Waiting on change: Restaurant workers look to insurance, benefits
“There’s not a job in this city that I can work at as a cook and also afford that medicine,” Jividen said. (Mark Weber/The Daily Memphian)
“Everything in our industry kind of changed post-COVID. Everybody wants to make $20 an hour and they want benefits,”said one local restaurateur. “The industry has never really been set up for that.”
Topics
Restaurants The Majestic Grille Deni Reilly Tyler Jividen Brunswick Skillet Jimmy Gentry The Lobbyist Lily Nicholson Memphis Restaurant Workers United Sara Kyle Josiah Hoss Catherine & Mary's Subscriber OnlyThank you for being a subscriber to The Daily Memphian. Your support is critical.
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Joshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
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