No security, no reliability

Testimonial by Sarah S., former manager, bartender, server, dishwasher, barback and cook

1) As a current/former/future restaurant worker, how has the pandemic changed your perspective on the restaurant industry? How has it impacted your willingness to work in the industry?

SS: When the pandemic hit, I was running a Lao and Thai restaurant in Squirrel Hill and had been in the industry for 13 years. I had always viewed the service industry as something I could rely on and know that no matter what, I will always have a job. That feeling of security has completely dissolved. I am now pivoting my focus and going back to school to change careers.

2) What would you like to see change in the restaurant industry? What changes would encourage you to return to work in a restaurant/food service environment?

SS: What I would like to see is a sweeping bill that changes the minimum wage for tipped wages all the way up to $15 an hr along with the rest of the country's minimum wage. I would like to see the restaurant industry be more stable and offer consistent wages, hours and reliability for ALL of their workers. Nothing could encourage me to go back to work in the industry, a year break has allowed me to realize how toxic, under-payed and overworked I've been for 13 years.

3) What issues were you experiencing in the restaurant industry before the pandemic?

Alcoholism, lack of reliability from both my employees and owners, stress, long hours, I was underpaid, we were all over worked and under-appreciated.