out with nine asparagus rather than ten,
0:22:29 > 0:22:32it'd be an issue where we'd have to send it back out in the van
0:22:32 > 0:22:36just for one box of asparagus, and it's just a long line of...
0:22:37 > 0:22:39..chaos, then, for us, really.
0:22:45 > 0:22:4822-year-old farm hand Berwyn
0:22:48 > 0:22:51has always earned his living off the land.
0:22:51 > 0:22:53I love just being outdoors.
0:22:53 > 0:22:57At the age of 12, I had a weekend job mucking out sheds.
0:22:57 > 0:22:59Just straight into poo
0:22:59 > 0:23:01and just start mucking that out, but I loved it.
0:23:01 > 0:23:03Just loved the fresh air, just loved the lifestyle.
0:23:03 > 0:23:05It's really, really healthy.
0:23:07 > 0:23:09But it's also hard to get a job in agriculture,
0:23:09 > 0:23:12so I count myself lucky for that.
0:23:12 > 0:23:17It's a precarious existence with uncertain hours for minimum wage.
0:23:17 > 0:23:20Every day is a struggle worrying about bills.
0:23:20 > 0:23:23My social life is just zero at the moment.
0:23:23 > 0:23:25Got no savings.
0:23:25 > 0:23:27You know, as long as I pay my bills, I'm happy.
0:23:31 > 0:23:33Since taking part in the experiment,
0:23:33 > 0:23:36Berwyn's discovered hidden talents.
0:23:37 > 0:23:40- Would you do it?- Um, yeah, if there was nothing else on the market...
0:23:40 > 0:23:43- You'd give it a go? - ..I'd give it a go. Definitely.
0:23:43 > 0:23:45But overall, he's found it hard to adjust
0:23:45 > 0:23:48to the attention to detail required in these jobs.
0:23:48 > 0:23:51Being a farmer, we don't tend to come across jobs
0:23:51 > 0:23:53that are this small.
0:23:57 > 0:23:58Hiya, Bers. Just a quick word.
0:23:58 > 0:24:00Are you making sure you're checking your counts?
0:24:00 > 0:24:01The onions are OK.
0:24:01 > 0:24:04Your quantity counts rather than your weights and measures.
0:24:04 > 0:24:05Melons are OK.
0:24:08 > 0:24:10As much as they push us...
0:24:11 > 0:24:14..it's going through one ear and out the other with me, to be honest.
0:24:14 > 0:24:15What else does he want?
0:24:17 > 0:24:20It does get to you. It's hard to admit that you're tired.
0:24:20 > 0:24:22It is hard to admit you're tired.
0:24:25 > 0:24:27- Parsley, parsley, parsley. - It's not something you just go,
0:24:27 > 0:24:29"Oh, yeah, I'm going to start a night shift."
0:24:29 > 0:24:32It doesn't work like that, and that's why they're making mistakes,
0:24:32 > 0:24:36not thinking correctly. It needs to be focus, focus, focus.
0:24:39 > 0:24:43Research into night work shows mistakes are most common
0:24:43 > 0:24:46on the graveyard shift between 3am and 6am.
0:24:46 > 0:24:48- Martin.- Yes?- One second.
0:24:48 > 0:24:52Your pick sheets, I've just been checking your pallet.
0:24:52 > 0:24:55This is how many you require of each of the product -
0:24:55 > 0:24:59four boxes, two boxes, two boxes, four boxes, six boxes.
0:24:59 > 0:25:03Martin's overlooked the quantity column on his order sheet,
0:25:03 > 0:25:06and he's been packing just one of each item.
0:25:06 > 0:25:08You're just going down the list,
0:25:08 > 0:25:10finding the item and just picking one.
0:25:10 > 0:25:12'Rather than going, "Oh, I need two watermelons,"
0:25:12 > 0:25:13'he's only got one.'
0:25:28 > 0:25:30It's a big mistake.
0:25:30 > 0:25:33Basically, I'm going to have to do everything again.
0:25:35 > 0:25:37Night work puts workers under strain,
0:25:37 > 0:25:41and as we increasingly become a 24-hour society,
0:25:41 > 0:25:44will more of us be taking on antisocial hours?
0:25:44 > 0:25:47To find out, I've come to talk to Ian Brinkley
0:25:47 > 0:25:50at independent think tank The Work Foundation.
0:25:51 > 0:25:54Are we seeing an increase in the number of people in Britain
0:25:54 > 0:25:55working a night shift?
0:25:55 > 0:25:58Overall, the numbers seem to be pretty constant.
0:25:58 > 0:26:00So, in the past, we saw a lot of night work
0:26:00 > 0:26:03in more traditional industries like manufacturing and mining,
0:26:03 > 0:26:05which had to be run 24 hours
0:26:05 > 0:26:07just because of the nature of the product.
0:26:07 > 0:26:11Now, very, very few people now work in these industries today,
0:26:11 > 0:26:14so what we've seen is a shift away from night working
0:26:14 > 0:26:17in the older industries - in manufacturing and so on -
0:26:17 > 0:26:19and many more people working in the service industries
0:26:19 > 0:26:21in this new, 24-hour society.
0:26:21 > 0:26:24So, it's very much driven by the way we're changing
0:26:24 > 0:26:26and the way consumer demands are changing.
0:26:26 > 0:26:28And what kind of an effect can it have on your health,
0:26:28 > 0:26:31- working these antisocial hours? - It's not a natural way of working.
0:26:31 > 0:26:33We're not designed to work through the night.
0:26:33 > 0:26:35We're designed to sleep through the night.
0:26:35 > 0:26:37It's getting you out of sync with the rest of society,
0:26:37 > 0:26:40so you may find that you're finding a greater degree of stress,
0:26:40 > 0:26:44you may find it harder to sleep, you may actually find it,
0:26:44 > 0:26:46you know, reducing your general sense of wellbeing.
0:26:46 > 0:26:48I know that some studies have come out to say
0:26:48 > 0:26:50that things like diabetes and breast cancer
0:26:50 > 0:26:52can be linked to working through the night.
0:26:52 > 0:26:54Have these health risks been exaggerated?
