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Republicans blame unemployment advantages for restaurant setting issues. Restaurant employees say in any other case

"The staffing problem actually has a lot more to do with the conditions the industry was in prior to the Covid and the people who didn't want to come back to it because they knew what to do with a pandemic," Crystal said , Austin Maher restaurant worker told the Washington Post. “People forget that restaurant workers actually experienced decades of abuse and trauma. The pandemic is just the last straw. "

Yes, restaurant workers really want a living wage, but that's not all.

"I've seen the number of people passionate about the restaurant industry slowly decrease over the past 20 years," said Allan Creasy, three times named Memphis Best Bartender. "In my opinion, it's because the server's minimum wage hasn't changed. There's this belief that the server and bartender are interchangeable."

Restaurant workers were already underpaid and undervalued, lacking social benefits and stability, working hours that make it difficult to lead a family or social life – and then a pandemic accumulated from which they suffered disproportionately long layoffs during shutdowns and customers and employers willing to put their health at risk when restaurants reopen. A study found that line chefs were at the highest risk of dying from COVID-19, and a recent One Fair Wage survey of 2,800 restaurant workers found the extent to which those workers were living with the ghost of the virus: 21% said they were had personally contracted COVID-19, 74% said one or more employees in their restaurant were infected with the coronavirus, and 95% said they knew someone who had done so. Of that 95%, 50% knew someone who had died.

A restaurant recruitment firm told the Washington Post that it interviewed 2,000 restaurant workers and found that 26% had left the industry. It is a wonder the number is no higher given the circumstances.

The workers who want to return are entering a job market where many restaurants are reopening or expanding their businesses at the same time, creating many job openings at the same time. You have at least some degree of choice – and the restaurant owners who whine to reporters that unemployment benefits are too high pretty much apply as bad chefs. Restaurant workers tell us that their work environment was barely sustainable before the pandemic that piled on their trauma. That should trigger a reckoning, not an orgy, accusing workers. But that's not how Republicans – or too many restaurant owners and managers – work.

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