About Thomas T. Pierson

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At Fanny’s, the Academy Museum’s restaurant, service could be the star

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Some of Los Angeles’ most famous Hollywood haunts have gone silent, but the brains of Fanny’s restaurant at the new Academy Museum of Motion Pictures are working to make sure visitors still feel the traces of those distant times.

The museum is about to unveil its vast restaurant, bar and prepared meal counter when the complex opens on September 30. And while Fanny’s will be decidedly modern, it also promises to return to an era of thoughtful service and preparation from the era of restaurants like Brown Derby and Chasen’s, an era when sitting in the right place and being noticed was an art form.

“Much has been seen on this subject and how you [got] seen and the dynamics of the restaurant, ”said the managing partner Bill Chait, who, in addition to Fanny’s, has helped create some of LA’s current culinary heavyweights – République, Bestia, Otium, and Tartine among them.

“Some of the things that were famous at the Brown Derby were the pits, and you would see the pits, like here, are really low,” Chait said. “If Tyrone Power was sitting at a booth, everyone would walk by and know it was him and knew he was there. It was a time when stars were an integral part of the food scene – big, big stars – and were part of [building Fanny’s] was to capture this in a proper way.

Chait, along with managing partner Carl Schuster of Wolfgang Puck Catering, who will handle the museum’s private event pricing, has spent years thinking about how they might capture some of the glamor of an Old Hollywood restaurant: How could they resurrect a bygone era known for its full fleet of servers, especially as the country faces a massive shortage of restaurant workers? How could visitors feel truly taken care of at a tourist attraction that its creators hope will attract 1.5 million visitors per year? How could Fanny’s feel like a destination restaurant that just happens to be attached to a museum, as opposed to a museum restaurant serving take out bites for moviegoers heading to the next movie screening or exhibition?

Chait and Schuster settled into an all-day restaurant serving pastries, espresso drinks and world-inspired toast, salads and sandwiches from morning to late afternoon, switching to a more formal vibe on the morning. evening – with hospitality at the center of the day.

“What I see as telling about old Hollywood is the service,” Chait said. “When you brought in stars, you had to serve them. The idea that someone looked up and no one approached is unheard of. So what we do is even if you go out of the quick service, we will have hosts who will take you to a table, they will place you, they will take the number you have and they will associate it with your table, so now we know section 32 is in the dining room over there.

Guests will enter through the museum lobby on Wilshire Boulevard or through the patio just off Fairfax Avenue. If they’re coming from the patio, they’ll be immediately greeted by a long display case filled with prepared items and freshly baked baked goods – Fanny’s offerings all day – and can sit at one of the communal tables in the room. area or on the patio. If they enter through the hall, they will immediately see the bar, the welcome stand and the main dining room, where guests will be taken to a table and will enjoy service even if they only munch on a morning bun.

This dining room – a sea of ​​dark red leather, velvet, and mohair booths and chairs – will be the real show, especially in the evening.

During dinner service, Chait imagines sommeliers pouring wine, waiters maneuvering their platters, staff members cutting up meat or mixing a zabaione dessert at the table, and captains in jackets – a role that is quickly disappearing in the catering service – looking after guests while guiding and supervising the rest of the wait staff. Although they have already held a number of important positions, members of the management team are still looking to fill the estimated 150 service jobs. It is, in a sense, a bit like launching a movie or a play.

“It’s a production that starts every night and starts the next night,” Chait said.

The museum’s architects, Renzo Piano and Osvaldo Maiozzi, envisioned a sort of fishbowl effect where visitors in the lobby could feel some of the action as well. A glass wall will allow anyone to view the theater from the dining room – including the low-back booths from Commune Design, which showcase diners. An alcove next to the main dining room will accommodate a few guests at the base of the museum’s striking gold cylinder in a corner of what was once a May Co department store, drawing even more attention to the restaurant and its guests. .

On the second-floor terrace above the bar, a private 16-seat dining room offers stunning views of most of the restaurant, the lobby, walkways, and escalators leading to the museum’s third floor. On the opening night, this corridor on the terrace should present an art exhibition dedicated to vaudeville star Fanny Brice, the restaurant’s namesake and the grandmother of donor Wendy Stark (as well as the inspiration for the 1968 film “Funny Girl”). The plans also include the exhibition of storyboards and costume design sketches by Barbra Streisand.

