Think before eating out.
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I was once a bartender and line cook, and currently travel the world as a nomad. Between the two, I've always considered restaurants a second home, and find solace whenever I cozy up at the bar for a dinner for one. Today, as part of our ongoing series on the racial disparities exposed by COVID-19, I researched how new trends of dining in at restaurants are increasing the likelihood of contracting the virus.
Do you currently work in the restaurant industry? I'd love to hear from you. Reply to this email or send us a note on our submissions page.
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Nicole
TAKE ACTION
Tell Congress to pass the RESTAURANTS Act, which prioritizes funding and support for independent restaurants to weather COVID-19. Read an overview of the bill here.
Protect farmworkers in your state/region. There are different calls to action for various states, including New York, southern California, and Florida.
Consider how your efforts to support local businesses can also center the needs of those most vulnerable in the restaurant industry.
GET EDUCATED
Many states have started to re-open businesses, encouraging communities to head to their favorite bars and restaurants. But data indicates this trend has unfavorable results. About 25% of new cases in Louisiana stemmed from bars and restaurants, and so did 9% of outbreaks in Colorado. 12% of new Maryland cases started in bars and restaurants last month, and 15 of the 39 new cases in San Diego stemmed from restaurants in only one week (NYTimes).
This doesn’t just threaten the safety of guests. Workers, often forced to return to their jobs, carry the brunt of this impact. And these workers are disproportionately from the Latino community, who are already disproportionately impacted by COVID-19. The Hispanic and Latino population represent 17% of the total U.S. workforce, but over 27% of restaurant and food service workers (U.S. Bureau of Labor Statistics).
And this goes beyond the restaurant where you may be dining. Consider how eating out affects the supply chain that fuels the restaurant industry. According to a PBS report, farmworkers are three times more likely to contract COVID-19 than workers in other industries, where lack of affordable housing and personal transportation forces workers to live in closed proximity in shared homes and cars (PBS). Although the federal Occupational Safety and Hazard Administration (OSHA) has issued workplace guidance to protect employees, none of them are mandatory, and many employers aren’t providing the necessary PPE to support practicing these policies (PBS).
And a significant percentage of workers across the restaurant industry are also undocumented, which exacerbates the stress of the persistent lack of employment. Most workers pay taxes in this income, but they aren’t eligible for government aid, nor are they protected by the eviction moratorium. Many face a difficult decision: stay at the open and available jobs and expose themselves to risk, or go without pay indefinitely (Eater).
Undocumented or not, there are millions of workers in the restaurant industry who were already paid too little to be eligible for unemployment (Time), a critical part of the unemployment gap we referenced in last week’s newsletter. This is because many restaurants operate off of the subminimum tipped wage policy, where workers get paid less than minimum wage in addition to tips provided by customers. But this practice stems from our legacy of slavery. After slavery was abolished, restaurant owners weren’t keen on paying their newly freed Black workers. Instead, they created policies that customers would pay employees on their behalf, based on the service they provided. This makes front-of-house workers’ pay subject to discrimination of guests, making “customer prejudice into public policy” (Time). It’s no surprise why front-of-house workers are predominantly white, while 70% of tip-ineligible cooks and dishwashers are people of color (Time). Furthermore, many restaurants don’t share tips between front-of-house staff and back-of-house employees, fueling pay disparities within the restaurant itself.
In some ways, you can argue that it’s better that these restaurants can open at all. Many restaurants have been forced to shutter, even if they did receive some time of business relief grants. Nationwide, about 25% of those unemployed in the U.S. because of the pandemic are food and beverage workers (Washington Post). In NYC, a culinary epicenter, 80% of restaurants could not pay their full rent (Eater). Although many restaurants and local organizations started GoFundMe initiatives to support staff earlier this spring, many of those funds have long been disbursed. And as of now, there’s no plan for future relief funding for small businesses. Many restaurants are tasked with choosing whether to close or expose staff and guests to risk to recoup costs.
And many of the guidelines open restaurants are encouraged to follow center the safety of the guests, not the staff. For example, tables might be placed further away from one another, but wait staff still have to serve guests nearby. Back-of-house staff still have to cook and clean in smaller conditions, and decreasing staff support places more stress and burden on those remaining. In New York and other major cities, temperature checks and contact tracing is encouraged for guests, but not required, so diners can come and go as they please. In a way, it doesn’t matter if restaurants make these precautions required for their staff; there’s such high traffic of other people not committing to the same rules. And if a diner finds out they’ve contracted COVID-19 and want to hold a restaurant accountable, they could sue. Read more of the double standards in Eater.
And there’s no reprieve from the virus on the horizon, but we’re transitioning from summer to fall and winter. With temperatures dropping, many of us may be more tempted to escape our homes for the atmosphere of a restaurant and sit indoors. With windows closed to contain the heat, the likelihood of contracting the virus may increase. And this will be paired with an upcoming flu season that, at minimum, will conflate how we respond to the virus (Science Magazine).
So when supporting your local businesses and boosting your local economy, take extra care. Take-out may be a safer alternative – or, consider buying gift cards to enjoy the food and drink later. But as you do, remember that this is less of an individual failing than a political one. The safest option, for many industries, is to close businesses and pay people adequately to stay at home – it’s just not an option our government is considering. Another effective way to support your local restaurant is by exercising your civic duty and advocating for the needs of local businesses and vulnerable workers.
Do you currently work in the restaurant industry? We'd love to hear from you. Reply to this email or send us a note on our submissions page.
KEY TAKEAWAYS
Restaurants are faced with difficult decisions between shuttering businesses and operating during a global pandemic
A rise of cases in many states have been linked to the return of dining-in establishments, like restaurants and bars
The likelihood of contracting the virus at bars and restaurants disproportionately affects the staff, who are more likely to be communities of color and undocumented
The impact of eating out impacts marginalized workers across the supply chain
RELATED ISSUES
8/9/2020 | Understand the unemployment gap | COVID-19
8/2/2020 | Protect those vulnerable to extreme heat during COVID-19.
7/27/2020 | Support Asian Americans through COVID-19.
7/19/2020 | Rally for representation in science and research: COVID-19 and CDC.
6/28/2020 | Understand disparities in healthcare treatment.
6/21/2020 | Protect essential workers: Racial Disparities of COVID-19
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