At the beginning of the pandemic I was told I could not speak about positive Covid diagnoses within the restaurant with other employees. It was eye opening to realize how the company viewed the risk we all took on at that point. They seemed more concerned with quelling panic amongst the staff than keeping us informed of the risks we were taking on. The company’s emphasis on maintaining profits over people has been a sadly consistent theme over the course of the pandemic.

Working throughout the pandemic, takeout orders became more than we could physically handle all too often. Although understaffed, the company increased the workload, as well as it’s profits. Back of house employees were putting in 12 hour days, handling multiple jobs, from dishwashing to cooking, all without any kind of hazard pay or raise. After reopening, servers were being abused as well, taking on way too many tables to pump out food sales, with no concern for the quality of service, food, or consideration for the impact this would have on all tipped staff. Although we are making the company more money than ever before, we are being treated worse than ever.

In the year that I’ve worked as a baker at the Cheesecake Factory, I and my coworkers have dealt with unclean, dangerous working conditions, been overworked by severe understaffing, and faced retaliation from management from trying to change these things. Our pay is under $15, and raises are not offered for untipped positions– in southern California, this means that moving out or paying for college, which I’ve dreamed of doing for years, is impossible. This company has neglected the wellbeing of both its employees and its patrons in pursuit of profits, but I want better for myself, my coworkers, and my guests. I want the Cheesecake Factory to step up so I can be proud of where I work and what I do.

I was hired late march/early april as a host, during the middle of the pandemic. During this pandemic, I have seen our workforce shrink but the workload increase. All we’ve been given as compensation for working hard in these barebone conditions are dollar store masks and a cramped break area where we Need to take our masks off to eat our lunch. If a guest comes in without a mask we are encouraged to seat them immediately, despite the very big health risk that they present. It becomes very disheartening very fast when the place that you rely on to make a living doesn’t respect the health risks that you and everyone else is taking.