Fanny’s hired Raphael Francois, of West Hollywood’s Tesse, as executive chef and Julian Cox, formerly of the Arts District’s Bestia, to run the bar – both having previously worked with Chait. Pastry chef and other roles have yet to be announced.

Although the partners declined to discuss menu details, Chait said dinner will shift towards American cuisine, while daytime meals will be more globally influenced. The restaurant’s chefs and bartenders, Chait added, could try dishes and drinks inspired by the cinema or themed events related to the museum’s exhibits and screenings, as could the dining menu. (Wolfgang Puck Catering will feature new items in addition to a number of the celebrity chef’s signature dishes, many of which come from his quarter-century of Oscar catering, including smoked salmon pizzas, mini burgers and cones of ahi tuna.)

Reflecting some of the current trends in Los Angeles, Fanny’s will offer a wide selection of natural wines and the cocktail program will include a mix of classic and original cocktails, some of which draw inspiration from the city’s history of diverse bars, more classic Brown Derby to tiki establishments such as Tonga Hut and Trader Vic’s.

Performing that mix of Old Hollywood and new, and doing it well, said Chait, is a challenge, but he and Schuster will benefit from the academy’s collections.

“The academy has more content than anything in the world,” he said. “It is the center of all fantasies. You can imagine when you have that as a partner it’s kind of endless.


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Canadian restaurant menu prices rose 3.1% in July

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Menu prices in restaurants in Canada were 3.1% higher in July 2021 than a year ago, reports Restaurants Canada.

This is the largest increase since January 2019 and more than three times the magnitude of the increase in food prices in grocery stores, which rose 1.0%.

As of January 2019, menu price inflation had not exceeded three percent in a month to July 2021. So far, in 2021, the figure hovered between 2.5 and 2, 9 percent.

By segment, quick-service restaurants were slightly ahead of their full-service counterparts, with QSR menu prices rising 3.3% versus a 2.9% increase for FSRs.

Restaurants Canada suggests that the increase in menu prices is the result of higher overall operating expenses, including cost of sales, labor and other expenses.

A survey of members of the organization found that foodservice operators are under significant cost pressure as the prices of a number of key ingredients have risen dramatically. In particular, seven in ten restaurants reported a recent spike in the cost of fresh vegetables, cooking oil and beef, as well as higher prices for poultry and dairy products.

There is no simple answer to the question of how best to respond to these cost increases, although most respondents would choose a combination of partially absorbing higher food costs and increasing menu prices. rather than doing one or the other exclusively. About a third of restaurants would remove items from their menus or seek out lower-cost ingredients.

Raising menu prices is a method that has been repeatedly suggested by some restaurant experts as a tool to help deal with the financial strains of the pandemic.

David Hopkins of the consultancy firm The Fifteen Group has been one of the advocates. He suggests that the strategic implementation of small price increases may help preserve operator bottom lines, would be tolerated by customers who have shown a desire to support local restaurants, and may also result in higher wages and more hiring. competitive.


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Restaurant sales drop 80% from 2019 in Cambodia due to Covid-19 pandemic concerns

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PHNOM PENH, August 24 (Phnom Penh Post / ANN): The prolonged spread of Covid-19 continues to dismantle the Cambodian restaurant industry.

New research from the Cambodia Restaurant Association (CRA) shows sales have been decimated by the pandemic, falling 50% last year from 2019 and now 60% below 2020 levels.

This represents a cumulative decrease of 80% from 2019-2021.

Speaking at the “First Restaurant Taxation Webinar” on August 23, ARC President Arnaud Darc cited a long list of issues hampering the industry, as reported by restaurant owners during of the past 16 months.

Some of them are the sharp lack of consumer demand brought on by Covid-19, the imposition of rules that have forced restaurant establishments to change the way they do business, and a trend towards working from home that has practically eliminated lunch time. crowd for traditional restaurants and quick service restaurants (QSR).

The CRA estimates that the share of consumers dining at sit-down restaurants has fallen by 85% since the start of the pandemic, he said. “We note that traffic is not just a movement[ing] take out – we estimate that only 16% ordered more to replace meals in traditional restaurants.

Darc said the reverberation effects felt on the Kingdom’s restaurant scene have been devastating for owners and workers. The industry has essentially shut down, pressuring companies to turn around and figure out how to add curbside collection and delivery to operations, turn their kitchens into “ghost kitchens” and make kits. of meals, he said.

