In fact, accommodation and food services, which has been hardest hit by the Great Resignation, has also created one out of every three net new jobs in 2021,” Derek Thompson, who has covered the Great Resignation for The Atlantic, wrote in December.
“Accommodation and food services added 2 million employees in 2021, more than any other subsector I could identify. Some have gone back to work, if they ever left, and they’ve been joined by countless others entering the restaurant industry - just not enough of them in a sector that was already facing a labor shortage before the pandemic hit. Secretary of Labor in the Clinton Administration, reported by TIME in October: “ don’t want to return to backbreaking or boring, low wage, shit jobs.”īut here’s the thing about shit jobs and unemployment benefits: The people who have those jobs still have to pay rent and buy food, and those temporary, higher unemployment benefits are long gone. Then there is this from Robert Reich, former U.S. Ted Cruz told CBS News in July 2020, when the federal government was still offering expanded unemployment benefits. “Of course they won’t come back because the federal government is paying them in some instances twice as much money to stay home,” Texas Sen. This being America in 2021, the reaction often falls into two broad camps: Blame the shiftless workers or blame the greedy business owners. In the accommodation and food services industry, the quit rate in October was 7.2%, down from the August peak of 8.1%.Īnyone who has dined out in recent months may have seen firsthand what those numbers mean for restaurants, which are struggling to find servers and kitchen staff. That’s a drop from September’s record 3%, when 4.4 million workers quit their jobs. Bureau of Labor Statistics reported that in October of this year, 4.16 million Americans left their jobs voluntarily, a “quit rate” equal to 2.8% of the total workforce. Mike Brooks Gibson is a player in one of the biggest stories to come out of the pandemic: the “Great Resignation,” the catchphrase for a massive effect the spread of COVID-19 had on employment. “I make more doing this than working over 55 hours a week as a sous chef,” Gibson said. Instead, he’s now happily employed as a dispatcher for a truck company. I will never go back into an industry where I couldn't have at least half the day off on Christmas Day.”Īfter being furloughed, Gibson said, he received unemployment benefits and had paid health insurance for about six months, but being unemployed “got to him,” so he returned to work.īut he didn’t go back to the hotel steakhouse where he’d been laid off.
“I remember breaking down one year because my whole extended family was just waiting on me to get off Christmas evening, and I felt like I ruined it for my nieces and nephews. No one was allowed to take off or it was instant termination.
“The previous five years were spent working until midnight on Christmas Eve and getting back to work at 5 a.m. “Last Christmas was the first time I was able to watch my 6-year-old daughter open presents on Christmas morning,” Gibson said. After 15 years of work in the service industry, he was furloughed when the steakhouse that employed him closed in March 2020, a victim of the pandemic. For former sous chef David Gibson, last Christmas was a good one, considering what he’d endured in the months leading up to it.
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