The Restaurant Opportunities Center of New York (ROC-NY)

1. The Restaurant Opportunities Center of New York(ROC-NY) Workplace Justice Campaigns Research & Policy Work Workforce Development High Road – Restaurant Industry Roundtable & COLORS Cooperative Restaurant

2. Our First Report: Behind the Kitchen Door The NYC Restaurant Industry Coalition Official Government Data 530 worker surveys (subways, soccer fields, ESL schools, Coalition partners) 45 worker interviews 35 employer interviews

3. Key Findings #1 The New York City Restaurant Industry is Thriving! #2 While there are some decent, living-wage jobs in this industry, most workers suffer under poverty wages and poor working conditions.

4. 2000 Census Data • 161,508 restaurant workers in NYC, 67% immigrant, 99% non-union • Median wage is $9.11 an hour. Nearly 60% of all workers make less than $10.00 an hour. Immigrants of color hold the lowest-paying jobs.

5. WAGES

6. WAGE AND HOUR VIOLATIONS

7. WORKPLACE PRACTICES

8. HEALTH AND SAFETY

9. WORKPLACE INJURIES AND RISKS

10. BENEFITS AND HEALTH

11. FOH/BOH DISPARITYHealth and Safety and Mobility

12. Cost to Taxpayer A Cornell University Burn Center study indicated that of 2001 adult patients admitted to the emergency room, 3.8% (76 people) were restaurant workers. On average, these workers stayed in the hospital 12.8 days, with an average daily hospitalization cost of $3,400 (excluding physician fees).

13. Correlation of Labor Violations and Workplace SafetyWorkplace Safety Training Lack of workplace safety training was more likely to exist in workplaces with high labor violations. • Sixty-five percent (65%) of workers in workplaces with high labor violations did not receive workplace safety training • Seventy-nine percent (79%) of workers in workplaces with no labor violations did receive safety training Did you receive instruction or training about workplace safety?

14. Correlation of Labor Violations and Workplace SafetyTime Pressure Workers in workplaces with high labor violations were more likely to harm the health and safety of customers due to time pressure. • Forty percent (40%) of workers in workplaces with high labor violations frequently or sometimes worked under pressure that might have harmed the health and safety of customers • Ninety-one percent (91%) of workers in workplaces with no labor violations never harmed the safety of customers due to time pressure Have you ever done something because you were under time pressure that might have harmed the health or safety of customers?

15. Correlation of Labor Violations and Workplace SafetyDid Several Jobs at Once Workplaces with high labor violations were more likely to have workers do several jobs at once. • Forty-one percent (41%) of workers in workplaces with high labor violations frequently did several jobs at once • Eight percent (8%) of workers in workplaces with no labor violations frequently did several jobs at once Have you ever done several jobs at once?

16. Correlations of Labor Violations and Job TrainingDid Jobs Not Trained For Workers doing work they were not trained for were more likely to exist in workplaces with high labor violations. • Forty-six percent (46%) of workers in workplaces with high labor violations frequently or sometimes did a job they were not trained for • Eighty-six percent (86%) of workers at workplaces with no labor violations never did jobs they were not trained for Have you ever done a job you were not trained for?

17. Correlation of Labor Violations and Workplace SafetyWorked When Understaffed High Labor violations were more likely to have workers work when the workplace is understaffed. • Forty-one percent (41%) of worker in workplaces with high labor violations frequently worked when the restaurant was understaffed • Six percent (6%) of workers in workplaces with no labor violations frequently worked when the restaurant was understaffed Have you ever Worked when the restaurant was understaffed?

18. Health & Safety Project Research: 500 surveys, 10 focus groups Peer Education & Health Fairs Ergonomic Interventions - COLORS 4. Policy/ Developing Industry Guidelines

19. Ergonomic Study • Conducted ergonomic study at COLORS • Looked at impact of ergonomic kitchen • Found that if the kitchen is ergonomic, it leads to less injuries, which enhances the whole restaurant experience

20. Health & Safety Research • Report Release summit scheduled for September 11, 2009 • Culmination of 500 surveys and 10 focus groups examining health & safety standards and protocols in the New York City restaurant industry • 75% will cover Health & Safety, and 25% will be regarding leadership training

21. Health & Safety Policy • Policy as an organizing tool at ROC-NY • Responsible Restaurant Act, Intro 569 • Discrimination Bill - Posting Promotional Opportunities • ROC-NY on New York City Paid Sick Days Advisory Board

22. Past Year Challenges • Health Fairs – Medical staff has not been as forthcoming • because of economic • Most of Peer Educators have been good, but some have not worked out because owners do not want this in their restaurants right now • Paid Sick Days legislation will gain momentum after Fall report release and election season

23. Past Year Successes • Last Week – Roundtable Summit at COLORS • Link between workplace justice and public health • Member leaders conducting health and safety trainings • Progress on Health & Safety report

24. Questions & Answers Sheebani Patel, Organizer/Attorney – sheebani@rocny.org Jeff Mansfield, Case Manager – jeff@rocny.org