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The Real Reason There's a Restaurant Worker Shortage

It's not unemployment benefits that are stopping workers like me from returning to restaurants. In March 2020, most of us were cast off like yesterday's trash.

Jane Brendlinger has worked in New York City restaurants for 10 years — as a server, savory line cook, and pastry cook — from casual fare to Michelin-starred fine dining. As a writer, she brings an insightful insider's perspective to an ever-evolving industry, and is always ready with a pro tip for the home cook.

Expertise: restaurant industry, pastry, ice cream, health-supportive cooking, sustainable food practices.

Experience: Jane Brendlinger graduated from Brown University in 2013 with a BA in creative nonfiction, focusing primarily on food writing. She moved to NYC for an internship at the James Beard Foundation's publications department, contributing to their website and blog. After several years working in restaurants, she attended the Natural Gourmet Institute's Chef's Training Program.

Jane went on to work in several acclaimed New York restaurants, including Dirt Candy, Gramercy Tavern, Blue Hill at Stone Barns, and Le Bernardin. During the pandemic, Jane opened a small neighborhood pop-up restaurant in her hometown of Swarthmore, Pennsylvania, with chef/partner Cem Teoman (Dirt Candy, Blue Hill at Stone Barns, Per Se). Jane has been writing for Food & Wine since 2020, with a primary focus on the changing state of the restaurant industry from an insider's perspective.

In the days following the recent expiration of enhanced federal unemployment benefits, many people are looking at restaurant workers and wondering, "Will they or won't they?"

According to the National Restaurant Association's State of the Industry Mid-Year Update, three out of every four restaurant owners now report employee hiring and retention as their greatest difficulty, and many have loudly blamed unemployment benefits as the reason workers aren't returning to restaurants.

This summer, New York Post reporters wrote , "Here's a tip: Waitstaff make more staying home," blaming President Biden for New York City's shortage of food service workers, who are supposedly "raking in cash from unemployment checks."

"A lot of people are like, well, I'm going to just enjoy the summer, spend time with family, keep collecting and then go back to work in September," Jersey City restaurant owner Eva Johannesdottir told Al Jazeera . "Stimulus and unemployment are killing the workforce," a McDonald's franchisee lamented to Business Insider .

Now that unemployment has dried up, will those employees who've been "holding out" return to their jobs? The question misses the point entirely. As a longtime restaurant worker, until the pandemic struck, I know plenty of former colleagues who've already returned to the industry. For those who haven't, including me, it's not unemployment benefits that are giving us pause: it's the feeling of being, well, over it.

In my job as a cook pre-COVID, I was drowning. A high-stress job with long hours and no free time was like dry kindling for my anxiety and depression, and my performance worsened. Thrown into a competitive, survival-of-the-fittest culture that I was in no way equipped to handle, I often felt like everyone was standing by just watching me fail, arms folded. I'd relocated for the job, and quitting seemed like the ultimate failure. I felt paralyzed. Then, the pandemic hit, and despite the confusion, bewilderment, and fear that came with the onset of a pandemic and the collapse of an industry, for the first time in months, I felt like I could breathe.

I always knew that working in a restaurant would be difficult, and I thought I could meet the challenge. I relished the long nights on the line, the burns that lined my forearms like tiger stripes, my aching feet, and my sore back. I'd foregone family holidays and fell out with friends who worked 9-to-5 jobs. Where's the glory in high wages and paid time off, anyway? All of this I accepted without question, but I never imagined the toll of a toxic workplace on my mental health. And now I wonder if life really has to be this way.

This summer, I spoke briefly with a San Francisco sommelier about his COVID-19 experience. When he lost his job, he moved west from Denver; his former restaurant had dropped its staff "like yesterday's trash." "And only just now they're calling us, begging us to come back," he said. But he'd already moved on.

According to a report released by Joblist in July, 38% of former restaurant workers surveyed stated that they would no longer be seeking work in the hospitality industry that fired them. I don't think this should come as a shock; in March 2020, most of us were cast off as overhead.

A colleague told me about how uncommunicative her former workplace had been after its shutdown. "We received an official letter stating that we had been laid off because of the pandemic, so we could all successfully file for unemployment, and to 'reach out' to headquarters if we had any questions," she said. "That was the last and only time I heard from the company. I thought it was a massive disrespect to the staff to not keep us informed."

I could relate to that radio silence. After I was "temporarily" laid off, there was no news, no checking in. They'd made a promise to hire everyone back as soon as possible, yet I saw new faces appear in photos posted on Instagram. I had no intention of returning, and I'd guessed that the feeling would be mutual, but it stung all the same.

Some restaurants did better with their workers. Another friend of mine worked for a large restaurant group that established a rescue fund for employees, based on donations from customers and higher-ups. "All you had to do was apply," she told me, "so I maxed out my limit after being encouraged to do so by my chef. That gave me enough cash to pay rent for three months." She told me she felt lucky to be working for a bigger company at the time. "I know a lot of people in the industry didn't have a resource like that," she said.

Now that masks are back with a circulating Delta variant, many people (conveniently) forget that showing up to physical work still means putting yourself at risk.

"We are all worried, serving people as COVID-19 spikes have come and gone all year," a former colleague told me about her current café job, where she works the counter. "My boss has wanted things to get back to 'normal' immediately and started indoor dining the day it could come back, and lowered restrictions as soon as he could without asking the staff how they felt."

Even after a year of pandemic horrors, compassion didn't blossom with the clientele she served. "The amount of complaints and overall disrespect that some people treated us with, when we were risking our safety and doing everything right for them while they chose to eat out, really shocked me," she said.

She's now found a new position in a fine-dining kitchen as a pastry cook, with promises for growth. "I miss baking for people and I miss a busy dinner service with a kitchen full of comrades," she said, adding, "I definitely do think that I have had to defend my worth and fight for what I know I deserve upon receiving this new job, whereas I might not have felt that way before the pandemic and would have not fought for a specific pay, hours, or benefits."

It seems like two things are happening: either employees aren't returning, or they're coming back with a greater sense of worth.

"Every restaurant in the city is hiring, so it feels like a unique opportunity to learn something new," one restaurant worker told me of her current job search in NYC. "I guess with restaurants trying to rebuild, they are promising the moon. I'm not sure how they'll be able to sustain labor costs long term, but I'm going to enjoy it while it lasts."

She says she's heard of pastry cook positions offering $22 an hour to start. "Now that I've gotten used to making more than pre-pandemic, I don't feel like taking a pay cut. That extra $300-400 a month makes a huge difference."

This is a good thing: when workers recognize their value and have the power to make demands, change happens. In this equation, it's the workplaces that have to get competitive. Will restaurants get the hint that living wages, health insurance, and vacation pay aren't luxuries? Will restaurant guests understand that their meal might cost more, in order to provide a proper life for the person making it? Will all the people doing the real work -- the dishwashers, the porters, the prep cooks, the line cooks, the bussers, the servers, the undocumented workers with little to no bargaining power -- finally be recognized as the people who run this industry, instead of the chefs and owners that ride on their shoulders?

Everyone I know who's returned to a restaurant job has done so because restaurants are where they have experience, training, talent, and passion. I hope they find an industry not only ready for but actively pursuing change, and one that appreciates and rewards their dedication.

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The Lie of ‘No One Wants to Work’

Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it

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After eight years in the restaurant industry, Estefanía decided she’d had enough. Last summer, she quit her job at a New American restaurant in Chicago where she had worked as a manager and sommelier since 2017. Estefanía, who asked to be referred to by her first name because she is an undocumented worker, said she got COVID-19 in June and took two weeks off to recover and quarantine. When she came back, she noticed a shift in the way her employers treated her. “I came back to be given the silent treatment from the owner,” she told me via email. “He said I abandoned him and that he couldn’t trust me [or] see me as a manager anymore.”

Estefanía said the last straw was when a coworker threatened to call ICE on her. She quit the restaurant, got a job as a receptionist, and thought she was done with the restaurant industry altogether. But the pay couldn’t compare to what she was making before, so now, she’s back. Despite her hesitancy to return to the industry, Estefanía just started working at a Mexican restaurant in Logan Square, which she describes as a better experience than her last job.

The fact that Estefanía quit restaurant work and returned makes her a COVID-era rarity. For months, restaurateurs across the country have been sounding the alarm about an industry-wide labor shortage. Managers of small, independent restaurants and big national chains alike have told the press they’re having trouble getting longtime staff to return to their jobs or finding new employees to replace them. Managers and owners are largely blaming their inability to retain — or even re-hire — staff on expanded unemployment benefits designed to mitigate the economic devastation of the pandemic; claims that “no one wants to work” because they’d rather stay home and cash unemployment checks have become commonplace, even though they aren’t entirely accurate.

Matt Glassman, the owner of the Greyhound Bar & Grill in Los Angeles, said unemployment has made it harder to rehire staff, but added that it’s more complicated than people not wanting to work. Glassman’s restaurant has been closed since last summer and will reopen in May at reduced capacity. For servers and bartenders, fewer patrons means less tips — which means that they’re putting their health at risk while making less money than they would on unemployment. Glassman said he pays servers and bartenders $15 an hour before tips, and that before the pandemic, it wasn’t unusual for a bartender’s hourly wage to come out to $50 or $60 after tips. “Now that number is going to be closer to $25 to $30,” Glassman said.

The dangers are even more acute for back-of-house staff, like line cooks and dishwashers. “We do a ton of business out of a 400-square-foot kitchen,” Glassman said. “There’s no mask in the world that’s going to protect you from being next to someone for eight hours a day in that hot environment.” Even with vaccinations on the rise, plenty of people remain scared to go back to grueling restaurant jobs. A February study from researchers at the University of California, San Francisco found that line cooks had the highest mortality rate during the height of the pandemic in the U.S. Even when cities were under “lockdown,” plenty of restaurants were open for takeout and delivery, and back-of-house staff were bearing the brunt of the labor and the risk.

Glassman said he’s offered 10 to 20 percent raises for back-of-house staff, but acknowledges that it may not be enough to entice people to come back. At the same time, he said it’s difficult for him to raise wages more than he already has, since the restaurant will be operating at limited capacity for the foreseeable future.

When Isaac Furman quit his job as a line cook in early 2020 to go back to school, he assumed it would be a temporary break from the industry. “I haven’t been back since,” he said, “because I can’t really trust any restaurant owners to provide a safe environment for their employees.”

Before quitting, Furman, who had worked in restaurant kitchens for seven years, thought he’d have a long — and hopefully fruitful — career as a cook. “I always figured I’d be an industry lifer,” he said. “I never harbored any illusions about it being easy per se, but I liked the idea of being part of the community… Restaurant ownership was the ultimate goal.”

