How was your Michelin actor’s food last night? Was the Chile-Jo-Mol sauce a revelation? Shahbloot Sofli happened as impossible? Is the sauce on yellow just perfection?
If so, you have the hands and skills of the immigrants to thank for this flawless experience. But if the Trump administration’s crackdown on immigration and the most common raids through the US immigration and Customs Enforcement (ICE) are their desired result, your future eating plans may be in serious danger.
It is estimated that 22 % of all food service workers in the United States are immigrants, the number is not considered non -documentary for half. The data is even higher in the early stages of food production. Who do you think tomatoes pick, harvest eggs, and store cows? Hint: These are not people who hurry up Sigma Chi.
The president’s anti -immigration stance was the basis of his winning campaign. If the immigrants are scared – in both documentary and non -documentary documentation, there is nothing to say about chefs and rehabilitation cars who rely on their hard work.
Because the restaurant industry is afraid. The potential for serious consequences is so large that they were not ready to talk to famous chefs enough to go by (even off record) about the effects of snow raids on their business. To protect the chefs who talked to me, I will not identify them, except to say that their big American cities have loyal customers, long -awaited lists, and many stars.
One told me, “Teams are scared,” which has become American citizens. “There are many heritage employees who have been with our company for 10 years or more. They are afraid that they will withdraw from the country or be separated from their family.”
Another added that his large-scale Hispanic workers staff have been “really targeted. They shared horrific stories-and they are all terrifying how they arrived here, but they all say that this is terrible.
While some reports of ice raids have been received at the restaurant, chefs and operators are taking precautionary measures directed by their lawyers and industry lawyers groups, as much concern about the welfare of their staff as their institutions have health health. One chef explained, “If my restaurant loses 30 % of his workforce, I have to shrink the number of cover.” “This is the home of the cards. Restaurants eat food for other industries – vendors, porrroers, farmers, farming. If we have to diminish, they will be. This can have a serious, almost devastating impact on the economy.”
Another owner was more than twice as: “If we and the rest would never be open, if all the restaurants were raided and all the illegal was sent down.
In January, the New York City Hospital Alliance circulated a detailed guide titled “What to To You If You Knock On Your door”. One operator “used guidelines to teach the administration, and as a result the administration is teaching staff. But we are keeping it on a low profile.” Another told me, “Our managers were disappointed that we were not convinced that everything would be fine, but we could not promise what we could not provide.”
It is worth noting that with everyone I have talked about my staff the same thing: Every employee is on books, no one is taken without proper identification, no one is paid under the table, and every one pays taxes. In other words, these people are contributing to the American economy and the state treasury. They are contributing to social security that they can never receive.
It is also true that no one can be fully convinced whether they are “appropriate” ID legitimate or not. “We know what we know, but we don’t know what we do not know,” says a restoration car. “You can get a social security number on the streets that is good enough to get through a ship -driven company.” Another note: “These people are not guilty – they are just illegal here.” In fact, what is very low in the great dialogue of immigration is the fact that being non -documentary is not a criminal offense.
One chef added: “Many Americans don’t want to do these jobs, to wash dishes an hour for $ 18, abrasive, hand -, long hours of job”, which requires working in the kitchen. Andrew Reggie, Executive Director of the NYC Hospitality Alliance, agrees. He says, “immigrants are not employed by Americans.” I have never heard any American say, “I couldn’t get a job as a porter or dishwasher in a restaurant because an immigrant took a job.” “
Of course, exile is nothing new. One chef told me his staff, most of whom worked in his restaurant for more than a decade, not very worried because “Obama’s exile was worse.”
“Immediate concern is related to the Trump administration’s rhetoric. But the fact is that the government’s long -term failure in implementing immigration reforms has led to these issues,” Reggie says.
How fragile migrants are for our food culture, it is incredible that citizenship and legal status is not easy. I say as a proud product of immigration and Pak industry. My grandfather came to the United States from Italy, suffered a prejudice during the prohibition, and opened a restaurant in 1939. His son, my father, became an American lawyer, then served as a state judge for the compensation of local prosecutors and workers for decades. My brother still runs a restaurant that has been a pillar of our community since opening.
Reggie noted, “Migrants are the backbone of the restaurant industry.” Which helps make it very amazing and delicious. ”
The next time you are arguing, to consider whether you can score Thursday’s booking on Thursday at the new Thai, Peru, or Korean hotspot that you are anxious to try.
Pauya Rosie Award -winning Editorial Travel website is the founder of Fatom and Newsletter The way to go She lives between New York City and London, and she will travel for four hours.
