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....Cheng said he has no plans to lay off any of his 250 Wendy’s workers and instead has turned to cutting overtime and reducing the amount of workers on each shift. He also raised menu prices about 8% in January in anticipation of the law.
Still he said his books show that he was $20,000 over budget for a two-week pay period.
Jot Condie, president and CEO of the California Restaurant Association, which opposed the minimum wage bill, said businesses are simultaneously feeling the squeeze from rising rents and food costs.
“When labor costs jump more than 25% overnight, any restaurant business with already-thin margins will be forced to reduce expenses elsewhere,” Condie said. “They don’t have a lot of options beyond increasing prices, reducing hours of operation, or scaling back the size of their workforce.”
Julieta Garcia, who’s been at a Pizza Hut in Los Angeles for a little over a year, said she’s now working five days instead of six. But that’s not a bad thing, she said, since she can spend more time with her 4-year-old son. The extra money means she can pay her cellphone bill on time, instead of having to turn off service, and take her son to get his tonsils checked out, she said.
Howard Lewis, a 63-year-old retiree who works at a Wendy’s in Sacramento, said he has been investing his extra money.
“Today was payday and I bought $500 worth of stock,” said Lewis. He’s also helping his ex-wife fix the brakes on her car.
Gov. Gavin Newsom said the hike was necessary to give the state’s more than half a million fast food workers a living wage.
“We are a state that gives a damn about fast food workers — who are predominantly women — working two and a half jobs to get by,” Newsom stated in his state-of-the-state address posted on social media.
For Enif Somilleda, a general manager at a Del Taco in Orange County, the raise has been a mixed bag. She used to have four people working per shift. She now only has two.
“Financially it has helped me,” she said. “But I have less people so I have to do a lot more work.”