Time away from the industry made him realize how disillusioned he had become with the industry, which he described as unsustainable and exploitative, especially in places with a high cost of living, like New York City. “By the time I was 26 at my last place, I was one of the oldest cooks in the kitchen,” he said. After he aged out of his parents’ health insurance, the subsidized insurance his work offered him was around $500 a month — which he could hardly afford with his wages. “Health care is a big part of this. The total lack of ability to raise a family while working on the line is, too. But there’s also the physical toll,” he added. “I had a foot injury once and couldn’t work for a week. What happens if it was longer than that? There’s absolutely no safety net, and every day you feel worse and worse.”

Furman said these problems aren’t limited to any one restaurant or city; they’re industry-wide . Nearly two million restaurant and bar workers lost their jobs between March and April 2020, when cities across the country first began shutting down due to the pandemic. The wave of re-openings and subsequent shutterings that came with ever-changing regulations and individual exposures meant that, in many cases, restaurants were laying off and re-hiring their staff cyclically. Fed up by the instability, some restaurant workers found jobs in other industries and didn’t look back.

Those who have decided to stick it out have more choices than ever before. Joseph Tiedmann, an executive chef in New Orleans, said the problem isn’t just that people aren’t applying to jobs, but that there are more open jobs than there are applicants. “The number of responses [to job listings] has definitely decreased but when we reach out to applicants, we’re way less successful in actually getting a hold of people or getting them to actually come in for interviews,” Tiedmann said. “There’s such a wide selection of restaurants to work at right now. If someone is looking for a job and they use Indeed or use Culinary Agent to put a resume out there, they’re going to get a ton of responses. They have so many choices, they’re bombarded by calls for interviews and may not have time to respond to all of them, or they might take the one that looks most favorable to them.”

Tiedmann said he’s offered pay increases to current staff members and higher starting wages for new employees, but hiring has still been difficult. If there’s any bright side to the current labor situation, he added, it’s that it’s causing owners and hiring managers to reevaluate everything from wages to company culture — and for consumers who spent the last year praising essential workers to realize they need to be paying more for their food.

“I think we’re at a point where people are like, ‘We’re going to have to raise our prices, because we need to pay our employees more money, and we need to offer them benefits when we can,’” Tiedmann said. “We need to make this an attractive business to work in. At the end of the day, it’s all about being able to do more for your employees. But in order to do that, you’re going to have to pay for it somehow.”

For those who have never worked in food service, the changes restaurant workers are asking for may not seem like much. But those who have been in the industry for a long time know how resistant many bosses are to change. Tara, a cook in the Washington, DC area who asked that her last name be withheld to protect her identity while she looks for work, said the pandemic has made her realize what her non-negotiables are. “I refuse to take [a job] that’s the minimum serving wage. I need a place that’s at least minimum wage plus tips,” she said. “We are so sick and tired of [restaurant owners] assuming we want a handout. We want to work, but we also want to be treated like human beings. We haven’t been for way too long.”

Gaby del Valle is a freelance reporter who primarily covers immigration and labor.

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This Should Be a Boom Time for Restaurants. But Owners—and the Few Workers Remaining—Are Struggling

F or 14 months, Mark Domitrovich dreamed of a time when his Chicago bar and restaurants would again be filled with the buzz and chatter of happy customers. On June 11, the day he had been waiting for finally came: the state of Illinois allowed all businesses that had been affected by COVID-19 restrictions to fully reopen.

But in the weeks since, things haven’t gone the way he had envisioned at his three establishments. At Lottie’s Pub, for instance, the indoor and sidewalk areas are open, but an area that functions as a beer garden is still closed to customers. At Frontier, a whole-animal restaurant where meats are cut tableside, doors are open only four days a week and it’s operating at about 60% capacity on those days. Of Domitrovich’s locations, only Ina Mae Tavern, a casual dining space with New Orleans-inspired cuisine, is operating six days a week, but still only at 80% capacity.

Domitrovich’s business challenges no longer stem from wary diners or capacity limits that sent sales volume into a tailspin last year. Instead, he’s struggling to find and retain enough employees to handle a full house. “We’re not even close to being able to fully reopen,” he says. “Overall I had about 150 employees before the pandemic. I’m down 30%, and they are key positions.”

The labor crunch is widespread, affecting many industries that dimmed their lights during the pandemic and are now scrambling to turn them back on. From warehousing to trucking to hospitality, the shortage is rippling through the economy, causing supply-chain bottlenecks and driving up costs that are preventing many sectors from fully recovering. But it’s particularly pronounced at restaurants, which are short on chefs, washers and wait staff. In May, employment at eating and drinking establishments was still 1.5 million jobs below pre-pandemic levels, or down about 12%, according to the National Restaurant Association’s summary of data from the U.S. Bureau of Labor statistics.

Restaurants were battered by COVID-19—one in 10 permanently closed during the pandemic, according to estimates from food industry research firm Datassential. But as restrictions eased amid mass vaccination and plummeting COVID-19 case rates, those that had survived rushed to reopen in April, according to data from review site Yelp.

Customers, eager for a sit-down meal prepared by someone else and craving a return to socialization norms, started flooding in. Reservation data from OpenTable shows that, across the U.S., seating has largely returned to 2019 levels. By early June, 70% of Americans said they felt safe dining at a restaurant, according to a Morning Consult poll. That’s a major improvement over 2020, when no more than 42% said the same at any point that year.

Domitrovich says seating demand is back to where it was before the pandemic, and on some nights is even higher. But he lacks enough workers to serve all those customers, and diners are not as sympathetic to his business troubles as they were during shutdowns. “They can’t understand why the service isn’t great, or they’ll say, ‘I can see you have open tables, so why aren’t you seating me?'” he says. “We explain we don’t have enough people and they’re like, ‘well, you guys must be idiots and lousy at what you do.'”

Numerous independent restaurateurs and small franchise owners interviewed by TIME, from South Carolina to Hawaii, painted a similar picture. Large chains are feeling the crunch, too. In a late May earnings call, the CEO of Cracker Barrel noted that staffing was at concerning levels at one in four stores, and at critical levels at one in 10 stores. In a survey from the National Restaurant Association, which represents the spectrum of restaurants from white-tablecloths to fast food, 72% of operators rated recruitment and retention of workforce as their top challenge, up from 8% in January.

But while there may be industry-wide agreement over the extent of the problem, there’s less consensus about why the labor shortage is happening in the first place and what to do about it.

Pointing Fingers

In the U.S., the pandemic may seem to be ending. But the current hiring crunch is very much rooted in the pandemic, stemming from economic shutdowns, industry-specific restrictions and major shifts in consumer spending patterns last year. So as states declare a return to normal, employers find themselves facing a labor pool that is anything but.

Some workers in the most blighted industries have shifted to industries that were growing last year, like home-delivery services, or have even started their own companies. Parents and other unpaid caretakers, particularly women, have dropped out of the workforce entirely. And others have become wary of going to work, out of health concerns, burnout, or frustration with the ever-changing regulations. At the same time, hospitality employers are in fierce competition with one another to staff up in order to accommodate a tsunami of consumers who are determined to travel, be entertained and eat out. As a result, those looking for a job have plenty of options.

“Everyone decided at once to come back, so there’s a huge mismatch between supply and demand,” says Sridhar Tayur, professor of operations management at Carnegie Mellon University’s Tepper School of Business. “Because the pandemic lasted for so long, now there’s a lag.”

In normal times, such fierce competition for labor should drive down the unemployment rate, as people looking for work are enticed by higher wages and other perks. But the national employment rate remains relatively high, at 5.8% as of May. Why? Most likely because an enhanced federal unemployment program gives an extra $300 a week to those receiving jobless assistance. The program initially ran from late March through July 2020 with a $600 supplement, and was reauthorized at half that amount in late December. While the program has been a vital economic lifeline for many who lost their job during the pandemic, critics say it’s dissuading some recipients, especially those in low-wage industries, from looking for work.

Both labor and employer groups say the supplemental benefits are playing a role in the hiring crunch, but each side argues that the program demonstrates the ills of the other.

ROC United, a restaurant employee advocacy group, says flawed labor policies have kept wages artificially low and that reforms to ensure workers can earn a decent living were badly needed well before the pandemic. “The industry is based on a business model of minimum and subminimum wage in a lot of states around the country,” says Teofilo Reyes, chief program officer at ROC United. “And it’s a model that’s not sustainable for people. Workers were being paid poverty wages and they don’t want to go back to that.”

John Trammell, 26, was a host and assistant server at a Detroit restaurant for about two years prior to the pandemic. He liked caring for customers and working hours that allowed him to pursue his dancing career. But he left the industry in late 2019, disenchanted by the promise that he would eventually move into a server position, while enduring low and unreliable tip wages. He often worked morning shifts, he says, when tips were smaller, and he had to bank on generous customers to make ends meet. He got a new job at a Family Dollar store in March 2020, and has since been promoted to assistant manager. The pay only covers his basic expenses, but it’s reliable. And although he got more personal satisfaction out of serving diners than shoppers, he doesn’t miss the feeling of being undervalued.

“Why would I go and tend to people and maybe not get paid?” Trammell asks. “If a restaurant doesn’t add on gratuity, then I have to hope for a 10% or 15% tip on the bill, and that’s if they order an appetizer, entree, liquor and dessert.”

A recent survey by One Fair Wage, which advocates to end subminimum wages for tipped workers , found that 53% of all restaurant workers are considering leaving their job, with 76% citing low wages and tips as the reason. What’s more, the survey found that harassment increased and tips decreased during the pandemic—and that the decline was exacerbated when workers enforced COVID-19 safety protocols on customers. The group reported last year that millions of tipped workers were unable to access unemployment insurance because their earnings were too low for them to qualify. But workers who secured the enhanced unemployment benefits have a greater opportunity to figure out their next career move and negotiate better employment terms without risking financial cover.

Meanwhile, employer groups argue that enhanced unemployment pits employers against the government, forcing them to inflate salaries to compete with a taxpayer-funded safety net program—a challenge for restaurants and other businesses that operate on thin margins. The U.S. Chamber of Commerce, for example, has called for an immediate end to enhanced unemployment and, by its own estimates, says that one in four recipients is earning more in unemployment than they earned working.

Domitrovich has invited his former employees to return to work. But some are still collecting unemployment benefits, based on the notices he receives from the Illinois Department of Employment Security (employees lose benefits if they refuse to return to work, unless they can present a valid cause for refusing, as determined by that department). In Chicago, starting July 1, the minimum wage is $15 an hour, while the tipped minimum wage is $9. Domitrovich says his servers typically make upwards of $30 an hour including tips, but that might not seem enticing if they can get an unemployment equivalent of $23 an hour while not working at all. He’s also desperate for back-of-house staff like bussers, cooks and dishwashers, but the salaries prospective hires want are beyond what he can pay.