“We can’t change the crisis, the closures or the course it’s going to take, but they can and have changed their operations and will likely continue to do so long after this pandemic is over.

“While the restaurant industry has been affected by the pandemic, note that the actual impacts may be difficult to measure as the effects have been far from evenly distributed,” said Darc.

On the flip side, he said, street food carts, fast food outlets and over-the-counter food services are some of the businesses that are better at coping with current circumstances, mainly because of the need. reduced staff, as well as the affordability of their products and how easy they are to package.

“Since the start of the pandemic, half of SMEs [small- and medium-sized enterprises] in our industry are gone and we still expect to see more closures in the near future, ”he said.

Chairing the webinar, Eng Ratana, director of the Department of Large Taxpayers of the General Tax Directorate of the Ministry of Economy and Finance, noted that economic activity has suffered a slowdown due to Covid and that the restaurant industry was no exception.

To address the setbacks of the crisis and help business leaders in these difficult times, the government has adopted a number of response measures, he said.

“The economic situation has deteriorated considerably and has seriously affected the collection of tax revenues. However, we appreciate the private sector for nonetheless complying with the law and paying responsibly and on time. “

Anthony Galliano, CEO of Cambodian Investment Management Holding Co Ltd (CIM Holding), said the hospitality sector is shrinking rapidly, despite government backing, and stressed that there must be a stimulus package that includes tax incentives to stimulate investment that promotes longevity and sustainability.

The “silver bullet” could be to refine the status of small taxpayer, which offers substantial tax advantages and benefits, he said, noting that although this is not stated in the law, it is practically impossible for foreigners to register as small taxpayers.

Since small taxpayers charge 10 percent value added tax (VAT) but only pay more than two percent, do not pay withholding tax except on rent and wages, have a tax form simple, have lower profit tax levels, lower patent tax and are not subject to audits, this might be the most appropriate model to jumpstart the industry, he suggested.

“The government should consider allowing foreigners in practice in this category, extending the threshold to $ 500,000 of income and allowing limited liability companies as a means of resuscitating the industry, encouraging investment and to promote sustainability in an industry that has a 60 percent failure rate. hundred at best, ”said Galliano. – Phnom Penh / ANN post


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80% drop in restaurant sales compared to 2019: CRA

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Foodservice sales fell 50% last year compared to 2019 and are now 60% below 2020 levels. Post staff

The prolonged spread of Covid-19 continues to dismantle the Cambodian restaurant industry. New research from the Cambodia Restaurant Association (CRA) shows sales have been decimated by the pandemic, falling 50% last year from 2019 and now 60% below 2020 levels.

This represents a cumulative decrease of 80% from 2019-2021.

Speaking at the “First Restaurant Taxation Webinar” on August 23, ARC President Arnaud Darc cited a long list of issues hampering the industry, as reported by restaurant owners during of the last 16 months.

Some of them are the sharp lack of consumer demand brought on by Covid-19, the imposition of rules that have forced catering establishments to change the way they do business, and a trend towards working from home that has practically eliminated lunch time. crowd for traditional restaurants and quick service restaurants (QSR).

The CRA estimates that the share of consumers dining at sit-down restaurants has fallen by 85% since the start of the pandemic, he said. “We note that traffic is not just a movement[ing] take out – we estimate that only 16% ordered more to replace meals in traditional restaurants.

Darc said the reverberation effects felt on the Kingdom’s restaurant scene have been devastating for owners and workers. The industry has essentially shut down, pressuring companies to turn around and figure out how to add curbside collection and delivery to operations, turn their kitchens into “ghost kitchens” and make kits. of meals, he said.

“We can’t change the crisis, the closures or the course it’s going to take, but they can and have changed their operations and will likely continue to do so long after this pandemic is over.

“While the restaurant industry has been affected by the pandemic, note that the actual impacts may be difficult to measure as the effects have been far from evenly distributed,” said Darc.

On the flip side, he said, street food carts, fast food outlets and over-the-counter food services are some of the businesses that are better at coping with current circumstances, mainly because of the need. reduced staff, as well as the affordability of their products and how easy they are to package.

“Since the start of the pandemic, half of SMEs [small- and medium-sized enterprises] in our industry are gone and we still expect to see more closures in the near future, ”he said.

