Vencer el calor
As global temperatures continue to rise, working in a restaurant becomes increasingly unbearable. Whether working over an open flame in a crammed restaurant kitchen, or serving on the patio on a hot summer day, restaurant workers are facing increased exposure to heat illness.
The Beat the Heat campaign calls on lawmakers and OSHA to implement a national heat standard. Several states already have a heat standard in place, providing restaurant workers more power to protect themselves against the dangers of heat-related injuries.
ROC United’s signature COLORS Hospitality Opportunities for Workers (CHOW) Institute provides professional workforce development training in front- and back-of-house restaurant skills at no cost to either employers or employees in most of the ROC chapters. CHOW participants enjoy a multi-tiered curriculum designed to prepare them for living-wage jobs, including fine dining servers, bartenders and managers.
As the restaurant industry continue to grow and become more professionalized, restaurants need the training that CHOW offers. CHOW fills this gap while advocating for fair wages and better workplace practices in restaurants. Graduates are able to obtain above-average entry-level wages or advance into higher-paying jobs.
Menú de Equidad Racial
La segregación ocupacional por raza se ha convertido en uno de los retos de mayor prioridad para quienes trabajan en la industria de la restauración en todo el país.
ROC United ha documentado el alcance de la discriminación racial y la segregación ocupacional en la industria, que reveló importantes brechas salariales raciales, barreras para que la gente de color avanzara a trabajos con salarios dignos, y sesgos explícitos e implícitos de los empleadores y consumidores de restaurantes que segregan la fuerza laboral de los restaurantes.
The Racial Equity Menu is a campaign to bring racial equity to restaurants across the country. Restaurant managers and owners can participate in the program by first checking out the Racial Equity Toolkit. This toolkit is to provide restaurant management with practical resources for assessing, planning, and implementing steps toward racial equity.
RAISE (Restaurants Advancing Industry Standards in Employment) is a national association of employers, created by ROC United in 2011. RAISE’s mission is to professionalize restaurant work and promote fair wages, better benefits, as well as racial and gender equity for their employees and across the restaurant industry. RAISE restaurants provide above-industry wages, protections and benefits and have become critical allies in policy initiatives to improve restaurant jobs across the country.
Carta de derechos de los trabajadores de la restauración
The Restaurant Workers Bill of Rights serves as the north star for restaurant industry reform and promotes a bold vision to counteract systemic race and gender injustices and biases in the workplace. The campaign is separated into five pillars.
- Thriving wages and a thriving life- increasing the federal minimum wage, combating wage theft, fair scheduling, universal childcare, eliminating the sub-minimum wage;
- Healing and Rest- Paid family, medical, sick, and vacation leave, Medicaid expansion, reproductive rights, etc.
- A Safe and Dignified Work Environment- Discrimination & harassment-free workplaces, workplace safety, racial & gender equity, LGBTQ+ rights, accessible enforcement;
- Universal Healthcare and Bodily Autonomy- universal & affordable healthcare, reproductive rights, abortion access, natural hair protections, etc.
- Participation in Governance- organizing, privacy, & voting rights, non-compete protections, etc.