Labor
So How Should Your Favorite Restaurant Pay Its Servers? Well, It’s Complicated
NPR 3/21
The push by Democrats to raise the federal minimum wage would also eliminate a decades-long practice of paying restaurant servers as little as $2.13 an hour under the expectation they would earn far more through tips.
California’s Statewide COVID-19 Supplemental Paid Sick Leave is Back and Expanded
The National Law Review 3/20
Governor Newsom has signed Senate Bill 95, which resurrects the statewide COVID-19 Supplemental Paid Sick Leave that expired at the end of 2020. The bill takes effect immediately but provides a 10-day grace period for employers to start providing sick leave. The new law also applies retroactively to January 1, 2021 and will remain in effect until September 30, 2021.
Food Industry Policy
‘People are champing at the bit’: California is reopening – but how fast is too fast?
The Guardian 3/20
Laurie Thomas, the executive director of the Golden Gate Restaurant Association, owns and manages two San Francisco restaurants that have been severely affected by the pandemic. She says business owners are eagerly awaiting a return to near normalcy.
We should pay more to eat in restaurants
Los Angeles Times 3/19
“We’ve raised our prices maybe $1.25 in 10 years,” said Armando De La Torre Jr., owner of Guisados, which opened in Boyle Heights in 2010. “Every time we do it, we are so afraid. “Whenever we raise our prices, we’re going to lose customers,” he said, adding that Guisados last raised its prices in February 2020.
On the Side
Grocery workers aren’t the only ones pushing for COVID hazard pay in California. What’s next?
The Sacramento Bee 3/20
California grocery workers have spent the last year stocking shelves with toilet paper, dealing with those who refuse to wear masks indoors and watching coworkers fall ill with COVID-19. Now, those workers want their employers to pay up for their labor.
Prolific SF Restaurateur Opening Two New Restaurants In Pac Heights and Hayes Valley
SFist 3/19
San Francisco’s single-most prolific restaurateur, Adriano Paganini, is ready to get back to what he’s been doing best the last two decades, which is opening easy-to-like restaurants and expanding his every-growing portfolio of concepts.