“We’re a smaller operation. I can’t pay dishwashers $24 an hour, full benefits and all that stuff,” he says. “It’s just not realistic, and I don’t think I can put myself in a position where I pay that to get through right now, and then when it’s all over with, you’re just bankrupting yourself.”

The enhanced unemployment program is scheduled to run through September. But half the states, run predominantly by Republican governors, are ending the benefits early in an effort to stimulate the job market. It could take months to know if that strategy pays off. But one early analysis from job site Indeed found that, among states that are not terminating the program early, job searches have been consistently below an April baseline. Among states that are ending it early, job searches spiked, but only temporarily. States that ended the program in mid-June had increases in mid-May but are back below the April baseline, and those that are ending the program in late June and July had noticeable increases earlier this month but are dropping back toward the baseline.

Carrie Schweitzer, 48, of Northeast Philadelphia, has been a server for more than three decades. During the pandemic, she worked at a diner-like establishment that paid about $3 an hour and didn’t compensate her for the tips she was losing while packing to-go orders—a task that often added up to two hours of her workday. She endured harassment from customers as well. She recalls one customer asking her to pull down her mask—and she did, for fear of losing the tip. “I needed that $3,” she recalls. “It turned into a toxic workplace.” She recently took a new job at another restaurant. Her salary is about the same as before, but she hasn’t been asked to do unpaid labor.

Still, Schweitzer has found more recently that she’s working harder to compensate for the influx of customers. Because waits are long, both for a table and for food when the kitchen crew is understaffed, customers get angry and frustrated. Those circumstances are out of her control, but she suffers when the customer writes “slow service, no tip” on the check.

“The meat of our pay should come from the employer,” she says. “Tips should be for a beer after work.”

One thing is for certain: the hiring dynamic has switched to favoring employees, allowing many workers to reassess their worth, ambitions and personal priorities. “After a long time of declining labor power, and now because of the additional payments and rapid rise in hiring, the labor force actually has more options,” says Tayur. “People are getting more careful about how they treat their labor. It’s now a precious commodity.”

Higher salaries, menu adjustments and robots

Employers, including restaurant owners, are now having to react to this paradigm shift. Their strategies are varied, in part because it’s unclear whether this new reality is a summer blip that will disappear when the expanded unemployment benefits expire in September or is here to stay, and thus may spur federal labor reforms.

Rene Denis, owner of Chao Pescao, a Latin-Caribbean restaurant in San Francisco, says that before the pandemic he’d typically receive 100 responses per help-wanted ad. Now, he gets only five solid candidates out of 10 viable resumes. “I can’t pick and choose,” he says. In response, he’s offering $20 an hour starting salary to try and set himself apart from those offering the city’s minimum wage of about $16 an hour. Other owners across the country are taking a similar approach; several told TIME that they’ve been paying staff 20% to 25% more, and yet are still having trouble filling shifts.

In many cases, owners are raising prices in order to afford costlier employees. According to the National Restaurant Association, menu prices in May were up more than 4% from a year ago at full-service restaurants, and up more than 6% at limited-service restaurants. Craig Dunaway, president of Penn Station East Coast Subs, a Cincinnati-based sandwich chain with 312 locations across 15 states, says that he normally sets suggested menu prices at the end of each year for his franchisees. But in May, he adjusted prices for a second time in six months, bumping them about 5% higher than the prices set in November.

“I will tell you, it’s not absorbing all the wage inflation,” he says. “If you have a sign in the window offering $9 an hour and you can’t get anybody, then you offer $10 and hour and $11. If you offer $11 an hour to start, and you have an experienced crew that’s been there one month or three months, then they’re making less, so you have to bump them up, too.”

Allison Yoa is testing a more unusual strategy: she’s leasing a robot at her Ocean City, N.J. restaurant, Island Grill Seafood & Steakhouse, which she runs with her husband Andrew Yoa. The robot, made by Richtech Robotics, looks a bit like a step ladder on wheels and can navigate around the dining area using sensors. It’s helped the staff to run food to tables and bus dirty dishes back to the kitchen, but it hasn’t fully filled the void: the restaurant had about 75 employees before the pandemic, and it’s now operating with about 45.

When a local news outlet published a story about the robot, some people called for a boycott of the Yoas’ business, arguing that they were depriving unemployed people of a job opportunity. Yoa says her critics don’t understand the struggle she’s had in finding employees, particularly because, during the peak summer season, she typically depends on foreign workers who come to the U.S. as part of a cultural exchange program, but that worker supply has been hampered by travel bans and visa backlogs.

“I can’t take a job away if people aren’t applying for it,” she says. “If you want to come in for a job, I’m here. We still don’t have enough staff. I need prep people during the day and I could still use washers, among others.”

Back in Chicago, Domitrovich is considering a move he never imagined he’d have to make: closing one or two days, or limiting hours by opening later and closing earlier. It’s the exact opposite of what he thought would happen after a long, difficult wait for COVID-19 regulations to lift. But he’s concerned that his executive chef, Brian Jupiter, who co-owns the restaurants with him, along with the other staff members, have burned out. He worries about their mental health and morale—and the possibility that they may not stick it out.

“We could easily backslide [if] a couple positions go missing,” he says. “We’re hanging on by a thread.”

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‘It’s a minefield’: US restaurant workers leave industry over Covid

Workers cite exploitative practices and lack of Covid safety protections as some employers and officials claim unemployment benefits deter people from returning to work

J ake Galardi Marko has worked in the restaurant industry for the past 10 years, and recently took a new server position at a Cheesecake Factory in Las Vegas, after quitting his job at the Olive Garden of two years during the pandemic due to abuse from customers over Covid-19 protections.

“It’s a minefield of unsafe working environments and exploitative practices still permeate the hiring and training processes,” he said. “People always say but we make tips so it can’t be that bad. This is used as an excuse to ignore abusive and exploitative practices.”

Before starting his new position, he applied to dozens of restaurants and had several interviews, and noted many restaurants are in a chaotic state and unprepared to take on new workers. He said they are baiting potential hires with signing bonuses that don’t pan out, promises of higher wages, or applying for a position only to be told on the first day of hire they have to start out as a busser and work their way up. He left one job because the restaurant was not enforcing coronavirus safety protections.

“I contemplate leaving the industry every day. Most of us do but we have bills to pay, rent comes due every month. A lot of us have kids to support,” he added. “The entire industry preys upon desperation.”

Yet the restaurant industry has been the source of recent claims of a labor shortage, with the US Chamber of Commerce, some employers, and Republican-elected officials claiming unemployment benefits are deterring Americans from returning to work. This was especially the case after last week’s unexpectedly poor job numbers which showed that the jobless rate was remaining stubbornly high in the US.

Republican-led states Montana , Iowa , Missouri , Tennessee, Alabama, North Dakota , South Carolina , Arkansas and Mississippi have now cited the claims in decisions to end federal unemployment benefits.

Economists from the Federal Reserve chair, Jerome Powell , and the secretary of the treasury, Janet Yellen , to Goldman Sachs economist Jan Hatzius have dismissed sweeping claims that unemployment benefits are the driving factor for some industries experiencing issues with hiring new or replacement workers.

A recent analysis by the Economic Policy Institute noted through March there were an average of 9.8 million unemployed workers compared to 8.1m job openings. Several industries, including the accommodation and food service industries, had more than 1.5 unemployed workers per job opening.

In regards to labor shortage claims, the Economic Policy Institute noted such claims would be short-lived as the accommodation and food service industry added 241,400 jobs in April last year. The leisure and hospitality sectors have experienced the most rapid employment growth over the past month, and economists with the Economic Policy Institute warned of the negative economic consequences of cutting pandemic unemployment insurance benefits.

Workers in the restaurant industry say that any issues the industry is experiencing in hiring enough workers is a result of low wages, safety concerns and harassment from customers over Covid-19 protocols

According to a report published by One Fair Wage and the UC Berkeley Food Labor Research Center in May 2021, 53% of workers in the restaurant industry have considered leaving their job since the pandemic started, with low wages and tips, safety concerns, and harassment from customers as the primary reasons provided by workers.

Workers in the restaurant industry were among the highest sectors of workers who died of coronavirus during the pandemic, according to a University of California San Francisco study published in January.

Crystal Maher, a bartender at Parkside Projects in Austin,, views the blaming of unemployment benefits on hiring difficulties of restaurants as an excuse to try to avoid changing how workers are treated in the industry.

“What are we going back to? I don’t get my schedule until Friday of the week before so I never get to plan anything I have anymore. I can’t get stability on my income anymore because I’m based on that tip system,” said Maher. “The old restaurant mentality is gone and a lot of bosses don’t get that yet. That stuff has to change. Until we see that stuff change, people are probably not going to come back to the industry in droves.”

Workers in the fast-food industry in particular have criticized low wages, safety concerns, understaffing and harassment throughout the pandemic, as annual employee turnover in the industry was over 100%t prior to Covid-19.

“We’re very short staffed, regardless of hiring,” said Allen Strickland, a team leader at Arby’s in Kansas City, who makes $11.50 an hour. “The pay is really not worth it, but I have to make it happen for my family and me.”

Cris Cardona, a shift manager at a McDonald’s in Orlando, is one of several workers at the fast-food chain in at least 15 US cities who will participate in a daylong strike on 19 May to demand the company raise its minimum wage to $15 an hour.

Cardona has worked at McDonald’s for four years, and makes just over $11 an hour, which he explained has prevented him from moving out of his parents’ home, getting his own car, or being able to go attend college.

“They call us essential, but the reality is they treat us like we’re disposable,” said Cardona. “They like to say that no one wants to work, that they’re having trouble finding workers and they blame this on unemployment benefits, but the problem is no one wants to work for a poverty wage, to risk their lives for $7.25 an hour.”

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Help Wanted: Where Are The Workers?

Low pay, no benefits, rude customers: restaurant workers quit at record rate.

Alina Selyukh

Lamar Cornett has worked in restaurants for more than 20 years. During the pandemic, he began thinking about leaving that career behind. Courtesy of Lamar Cornett hide caption

Lamar Cornett has worked in restaurants for more than 20 years. During the pandemic, he began thinking about leaving that career behind.

A wooden spoon gliding over cast iron. Barely tall enough to see over the stove, Lamar Cornett watched his mother, a cook, make his favorite dish of scrambled eggs.