0:26:54 > 0:26:58There is some health risk. That's probably at the extreme end,
0:26:58 > 0:27:00but I think we can say, for most people,
0:27:00 > 0:27:02if you're working nights over a very long period,
0:27:02 > 0:27:04it's not going to be good for your health.
0:27:04 > 0:27:06So, it's not good for your health,
0:27:06 > 0:27:08it's certainly not good for your social life.
0:27:08 > 0:27:10Are people working these antisocial hours
0:27:10 > 0:27:13being compensated in other ways?
0:27:13 > 0:27:15It's very hard to see that they actually are.
0:27:15 > 0:27:17Typically, pay rates for low-paid workers
0:27:17 > 0:27:21doing night work is pretty low, and it's very hard to see
0:27:21 > 0:27:23how they're adequately being recompensed
0:27:23 > 0:27:26for the extra stress and the extra risks they're taking.
0:27:28 > 0:27:32Back at the market, it's gone 4am and the pressure is on.
0:27:32 > 0:27:34Right, guys, we've 15 minutes left
0:27:34 > 0:27:38and nobody's put any shrink-wrap on any of these pallets yet.
0:27:41 > 0:27:43It's actually the way you pack it.
0:27:43 > 0:27:46You've got to work out the shapes and sizes of these crates,
0:27:46 > 0:27:48so work out a bit of logic.
0:27:49 > 0:27:52- Martin.- Yeah?- We need to really start assembling this now.
0:27:52 > 0:27:54- Yeah.- OK?
0:27:55 > 0:27:59OK, guys, we need some wrap and some labels on these pallets, please.
0:28:00 > 0:28:02You've got one minute left. Nearly there.
0:28:06 > 0:28:09- HORN BLARES - I'm finished.- Thank you.
0:28:18 > 0:28:19Tired now, innit?
0:28:21 > 0:28:23That is heavy work.
0:28:23 > 0:28:26I'm tired. It's too heavy things, so...
0:28:27 > 0:28:28..I will stop.
0:28:41 > 0:28:45The workers are heading back to the experiment's test factory
0:28:45 > 0:28:48where manager Mike is waiting to give them their pay packets.
0:28:58 > 0:29:01Well, guys, you've completed another job,
0:29:01 > 0:29:03so it's that time again - I'd like to give you your wages.
0:29:03 > 0:29:05Martin.
0:29:05 > 0:29:07Majka. Thanks, Majka.
0:29:07 > 0:29:11The workers have been paid £9.33 an hour before tax.
0:29:11 > 0:29:13Wow!
0:29:13 > 0:29:18That's £2.63 more than the pre-April rate of minimum wage.
0:29:18 > 0:29:19That's double what I earn.
0:29:19 > 0:29:23'£9 an hour for that job, and I actually...I would do that.
0:29:23 > 0:29:25'That's a good wage, you know.'
0:29:25 > 0:29:28It's heavy work, it's hard work, it's fast work,
0:29:28 > 0:29:30but there's satisfaction in it.
0:29:31 > 0:29:34So, which of the workers has the focus and endurance
0:29:34 > 0:29:36required for the graveyard shift,
0:29:36 > 0:29:38and which of them will be going home?
0:29:39 > 0:29:41Factory manager Mike is analysing the scores
0:29:41 > 0:29:43from the overnight market.
0:29:43 > 0:29:45This was difficult cos it was a night shift,
0:29:45 > 0:29:49which is, to me, a nightmare shift. You're going to be tired,
0:29:49 > 0:29:51you're going to find it difficult to concentrate,
0:29:51 > 0:29:54you're going to find it really easy to make mistakes,
0:29:54 > 0:29:56and the scores reflect that.
0:29:56 > 0:30:01Experienced workers could score a total of just over 150 points
0:30:01 > 0:30:03based on items picked and pallets packed.
0:30:03 > 0:30:06While some workers started out well,
0:30:06 > 0:30:07productivity tended to dip
0:30:07 > 0:30:08as the night went on,
0:30:08 > 0:30:12and the best worker scored just 57 points.
0:30:12 > 0:30:15The guys who work well managed to concentrate,
0:30:15 > 0:30:19they managed to focus, but it took a lot of determination.
0:30:19 > 0:30:22The least productive worker really struggled,
0:30:22 > 0:30:24scoring just 19 points.
0:30:24 > 0:30:28That just underlines how difficult and how demanding
0:30:28 > 0:30:30this warehouse task really was.
0:30:31 > 0:30:33HORN BLARES
0:30:39 > 0:30:42- THEY GROAN - I was expecting that.
0:30:59 > 0:31:04For me, I am proud because I am in the final, only one woman,
0:31:04 > 0:31:09only one Polish girl, and I tried my best.
0:31:10 > 0:31:15When I saw the leaderboard, I was just, "Oh, my God"
0:31:15 > 0:31:18because just in my head, I thought I'd blown it.
0:31:18 > 0:31:22Seeing Martin go has upset me because he's very humble.
0:31:22 > 0:31:23He'd do anything for you.
0:31:23 > 0:31:25All I can say is he's a really hard-working person.
0:31:44 > 0:31:50After nine days of hard graft, our final four workers - Stewart,
0:31:50 > 0:31:54Majka, Leon and Berwyn - are about to try their hand
0:31:54 > 0:31:57at the last low-paid job of the experiment.
0:31:57 > 0:32:00So, fab four, eh?
0:32:00 > 0:32:02- Yes.- Yeah.- Fantastic.
0:32:02 > 0:32:05Again, the hours are antisocial,
0:32:05 > 0:32:09but this job is the most demanding they've done so far.
0:32:09 > 0:32:12It's fast, skilled and highly pressured,
0:32:12 > 0:32:15and the worker who proves themselves most resilient
0:32:15 > 0:32:19will take home a bonus of over £15,000.
0:32:19 > 0:32:21It's ever so real now.
0:32:21 > 0:32:24This part of our factory has been converted into the kitchen
0:32:24 > 0:32:25of a pizza takeaway,
0:32:25 > 0:32:29and make no mistake, fast food is big business.
0:32:29 > 0:32:31The average Brit is now spending a third
0:32:31 > 0:32:35of their entire food budget on fast food.
0:32:35 > 0:32:40It's worth an estimated £9 billion to the UK economy.
