Last spring, Evan Hanczor, the former chef and partner at Egg, the Williamsburg restaurant that shuttered after 15 years, was trying to figure out how to support employees while the restaurant was suspended for the public health crisis.
He calculated how much money was left and paid out a couple of weeks of salary, then launched a Go Fund Me in hopes of continuing the support. Soon, most former employees were able to access the enhanced unemployment benefit.
But that did not extend to Egg’s undocumented workers, many of whom had been at the company for years, forming the backbone of the staff as dishwashers, food runners,
→ Continue reading at Crain's New York Business