Heidi Shierholz, a former chief economist at the Department of Labor and the current senior economist and policy director at the left-leaning Economic Policy Institute think tank, pointed to a caregiving crisis, lingering health fears and low wages as contributing to the restaurant industry’s staffing issues. She added, however, that the sector’s “isolated” labor shortage is “not driving things economy-wide.”
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Some restaurant workers may also still be shell-shocked from the economic and health toll the pandemic took on the industry and its workers seemingly overnight, as their sector bore the brunt of initial job losses while many of their office-working peers had the privilege of continuing work remotely. Finally, wages in leisure and hospitality remain “extraordinarily low, even with the recent acceleration,” Shierholz added, which might not be seen as enough for worker’s to risk their health or pay for alternative childcare.
Shierholz slammed the decisions of some Republican governors to cut back jobless aid because of the labor shortage in the restaurant industry, lamenting how quickly people shifted from calling workers heroes to calling them lazy.
“It’s like we went from, ‘These are essential workers, they’re keeping us going,’” she said. “And now there’s a ‘We are going to make sure that you are so desperate that you have no choice but to take a job, even if it’s dangerous for you, even if wages are very suppressed, even if that means you have an enormous amount of stress and strain added to your life because of trying to cobble together fragmented too-expensive childcare.’”