0:32:40 > 0:32:42Services in food and beverage
0:32:42 > 0:32:45employ over a quarter of a million people,
0:32:45 > 0:32:47often on a part-time basis,
0:32:47 > 0:32:51and pay in this sector is among the lowest in the country.
0:32:51 > 0:32:53Because to keep up in this industry...
0:32:53 > 0:32:55The key is to produce a high-quality product
0:32:55 > 0:32:58at rock-bottom prices in the fastest time possible,
0:32:58 > 0:33:01and at the sharp end - the workers.
0:33:01 > 0:33:05What you will be doing for your final shift
0:33:05 > 0:33:08- is making pizza.- Wow.
0:33:08 > 0:33:11- OK, let's go and take a look at the next job.- OK.
0:33:14 > 0:33:17Wow, pizzas. I absolutely love them.
0:33:17 > 0:33:20The workers are about to do a five-hour shift
0:33:20 > 0:33:22making orders for a typical Friday night
0:33:22 > 0:33:25in a busy takeaway pizza outlet.
0:33:25 > 0:33:27- What a set-up.- Yeah. - That's seriously sophisticated.
0:33:27 > 0:33:30Papa John's is the third largest takeaway
0:33:30 > 0:33:32and pizza delivery chain in the world,
0:33:32 > 0:33:37operating 327 branches under franchise in the UK alone.
0:33:37 > 0:33:40I worked at pizza delivery, but not making them.
0:33:40 > 0:33:44The workers will be completing a pizza from start to finish,
0:33:44 > 0:33:46and global training manager Kieron is teaching them
0:33:46 > 0:33:49the seven-step precision assembly process,
0:33:49 > 0:33:51starting with the base.
0:33:51 > 0:33:54Pull the dough back, push down, roll under, OK?
0:33:54 > 0:33:57It's considered the hardest skill to acquire.
0:33:57 > 0:33:59And then stretch it out,
0:33:59 > 0:34:03and the objective is to reduce this edge to a quarter of an inch.
0:34:03 > 0:34:05What we'll do now is use this docker,
0:34:05 > 0:34:09place it in the centre and then roll it to the edge like this.
0:34:09 > 0:34:11This helps eliminate some of the gas bubbles,
0:34:11 > 0:34:15so make sure you use this at least eight times on the base.
0:34:15 > 0:34:17And now we're going to slap it. And as we're doing that,
0:34:17 > 0:34:21we're actually passing it up the arm, stretching it evenly.
0:34:21 > 0:34:22The sauce comes next.
0:34:22 > 0:34:26For the large base, we're going to use one ladle of sauce,
0:34:26 > 0:34:29tap it like this and then it goes on to the base.
0:34:31 > 0:34:34We need to move the sauce to one inch away from the edge.
0:34:34 > 0:34:35It shouldn't be any closer
0:34:35 > 0:34:38and it shouldn't be any further away from that.
0:34:38 > 0:34:40And the workers will have to get to grips
0:34:40 > 0:34:42with ten different topping options on the menu.
0:34:42 > 0:34:45And we have these charts here that you see in front of you.
0:34:45 > 0:34:48That shows you what ingredients are on each pizza.
0:34:48 > 0:34:50I pick up things quite easy,
0:34:50 > 0:34:54so I may tend to do it my own way, but who knows?
0:34:54 > 0:34:57But there's no room for improvisation or human error,
0:34:57 > 0:34:59as the company expect all their pizzas
0:34:59 > 0:35:01to look exactly as they do on the chart.
0:35:01 > 0:35:03And finally, it's the pepperoni.
0:35:03 > 0:35:07It says that there should be 16 pieces in total
0:35:07 > 0:35:10in rings of ten, four and two.
0:35:10 > 0:35:13The outer circle just goes over the sauce border
0:35:13 > 0:35:15by an eighth of an inch.
0:35:15 > 0:35:17Then, they must cover the pizza with cheese.
0:35:17 > 0:35:21What we're trying to do is get rid of any red edges here,
0:35:21 > 0:35:24and what we call create a good cheese seal.
0:35:24 > 0:35:27And lastly, put it in the oven.
0:35:27 > 0:35:31Close the box and your work is done.
0:35:33 > 0:35:34As in real conditions,
0:35:34 > 0:35:36the workers will have just 20 minutes
0:35:36 > 0:35:38to complete an order for delivery.
0:35:38 > 0:35:40OK, guys, your first orders have come in.
0:35:40 > 0:35:44- HORN BLOWS - And this is where the fun starts.
0:35:44 > 0:35:45So the workers can get up to speed,
0:35:45 > 0:35:48the shift will begin with simple orders.
0:35:48 > 0:35:51My first order is ordinary medium double pepperoni.
0:35:51 > 0:35:54Two hours in, the orders will become more complex,
0:35:54 > 0:35:56simulating peak-time pizza production.
0:35:56 > 0:35:58One barbecue.
0:35:58 > 0:36:00It's quite technical, making up a base.
0:36:00 > 0:36:02You know, there can't be any holes.
0:36:02 > 0:36:04The sauce has to go on a certain way.
0:36:04 > 0:36:06All the ingredients have to go on a certain way,
0:36:06 > 0:36:08so it's very technical.
0:36:08 > 0:36:10Making sure their crusts are clean
0:36:10 > 0:36:12and not a single piece of pepperoni goes amiss
0:36:12 > 0:36:15is a team of eagle-eyed quality controllers.
0:36:15 > 0:36:18I suppose you do it just once and then it's done, don't you?
0:36:20 > 0:36:23Techniques like all these finger movements and stuff like that,
0:36:23 > 0:36:25these are the things that are going to count,
0:36:25 > 0:36:27so it's just getting used to that.
0:36:27 > 0:36:31The workers can score a maximum of two points per order -
0:36:31 > 0:36:33one point if the order passes quality control
0:36:33 > 0:36:35and an extra point if it's made on time.
0:36:35 > 0:36:37Remember, we've got 20 minutes
0:36:37 > 0:36:39to get these orders out the door to our customers.
0:36:39 > 0:36:43The worker with the most points will come out on top.
0:36:43 > 0:36:45Remember, try and keep your hands flat.
