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Corporate H.R. Officers (C.H.R.O.M.E.)
March 20, 2018  
Corporate H.R. Officers (C.H.R.O.M.E.)
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Behind the Kitchen Door
January 25, 2005
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A study by the Restaurant Opportunities Center of New York (ROC-NY) and the New York City Restaurant Industry Coalition, suggests that two tiers of employment exist in New York City’s restaurant industry - the “high road” and the “low road.” Restaurant employers who take the “high road” are the source of the best jobs in the industry. Taking the “low road” to profitability, on the other hand, creates low-wage jobs with long hours, few benefits and exposure to dangerous, unhealthy and often-unlawful workplace conditions. In response to the high numbers of “low road” restaurateurs the research recommends: more strictly enforced labor, employment and health and safety standards; initiatives and incentives to assist and encourage employers to provide living wages, workplace benefits and opportunities for advancement to restaurant workers; exploration of initiatives that encourage internal promotion and discourage discrimination on the basis of race and immigration status; and increased exposure of model employer practices should be provided to encourage much-needed guidance to other employers in the industry.

To access the full report click here.

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