Chairing the webinar, Eng Ratana, director of the Large Taxpayers Department of the General Tax Directorate of the Ministry of Economy and Finance, noted that economic activity has suffered a slowdown due to Covid and that the restaurant industry was no exception.

To address the setbacks of the crisis and help business leaders in these difficult times, the government has adopted a number of response measures, he said.

“The economic situation has deteriorated considerably and has seriously affected the collection of tax revenues. However, we appreciate the private sector for nonetheless complying with the law and paying responsibly and on time. ”

Anthony Galliano, CEO of Cambodian Investment Management Holding Co Ltd (CIM Holding), said the hospitality sector is shrinking rapidly, despite government backing, and stressed that there must be a stimulus package that includes tax incentives to stimulate investment that promotes longevity and sustainability.

The “silver bullet” could be to refine the status of small taxpayer, which offers substantial tax advantages and benefits, he said, noting that although this is not stated in the law, it is virtually impossible for foreigners to register as small taxpayers.

Since small taxpayers charge 10 percent value added tax (VAT) but only pay more than two percent, do not pay withholding tax except on rent and wages, have a tax form simple, have lower profit tax levels, lower patent tax and are not subject to audits, this might be the most appropriate model to jumpstart the industry, he suggested.

“The government should consider allowing foreigners in practice in this category, extending the threshold to $ 500,000 of income and allowing limited liability companies as a means of resuscitating the industry, encouraging investment and to promote sustainability in an industry that has a 60 percent failure rate at the best of times, ”said Galliano.


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BC restaurant staff struggle to work in unrelenting heat

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As people head to the restaurant to enjoy an air-conditioned hideaway during episodes of extreme heat in British Columbia, the kitchen staff are struggling to cope.

Ashleigh Kola, owner of Dead Beetz in Victoria, B.C., says she notices workers use the freezer more often in hot weather and adds that she doesn’t mind taking more breaks .

“When someone needs to take [a break] then they go out and the next person fills in and that can mean people have to wait an extra five minutes for their burger, ”says Kola.

During the pandemic, Dead Beetz increased the ventilation in his restaurant but with unprecedented temperatures it was not enough. Dead Beetz closed its doors during the sweltering heat of June.

“If you don’t have the staff you need, then you don’t have a business,” Kola says.

Kola also works in the company’s food truck and says the experience shows her how difficult it is to work at these temperatures.

“It’s horrible not being able to not participate in the event that you were supposed to do and having to let people down,” Kola said. “But at the end of the day, what’s more important is making sure our staff are safe.”

Barry Nakahara, spokesperson for WorkSafe BC, said the organization has no plans to implement restaurant-specific heat regulations. He says the current guidelines that apply to all workplaces are sufficient

Gabrielle Beauchemin fears that service workers are too afraid to voice their complaints.

Beauchemin, a University of Victoria student who also works in a restaurant, says she feels lucky to serve tables where it is often cooler.

“The temperatures would get so crazy in the kitchen that these guys would run into the walk-in freezer every 20 minutes just to sit up and not throw up,” she says.


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Cumbria Police investigate abuse against Windermere restaurant staff

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A MEMBER of staff at a restaurant in Windermere was verbally abused by a member of the public in the latest case of reception staff mistreatment in Cumbria.

The San Pietro restaurant in Windermere, which is currently closed for a short time, has seen several incidents of abuse by customers, mainly via email and telephone.

Restaurant owner Jason Turner said his wife suffered verbal and racial abuse from a couple who arrived at the restaurant with their child.

The incident turned out to be witnessed by a police officer on leave who then reported the incident to Cumbria Police.

Jason said: “It’s not a very pleasant thing, but luckily it’s not a common thing. But it does happen.

“It’s not just us. A lot of businesses here are getting the same.

“This is the phone and email assault we’ve received from people we can’t get in with.

“It’s not that much in person, but it has happened.

“It’s because of the way society has changed that people get a little more aggressive and a little weird when they don’t get anything.

“It happened two or three weeks ago, but a couple came with their child and asked for a table. My wife politely explained that we were full.

“They started to be very demeaning to her, then started using abusive language, swearing and even racial language.

“My wife is a very strong person and she swept it away. She is adored by our staff and customers. She runs an excellent restaurant.