That first cooking lesson launched a lifelong journey in food. Cornett has spent over 20 years in Kentucky restaurants, doing every job short of being the owner. The work is grueling and tense but rewarding and rowdy, and so fast-paced that the pandemic shutdown was like lightning on a cloudy day.

"It was almost like there was this unplanned, unorganized general strike," Cornett said.

A $500 Sign-On Bonus To Deliver Pizzas? Here's What To Know About Hiring Incentives

In those rare quiet moments, millions of restaurant workers like Cornett found themselves thinking about the realities of their work. Breaks barely long enough to use the restroom or smoke a cigarette. Meals inhaled on the go. Hostile bosses, crazy schedules and paltry, stagnant pay.

To top it off: rude customers, whose abuses restaurant staff are often obligated to tolerate. And lately, testy diners have only gotten more impatient as they emerge from the pandemic shutdowns.

Cornett, off work for a few weeks, realized he received enough money through unemployment benefits to start saving — for the first time. He wondered if the work he loves would ever entail a job that came with health insurance or paid leave.

"I was working what I decided was going to be my last kitchen job," Cornett said.

As he pondered a new career path, an exodus began rattling his industry. Workers have been leaving jobs in restaurants, bars and hotels at the highest rate in decades. Each month so far this year, around 5% of this massive workforce have called it quits. In May alone , that was 706,000 people.

And now "help wanted" signs are everywhere, with a staggering 1.2 million jobs unfilled in the industry, right when customers are crushing through the doors, ready to eat, drink and finally socialize.

"They're just yelling the entire time"

Low wages are the most common reason people cite for leaving food service work. But in one recent survey , more than half of hospitality workers who've quit said no amount of pay would get them to return.

That's because for many, leaving food service had a lot to do also with its high-stress culture: exhausting work, unreliable hours, no benefits and so many rude customers.

"I never want to do something like this again," said Marcus Brotherns, who spent two years serving coffee and doughnuts at a drive-through in Rhode Island. During the busiest hours, customers would storm inside to complain about the wrong amount of creamer or sugar.

"They're just yelling the entire time," he said. Brotherns got a new job delivering beverages to restaurants, work that's tough but quieter and better-paying with more stable hours. "I am done with fast food."

Tensions escalated over the pandemic, when many low-wage workers at stores and restaurants were forced to act as enforcers of mask-wearing mandates, facing harassment and physical attacks .

Now, as many eateries are short-handed and hurriedly train new staff, negative reviews and complaints are on the rise from impatient, oblivious diners. One restaurant in Massachusetts even closed for a "Day of Kindness" after angry customers drove servers to tears.

Average pay finally topped $15 in Ma y

Facing a new surge of visitors, food establishments are hiring like crazy but still, many have had to operate with skeleton crews and even reduce their hours.

"We used to be known as a late-night restaurant. ... We can't do that anymore. I don't have the staff and people are exhausted," said Laurie Torres, whose Ohio restaurant now closes earlier and stays closed on Mondays. She said she's been paying her staff bonuses and offered $17 an hour for a dishwasher job, and even then three workers stood her up.

In fact, for the first time on record, average hourly pay for nonmanagers at restaurants and bars topped $15 in May.

U.S. Job Openings Remain At A Historic High, Giving Job Seekers Options

Major chains have been trumpeting higher wages: Chipotle , Olive Garden , White Castle , even McDonald's , which is now promising entry-level pay between $11 and $17 an hour. Employers are paying people just to show up for interviews, adding signing bonuses and recruiting ever-younger workers on TikTok.

"Every manager acted like they were urgently hiring, it was kind of weird. Like, their big focus was: When can you start?" said Sterling Baumgardner, who at 17 is a minor in Ohio. He recently quit his job at Dunkin' Donuts and got immediately hired at a sandwich chain making about $12.50 an hour, $3 more than before.

If you can't pay well, "then you can't afford to be in business"

Food service jobs have been "plagued with low wages for an extraordinary long period of time," said Jeannette Wicks-Lim, labor economist at the University of Massachusetts, Amherst. Pay was eking up before the pandemic but then fell again, and so now, she said, workers are just barely making up lost ground. Wages might be jumping fast, but not very high.

The Coronavirus Crisis

Hotels and restaurants that survived pandemic face new challenge: staffing shortages.

Cornett, the lifelong restaurant worker from Kentucky, has watched the wage issue get tense on his local food service Facebook group. Any job posting below $15 an hour would get jeers and demands for higher pay. Then the employers would get defensive, saying they couldn't afford big raises.

"The immediate response every time was: 'Then you can't afford to be in business, bro,' " Cornett said.

He was planning to hang up his apron and began looking at jobs at warehouses and factories when he got an offer he couldn't turn down — from someone who could afford to be in business while paying him better. He's now a chef at a new brewery in Louisville.

"This is the first time I've ever been on a salary," Cornett said. "This is the first time I've been able to depend on getting a specific amount of money every pay period."

That amount is $30,000 a year — which isn't a lot, he admits. But it's "life-changing" compared with his long career earning $22,000 or $23,000 a year.

It's also the first time he's had only one boss, whom he likes. And the first time — finally — that he's had a job that offers health insurance.

• fast-food workers
• food service
• pandemic unemployment
• labor shortage
• restaurants

It’s not just that Canadian restaurant workers have left — many have yet to arrive

Senior Research Technician, CERC Migration Program, Toronto Metropolitan University

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Maggie Perzyna receives funding from the Canada Excellence Research Chair in Migration and Integration Program.

Toronto Metropolitan University provides funding as a founding partner of The Conversation CA.

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Recent media reporting about the hospitality industry has been dominated by stories about mass resignations and workers leaving for white-collar jobs .

Many sources cite a combination of low wages , instability and the lack of a decent working environment as factors pushing workers out of restaurants and into better paying, more secure jobs.

While repeated pandemic lockdowns and closures have pushed workers to find jobs in different sectors, this version of the story ignores that one in four restaurant workers are immigrants and that border closures over the past two years have meant that many potential immigrants have not been able to enter Canada .

Contrary to the headlines, our ongoing research project — based on interviews with immigrants working in Toronto’s restaurant industry — shows that the overwhelming majority of workers planned to return to the industry as soon as pandemic restrictions were lifted.

The labour shortage is not new

Although the pandemic was an accelerant, labour shortages have plagued the hospitality industry for some time. According to Restaurants Canada’s senior economist, Chris Elliott, numbers from Statistics Canada were signaling the trend for years .

Young people generally account for about 40 per cent of all food service workers. In the late 70s and early 80s, 15- to 24-year-olds accounted for about 20 per cent of the overall population in Canada. That number has declined to just 12 per cent.

Before the pandemic, immigration was an important source for filling job vacancies. In contrast, 2020 saw a decrease from 2019 of 145,687 international students alone.

As of December 2021, employment in accommodation and food services remained 206,000 workers short (16.9 per cent) of its pre-COVID level , even though there are more people working now than there were in February 2020.

According to the 2021 Annual Report to Parliament on Immigration , 2020 saw a record low number of temporary resident visas and electronic travel authorizations delivered as a result of border closures and travel restrictions.

A recent study published by the Canadian Centre for Policy Alternatives found that, rather than leaving the labour market, workers are finding jobs in professional services, leading them to conclude that the Canadian economy is seeing a “ major sectoral realignment .”

A highly stratified industry

Accommodation and food services is a broad category, including everything from quick service chains to high-end full-service restaurants. Under this large umbrella, the types of jobs and corresponding pay vary widely. While quick service restaurant jobs tend to be minimum wage, wages in full-service restaurants are supplemented by tips.

Although the lion’s share of tips go to customer-facing servers — as well as managers and chefs sometimes — bussers, food-runners and cooks all make tips on top of hourly wages.

The claim that workers are simply moving to white-collar sectors also obscures structural barriers to being able to freely move between jobs, including racism and discrimination.

Racialized migrants tend to be in back-of-house jobs , such as cooks and light duty cleaners, in comparison to front-of-house jobs like servers and front desk clerks. For example, in Toronto, Filipino workers, Jamaican-born women and Sri Lankan-born men are more than twice as likely to work these jobs as other immigrants.

For many international students and newcomers without recognized foreign credentials , restaurants jobs provide low barriers to entry and flexible hours, where language skills can be honed and the coveted Canadian experience acquired. Many restaurants also sponsor professional cooks, chefs and managers who come to Canada to work in the sector.

A place of opportunity

Low wages , questionable employment practices and precarity are all part of a reckoning that the restaurant industry as a whole must confront if it is to recover from its current image crisis and attract workers in the future.

In the meantime, we need to dig deeper and ask more questions, not just about the leavers, but also about the stayers. We know that COVID-19 had a disproportionate impact on immigrants and racialized people in Canada. It is vital that the hospitality industry that employs many of them is a place of opportunity rather than a source of oppression and exploitation.

• Immigration
• immigration work
• Restaurants
• Migrant labour
• Restaurant workers
• Labour shortage
• The Great Resignation

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2020 state of the restaurant workers

The state of the restaurant workers (sorw) is a comprehensive analysis of the restaurant workforce nationwide, tracking demographic information, poverty, public assistance, and unemployment..

Restaurant workers—the majority of whom are women, immigrants and disproportionately workers of color—continue to bear the brunt of the pandemic. The findings in this nationwide survey of over 1,000 restaurant workers validate the severe effects of the pandemic on restaurant workers’ lives, and help explain why restaurants continue to struggle with staffing as the economy reopens. The survey was initially conducted in the fall of 2020, with a follow-up survey in late 2021. The complete findings of the survey will be released on February 10, 2022.

State of the restaurant workers report.

COVID Impact Survey

As the lives and work of millions of restaurant workers transformed amid the covid-19 pandemic, with their safety in the workplace taking center stage, the restaurant opportunities centers (roc) united surveyed the status of over 1,000 restaurant workers across the country. the survey focused on restaurant workers’ access to hazard pay and health benefits. we asked restaurant workers about their employment status, whether they received government aid, and tracked how their jobs changed in the midst of the crisis, looking at the financial impacts of the pandemic on the state of restaurant workers across the u.s..

2020 SORW*: A SNAPSHOT

· there are almost 14 million restaurant workers in the u.s. · women comprise a majority of the industry · the median wage for a restaurant worker in the u.s. is $11.65 per hour. · servers are overwhelmingly women · latinx workers are the most represented racial/ethnic group in the restaurant industry · over 1/5 of restaurant workers are immigrants · more than half of the mothers in the restaurant industry are single mothers · restaurant workers are more than twice as likely to be in poverty than the general workforce, *roc 2020 sorw fact sheets, winners of the covid impact survey, " in environments where 'no' is not a real option, or at least discouraged, workers are vulnerable to harassment or otherwise unsafe working conditions, in the hopes we'll make enough to pay our bills and live. " ceryse devaney washington, d.c..