0:36:45 > 0:36:46How's that looking?
0:36:46 > 0:36:48Go for speed now. You've only got 20 minutes.
0:36:48 > 0:36:50I've worked in a pizza delivery before,
0:36:50 > 0:36:53so I know that, when it gets busy, it gets busy.
0:36:53 > 0:36:55You just need to be able to hold your nerve.
0:36:55 > 0:36:57Just under two hours from now,
0:36:57 > 0:37:00the orders will increase to reflect peak-time production.
0:37:00 > 0:37:03So, what qualities will the workers need to succeed?
0:37:03 > 0:37:06How hard can this be, Matt? They're making pizzas.
0:37:06 > 0:37:09I think people misunderstand
0:37:09 > 0:37:11or don't appreciate how hard it actually is to produce a product.
0:37:11 > 0:37:13You know, they've got to be very skilled
0:37:13 > 0:37:15to do this accurately and do it well.
0:37:15 > 0:37:17Hand and eye coordination's really important,
0:37:17 > 0:37:20and to manage your time to ensure that you can complete the orders
0:37:20 > 0:37:23in a timely manner. You know, you may label it as an unskilled job,
0:37:23 > 0:37:26but when you see them in this kitchen, it really is skilled.
0:37:26 > 0:37:29This is our final job, the final task,
0:37:29 > 0:37:33the final test for our final four. What do you expect to happen?
0:37:33 > 0:37:36You'll get an insight into what happens in a pizza shop
0:37:36 > 0:37:37for the peak periods.
0:37:37 > 0:37:40You know, you're talking six to 12 hours a week
0:37:40 > 0:37:43where you hit the most of your sales and that can be difficult.
0:37:43 > 0:37:45There's going to be different orders coming through
0:37:45 > 0:37:47with different sizes, different quantities.
0:37:47 > 0:37:49So, this is what we're going to ramp it up to,
0:37:49 > 0:37:51so these guys have to work very hard
0:37:51 > 0:37:52to get that right at those peak hours.
0:37:55 > 0:37:57Just getting my first order in.
0:37:59 > 0:38:00Wee bit of a slow start.
0:38:02 > 0:38:05However, that should be it now.
0:38:07 > 0:38:09Stewart has run his own fish and chip shop
0:38:09 > 0:38:12for the past ten years.
0:38:12 > 0:38:14The catering and hospitality industry is,
0:38:14 > 0:38:16I would say, the hardest work in Britain.
0:38:16 > 0:38:18It's so intense all the time. People don't understand.
0:38:18 > 0:38:21You know, it's not just about putting a plate in front of them.
0:38:21 > 0:38:23You have to smile all the time.
0:38:23 > 0:38:25You know, you have to lift all these plates away.
0:38:25 > 0:38:28The cooking, the heat. You're dealing with an awful lot.
0:38:28 > 0:38:32At home in Belfast, he and his wife are battling to keep costs down
0:38:32 > 0:38:35and prevent the business from going under.
0:38:35 > 0:38:37You know, I've actually had people walk in,
0:38:37 > 0:38:40and when I've told them that the rate of pay at that time was £6.75,
0:38:40 > 0:38:43they've actually had the cheek to turn round to me and say,
0:38:43 > 0:38:46"I wouldn't get out of bed for less than £7.85 an hour."
0:38:46 > 0:38:48That's pretty hard to deal with, you know,
0:38:48 > 0:38:51when you know that you're earning less than that yourself.
0:38:51 > 0:38:53Over the course of the experiment,
0:38:53 > 0:38:56Stewart's shown huge determination...
0:38:56 > 0:39:00Today, we work, and we work damn hard at any cost.
0:39:00 > 0:39:04..and proved he has the resilience for even the toughest challenges.
0:39:10 > 0:39:13Being fast food, I should be able to achieve getting things right,
0:39:13 > 0:39:16and this is where I should actually have a few extra strengths.
0:39:18 > 0:39:20People eat with the eyes, so presentation's everything.
0:39:29 > 0:39:33- Stewart.- Yeah. - This pizza you've made,
0:39:33 > 0:39:36the way you've cut it doesn't look very presentable.
0:39:36 > 0:39:39It wouldn't leave the shop floor looking like that.
0:39:39 > 0:39:42The overall size of the pizza is too small for a medium.
0:39:42 > 0:39:44You can tell by the size of the box.
0:39:44 > 0:39:47- If that's too small, this is going to be too small.- This is too small.
0:39:47 > 0:39:50- Right, so, it needs to be a bit more.- Correct.- OK.
0:39:50 > 0:39:53It's very important that we spend a few minutes just studying this.
0:39:56 > 0:40:00Now Berwyn is about to get his first taste of quality control.
0:40:00 > 0:40:03This should have 35 pepperonis on the medium.
0:40:03 > 0:40:05One, two, three, four, five, six.
0:40:05 > 0:40:09I can count just 23 pepperonis, so...
0:40:11 > 0:40:13- Berwyn, you know your first pizza?- Yeah.
0:40:13 > 0:40:15- Pepperonis are not enough.- OK.
0:40:15 > 0:40:18You put too much sauce, as well, and after putting cheese,
0:40:18 > 0:40:21you didn't clear the edges, so the cheese burned on the edges.
0:40:21 > 0:40:26He wants it exact how they would do it in real life.
0:40:26 > 0:40:28You're never going to get me to do that.
0:40:28 > 0:40:32I'd be happy eating that. But like I say, it's their business.
0:40:32 > 0:40:35I'd love for them to experience my work, as well,
0:40:35 > 0:40:37so I can give them some feedback.
0:40:41 > 0:40:44Next up for scrutiny is Leon's first order.
0:40:44 > 0:40:47There's a bubble popped up there, so you've not docked enough.
0:40:47 > 0:40:49- So, there's air in it? - There's air in it.
0:40:49 > 0:40:51- You need to get all the air out.- OK.
0:40:51 > 0:40:53You know for next time that's what could happen.
0:40:56 > 0:40:58His timing was good. He was under 18 minutes,
0:40:58 > 0:41:00which is pretty good, but he's failed
0:41:00 > 0:41:02on the quality.