“Fortunately, a woman witnessed it and emailed us to tell us that she would act as a witness for us if we needed to.

“It turned out that she was a member of the police, so she contacted the Cumbria police who came to visit us the following afternoon. We have a strict no-abuse policy where any assault will be welcome to go. ”


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FEEL GOOD | Cape Town customer leaves restaurant staff with R20K tip

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The restaurant said 18 staff members received R1111.11 each and are more than happy with this kind gesture.

  • Staff at the Massimo restaurant were left speechless when a customer left them a tip of R20,000.
  • General manager Chris Brown said their jaws “dropped to the ground” when he broke the news after the payment.
  • Since the pandemic, the restaurant has run a soup kitchen for people in need.

Staff at the popular Massimo’s restaurant in Hout Bay were left speechless when a generous customer left them a tip of R20,000 to share.

Massimo and his team have a reputation for being charitable, and on July 15, a patron decided it was time to give back.

Personal customer advice

Staff at the popular Massimo’s restaurant in Hout Bay had their “jaw dropped to the ground when a customer walked in paying for their goods and left with a generous R20,000 tip to share.”

Photo provided

The restaurant industry has been hit hard by the Covid-19 pandemic due to trade restrictions. President Cyril Ramaphosa recently moved the country to an adjusted Level 3 lockdown, meaning restaurants could finally start trading again.

But, speaking to News24, managing director Chris Brown said staff didn’t expect to receive such kindness from a customer.

“It was a normal day at the restaurant when a regular customer called to say she would come pick up frozen items from the store. Before hanging up, she asked how many staff the restaurant had, which I didn’t. didn’t… think of anything at the time, ”he said.

READ | Prisoners assemble 20 wheelchairs for special school in Eastern Cape

When she arrived at the restaurant, Brown called her purchase and asked her for a total of R370, which she paid.

She asked him again to tell her how many staff there were because she knew they had not received any tips while the restaurant was closing.

“I told her we were 20 employees in total. After paying for her gifts, she took out another card and said there were 20 staff, she would leave a tip of R20,000,” a- he declared.

huge tip

Cape Town customers tip restaurant staff R20,000.

Photo provided

“I couldn’t believe what I was hearing. I even asked the client more than once if she was 100% sure she wanted to tip R20,000, and she said yes every time. that I asked him, “he added.

Brown said after payment was made, the customer asked him not to “make a big deal out of it” and simply left the store.

The staff were delighted and many were relieved.

“Some people needed the money more than others, and that money is coming at the right time,” Brown said.

READ | R6k tip for R453 invoice! ‘It’s my birthday month, I’m going to spoil myself’ – Waitress cape

He added that there were two members in senior positions who chose not to take the money and give their share to the rest of the staff.

He said:

The fact that our restaurant is still standing, and we [are] still being able to earn a monthly income is a blessing. And for that, we are eternally grateful.

The restaurant said 18 staff members received R1 111.11 each and were more than happy with this kind gesture.

Since last year’s unconditional lockdown, Massimo’s has run a soup kitchen, distributing food to those in need in the Hout Bay area.

The restaurant now has its own soup kitchen that operates on Mondays, Wednesdays and Fridays, when they distribute soup, pasta, garlic bread and focaccia to those in need.

“The pandemic has hit many businesses in the worst possible way and to show our gratitude to the many customers who still support the restaurant, we have decided to continue giving back to the community in these times,” Brown added.

If people want to donate ingredients to their soup kitchen, they can drop off their donations at the Hout Bay store or donate to their backabuddy account.

We want to hear your take on the news. Subscribe to News24 to join the conversation in the comments section of this article.


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Staff shortage in restaurants slows job recovery

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Canadian employment data on Friday shows how far the country’s labor market has gone to fully recoup job losses from the pandemic, and how difficult the home stretch could be.

While the economy created 94,000 solid jobs in July, bringing employment to less than 250,000 pre-pandemic levels, figures also show weaker-than-expected hiring in recently opened sectors like restaurants and hotels. There is evidence that part of the problem is supply – many of these hard-hit companies are struggling to find staff.

“Employers are having a hard time finding people who are willing and able to work,” said Doug Porter, chief economist at the Bank of Montreal, by phone. “It’s more of a challenge than usual.

It’s a paradox – labor shortages at a time of high unemployment rates – that has also been a hallmark of the recovery in the US labor market.