April Bailey Greenbrier, Arkansas

Tracey gatmin beaverton, or, donation form, a message from our president.

Dr. Sekou Siby

"each day, nearly 14 million restaurant workers nationwide wash, chop, cook, serve and deliver our food. yet, few of us realize what the true condition of our restaurant workers is and what circumstances they face in the workplace. although restaurant workers are clearly invaluable and indispensable to our economy and sustainability of our communities, they often earn low, if not subminimum wages, and endure many work-related hazards, substandard working conditions, long hours, instability and discrimination. "the coronavirus pandemic has highlighted—and exacerbated—the risks, inequities and racial dynamics inherent in the u.s. restaurant industry. restaurant workers make up roughly 60 percent of all jobs that have been lost since the coronavirus outbreak. "in mid march 2021, the $19 trillion was signed into law to provide assistance and healthcare response to working families. however, the legislation failed to include the $15 federal minimum wage to protect low-wage workers, including restaurant workers, who were hit the hardest by business closures and restrictions. "for undocumented workers, making up more than 10 percent of workers in the restaurant industry, they have been carved out of the unemployment and one-time cash payment benefits that every family in this country deserves. that makes these workers more vulnerable to hunger and suffering. "the state of the restaurant workers marks the one and only comprehensive national report that attempts at putting together a detailed accounting of who are the restaurant workers in 50 states, their demographics, how much do they earn and what are their poverty thresholds in comparison to the national data. in a sense, the story of this report is an american story. it is for, by and about the restaurant workers across the country—the majority of whom are immigrants and people of color. roc united, along with the larger labor movement, allies on the ground, federal and local lawmakers and members of the general public, hopes to use this report to broaden the coalition of those calling for wage reforms that ultimately lead to the passage of federal and state laws that we have long identified as a piece of the solution for all restaurant workers that we serve.".

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A record-high 1 million restaurant and hotel workers quit in November — and it shows the labor shortage might really be a wage shortage

• Amid labor shortages and the Great Resignation, new data shows a record number of Americans quit their jobs in November.
• Quits in leisure and hospitality, typically a lower-wage industry, led the way, with over a million quits in November.
• But hiring remains robust, suggesting that a wage shortage is pushing workers to find new opportunities.

In November, 4.5 million Americans quit their jobs — and 1 million of them are restaurant and hotel workers. 

That's a record-high number of people quitting in a month overall, as well as a new record for the restaurant and hotel industry. But in a month where job openings dipped, and hiring remained robust, 1 in 16 leisure and hospitality workers in the US — 6.4% of the industry's workforce — acted with their feet and left.

The  latest Job Openings and Labor Turnover Survey (JOLTS) release from the Bureau of Labor Statistics shows the quitting and hiring situation in November 2021. All told, about 3.0% of the total workforce quit. As noted above, in leisure and hospitality, that figure was roughly double.

That stark divide in the quit rate for the low-wage restaurant and hotel industry — coupled with many job openings and robust hiring — suggests that the economy may be contending with a wage shortage, rather than a labor shortage .

"Lots of workers in those lower wage industries seem to be leaving jobs for greener pastures, where they can get higher wages," Nick Bunker, the economic research director at Indeed, told Insider. 

Related stories

Indeed, leisure and hospitality remains the lowest-paid industry tracked by the Bureau of Labor Statistics, with average hourly earnings of $19.20 as of November 2021.

"It is no wonder that workers are exiting the leisure and hospitality industry en masse," Saru Jayaraman, co-founder and president of advocacy group One Fair Wage, said in a statement to Insider. "The last two years of this horrendous pandemic have been more than a hard time for restaurant and hospitality workers – especially tipped workers who have been struggling with a subminimum wage as low as $2.13 an hour federally." 

As employers have struggled to hire in the post-vaccine era, wages in leisure and hospitality have skyrocketed during the pandemic, bringing them up to that $19.20 figure from $16.90 right before the pandemic. Anecdotally , raising wages has helped businesses hire and retain workers amidst reports of a labor shortage.

As seen in the above chart, average hourly earnings for workers in leisure and hospitality have grown 13.6% between February 2020, right before the pandemic, and November 2021. Earnings for private sector workers overall have grown just 8.8% over that period.

But even higher wages may not be enough to keep workers, with quits reaching those record highs.

"It's time for employers to realize that it's frontline workers like us who keep the doors open — and if they want us to keep showing up they need to respect us, protect us and pay us what we deserve," Maribel Cornejo, a McDonald's worker and leader with the Fight for $15 in Houston, Texas, said in a statement to Insider.

The number of people getting hired in leisure and hospitality still outpaces the number of workers quitting. However, low-wage workers might be taking advantage of their newfound position and switching jobs , according to Bunker — which could also mean that until the jobs those workers leave behind pay better, the industry could remain imperiled.

"If the industry is to survive, they need to raise the wage and pay tipped workers a full livable wage with tips on top," Jayaraman said.

Bunker noted that the number of openings in sector has eased a little, and hiring has remained strong — indicating that it might be a bit easier to hire in the anecdotally worker-strapped field. It's unclear if low-wage workers will continue to maintain their position as more people come back to the workforce and demand potentially eases.

But, for now, according to Bunker, lots of people — "especially in low-wage sectors" — are seeing a whole lot of demand for their services.

"They're using that demand as a bargaining chip," Bunker said, "and they're cashing in — taking a new job and, for many of them, getting much higher wages."

• Main content

ENGLISHForMyJob.com is a great place to practice English for people who work in restaurants, bars, hotels, cafes, airports, etc. and need to improve their language skills.

$20 Minimum Wage Backfires as Restaurant Orders Plummet

Posted: April 28, 2024 | Last updated: April 29, 2024

Seattle has introduced a $20 minimum wage law, leading to a significant reduction in restaurant delivery orders. 

The city is currently grappling with the economic consequences of this decision. Businesses, customers, and gig workers are all affected, with a noticeable impact on the local economy as a whole.  

PayUp Law's Impact on Gig Workers

Implemented in 2022, the PayUp law initially set a minimum wage of $26 per hour for gig workers, including delivery drivers associated with platforms like Uber Eats and DoorDash.     

This law was intended to improve the earnings and working conditions of gig workers in Seattle.

Reduction in Orders for Major Delivery Platforms

Newsweek reports that major delivery platforms have reported a decline in orders due to the increased minimum wage. 

DoorDash highlighted a significant decrease, noting 300,000 fewer orders within a three-month period, a downturn attributed to the new wage regulations impacting consumer pricing.   

Concerns Over Potential Wage Reductions

Alex Beene, a financial literacy instructor at the University of Tennessee at Martin points out the difficult balancing act involved.   

"There seems to be a universal agreement that these workers deserve better wages than what they were receiving, but it's difficult to know exactly how much employers can give while also turning a profit."  

Financial Strain on Delivery Drivers

Despite the guaranteed hourly rate, financial experts and advocates argue that the new changes may still place financial strain on delivery drivers. 

Beene commented to Newsweek, "Under these revisions, drivers would still be paid at a guaranteed hourly rate, although some advocates say when you factor any other expenses these gig workers face, it would ultimately present a negative effect to their overall pay."

Uber Reports Decline in Delivery Orders

Following the implementation of the new wage law, Uber reported a 30% decline in delivery orders.    

This significant decrease highlights the challenges faced by businesses and gig workers under the new economic conditions.   

DoorDash Criticizes New Wage Law

DoorDash has openly criticized the new wage law, stating , "It's painfully clear from listening to Dashers, merchants and consumers that this new law simply isn't working."   

They argue that the law has not only reduced their orders but also harmed their operational dynamics.    

Economic Challenges for Employers

The new minimum wage law presents economic challenges for employers trying to balance fair wages with maintaining profitability. 

This has sparked a broader discussion on how businesses can sustainably manage increased labor costs while remaining competitive.     

Proposed Revisions to the PayUp Bill

In response to the backlash, the Seattle City Council is considering revisions to the PayUp bill.   

These amendments aim to address the concerns raised by businesses and gig workers alike, seeking a more balanced approach to wage regulations.    

Impact on Local Restaurants

Local restaurants are particularly feeling the impact of the new minimum wage law, with many reporting a downturn in orders, Newsweek reports.  

This decline affects not only their revenue but also their ability to employ staff and manage operational costs. 

Increased Consumer Costs

The increased minimum wage has also led to higher costs for consumers, particularly in terms of delivery fees.    

These added costs have contributed to a reduction in the number of orders, as customers opt for more economical choices.   

Future of Seattle's Wage Law

The future of Seattle's minimum wage law remains uncertain as the city council prepares to vote on potential amendments by May 21.     

The outcome will significantly influence the economic landscape for restaurants, employees, and customers in Seattle.   

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A History of Moscow in 13 Dishes

Featured city guides.

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• Independent Trave...

Independent Travel to Moscow and St. Petersburg

My wife and I have traveled independently to many European countries and, after reading many of the comments in this forum, feel like we may be able to do so in Moscow and St. Petersburg as well, although we feel somewhat less comfortable than the other countries where we have traveled in Europe.

My biggest question is how much we will miss by visiting the main sites without a tour guide. In the other European countries we have visited on our own we have been comfortable and satisfied with the level of knowledge we have gained by studying and visiting on our own, although we believe a tour guide or tour company in any country would normally be able to provide greater insight than visiting a site on our own, but about in Moscow and St. Petersburg?

Any thoughts would be appreciated.

Unless you speak at least some Russian and read the alphabet it would be difficult without a guide. Very few signs in English especially in Moscow. Also not too many people speak English there.

I visited St Petersburg last Autumn for a protracted period , and did not find it anymore daunting than any other European city . As Ilja says , learning the Cyrillic alphabet is a big plus . I also found that it was fairly easy to grasp . It will , among other things , enable you to read signs with relative ease . I would answer the main part or your question ( about tour guides ) thus - I am not enamored of tour guides or tours. While I only use a tour under duress ( A sites rules prohibiting an independent visit - ie Glasgow School of Art , Municipal House in Prague , etc ) . Doing your own preparation and homework is the best way , in my opinion . My wife and I ventured through St Petersburg with nary a concern ,and made two day trips outside of the central district ( one was twenty five miles away , and no English speakers in sight ) Figuring out the logistical details , did not present any difficulties . While I never use tours , I am an inveterate eavesdropper , have done so many times , and find , that on balance , the information that they impart is fairly elementary . If you want greater detail , they are unlikely to supply it . I also prefer to go at my own pace , not being rushed and being able to dwell on things that most other visitors barely give a passing glance . If you are interested , let me know . I would be happy to provide you with information that will enable you to travel independently

Thank you, Steven. I am encouraged by your comments and feel the same way you do about tour groups. We are very much willing to prepare in advance and learn the basics of the Cyrillic alphabet to help us have a better experience.