0:41:02 > 0:41:04I just keep on going.
0:41:04 > 0:41:08I just don't let, you know, many situations really get to me,
0:41:08 > 0:41:10so if things are going wrong,
0:41:10 > 0:41:13I just don't let emotion get the better of me.
0:41:13 > 0:41:17While the other workers struggle to achieve the standards expected,
0:41:17 > 0:41:19Majka is showing promise.
0:41:21 > 0:41:26OK, so, looking at the edges, they're a little bit uneven,
0:41:26 > 0:41:30but they're not bad. Overall, a good pizza.
0:41:30 > 0:41:32It's good enough to give to a customer.
0:41:34 > 0:41:36Two hours into their shift,
0:41:36 > 0:41:40now the orders are about to get bigger and more complicated.
0:41:41 > 0:41:44Right, Hawaii. Hawaii, Hawaii, Hawaii.
0:41:44 > 0:41:45As we move into this stage now,
0:41:45 > 0:41:48what we'll find is some more realistic orders you'll see
0:41:48 > 0:41:49on a busy Friday night.
0:41:49 > 0:41:51Responding to this will be a challenge for them.
0:41:51 > 0:41:52Time management will be key
0:41:52 > 0:41:55and it'll be interesting to see how that develops.
0:41:55 > 0:41:59Berwyn has yet to get a pizza past quality control.
0:41:59 > 0:42:01It's not good. I failed on every one.
0:42:02 > 0:42:05I am a bit upset because we did give him full training
0:42:05 > 0:42:08and I've explained to him and I've explained to him again and again
0:42:08 > 0:42:10that cheese still should be right.
0:42:10 > 0:42:13He needs to put toppings evenly distributed,
0:42:13 > 0:42:18but, again, he's not doing what I'm asking him to do, actually, so...
0:42:19 > 0:42:21- ..I don't know what to do. - I can't give any more.
0:42:21 > 0:42:26I'd rather be in a field than in a kitchen.
0:42:26 > 0:42:28While Berwyn is feeling the heat...
0:42:28 > 0:42:33One, two, three, four pizzas and three sides.
0:42:33 > 0:42:35..Leon is keeping his cool.
0:42:35 > 0:42:38I just had three pizzas and two sides and a drink there,
0:42:38 > 0:42:40so it's not much bigger than what I just did.
0:42:40 > 0:42:43Large Garden Party. Large Garden Party. Where's that?
0:42:43 > 0:42:45This is the most difficult bit - getting the technique.
0:42:45 > 0:42:48Definitely need a skill to make the pizzas.
0:42:48 > 0:42:50You know, making that dough and being able to handle it
0:42:50 > 0:42:52is a skill in itself.
0:42:52 > 0:42:54You would assume that it's quite delicate,
0:42:54 > 0:42:57and when you understand that it is quite firm and quite robust,
0:42:57 > 0:42:58you can play with it.
0:42:58 > 0:43:01You just can't be scared of the dough. Cheese.
0:43:01 > 0:43:03As he's progressed, as he's gone on,
0:43:03 > 0:43:05his pizzas have got better and better
0:43:05 > 0:43:08and he's got faster and faster. He's working hard.
0:43:14 > 0:43:17In a low-paid job, you'll get the pressure to hit targets
0:43:17 > 0:43:19and things like that, and in a high-paid job,
0:43:19 > 0:43:21you still get a lot of pressure,
0:43:21 > 0:43:23but you're getting a financial reward.
0:43:23 > 0:43:24There's no balance.
0:43:24 > 0:43:27Just in the nick of time. Ten seconds to spare.
0:43:27 > 0:43:28- Good job.- Good.
0:43:29 > 0:43:32Performance management is an essential part of any business
0:43:32 > 0:43:37and can help build motivation, productivity and job satisfaction,
0:43:37 > 0:43:39but is its impact always positive?
0:43:39 > 0:43:43I asked professor of organisation Kirstie Ball.
0:43:43 > 0:43:45It can be motivating, as long as you have got
0:43:45 > 0:43:46the right training to do the job,
0:43:46 > 0:43:48you've got the right tools to do the job,
0:43:48 > 0:43:51you know exactly what's being monitored and why
0:43:51 > 0:43:53and you know how you can influence that conversation
0:43:53 > 0:43:55about your performance. Yeah, it can be motivating.
0:43:55 > 0:43:57If you're doing well, it's motivating.
0:43:57 > 0:43:59If you're at the bottom and underperforming,
0:43:59 > 0:44:01then it can be quite stressful, I imagine.
0:44:01 > 0:44:04If an employee is really stressed by monitoring,
0:44:04 > 0:44:07they could show great anxiety,
0:44:07 > 0:44:09they might suffer from low self-esteem,
0:44:09 > 0:44:12they might be suffering from depression as a result of that.
0:44:12 > 0:44:15So, putting someone under great stress when they're monitored
0:44:15 > 0:44:20can have all kinds of unpleasant results for employees.
0:44:20 > 0:44:23Well, the employer might say that, "If you find it stressful,
0:44:23 > 0:44:24"then maybe it's not the job for you."
0:44:24 > 0:44:26So, if someone is underperforming,
0:44:26 > 0:44:29the monitoring is merely showing that they're underperforming.
0:44:29 > 0:44:32It doesn't actually get to the reasons behind
0:44:32 > 0:44:33that underperformance.
0:44:33 > 0:44:35It may be that they have a training need,
0:44:35 > 0:44:37may be that they have all sorts of things going on
0:44:37 > 0:44:40that we need to take responsibility for in management
0:44:40 > 0:44:41before you show somebody the door.
0:44:41 > 0:44:44The idea that you're ratcheting up targets
0:44:44 > 0:44:45is to try and incentivise people
0:44:45 > 0:44:47and get them to work faster and better.
0:44:47 > 0:44:50I mean, you're saying that that's not what happens?
0:44:50 > 0:44:52Well, it's interesting that,
0:44:52 > 0:44:54when you make monitoring more intense,
0:44:54 > 0:44:56it can sometimes provoke the behaviours
0:44:56 > 0:44:58it was designed to prevent,
0:44:58 > 0:45:00and so that's one of the ironies of monitoring, really.