Almost 30 percent of businesses reported shortages of unskilled or semi-skilled labor, according to a July poll by the Canadian Federation of Independent Business. This is the highest level ever recorded outside of October 2018.

Data from the Bank of Canada’s Summer Business Outlook Survey reveals similar problems, with the intensity of labor shortages at its highest level since the fourth quarter of 2018.

The problem seems to be more acute in restaurants.

Foodservice enrollments are up 72% from pre-pandemic levels, suggesting strong demand for bartenders, according to latest data from job posting service Indeed Canada , kitchen helpers and waiters. But Friday’s jobs report shows the industry is far from a return to normal.

Accommodation and food services companies posted a gain of 35,000 jobs last month, below analysts’ expectations. Industry still accounts for almost all of the jobs that still have not recovered from the pandemic, with employment still 20% below what it was in February 2020. This compares to 1.3% for the economy as a whole.

Weak hospitality jobs “are moderating expectations of a return to pre-pandemic levels,” Toronto-Dominion Bank economist Sri Thanabalasingam said by phone.

Companies say they can’t find enough workers, blaming the long lasting lockdowns that have forced many of their staff to seek other careers.

“How do you retain these people for so long when you’re not working at all?” Sarah Chown, Managing Partner of Metropolitan Brewery in Ottawa, said in an interview. “This is where I think you see more difficulty hiring right now.”

Economists and others have put forward a number of reasons for the shortage, including childcare issues, lingering coronavirus issues, and expanded support benefits. According to Porter, the so-called barrier wage for workers – or the appropriate level of compensation for the risks involved – is higher today than before due to COVID-19.

Most believe these factors will subside over the next few months. While some economists are pushing back their forecasts for employment to return to pre-pandemic levels, it is only a month or two – for now.

“I guess it will be three months before we and most of Ottawa’s other restaurants can reopen at full capacity,” Stephen Beckta, owner of Beckta and two other Ottawa restaurants, said during a meeting.


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Staff shortage in restaurants slows job recovery

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Canadian employment data on Friday shows how far the country’s labor market has gone to fully recoup job losses from the pandemic, and how difficult the home stretch could be.

While the economy created 94,000 strong jobs in July, bringing employment to below 250,000 pre-pandemic levels, figures also show weaker-than-expected hiring in recently opened sectors like restaurants and hotels. There is evidence that part of the problem is supply – many of these hard-hit companies are struggling to find staff.

“Employers are having a hard time finding people who are willing and able to work,” said Doug Porter, chief economist at the Bank of Montreal, by phone. “It’s more of a challenge than usual.

It’s a paradox – labor shortages at a time of high unemployment rates – that has also been a hallmark of the recovery in the US labor market.

Almost 30 percent of businesses reported shortages of unskilled or semi-skilled labor, according to a July poll by the Canadian Federation of Independent Business. This is the highest level ever recorded outside of October 2018.

Data from the Bank of Canada’s Summer Business Outlook Survey reveals similar problems, with the intensity of labor shortages at its highest level since the fourth quarter of 2018.

The problem appears to be more acute in restaurants.

According to the latest data from job posting service Indeed Canada, foodservice registrations are up 72% from pre-pandemic levels, suggesting strong demand for bartenders, kitchen helpers and waiters. But Friday’s jobs report shows the industry is far from a return to normal.

Accommodation and food services companies posted a gain of 35,000 jobs last month, below analysts’ expectations. Industry still accounts for almost all of the jobs that still have not recovered from the pandemic, with employment still 20% below what it was in February 2020. This compares to 1.3% for the economy as a whole.

Weak hospitality jobs “are changing expectations of a return to pre-pandemic levels,” Toronto-Dominion Bank economist Sri Thanabalasingam said by phone.

Companies say they can’t find enough workers, blaming the long lasting lockdowns that have forced many of their staff to seek other careers.

“How do you retain these people for so long when you’re not working at all?” Sarah Chown, managing partner of the Metropolitan Brewery in Ottawa, said in an interview. “This is where I think you see more difficulty hiring right now.”

Economists and others have put forward a number of reasons for the shortage, including childcare issues, lingering coronavirus issues, and expanded support benefits. According to Porter, the so-called barrier wage for workers – or the appropriate level of compensation for the risks involved – is higher than before due to COVID-19.