I would be very interested in learning more about your experience in Russia and receiving any additional information you can provide on independent travel there, starting perhaps with obtaining the visa.

I am not opposed to hiring a private or small group guide for a specific site or for a day trip outside St Petersburg and Moscow, but, like you said, I much prefer the freedom of staying at places as long or short as I want and seeing the sites that interest me most. For example, neither my wife nor I are big into shopping, yet most tour itineraries leave afternoon time for just that. Not interested!

Please provide whatever you may feel would be helpful for us.

Russ , I see you are quite near San Francisco - you can start by looking at the VISA procedure , it's fairly straightforward . Since there is a consulate in San Francisco - look here http://www.consulrussia.org/eng/visa-sub1.html

And here - http://ils-usa.com/main.php

Having always traveled independently, we thought we could do a better job than any tour. How misguided (pun intended) we were. Now that we have had the experience of having someone native to the area walk us around and explain things through a personal perspective we realize how much we missed. For St. Petersburg I highly recommend http://www.peterswalk.com/tours.html . This is not a traditional guided tour, but an opportunity to receive some orientation to the area as well as insight into the "Russian soul". I think if you did this upon arrival the rest of your time would be much more meaningful. We really liked the http://www.pushka-inn.com . The location is superb (just around the corner from the Hermitage square), the rooms lovely, the included breakfast at the restaurant next door ample and overall an excellent value. We used this company to get our visa: https://www.passportvisasexpress.com/site/san_francisco_customer_service Note that it costs about the same for a 3-year visa as a one-year, and you never know if you might want to return within that more extended window of time. It is not cheap, so factor that into your planning.

If you like traveling without a guide in other countries and find this satisfying, the same will be true in Moscow and St. Petersburg. Of course it's not either/or - you can certainly take a guided walk or boat tour, for instance.

I cannot emphasize enough the importance of learning Cyrillic if you're going on your own. The book I used was Teach Yourself Beginner's Russian Script, which was great. It breaks down the alphabet into letters that are the same as English, letters that look the same but are pronounced differently, etc. It's out of print, but you can get used copies on Amazon: http://www.amazon.com/Teach-Yourself-Beginners-Russian-Script/dp/0071419861/ref=sr_1_2?ie=UTF8&qid=1459701143&sr=8-2&keywords=teach+yourself+russian+script

Russia is indeed a bit more "foreign" than say, Italy. However, in Moscow and St. Petersburg, I found enough English to be able to get by. Many restaurants had English menus and/or English speaking staff, for instance. This was most emphatically not true in Vladimir and Suzdal (two cities in the Golden Ring outside Moscow). I went with my sister, a Russian speaker, and if she hadn't been there, I would have been in big trouble. So, if you want to see places outside these two big cities, use a guided tour (even if just for that part). Also, Moscow and St. Petersburg are huge cities. Coming from New York, I wasn't intimidated, but those not used to a megacity may not be so cavalier (even I found them overwhelming at times, especially Moscow).

I found both Lonely Planet and Rough Guide to be helpful, and both to have various errors. Look at both, buy whichever one has a more recent edition, and then be prepared to have to discard some of the advice therein. Also, these places change more quickly than places in Western Europe. Be very careful of outdated advice. For instance, I was there in 2001 and 2010, so I won't give you any specifics on getting a visa - that changes constantly.

Just as a teaser, two things I saw and loved that I doubt would be included in any escorted tour are the Gorky House in Moscow (an Art Nouveau wonder) and the Sheremyetov Palace in St. Petersburg (it's now a museum of musical instruments, and the decor is amazing, particularly in the Etruscan Room).

Thanks for all the good advice. Any additional thoughts are welcomed.

One of history's seminal works pertaining to Russian history and culture and a MUST for anyone contemplating a visit or simply interested , is this fine work from 1980 - http://www.amazon.com/Land-Firebird-The-Beauty-Russia/dp/096441841X

This is about you and not about Petersburg. Do you like guided tours? We don't and didn't find that a guide added to our experience in China where we did hire private guides mostly for the logistics; it was easy to have someone drive us places. But once at a site, we didn't need the guide. I felt the same way about our 9 nights in Petersburg. We did hire a guide for the trip to the Catherine Palace again for the ease of logistics for us Olds. Here is our visit: https://janettravels.wordpress.com/2016/01/23/an-easy-trip-to-the-catherine-palace/ There are also snapshots of the Church on Spilled Blood in this photo journal. Having someone pick us up at the apartment and get us in without line ups and shepherd us through the palace steering clear of the tour groups was lovely. But we didn't need commentary because we can read and prepare.

You certainly don't need a guide for the Hermitage (we spent 4 days there), the Russian Museum, the Kazan Cathedral or Church on Spilled Blood or the Faberge Museum. We enjoyed a number of self guided walking tours including a couple from Rick Steves guidebooks. We took the canal cruise suggested by RS that had an English commentator. I would not take one without that as you will be totally clueless. The commentator was not all that good but at least we had some idea what we were seeing. So for people like us who like to do our own thing and can read a guidebook and don't particularly like to be led about, a tour is not needed. If you enjoy tour groups, then go for it. Petersburg is easy to negotiate. It helps if you can read the cyrillic alphabet and it is also useful to have the google translate ap on your phone. We found ourselves translating packages in grocery stores with it and the occasional museum sign or menu. I have one food I need to avoid and so it was handy to have the translator to talk with waiters (I could either show them the sentence, or play it for them or play it to myself and then repeat it to the waiter -- that all worked well)

Dear Russ, I cannot help you with Moscow, but about four years ago, my husband and I went to St Petersburg on our own. But, we did use a private guide for 4 half days. We both feel that our guide absolutely made our trip (we stayed 6 or 7 nights). We used a company owned by Tatyana Chiurikova, www.tour-stpetersburg.com I cannot say enough good things about her and our experience. I emailed her and we worked out a schedule/ sights that was tailored to our interests. She also offered some recommendations, which we took. The guide will meet you at your hotel. And frequently, at certain places, with the guide, we were able to skip the long entrance lines. We had an half day driving tour of the city (car, driver, & guide). You are taken to & go in places such as Peter & Paul Fortress, some of the cathedrals, etc. We had a half day with the guide at the Hermitage which ensured that we would see the major sights there. And, of course, you can stay after your guide leaves or return another day. Also, we had the guide for Peterhof (a must & go by boat) and Catherine's Palace. I hope that you will go to the website. As I said, our guide made our trip. I am positive that we would have missed quite a bit on our own everyday. And I'm sure we would have wasted a lot of time trying to get to various place.This was the best of both worlds, a guide where needed and plenty of time on our own. Whatever you do, I'm sure that you will love St Petersburg! Ashley

I am curious about the lines as we encountered no lines on our trip -- but it was in September. We got tickets for the Hermitage at machines and skipped those lines and our guide for the Catherine Palace which was our only guided experience (as noted before, chosen for the logistics of getting there) had arranged tickets and we didn't have a line, but then we also didn't see lines. We did not find lines at any other site.

Both Moscow and St Petersburg I've done on my own, that is together with the Dear Partner. I can't remember any problem getting where we wanted to go. The Metro systems are well signed, and with a little exercise and patience you can recognize the station names. With a good map and a good guide - we had the Rough Guides - that part of the logistics is solved. The language is a major problem, but the usual tricks of pointing, looking helpless, and making a joke of it all do wonders. I would hate to be led by a guide, but for others it is a comfortable thought.

We also did both cities on our own. I found the DK Eyewitness guide for Moscow has the best map. I used the one from our library (kept the book at home). Took the smaller RS book for St. Petersburg ( his book on northern cities). His map and restaurant ideas were all good. We also downloaded the Google maps in our Android Samsung tablets/phones for both cities and then could get directions to any place we typed in. The blue ball guided us everywhere. I'm sure we missed somethings by not having a guide, but we just enjoy walking around and getting a sense of a place. If you like art, The Hermitage is great. We went 3 times and still missed alot. In St. Peterburg we stayed at the 3 Mosta which we loved (quite and not far from the Church of Spilled Blood.) We also loved the Georgian food in both cities. There's a great Georgian restaurant near the 3 Mosta hotel. We're now in Belarus- very scenic. Enjoy your trip!!

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Sober Travelers Find Something to Savor in Wine Country

Mocktail trails, olive oil tours and elevated dining experiences are among the many ways the renowned wine-producing areas of Sonoma, Mendoza and Tuscany are appealing to sober or sober-curious travelers.

By Christine Chitnis

Amy Snook knows more about wine than your average traveler. Originally from California, she now lives in the Douro Valley of Portugal, her partner works in the wine industry, and she has visited 47 countries, many of which have celebrated viticulture. But seven years ago, on a trip to Mendoza, a winemaking region in the foothills of Argentina’s Andes Mountains, she opted to abstain from drinking alcohol, a decision she would repeat in future travels.

“It’s such a long flight to Argentina, and I was only there for 10 days,” said Ms. Snook, 34, a publishing professional. “I’m aware of how alcohol affects me, and I chose to prioritize feeling amazing every day of the trip over dealing with a hangover.”

During her visit, Ms. Snook bicycled between vineyards, reveled in breathtaking scenery, relaxed with spa treatments and engaged with sommeliers and winemakers, coming away with a new appreciation for sustainable and regenerative agriculture.

“The obvious question when you tell someone that you aren’t drinking is, ‘Out of all the places you could go, why travel to wine country?’” she said. “But to me, it makes perfect sense because these regions offer all the perks of luxury travel — wellness amenities, beautiful landscapes and fine dining.”

With 41 percent of Americans seeking to reduce their alcohol intake, according to a consumer-sentiment study released in January by NCSolutions, Ms. Snook’s experience is part of a larger trend: the rise of sober-curious or mindful drinking. While sober travel is hardly a new concept, its popularity is surging to new heights — particularly among younger generations — and forcing a reckoning in the wine industry. The 2024 State of the U.S. Wine Industry report , an annual forecast of market conditions and trends written by the wine-business analyst Rob McMillan, found that 52 percent of consumers ages 21 to 34 believe that consuming alcohol, even in moderation, is bad for your health.

This trend is reshaping travel to world-class wine destinations like Sonoma County, in California, as well as Mendoza and Tuscany. Blessed with temperate climates, extended growing seasons, fertile soils, rich histories and breathtaking vistas, these renowned wine locales are expanding their offerings to attract drinkers and nondrinkers.

