{"id":4331,"date":"2011-11-17T10:48:48","date_gmt":"2011-11-17T15:48:48","guid":{"rendered":"http:\/\/thedustininmansociety.com\/blog\/?p=4331"},"modified":"2011-11-17T10:48:48","modified_gmt":"2011-11-17T15:48:48","slug":"from-the-new-york-times-on-illegal-alien-workers-and-restaurants","status":"publish","type":"post","link":"https:\/\/www.thedustininmansociety.org\/blog\/2011\/11\/17\/from-the-new-york-times-on-illegal-alien-workers-and-restaurants\/","title":{"rendered":"From the New York Times on illegal alien workers and restaurants"},"content":{"rendered":"

From the New York Times on illegal alien workers and restaurants:.
\nImmigration Crackdown Steps Into the Kitchen<\/strong><\/p>\n

\u201cWe always, always hire the undocumented workers,\u201d he said. \u201cIt\u2019s not just me, it\u2019s everybody in the industry. First, they are willing to do the work. Second, they are willing to learn. Third, they are not paid as well. It\u2019s an economic decision. It\u2019s less expensive to hire an undocumented person.\u201d <\/p>\n

While many restaurants do comply with the law, according to government officials, labor economists say immigrants are highly appealing hires because they tend to be especially loyal, stable and dependable. They are also more likely than United States citizens to work for lower wages without health insurance, sick days or paid vacations and paid breaks. <\/p>\n

Of nine major chefs and restaurateurs asked about the government\u2019s intensified focus on employers of immigrants \u2014 Wolfgang Puck, Stephen P. Hanson, Stephen Starr, Jeffrey Chodorow, Danny Meyer, Daniel Boulud, Rick Bayless, Rich Melman and Nick Valenti \u2014 only Mr. Valenti\u2019s company, the Patina Restaurant Group, would comment. <\/p>\n

In a written statement, the company said: \u201cPatina Restaurant Group does periodically bring in employees from other countries following all Federal Immigration laws. This is a small percentage of our workforce, for which we utilize the programs provided by the department of U.S. Citizenship and Immigration Services, allowing us to bring in chefs and management talent from abroad, along with international students to expand their knowledge with hands on training.\u201d <\/p><\/blockquote>\n

HERE<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

From the New York Times on illegal alien workers and restaurants:. Immigration Crackdown Steps Into the Kitchen \u201cWe always, always hire the undocumented workers,\u201d he said. \u201cIt\u2019s not just me, it\u2019s everybody in the industry. First, they are willing to do the work. Second, they are willing to learn. Third, they are not paid as […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/posts\/4331"}],"collection":[{"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/comments?post=4331"}],"version-history":[{"count":0,"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/posts\/4331\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/media?parent=4331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/categories?post=4331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thedustininmansociety.org\/blog\/wp-json\/wp\/v2\/tags?post=4331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}