0:45:04 > 0:45:07Stewart has made five pizzas so far,
0:45:07 > 0:45:10but none have matched company standards.
0:45:10 > 0:45:13Stewart, make sure you don't use your fingers to touch the pizzas.
0:45:13 > 0:45:15- OK.- It's unhygienic.- Yeah.
0:45:16 > 0:45:18I am very aware of health and safety.
0:45:18 > 0:45:21I have a five-star rating in my own establishment,
0:45:21 > 0:45:24so I do understand what comes with it.
0:45:25 > 0:45:29So, what I'm going to do now is I'm going to set these up.
0:45:32 > 0:45:37That's my next order complete with a bottle of that.
0:45:37 > 0:45:39I'm going for a five-minute break. Thank you.
0:45:44 > 0:45:46I was getting frustrated with myself.
0:45:46 > 0:45:49I just couldn't focus on it. I do this every day.
0:45:49 > 0:45:51I cook food to order every day of the week.
0:45:51 > 0:45:55I think, also, when you've got someone coming telling you
0:45:55 > 0:45:58after you do something that, "You've done it wrong
0:45:58 > 0:46:02"and it's going in the bin," that sort of got me even more frustrated.
0:46:07 > 0:46:11In our brand, at peak, you wouldn't really go for a cigarette.
0:46:11 > 0:46:14In that four-hour time, everyone's in their station,
0:46:14 > 0:46:15and they do not move.
0:46:17 > 0:46:19Majka, you're still working on this order
0:46:19 > 0:46:22and we've got another order coming through now.
0:46:22 > 0:46:24And Majka's feeling the pressure, too.
0:46:26 > 0:46:31I burned the garlic bread, so I must make another one.
0:46:31 > 0:46:33She got off to a good start,
0:46:33 > 0:46:37but completing the bigger orders in time is taking its toll.
0:46:37 > 0:46:38- Majka.- Yes.
0:46:38 > 0:46:42- I see that you're feeling the stress a little bit.- So?
0:46:42 > 0:46:44- Just need to stay focused on what we're doing.- I am focused.
0:46:44 > 0:46:48And we've still got the garlic cheese sticks over there
0:46:48 > 0:46:49that need to be cut and boxed.
0:46:49 > 0:46:52- If we can get those done... - No, that is wrong.
0:46:52 > 0:46:53That is the wrong size.
0:46:53 > 0:46:58I don't give something wrong to the people who order good things,
0:46:58 > 0:47:00so I've been waiting, I've been waiting.
0:47:00 > 0:47:04- Only I give the good things.- OK.
0:47:04 > 0:47:07- Yes.- And are you making that pizza again? OK.
0:47:08 > 0:47:12In normal life, I'm not making mistakes in my kitchen.
0:47:13 > 0:47:16Especially when there's always someone going around
0:47:16 > 0:47:19and telling you, "You're doing everything wrong."
0:47:21 > 0:47:26That is not me, so that's why I'm pissed off.
0:47:33 > 0:47:37In my work, nobody going around all the time
0:47:37 > 0:47:41telling something is wrong, so I lose focus.
0:47:41 > 0:47:43Human beings are making these pizzas -
0:47:43 > 0:47:44they're not made by robots -
0:47:44 > 0:47:47so there will be a few little errors here and there,
0:47:47 > 0:47:51but as long as it's within our standard, then yes, we'll pass it.
0:47:52 > 0:47:56Human beings might be making these pizzas, but for how long?
0:47:56 > 0:47:59Over the next 20 years in Britain alone,
0:47:59 > 0:48:0211 million jobs are at risk of automation,
0:48:02 > 0:48:05and fast food is likely to be among the first.
0:48:05 > 0:48:07I've come to talk to Ryan Bourne
0:48:07 > 0:48:11from the free-market think tank the Institute of Economic Affairs
0:48:11 > 0:48:15to find out what the implications are for the low-wage economy.
0:48:15 > 0:48:16When we talk about being on the brink
0:48:16 > 0:48:18of this fourth Industrial Revolution,
0:48:18 > 0:48:21I mean, are we ready for this next technological change?
0:48:21 > 0:48:23I don't think we are, really, at the moment, no.
0:48:23 > 0:48:27I don't think many policymakers yet have quite grasped the extent
0:48:27 > 0:48:29to which technological change could really,
0:48:29 > 0:48:31fundamentally transform the labour market.
0:48:31 > 0:48:34Essentially, there's going to be many more machines
0:48:34 > 0:48:37that are able to do things that people currently do,
0:48:37 > 0:48:40so some economists have described this as a situation
0:48:40 > 0:48:42where either you'll be telling a machine
0:48:42 > 0:48:43what to do in the labour market
0:48:43 > 0:48:46or you'll be being told what to do by a machine.
0:48:46 > 0:48:50And if we want a prosperous, high-skilled, high-value economy,
0:48:50 > 0:48:53we've got to make sure that many more people are able
0:48:53 > 0:48:55to use those technologies effectively,
0:48:55 > 0:48:57and that's going to require much more in the way
0:48:57 > 0:49:00of information technology and basic education
0:49:00 > 0:49:02as people go through their working lives.
0:49:02 > 0:49:06Are we going to have a section of society that just gets left behind?
0:49:06 > 0:49:08I think there'll always be room for low-skilled,
0:49:08 > 0:49:11low-paid work cos there are always some tasks
0:49:11 > 0:49:16that individuals want the experience of dealing with a human being,
0:49:16 > 0:49:19and often in sort of a capacity of care.
0:49:19 > 0:49:22You know, machines and technology can do a lot,
0:49:22 > 0:49:24but they can't yet provide that sort of compassion that you get
0:49:24 > 0:49:27from the interaction with a human being.
0:49:27 > 0:49:30But I don't think we should be completely pessimistic.
0:49:30 > 0:49:31You know, people have said this before.
0:49:31 > 0:49:34People said it when we were moving from an agricultural society
0:49:34 > 0:49:36to an industrial society,
0:49:36 > 0:49:39from an industrial society to a service sector,
0:49:39 > 0:49:41and over time, new jobs do arise, new jobs are created,
0:49:41 > 0:49:43and those jobs tend to be higher paid
0:49:43 > 0:49:45and a higher economic value
0:49:45 > 0:49:48than the jobs that are currently being undertaken.