Here are some of the restaurants, tour groups and wineries in those regions that are reinventing the travel experience to be more inclusive of the sober-curious.

Dining in Sonoma

If wine is a true expression of the land, embodying the unique characteristics of its soil, weather and the meticulous craftsmanship of those who cultivate it, can you still forge that connection without drinking?

At Cyrus , a Michelin-starred fine dining destination in Geyserville , Calif., the answer is a resounding yes. Sonoma County, double the size of neighboring Napa, made conscious decisions to protect and diversify its land use, ensuring grapes as well as agricultural crops were grown. Douglas Keane, Cyrus’s owner and chef, highlights the local harvest by working with small farms and purveyors to source his ingredients. Crosnes — a Chinese artichoke — from Alexander Valley Vineyards gardens, yuzu and finger limes from the citrus grower David Levine, and cheesefrom Andante Dairy have all ended up on Cyrus’s menu.

Also on the menu: Kally , an alcohol-free wine alternative produced with housemade organic verjuice and sourced from Northern California. Served at more than 15 other Michelin-starred restaurants, Kally’s bottles include Early Chardonnay, which is crisp, bright and changes flavor and aroma as it moves across the palate, similar to a fine wine. A tart, vibrant Golden Sparkler has notes of jasmine and citrus, and a floral, fruity Rosé Sparkler offers hints of strawberry and hibiscus.

“Chefs and sommeliers are interested in having precise nonalcoholic pairings. Their food was created to be prepared with sophisticated drinks, not just sparkling water,” said Scott Mitic, who created the beverage along with his wife, Katie.

Customers, too, appreciate having a choice, he said, noting that many of Kally’s most loyal drinkers are wine enthusiasts. “This is not an abstinence movement; it is a moderation movement.”

Cyrus Schultz, the wine director and sommelier at Cyrus, aims to create drinks that make sober guests feel just as special, if not more, than those indulging in traditional wine pairings. His nonalcoholic creations include the Rosé Champagne, an effervescent blend of coconut, white sesame, cherry blossom and lime, and the Apple Martini, a sweet, herbaceous concoction of pink lady apple, fennel and mint olive oil.

“The intention is never to mimic alcohol products, but to construct the pairings similarly to how a chef looks at a menu — different textures, temperatures and flavor profiles,” Mr. Schultz said.

These efforts are not limited to one restaurant. Chris Vomvolakis, senior manager of consumer public relations at Sonoma County Tourism , said bars, restaurants and wineries across the region are recognizing that it’s not all about wine.

The town of Healdsburg recently created the Mocktail Trail , with eight participating restaurants, and Meadowcroft Wines in the town of Sonoma curated a flight of original zero-proof cocktails. David Messerli, Meadowcroft’s marketing and strategy director, said the winery encourages guests “to discern aromas, flavors and nuances, much like they would with wine.”

“For those opting out of alcohol, we felt there was more we could do,” he said. “People have various reasons for abstaining from alcohol, and no one should feel excluded because of it.”

Women-led luxury in Mendoza

Mendoza, renowned for its malbec wines and stunning Andean landscapes, is no stranger to luxury accouterments, but sober guests? That is a newer phenomenon. “We have definitely noticed an increase in guests seeking nonalcoholic travel options in recent years,” said Victoria Stiles, sales manager at Cavas Wine Lodge , a luxury 18-room hotel set amid a 55-acre vineyard.

At Cavas, wine may be the main attraction, but guests can book spa treatments using vine and grape-seed extracts, join yoga sessions on the private terrace overlooking the Andes and vineyards, and take full-day hiking excursions to Aconcagua Provincial Park, a rugged, mountainous destination that is home to Mount Aconcagua, South America’s highest peak.

Wild Terrains , a certified B-Corp travel company specializing in experiences for women, has planned three days of a 10-day Argentina tour to be sober-inclusive in Mendoza. Built around women-owned businesses, stops include boutique lodging at Entre Cielos , horseback riding in the Andean foothills, home-cooked asado at Estancia Los Chulengos and a private dining experience at Michelin-starred Zonda Cocina de Paisaje . The meal offers special mocktail pairings with distinct flavors like lemon verbena, beets and burro, an herb used to make digestive teas and infusions.

“In Mendoza, our trip centers on talented female winemakers who are pushing boundaries in a historically male-dominated industry,” said Lauren Bates, founder of Wild Terrains. “While these experiences include wine tastings, we want sober travelers to feel intentionally included even if they are skipping the wine tasting.”

Sofia Pescarmona, owner of the Bodega Lagarde vineyard and Zonda Cocina de Paisaje, said that while the restaurant experience aims to showcase their wine, nondrinkers will also appreciate it.

“We truly believe we can offer an elevated experience for those who don’t drink wine by highlighting other seasonal produce grown on our property,” she said.

Tasting olive oil in Tuscany

Wine tastings epitomize indulgence, especially immersed in the heart of Tuscany, when visitors can savor glass after glass of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. Salvatore Ferragamo Jr., chief executive of the Il Borro wine estate and grandson of the fashion house’s founder, encourages guests to find other ways to indulge.

“The olive harvests in the autumn produce the region’s spicy, piquant ‘green gold,’” said Mr. Ferragamo.

Il Borro, in Tuscany’s Valdarno, is a meticulously restored medieval village that includes 58 suites, three vacation villas, two restaurants, stables, working vineyards and olive groves. Olive oil production began in 1996, following the recovery of varieties like Frantoio, Moraiolo and Leccino that had long been neglected. Now, after touring some 80 acres of organic groves, guests can engage in a tasting experience of two distinct oils, one full-bodied with floral, fruity and grassy aromas, the other robust, peppery and dark.

Another option, Tuscan Organic Tours , offers immersive daylong experiences that delve into wine and oil but also other rich agricultural offerings. Delicious tours with private transportation highlight tastes and flavors that include Pecorino di Pienza, one of the most renowned Italian cheeses, saffron and fresh pastas. The tours include visits to organic farms, lunches, tastings, and opportunities to participate in cheese-making and saffron harvesting.

Follow New York Times Travel on Instagram and sign up for our weekly Travel Dispatch newsletter to get expert tips on traveling smarter and inspiration for your next vacation. Dreaming up a future getaway or just armchair traveling? Check out our 52 Places to Go in 2024 .

Open Up Your World

Considering a trip, or just some armchair traveling here are some ideas..

52 Places:  Why do we travel? For food, culture, adventure, natural beauty? Our 2024 list has all those elements, and more .

Mumbai:  Spend 36 hours in this fast-changing Indian city  by exploring ancient caves, catching a concert in a former textile mill and feasting on mangoes.

Kyoto:  The Japanese city’s dry gardens offer spots for quiet contemplation  in an increasingly overtouristed destination.

Iceland:  The country markets itself as a destination to see the northern lights. But they can be elusive, as one writer recently found .

Texas:  Canoeing the Rio Grande near Big Bend National Park can be magical. But as the river dries, it’s getting harder to find where a boat will actually float .

More From Forbes

The rising dark side of business travel ceos need to pay attention to.

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It's time for companies to rethink their approach to business travel.

The business landscape has rapidly changed since the pandemic, with remote work and hybrid models becoming more prominent. Despite these workforce shifts, one aspect remains constant: business travel.

Business travel is back in full force following an expected dip during the pandemic. Corporate travel budgets are returning to pre-pandemic levels, and more companies are planning budget expansions. A Morgan Stanley survey revealed that over two-thirds of companies with under $1 billion in annual revenue anticipated increased travel budgets in the coming year.

The Impact of Frequently Flying

Frequent travel can significantly impact an individual's physical, emotional, and mental well-being . While companies prioritize conventional risk management areas, they often overlook the personal well-being of their travelers. From maintaining a healthy diet to proper sleep and various emotional components such as loneliness and separation, business travelers encounter numerous potential long-term health disruptions that non-traveling employees don't face.

Business travelers had higher claims than non-travelers for all health conditions across the board, along with a higher likelihood of stress-related disorders, as reported in the Harvard Business Review . Lastly, as shared in the Journal of Occupational and Environmental Medicine , frequent business travel adversely affects overall body composition, leading to risks of obesity and various other ailments if left unmanaged, such as heart disease and diabetes.

More and more companies are prioritizing workplace wellness due to factors such as obesity's $400 billion impact on companies . Corporate travel wellness programs are a necessary part of the equation as well. As you look to implement a modern and more robust travel wellness program, start with these two areas:

Google Issues Critical Chrome Update For All Windows Users

New ios 18 ai security move changes the game for all iphone users, world war i tactics make a comeback as a ukrainian gunner in the back of a propeller plane shoots down a russian drone, embrace bleisure travel.

When attracting and retaining the best people, more and more employees choose lifestyle over salary . It's not out of laziness. It's out of a desire for work-life integration. With this in mind, organizations can embrace employees' desires through bleisure . Organizations can promote work-life integration and rejuvenation by allowing employees to combine business trips with leisure activities.

Implementing flexible travel policies that enable team members to extend their trips on the back end is a way to improve employee satisfaction, productivity, and retention rates. Research shows that 89% of business travelers wanted to add a private holiday to their business trips. Traveling for work is energetically demanding, physically and mentally. A few extra days for leisure allow team members to process their trip, recharge, and return at total capacity.

Treat Your Employees Like Athletes

Just as professional athletes require careful management of their physical, emotional, and mental well-being , so do business travelers. Business travel is a stressor with a high burnout rate and decreased performance across the board. As you revamp your corporate wellness travel program, consider your approach to business travel as a sports team thinks of traveling to play an away game.

As you prepare the company playbook for healthier and more productive business traveling, consider the following:

• Providing support for handling jet lag
• Offering advice on maintaining healthy sleep and nutritional habits away from home
• Investing in business class and non-stop flights
• Providing hotels that have conducive amenities for optimal well-being
• Ensuring team members reside in centrally located hotels or apartment hotels

Business travel isn't going anywhere anytime soon, as the average business traveler takes roughly 6.8 trips per year, with business travel in the U.S. from domestic and international travelers also accounting for $387 billion in annual revenue, according to research shared over at Zippia . Incorporating travel wellness initiatives isn't merely an expense; it's an investment in employees' health and performance.

As organizations revamp their corporate travel programs, prioritizing their travelers' well-being is paramount. By implementing strategies to support travel wellness, companies can ensure that their employees remain healthy, engaged, and effective representatives of their companies.

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Hamas releases video of 2 hostages as Blinken set to travel to region

Hamas on Saturday released a video of two hostages it is holding in Gaza, including one who is a dual U.S. citizen, as the group said it was reviewing a new Israeli proposal to halt the fighting and bring some of the captives home.

