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e Restaurant Industry Coalition recommends the following steps to address the workplace problems documented in our study: 1. Level the playing eld by providing paid sick days and increasing the tipped minimum wage. Policymakers should level the playing eld by requiring employers to provide paid sick days to all of their employees, including tipped workers and others currently excluded from the Districts paid sick days law. e lack of paid sick days can result in economic and public health challenges for the entire region. Policymakers should also raise the minimum wage for tipped workers to be closer to the minimum wage for all other workers. 2. Incentivize high-road practices. e District should consider initiatives and incentives to assist and encourage employers to provide livable wages, basic workplace bene ts, and opportunities for advancement to restaurant workers. Such initiatives could include streamlining licensing procedures for employers who implement exceptional workplace practices, thereby enabling them to reduce xed costs and invest more in workers. 3. Promote opportunity, penalize discrimination. Policymakers must explore initiatives that encourage internal promotion and discourage discrimination on the basis of race and immigration status in the restaurant industry. 4. Enforce employment laws in the restaurant industry. Labor, employment and health and safety standards should be strictly enforced. Legislators should consider an employers compliance with such legal standards in granting government licenses, which by statute are intended to be granted only to responsible employers. Employers must also be educated about their legal responsibilities to their employees. It is in the interest of both workers and the public at large that existing standards be observed and enforced. 5. Promote model employer practices. Model employer practices should be publicized to provide muchneeded guidance to other employers in the industry. e vast majority of employers we interviewed agreed in theory that high-road workplace practices were better. However, many claimed to be unable to implement them in practice. 6. Respect workers right to organize. Barriers to organizing restaurant workers should be addressed and the public bene ts of unionization in this and other industries should be publicized in light of the signi cant bene ts to workers and employers alike that can arise when restaurant workers unionize. 7. Support further industry research. Further study and dialogue should be undertaken that includes restaurant workers, employers, and decision-makers in order to ensure e ective and sustainable solutions to the issues identi ed in our study especially race-based discrimination, and the impacts of the industrys practices on health care and public program costs. e information collected here from workers, employers, and industry experts is critical to ensuring that the Washington, DC restaurant industry truly shines not only as an important contributor to the regions job market and economy, but also as a beacon of the well-being of its workers and communities.
EXECUTIVE SUMMARY
RESTAURANT OPPORTUNITIES CENTER OF WASHINGTON, DC (ROC-DC) RESTAURANT OPPORTUNITIES CENTERS UNITED ROC UNITED
Washington, DC Restaurant Industry Coalition partners include: Asian Paci c American Labor Alliance, AFL-CIO Asian Paci c American Labor Alliance DC Beyond OSHA Project, Department of Environmental & Occupational Health, The George Washington University CASA de Maryland Center for Community Change Center for Law and Social Policy (CLASP) DC Employment Justice Center DC Fiscal Policy Institute DC Jobs Council DC Jobs with Justice DC Language Access Coalition DC Restaurant Workers DC Restaurant Owners George Washington University School of Public Health & Health Services Jews United for Justice Kalmanovitz Initiative for Labor and the Working Poor at Georgetown University Legal Aid Justice Center Mothers Outreach Network Partnership for Working Families Restaurant Opportunities Center of Washington, DC Restaurant Opportunities Centers United UNITED WORKERS Washington Lawyers Committee for Civil Rights and Urban A airs The Coalition would like to thank the many students, interns, restaurant owners, and restaurant workers who devoted many hours to conducting surveys, interviews, and generally assisting with this project. In particular, we would like to thank the following volunteers and student interns for their assistance in inputting and analyzing survey data: Kristen Chang, Linsey Ruhl, Katherine Truong, Dan Blumenthal, Ryan Shallard, Cara Swan, Eva Seidelman, Ianthe Metzger, Sarah Scheitler, Stephanie Roth, Beth Paci co, Leo Goldberg, Pierre Rueca, Danielle Cobb, Farhan Banani and Mingxin Ye. The coalition would also like to thank photographer Mehmet Ferit Ozergul for the images used in this report. The Restaurant Opportunities Center of Washington, DC 1850 M St., NW, Suite 1100 Washington, DC 20036 202-559-7496 www.rocunited.org/a liates/washington-dc
By: The Restaurant Opportunities Center of Washington, DC, Restaurant Opportunities Centers United, and the Washington, D.C. Restaurant Industry Coalition
Primary Research Support Provided by: Celeste Monforton, DrPH, MPH, Professorial Lecturer, Department of Environmental & Occupational Health, School of Public Health & Health Services, The George Washington University Jonathan Hogstad, Restaurant Opportunities Centers United Special Support Provided by: Kalmanovitz Initiative for Labor and the Working Poor, Georgetown University Editorial Support Provided by Nirupama Jayaraman Design by Kim Burgas February 14, 2011 Research Supported by: The Ford Foundation The Moriah Fund Discount Foundation Unitarian Universalist Veatch Program Public Welfare Foundation Hill-Snowdon Foundation Washington Area Womens Foundation
Executive Summary TABLE 1: An Overview of Workplace Conditions Faced by Washington, DC Restaurant Workers
Executive Summary
Wages Earned by Restaurant Workers Less Than Minimum Wage (< $8.25) Below Poverty Line ($8.25 - $8.80) Low Wage ($8.81 - $21.88) Livable Wage ($21.89 and higher) Job Bene ts and Health Reported by Restaurant Workers Employer does not provide health insurance Do not have any health insurance coverage Have gone to the emergency room without being able to pay Do not get paid sick days
Percent of Workers 11.4% 21.3% 53.6% 13.7% Percent of Workers 89.4% 47.9% 17.9% 79.4% 83.5% 59% Percent of Workers 68.4% 76.7% 64.3% 51% Percent of Workers 33.5% 11.4% 35.4% 9.3% 47.9%
Health and Safety Violations Reported by Restaurant Workers Unsafely hot in the kitchen Fire hazards in the restaurant Missing mats on the oor to prevent slipping Missing guards on cutting machines Done something that put own safety at risk Did not receive instruction or training about workplace safety
Percent of Workers 29.7% 20.6% 23.5% 15% 24.5% 22.7% Percent of Workers 48.2% 50% 15.6% 40.5% 18.6% Percent of Workers 75.8% 74.8% 32.3% 40.9% 24.5%
rant Workers
Burned while on the job Cut while on the job Slipped and injured while on the job Came into contact with toxic chemicals while on the job Have chronic pain cause or worsened by the job Workplace Practices Reported by Restaurant Workers Worked when the restaurant was understa ed Performed several jobs at once Experienced verbal abuse from supervisors Performed a job not trained for Done something that has put own health and safety at risk Done something due to time pressure that might have harmed the health and safety of customers
FIGURE 1: Job Growth in Restaurant Industry & Total Private Sector Employment, Washington, DC, 1990-2009
130% 120% 110% 100% 90% 80%
Do not get paid vacation days Have worked when sick Raise and Promotions Reported by Restaurant Workers Do not receive regular raises Have never received a promotion Did not move up in position from last job to the current job Did not receive on-going job training needed to be promoted from employer Employment Law Violations Reported by Restaurant Workers Experienced overtime wage violations Experienced minimum wage violations
1985
1990
1995
2000
2010
19.6%