0:49:49 > 0:49:52As the workers race to complete their final orders,
0:49:52 > 0:49:55the ten-day experiment is almost over.
0:50:11 > 0:50:15- HORN BLARES - Your shift has come to an end.
0:50:15 > 0:50:18Congratulations. It's over.
0:50:18 > 0:50:20- Yes!- It's over. Oi!
0:50:20 > 0:50:24I don't eat pizza, like, for two months. I have enough.
0:50:24 > 0:50:28This job today, the final job, was the most pressure.
0:50:28 > 0:50:30It was bonkers.
0:50:30 > 0:50:33It got to the point that I thought, "You know what?
0:50:33 > 0:50:35"If I go any faster, I'm going to make more mistakes."
0:50:35 > 0:50:36You know, it's hard work.
0:50:36 > 0:50:39It is seriously hard work trying to do all that and keep it all going.
0:50:42 > 0:50:46The final job is over and our experiment is drawing to a close.
0:50:46 > 0:50:49Our workers have toiled away in fields, factories,
0:50:49 > 0:50:52warehouses and hotels.
0:50:52 > 0:50:54Thanks to these 20 people,
0:50:54 > 0:50:56we've experienced the reality of work
0:50:56 > 0:50:58in the low-wage sector first-hand...
0:50:58 > 0:51:01People who have to go through that on a daily basis,
0:51:01 > 0:51:04I think it must be so, so demoralising.
0:51:04 > 0:51:06..from the physical demands...
0:51:06 > 0:51:08Can you get the 25A from up here, yeah?
0:51:08 > 0:51:09The bus stop is just there?
0:51:09 > 0:51:11I am shattered.
0:51:11 > 0:51:14..to the emotional challenges...
0:51:14 > 0:51:17It's all right. I'm not... If I go, I go.
0:51:18 > 0:51:22Seeing your name on that leaderboard is brutal.
0:51:22 > 0:51:24..from the targets...
0:51:24 > 0:51:26Because all that product might now have to be rejected,
0:51:26 > 0:51:28which is obviously going to cost money.
0:51:28 > 0:51:29..to the time pressures.
0:51:29 > 0:51:31OK, it's not just my fault.
0:51:31 > 0:51:34I'm not saying it's your fault. It's both of our faults.
0:51:34 > 0:51:35This is how housekeeping is, my dears.
0:51:35 > 0:51:38Keep going. Faster, faster, faster, faster!
0:51:38 > 0:51:40You're all looking busy, but the way how we go,
0:51:40 > 0:51:43at the end of the day, I think you'll end up losing your job.
0:51:43 > 0:51:47We've seen what these jobs are worth financially...
0:51:47 > 0:51:48Compared to people that work in offices
0:51:48 > 0:51:50and sit there and write stuff,
0:51:50 > 0:51:55I think they should at least be paid 50% more than what they're paid.
0:51:55 > 0:51:58..and what they're worth to our society as a whole.
0:51:58 > 0:52:01The workers who do this, it makes me admire them even more.
0:52:01 > 0:52:02This is one of those jobs
0:52:02 > 0:52:04that you're pretty much invisible in society
0:52:04 > 0:52:06because all people want to know
0:52:06 > 0:52:08is that, "I can go to the shop and buy my food."
0:52:10 > 0:52:14'Over the course of the experiment, I talked to academics, economists,
0:52:14 > 0:52:17'union leaders and journalists to get the bigger picture.'
0:52:17 > 0:52:19Do you think you could live on minimum wage?
0:52:19 > 0:52:22No, I don't, and I bet you there aren't too many politicians
0:52:22 > 0:52:23who could either.
0:52:23 > 0:52:26Luckily, I don't have to answer that question.
0:52:26 > 0:52:28I wouldn't for a moment underestimate
0:52:28 > 0:52:32the pressures of living on very low wages.
0:52:32 > 0:52:36There's absolutely no way in which I could live on the minimum wage.
0:52:36 > 0:52:39Well, I could now, simply because I've paid off my mortgage,
0:52:39 > 0:52:40I'm relatively well-off.
0:52:40 > 0:52:42I think I could live on the minimum wage,
0:52:42 > 0:52:44but that's because I've got
0:52:44 > 0:52:45a huge amount of capital goods
0:52:45 > 0:52:47from having not lived on it for a long time.
0:52:50 > 0:52:54Before the four remaining workers find out which of them
0:52:54 > 0:52:57has topped the productivity rankings this time,
0:52:57 > 0:53:01factory manager Mike is paying them for their shift.
0:53:01 > 0:53:03Guys, you've completed the last job.
0:53:03 > 0:53:05I'm incredibly impressed with each and every one of you.
0:53:05 > 0:53:09You've all done a fantastic job. Fantastic effort.
0:53:09 > 0:53:12So, for the last time, I'd like to give you your wages.
0:53:12 > 0:53:15Majka, thank you so much.
0:53:15 > 0:53:16Stewart, well done.
0:53:16 > 0:53:20The workers earned £7.85 an hour,
0:53:20 > 0:53:23the wage recommended by Papa John's to their franchises.
0:53:23 > 0:53:26- Wow, £7.85. - Did you say, "Wow," yeah?
0:53:26 > 0:53:29- Well, for a job at Pizza Hut. - HE CHUCKLES
0:53:29 > 0:53:31And Mike has a bonus for the worker
0:53:31 > 0:53:33who proved themselves most able to cope
0:53:33 > 0:53:34with the final challenge.
0:53:34 > 0:53:37- I've got one more pay packet.- OK.
0:53:38 > 0:53:41In this pay packet is a year's living wage -
0:53:41 > 0:53:46£15,511.60.
0:53:46 > 0:53:49- This is for one of you.- All right.
0:53:49 > 0:53:51So, who's in line for the windfall?
0:53:51 > 0:53:55To find out, Mike has analysed the scores
0:53:55 > 0:53:57from the fast-food industry shop floor.
0:53:57 > 0:53:59Our guys didn't achieve high scores,
0:53:59 > 0:54:01and in my mind, that was two reasons.
