Posted on 05/16/2025 7:14:28 AM PDT by DFG
Jeff Bezos’ Washington Post is commiserating with wealthy restaurant owners who are trying to shield their lower-wage, illegal migrant workers from President Donald Trump’s crackdown on legal migration.
“Owners or operators of four restaurants confirmed to the Washington Post that they had lost employees, whether permanently or temporarily, since DHS agents visited last week,” the newspaper reported.
“If they want to go by the [law] book, there is not many restaurants left in D.C.,” said Luis Reyes, a former illegal migrant from El Salvador who is now the co-owner of a restaurant visited by ICE. He added:
Who will wash dishes? Nobody wants to do that. Only the hard workers, the people who come from Honduras and El Salvador, they happily do that … They want to make money and send [it] to their family.
“Why is DHS focusing on D.C. restaurants?” complained Geoff Tracy, a restaurateur for 25 years.
Most of the article focused on the owners’ opposition to any loss of migrant workers. For example, the article quotes one executive’s letter to the Department of Homeland Security after ICE inspected workers’ records in restaurants:
My hope is to avoid the unnecessary fear-mongering that took place this morning … Our employees have rights, they have been notified of these rights and any further questions or needs should be addressed directly to me.
(Excerpt) Read more at breitbart.com ...
With DoorDash, GrubHub, etc., people don't have to learn to cook. People who can cook from scratch with fresh ingredients will live longer than those who don't and it isn't that hard.
Just out of high school, starting pay $88.00 a month (U.S Navy). Next job, big raise...started at $75.00 a 5 1/2-day week as an attendant in a veterinary hospital.
Just out of high school, starting pay $88.00 a month (U.S Navy). Next job, big raise...started at $75.00 a 5 1/2-day week as an attendant in a veterinary hospital.
I was at 3.35/hr washing dishes and then cooking at a nice seafood restaurant. As a cook there could be leftover food to be shared. As a dishwasher (and part time bar back) there were half empty carafs of wine coming back to the dishwasher (vulcan then hobart) and if we were extra responsive to the requests of the bartenders they would give us an almost but not quite empty capped whiskey bottle in a designated trash can.
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