The video, which lasts just over three minutes, shows U.S.-born Keith Siegel, 64, and Omri Miran, 47, from a kibbutz near the Gaza Strip border. The families of the two men confirmed their identities in a statement released by the Hostages and Missing Families Forum, a volunteer advocacy group.

“The proof of life from Keith Siegel and Omri Miran is the clearest evidence that the Israeli government must do everything to approve a deal for the return of all the hostages before Independence Day,” which is on May 14, the statement said.

The men were kidnapped by Hamas-led militants on Oct. 7, when the group and allied fighters stormed southern Israel and rampaged through local communities, killing around 1,200. More than 250 others were abducted that day, and over 100 were released during a temporary truce in November. Israel says 133 hostages are still in Gaza, 36 of whom are confirmed dead.

The video on Saturday, which was posted on Hamas-affiliated social media channels, is undated. But the pair make references to the Jewish holiday of Passover, which ends on Tuesday, and to being held captive for more than 200 days, suggesting the footage is recent.

Omri’s father, Dani Miran, told Israel’s Channel 12 news that he was “in tears” the second he saw his son in the video, which was the first evidence he’s seen indicating that Omri, a husband and father of two, is still alive.

The clips of Miran and Siegel were screened Saturday evening at a rally in Tel Aviv in support of the hostages. “The video shook me and all the people of Israel,” Dani Miran said in an address to the crowd.

He called on Prime Minister Benjamin Netanyahu to approve a cease-fire deal with Hamas that would secure the hostages’ release. “Take one small and bloodless step for both peoples,” he said. “All the people of Israel and the nations of the world want to see an end to the bloodshed.”

In a recorded video statement, Keith Siegel’s wife, Aviva, addressed her husband, saying: “Keith, I love you, we will fight until you return.” Aviva Siegel was also kidnapped on Oct. 7 and was held for 51 days before her release.

The images of Miran and Siegel came just days after similar footage was released by Hamas showing U.S.-Israeli citizen Hersh Goldberg-Polin. Together, the videos renewed pressure on the Israeli government to negotiate a deal. For months, the talks have largely been stalled, with Israel seeking only a temporary truce and Hamas insisting any pause in the fighting be linked to a more permanent cease-fire.

Israel wants the hostages released and Hamas eliminated in Gaza. For its part, Hamas hopes Israel will agree to withdraw its troops and release some Palestinian prisoners.

On Saturday, Israeli Foreign Minister Israel Katz said the government could suspend a planned military operation in Rafah in southern Gaza if a deal is reached. Katz, who made the comments in an interview with Israel’s Channel 12, is not part of Israel’s five-man war cabinet, which makes decisions on the country’s military operations.

Here’s what else to know

Secretary of State Antony Blinken will travel Monday to the Saudi capital, Riyadh, where he will meet with Palestinian, Egyptian and Qatari leaders to discuss cease-fire efforts and humanitarian assistance in Gaza, the State Department said.

An internal investigation into 12 U.N. relief workers in Gaza who Israel alleged were involved in the Oct. 7 Hamas attack has cleared one person , “as no evidence was provided by Israel to support the allegations,” said Stéphane Dujarric, the spokesman for U.N. Secretary General António Guterres. Investigations into an additional three cases have been suspended because of insufficient evidence provided by Israel, he said, and eight cases remain under investigation by the U.N. Office of Internal Oversight Services.

Activists who organized an aid flotilla to Gaza said Saturday that their mission was canceled, after authorities from Guinea-Bissau withdrew their country’s flag from two of the three ships. The flotilla was scheduled to depart from a port near Istanbul on Friday after multiple delays. On Thursday, the Guinea-Bissau International Ships Registry requested a last-minute inspection, activists said in a statement, calling the decision to remove the flags “blatantly political.”

At least 34,388 people have been killed and 77,437 injured in Gaza since the war began, according to the Gaza Health Ministry , which does not distinguish between civilians and combatants but says the majority of the dead are women and children. Israel estimates that about 1,200 people were killed in Hamas’s Oct. 7 attack, including more than 300 soldiers, and says 261 soldiers have been killed since its military operation in Gaza began.

Alon Rom, Claire Parker and Susannah George contributed to this report.

Israel-Gaza war

The Israel-Gaza war has gone on for six months, and tensions have spilled into the surrounding region .

The war: On Oct. 7, Hamas militants launched an unprecedented cross-border attack on Israel that included the taking of civilian hostages at a music festival . (See photos and videos of how the deadly assault unfolded ). Israel declared war on Hamas in response, launching a ground invasion that fueled the biggest displacement in the region since Israel’s creation in 1948 .

Gaza crisis: In the Gaza Strip, Israel has waged one of this century’s most destructive wars , killing tens of thousands and plunging at least half of the population into “ famine-like conditions. ” For months, Israel has resisted pressure from Western allies to allow more humanitarian aid into the enclave .

U.S. involvement: Despite tensions between Israeli Prime Minister Benjamin Netanyahu and some U.S. politicians , including President Biden, the United States supports Israel with weapons , funds aid packages , and has vetoed or abstained from the United Nations’ cease-fire resolutions.

History: The roots of the Israeli-Palestinian conflict and mistrust are deep and complex, predating the establishment of the state of Israel in 1948 . Read more on the history of the Gaza Strip .

• After Israeli strike in Iran, both sides appear to downplay incident April 19, 2024 After Israeli strike in Iran, both sides appear to downplay incident April 19, 2024
• Homes burned, animals killed: Palestinians describe Israeli settler rampage April 16, 2024 Homes burned, animals killed: Palestinians describe Israeli settler rampage April 16, 2024
• Six months of the Israel-Gaza war: A timeline of key moments April 7, 2024 Six months of the Israel-Gaza war: A timeline of key moments April 7, 2024

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Houston restaurant releases statement after employee accused of putting genitals in food arrested for child pornography.

Holly Galvan , Digital Content Producer

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Bryce Newberry , Reporter

A Houston restaurant released a statement after an employee is accused of sticking his genitals into open food items and possessing several videos of child pornography on his cellphone, according to charging documents.

Othello Larenzo Holmes, 27, has been charged with five counts of possession of child pornography and indecent assault.

Kulture Restaurant issued a statement:

“Two weeks ago, we learned that one of our employees had engaged in an unacceptable act contrary to our code of conduct and outside of his employment he was involved in reprehensible illegal activities, of which we were not aware.

We took immediate action by shutting down our establishment, cleaning the entire space, discarding all existing inventory, and contacting the Police to have the employee arrested immediately. Additionally, we worked with our security team to enhance our camera systems. These actions were implemented within one hour of the incident being brought to our attention, ensuring that the matter was addressed before the business opened again.

The employee has been terminated, and we have taken all necessary steps to restore our normal services to the public. We strongly believe this is an isolated incident resulting from retaliatory measures due to a demotion. Most importantly, this dangerous pedophile is off the streets.

We are continuing to work with ourselves and our employees and law enforcement as this ongoing investigation unfolds.”

RELATED: Houston restaurant employee accused of putting his genitals in food items, possessing child pornography

What happened?

The investigation was launched on April 4 after a Harris County deputy arrived at the restaurant in downtown Houston to meet with the restaurant’s manager.

The manager showed deputies a video of Holmes placing his penis into open food items at the location, records show.

Holmes reportedly confessed to putting his genitals in jelly, stating “he had a sexual urge, however, he stopped himself before he ejaculated.” He also admitted to having these urges frequently and has a history of sexual offenses, saying he has a problem with these sexual urges and needs help, records show.

It was not clear from the documents if this was Holmes’ first time allegedly contaminating the food with his genitals.

• Houston elementary school teacher accused of soliciting 15-year-old for sex, having child porn on phone

Reached by phone, a manager at Kulture Restaurant told KPRC 2′s Bryce Newberry that Holmes had been a cook at the restaurant for several months and that he no longer works at the establishment.

He was subsequently charged with indecent assault, which led to further investigation by the Harris County District Attorney’s Office Digital Forensic Unit.

*KPRC 2 has reached out to Houston Public Health to see if they have received any complaints or reports of illness.*

Child pornography seized from suspect’s cellphone

Holmes reportedly gave written consent to the forensic analysis of his cellphone on April 15.

According to documents, investigators extracted over 100 images and five videos of child pornography . The videos contained children between the ages of infancy and teens engaged in sexual intercourse and various sexual acts, according to the documents.

Records show an image was also found in the device, showing a chat conversation on Telegram, a social media platform. The conversation was reportedly between Holmes and another username “Princess” in a chat room named the “Devil Lair.”

• 74-year-old sex offender who watched child porn on web video sent back in prison

In the conversation, Holmes says, “Super pervy yesterday. I wish I had access to kids,” and Princess says, “I wish you did too (cry face emoji),” records show.

Two more videos were extracted, which show Holmes fondling his genitals while lying near an unidentified child, who appears to be under 6 years old, according to documents. Investigators stated he was identified as the man in the video by the tattoos on his arm and the bedding seen in other videos.

“We kept investigating this person. And, boy, I’m glad we did, because we got a subpoena for his phone, and we found some really horrible things on his phone. We found child pornography, and we are fearful that he potentially may have and at some point, molested young children,” Precinct 1 Constable Alan Rosen told KPRC 2′s Bryce Newberry.

Due to the nature of the evidence, statements made by Holmes about him needing help with his sexual urges and the Telegram conversation, it was determined Holmes was a danger to society and should not be around children.

“I can tell y’all this individual is a predator. It is, and I don’t say that lightly,” Rosen said.

Investigators are looking to speak with parents who have children who may know Holmes because they believe he may have been creating his own child pornography and sharing it. You can contact them at (713)-755-7628.

‘Restaurant was very proactive’

“I want to make it clear that the restaurant was very proactive with law enforcement,” Rosen said.

“When the restaurant found out about this behavior going on, they immediately shut down, to everybody. They had not served a single patron of the restaurant. And they shut down and only had their staff, their cook staff go in and throw away items in the kitchen and or sterilize things and take the appropriate corporate responsible actions to fix the problem,” Rosen said.

Holmes has worked at several restaurants in the area, according to Rosen who also said investigators believe Holmes may have done the same thing at a hotel restaurant where he once worked.

Holmes was booked into the Harris County Jail on a $500,000 bond for the child pornography cases, records show.

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About the Authors

Holly galvan.

Holly joined the KPRC 2 digital team in March 2024, leveraging her eight years of expertise in blogging and digital content to share her passion for Houston. Outside of work, she enjoys exploring the city's vibrant scenes, all while balancing her roles as a wife and mother to two toddlers.

Brittany Taylor

Award-winning journalist, mother, YouTuber, social media guru, millennial, mentor, storyteller, University of Houston alumna and Houston-native.

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