0:54:01 > 0:54:04Number one - it's actually quite a skilful job,
0:54:04 > 0:54:07and number two - there was a lot of pressure.
0:54:07 > 0:54:10Pressure distracts people.
0:54:10 > 0:54:12Pressure takes away focus.
0:54:12 > 0:54:15And whilst people are under pressure, they will make mistakes.
0:54:15 > 0:54:18In these conditions, an experienced worker
0:54:18 > 0:54:22would be expected to score 30 points over a five-hour shift.
0:54:22 > 0:54:24The two least productive workers
0:54:24 > 0:54:26scored just four points each.
0:54:26 > 0:54:30They're really hard workers, but it just underlines the fact that,
0:54:30 > 0:54:33even if you have a career in the food industry,
0:54:33 > 0:54:36it's no guarantee you can switch from one type of food
0:54:36 > 0:54:39to another type of food and achieve a good score.
0:54:39 > 0:54:42The best worker scored 14 points,
0:54:42 > 0:54:43achieving nearly half
0:54:43 > 0:54:44the productivity
0:54:44 > 0:54:46of an experienced employee.
0:54:46 > 0:54:49The person with the top score, they kept their focus,
0:54:49 > 0:54:52they didn't get flustered and they're a worthy winner.
0:54:52 > 0:54:58And that person will be walking away with a life-changing sum of money.
0:54:58 > 0:55:01What would £15,000 mean to you?
0:55:01 > 0:55:04What I do want to do is start my own little flock
0:55:04 > 0:55:07of a rare breed of sheep, have my own farm.
0:55:07 > 0:55:10- Change your life?- Yeah, it would change my life dramatically.
0:55:10 > 0:55:15I promised my daughter we'd go on holiday to Barcelona.
0:55:15 > 0:55:18So, I do everything for her. She's my heart.
0:55:18 > 0:55:20And this would be the first holiday?
0:55:20 > 0:55:23My first holiday for many, many years.
0:55:23 > 0:55:26£15,000 - what would that money do for you?
0:55:26 > 0:55:30Obviously, I'd be able to invest it in my business.
0:55:30 > 0:55:33Everything I do, like, today, is an investment for tomorrow
0:55:33 > 0:55:36and for Armani, for her future, so when she's older,
0:55:36 > 0:55:40she doesn't need to go through the hardship that I went through.
0:55:40 > 0:55:42What will that money do for you?
0:55:42 > 0:55:45It would probably get us out of financial difficulties.
0:55:45 > 0:55:47It would probably give me a holiday, as well.
0:55:47 > 0:55:49HE CHUCKLES
0:55:51 > 0:55:53HORN BLARES
0:56:04 > 0:56:06- APPLAUSE - Well done, Leon.
0:56:08 > 0:56:11- Leon, just like to congratulate you. - Oh, thank you very much.
0:56:11 > 0:56:15- There you go. Well done. - Thank you.- Well done.
0:56:15 > 0:56:18Already, that is more than what I earned last year,
0:56:18 > 0:56:20and to have that in one go is a huge impact.
0:56:20 > 0:56:22Excellent.
0:56:22 > 0:56:25'Leon has been the best today.'
0:56:25 > 0:56:2715 minutes when I gave up,
0:56:27 > 0:56:30and if I don't give up, everything can be changed.
0:56:31 > 0:56:33- He's buying the beers. - THEY LAUGH
0:56:33 > 0:56:36We've seen, from this exercise that, actually,
0:56:36 > 0:56:38some low-paid jobs are extremely stressful,
0:56:38 > 0:56:41extremely pressurised and extremely demanding,
0:56:41 > 0:56:43and it's certainly opened up my eyes
0:56:43 > 0:56:46and I hope that a lot of people start looking
0:56:46 > 0:56:49at the low-paid economy in a different way after this.
0:56:49 > 0:56:51- APPLAUSE - Aw, yeah!
0:56:53 > 0:56:54For the past ten days,
0:56:54 > 0:56:57we've looked at some of the fastest-growing sectors
0:56:57 > 0:56:59to see whether they're jobs that anyone can do,
0:56:59 > 0:57:02and what we've found is that they're far from it.
0:57:02 > 0:57:05To survive, you need to be fast, accurate, consistent,
0:57:05 > 0:57:10tech-savvy and physically fit, but to thrive, like our winner Leon,
0:57:10 > 0:57:13you need to have a special focus and determination.
0:57:14 > 0:57:19Since taking part in the experiment, Berwyn's still on the farm,
0:57:19 > 0:57:22but has taken on extra work as a plumber's labourer
0:57:22 > 0:57:24to help him save for his dream flock.
0:57:24 > 0:57:27It's opened my eyes to what other industries are out there
0:57:27 > 0:57:31because, you know, all I've known is farming.
0:57:31 > 0:57:34Stewart's fish and chip shop was declared bankrupt
0:57:34 > 0:57:37and he's now working as a chef for a leisure centre.
0:57:37 > 0:57:39Minimum wage might be tough,
0:57:39 > 0:57:41but it's certainly not as tough as running your own business.
0:57:41 > 0:57:43Certainly nowhere near it.
0:57:43 > 0:57:45I would rather work for a minimum wage myself
0:57:45 > 0:57:48and get my life back and take away the stress out of it.
0:57:48 > 0:57:51Majka is still working seven days a week,
0:57:51 > 0:57:54but she's found time to reflect on the experiment.
0:57:54 > 0:57:56That was a very good experience for me.
0:57:56 > 0:58:00I am very proud to finish in second place.
0:58:00 > 0:58:05And in Croydon, Leon's bonus has made a big difference.
0:58:05 > 0:58:08The money's enabled me to update my website.
0:58:08 > 0:58:11I've managed to pay off credit cards.
0:58:11 > 0:58:14He's also invested in his daughter's future.
0:58:14 > 0:58:16My dad bought me these books to just help me with the world and
0:58:16 > 0:58:20so I know what I'm working with when I'm an adult and survive out there.
0:58:22 > 0:58:24One thing that I'd say I learned is
0:58:24 > 0:58:27I've definitely got the ability to work under pressure,
0:58:27 > 0:58:30- so, yeah, I'm proud of myself. - HE CHUCKLES