I filed my payroll taxes. And the restaurant wage theft was one of two areas of focus. The other being construction. I felt like i was doing what i could to represent an industry that was trying to respond well to an issue which is really ironic. And bums me out. At the very same time, businesses that sell food to our customers through Online Platforms were setting up business in San Francisco those very same years. And they were setting up their businesses on a framework that was beyond wage theft that was fundamentally exploitive of the labor pool by classifying workers. So the commission that the businesses take in our Free Market Society are well beyond the range of margin that a restaurant has, which is anywhere from 0 to 6 , so a 20 commission is well beyond that. Im post to ask you what your priorities are and who your customers are . In the way that we regulate [bell ringing]. Supervisor fewer thank you very much. Next speaker, please. [applause] good afternoon. My name is bria
Were trying and there has been changes around process, that are intended to address the issues, but it also sounds like that wasnt reflective of the experiences that a lot of people are having. And that actually we can do more and better. So one of the things i would hope would come out of this. Showing the commitment based on what theyre telling us. I think thats something that is clearly needed when we have this commitment to doing better, but thats not experience, at least at the level its needed. I also think there is a lot of different departments that folks need to deal with. And so i was interested in the beginning from oewds perspective, where is that single entry point to make sure that you have the full support of this building and the city government, as you have to navigate these multiple departments. And really making sure that were having the efficiencies. So what does that look like . Also seems to me like, there is opportunities for really more specific and substantial
Trying to earn a living where the two are at odds. Fortunately, some of the lawmakers in the city and voters as well, have made decisions in the last five years, at least since ive been in business that have affected us and makes it hard to stay afloat. The first is minimum wage. Since we opened its gone up from 12. 25 to 15. 59, which is 24 increase. And there looming threat each year. So there is this constant dark cloud hanging over wages. One of the hardest things about the minimum wage increase is that all of our employees are still working 23 jobs in San Francisco. So i wish i could pay my employees more actually. They work really hard, but all of them have multiple jobs, you know, we like to hire people that live in San Francisco, because it means theyre more likely to be on time and come to their job. Ill send my statement to supervisor fewer. I appreciate your time. Supervisor fewer thank you. Next speaker, please. Hello. Im one of the coowners of a restaurant in di viz dar oe
Have in Environmental Health. In addition to that, i wanted to say that we are trying to streamline our inspection process so its more riskbased following the center for disease controls five major issues that cause foodborne illness. And supervisor peskin has sponsored that. Its been before you, so we will become more in line with the counties around us using red, yellow, green. So its consistent as you move from county to county, and also Restaurant Owners are not seemingly punished because they have a broken tile in the back. Or a broken tile in their bathroom. Or they just dont seem at that time to have paper towels or soap in the bathroom. So its really punishing them in that way where they lose points, this is more riskbased. Its based on food temperatures, food storage. Hand washing, if they dont wash their hands and finally where the source of their food comes from. So were making changes to the way that Environmental Health has operated in the past. And were moving forward wit
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