One of the organizers, Christopher King, launched a similar effort last spring, Chicago Restaurant Workers, based on concerns that “policies at the beginning of COVID were focused around businesses with no worker input,” King said. However, he said, it was difficult to gain momentum, which underscored the challenges of organizing such a large and disparate group of workers.
‘Dehumanization’ of Chicago’s restaurant workers leaves them with a tough choice: COVID-19 risk or unemployment?
Prepare Now Before its too Late
Discover where products are available & compare prices