Most believe these factors will subside over the next few months. While some economists are pushing back their forecasts for employment to return to pre-pandemic levels, it is only a month or two – for now.

“I guess it will be three months before we and most of Ottawa’s other restaurants can reopen at full capacity,” Stephen Beckta, owner of Beckta and two other Ottawa restaurants, said during a meeting.


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As a waiter, hearing others blame CERB for the staffing shortages in the restaurants is dehumanizing. If an industry is bad, why blame low-wage workers?

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Every restaurant worker knows that January through March are the lean months. People with money tend to take vacations and spend less. People with no cash usually spent what they can in December on gifts – preparing to save for a few dry months.

During this time, some restaurants are closing and most of the employees are wasting their hours. For the servers, we try to survive on the savings (if we have any) and our meager salary of $ 12.20 an hour.

So when March 2020 arrived, I was hopeful that I would be employed as a waiter and work at an events company in Toronto when the season was supposed to pick up. As my savings dwindled, I figured I could look forward to a great year of weddings and special events to boost my income.

Then on March 16, 2020, I received the dreaded email. We were in the process of shutting down on what would be the start of the COVID-19 pandemic. “Watch for the reopening date,” one reads.

I remember sitting in my basement apartment with the fear of not knowing. My partner and I had rented this apartment in the hope of saving enough to have children in the near future. How was I going to pay the rent? Will I be able to track Internet, phone, and credit card payments? Considering my hourly wage, EI would barely cover food. Even then, when will I be approved?

Now, slowly emerging from this pandemic, I still consider myself one of the lucky ones. I work as a waiter with people who respect me as a human being. The kind of people who do their best as employers to improve the restaurant industry. People who understand that mental health is just as important as physical health. They understand that oppressive systems built on stolen land, and by slaves and descendants of slaves, are the system we still live in. They are doing their best to dismantle it.

Not everyone is so lucky. I often talk with friends about how trashy our industry can be. One subject among many that comes up is how many in our profession, waiters, hosts or line cooks are perceived as lazy, good-for-nothing, who abuse society by accepting help from the government.

The other day I saw an opinion piece that basically said that businesses were in shambles because people refused to go back to work because of PKU. From what I understand, these people just want to be able to go to their favorite bars and restaurants, sit happily while they are fed delicious food and drink while they are served by people like me . Unfortunately, they often forget that those who work in the department are in fact people. Real human beings with needs, wants and wants.

I find it quite funny (and depressing) that people are shocked by the idea that other people want a better life for themselves. Are any of these columnists or clients currently working on duty? Are there any domestic workers who write thoughts on how they secretly like to earn barely enough to pay for their basic needs while having their mind and body destroyed by the work they do? Are there any domestic workers who like customers to brazenly flout COVID-19 security protocols and literally put all of our lives in danger?

And beyond that, are there some people who find it fantastic to try and live in Toronto on $ 2,000 a month – which, oh wait, is temporary?

No one wants to live in poverty. The idea that available government assistance is more than what a company can pay makes you think: are the workers wrong or is the structure open to oppressive and abusive business models? I hear a lot of talk about “this is how it is” or “we are all going to sink if we raise wages”. My answer to that is what happened to the magical bootstraps that every person is born with, why don’t you give them a tug? Not to mention that the government’s financial assistance is the same amount that we, the restaurant workers, give to the state with every paycheque.

Another frustration is hearing customers complain about the premature closing of places, reduction of menus or anger at the inability to meet their requests to move tables “for the sun”. Some of those people are also the same people who refuse to wear masks or get vaccinated. Those who actively ignore the deaths of millions of people but still expect me, and others in my industry, to literally risk our lives to bring them a glass of wine and snacks. The people I work for are very supportive of me, but I have heard firsthand the horror stories of other restaurant workers who are forced to deal with the abuse of anti-mask and conspiracy theorists.

Having said that, I still feel lucky. My partner is a baker and has worked throughout the pandemic. With his salary, help from CERB (and later CRB), we have provided shelter and food, but we still have to deal with growing debt. And yet, fear persists because the virus has not been eradicated and much of the precarious work in this industry either.

Stop blaming low-wage service workers for shortages. Obviously, the industry must reorganize itself to humanize its workers.

Jaby Dayle is a server and wine professional based in downtown Toronto. You can check out some of his wine tips on instagram @ dpwines.to



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