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Local restaurant staff weigh in on end to COVID unemployment benefits | News – Kansas City, Missouri

Kansas City, Missouri 2021-05-12 05:55:00 –

Kansas City, Missouri (KCTV)-Tuesday, Missouri Governor Mike Parson announces Additional unemployment benefits provided by the federal government will no longer be paid by the Missouri Department of Labor. He assembled it as a way to solve the problem that employers couldn’t find enough people to staff their business in earnest. The changes will take effect on June 12.

“For many, it doesn’t make much sense when they earn as much unemployment benefits as when they get back to work,” said Nathan Mack, associate professor of finance at UMKC. “Therefore, relatively low-paying jobs will be particularly difficult to bring people back.”

KCTV5 talked to restaurant managers in several regions, one of the industries struggling to find staff.

A restaurant manager in Kansas City, who didn’t want to be named for fear of alienating people, said change wouldn’t come soon. He is said to be “taking time for themselves” while recovering unemployment, combining what Missouri offers with an additional $ 300 a week from the federal government. Is dissatisfied with asking former staff to rehire.

Another manager, in a less harsh tone, welcomed this change and hopes some people will return to the employment market, but the employment problem is more than those sitting at home. He said he knew that too.

“The pandemic did two things,” said George Clark, general manager of Charlie Cooper. “We took away those who didn’t want to work that much, but many spent such downtime looking for new paths and new careers.”

Not yet unemployed, but those who try something new when the restaurant business is plagued by constraints find that they like a new lifestyle or are shy after doing it. When I came back, I was afraid of the future.

“This is a great career. It’s a great job and you can make a lot of money by doing it, but what if the floor falls under you?” He asked from a staff member who left. He talked about the thinking process.

Austin Castro and Nikki Cretz are typical examples. The couple worked in Westport’s Charver for over five years.

“The pandemic definitely hit us. Everything shut down, so we looked for other opportunities to improve ourselves,” Castro said.

They gathered rising unemployment during the months when the business was closed. They returned when it resumed, but then it closed again for the winter.

“I really thought I couldn’t get a better job without a degree,” Cretz said, saying he didn’t think the professional world would accept her green hair and tattoos.

They didn’t understand what else was there until industry uncertainty forced them to look elsewhere.

“I work in a facility when they don’t know when or when they close the door,” Castro said of why they helped them.

They found a job at Farmers Insurance. Both work from home. They spend more time with their dogs. They have a stable time, a stable wage, and a stable pace of work. They don’t do good nights as a server, but they don’t work until 3am, wages are the same every day, and they don’t go up or down.

“When it’s good, you’re making a lot of money-$ 500 in your pocket that night. But if your boss doesn’t like you, you can’t get those good shifts and lunch shifts What if I get stuck in and shift $ 20? ”Kretz explained. “And because it’s a pandemic, I don’t know if I’ll be told to get to work and go home the next day.”

Castro said he missed the hustle and bustle of work and the social side, but after the pandemic he had to deal with conflicting customers who opposed Mask’s rules. He just got tired of grinding. Forced vacations also gave them time to look back on their lifestyle.

“It was certainly a lot of fun,” said Cretz, who works in the hospitality industry. It’s a lot of money. There are many bad decisions that can happen. “

Of course, it depends on the restaurant.

Clark said most of the people he met wanted to work. It gives them a purpose. Others have taken advantage of additional unemployment benefits, as he knows. He wants to get a boost from the expanded workforce pool he thinks change will bring, but that’s not the end of it.

“For me, how can I continue to maintain this as a career in the industry, or where do I draw a new workforce?” Clark said of the next step.

That’s the answer he doesn’t have … yet.

“When an employer says he can’t find a worker, it’s another way of saying that they can’t find a worker at the wage they want,” Mauck said. You always just pay people high wages or offer contracts. “

If that happens, Mauck said he would also raise customer prices.

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Local restaurant staff weigh in on end to COVID unemployment benefits | News Source link Local restaurant staff weigh in on end to COVID unemployment benefits | News

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