In an op-ed published by MarylandReporter.com, Larry Stafford, executive director of Progressive Maryland, accuses my organization of asking “fake questions” in the recent Gonzales Poll about a minimum wage increase, and asserts that we employ “deceptive practices” that “should cause policymakers to question” our motives and facts.


Mr. Stafford and I can disagree on the minimum wage issue all day long. I’m comfortable with that. But when he implies that the Restaurant Association of Maryland (RAM) is deceptive with regard to the arguments we make to policymakers, I have to draw the line. His attack is baseless, unwarranted and shows he has little understanding of business economics.


The reason the restaurant industry is so concerned about this issue, and was a big part of opposition at the public hearings, is because mandates that increase the cost of labor affect our industry disproportionately.


As we shared with legislators, our industry requires four times more labor per $1 million in sales than the average of most other Maryland industry sectors (per U.S. Bureau of Labor Statistics data).
Our fears about the REAL consequences of substantial minimum wage hikes are validated by the countless news stories reporting the impact on restaurant businesses and the people we employ.
The Gonzales Poll is well-respected, and provided an opportunity to get answers to REAL questions about REAL consequences that affect REAL people. [Here is Maryland Reporter’s story, including the full results of the poll.]


Real questions and real consequences on real people
While 43% of Gonzales Poll respondents “strongly favor” a law requiring employers to pay a $15 minimum wage, just 28% “strongly favor” it if it resulted in significantly higher prices for things like eating out, retail goods and services.


Only 12% of Gonzales Poll respondents “strongly favor” a $15 minimum wage if it resulted in a loss of jobs for low-skill workers, while 70% would “oppose” it if low-skilled jobs were lost (55% “strongly oppose” and 15% “somewhat oppose”), according to the poll.


But let’s face it, what likely surprised Mr. Stafford most is the fact that, of the 79% of Maryland Democrats who favor the idea of a law requiring Maryland employers to pay a $15 minimum wage, support among Democrats plunges to just 23% when asked about a $15 minimum wage if a consequence was a loss of jobs for low-skill workers, such as those in the fast-food industry.


Mr. Stafford conveniently dismisses these particular poll questions because they cause people to really think.


Recent articles
According to a Jan. 29 article from the New York Post, “NYC’s minimum wage increase will give you takeout sticker shock.” This story (like others) validates our poll question about price increases as a result of substantial minimum wage hikes.
According to a Jan. 16 article from U.S. News & World Report, “New York Restaurants Struggle to Adapt to Higher Wages.” This story (like others) validates our poll question about job losses as a result of substantial minimum wage hikes.
According to a March 6 article from The Guardian, “Whole Foods cuts workers’ hours after Amazon introduces minimum wage.” This story validates our testimony about businesses reducing work hours to help offset higher minimum wage costs.
There are many more news stories out there about the ramifications of artificially high minimum wages that Mr. Stafford would like to ignore. For more news stories, facts and testimonials about the REAL consequences of substantial minimum wage hikes in jurisdictions nationwide, please see www.FacesOf15.com.


For the record
Regarding the tip credit, we support preserving Maryland’s current tip wage because tipped employees are guaranteed by law to make at least the full applicable minimum wage. Tipped employees from casual restaurants also testified in support of preserving Maryland’s current tip credit at the public hearings.
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We also support more transparency about the REAL hourly pay rate of tipped employees. This is why we requested an amendment in the Senate (which the Finance Committee passed by unanimous voice vote) to require restaurant employers to show the effective hourly pay rate on tipped employee pay stubs. This will allow tipped employees to easily confirm that they are earning at least minimum wage per hour, and makes it clear when employers are required by law to make up any shortfalls.

And for the record, the majority of our members are independently-owned restaurants, not “industry giants” as Mr. Stafford incorrectly asserted. This fact was reflected by the many local restaurant witnesses who testified at the public hearings.

Local businesses are concerned about the impact such a substantial minimum wage increase will have on their businesses and the people they employ.

Perhaps Mr. Stafford should do his homework before publicly accusing my organization of asking “fake questions,” alleging that there is “nothing to support RAM’s claims” about job loss, and suggesting that we are “misstating the facts of raising the minimum wage.”

This is important because, as he said, legislators should know the facts.
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Melvin R. Thompson is the Senior Vice President of the Restaurant Association of Maryland

Tom Marsh, owner of the Chat-n-Chew Restaurant in McCoole, Maryland submitted the following letter to  the Baltimore Sun:
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I am now aware that the Maryland House of Delegates last week passed an increase in the state’s minimum wage (House Bill 166). What a terrible piece of legislation and how discriminatory and unfair to the thousands of hardworking business owners who will most likely be run totally out of business by the dictatorial and mandated wages that they simply cannot afford to pay.

Read the entire letter here:
https://www.baltimoresun.com/news/opinion/readersrespond/bs-ed-rr-minimum-wage-letter-20190305-story.html

From The Guardian:

In response to public pressure and increasing scrutiny over the pay of its warehouse workers, Amazon enacted a $15 minimum wage for all its employees on 1 November, including workers at grocery chain Whole Foods, which it purchased in 2017.
All Whole Foods employees paid less than $15 an hour saw their wages increase to at least that, while all other team members received a $1 an hour wage increase and team leaders received a $2 an hour increase.
But since the wage increase, Whole Food employees have told the Guardian that they have experienced widespread cuts that have reduced schedule shifts across many stores, often negating wage gains for employees.
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Read the entire article here:
https://www.theguardian.com/us-news/2019/mar/06/whole-foods-amazon-cuts-minimum-wage-workers-hours-changes

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From MarylandReporter.com:

The same poll last week that found 60% of Maryland voters support making the minimum wage $15 — with 43% strongly supporting the idea — also found that support for the move passed by the House of Delegates Friday dropped sharply when voters were told it would raise prices and cost jobs.

The Restaurant Association of Maryland added those questions to the poll by Gonzales Research & Media Services.
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“The abstract concept of a legislated mandatory $15 minimum wage for all workers in Maryland has, at first blush, resonance for many voters in the state,” Gonzales wrote. “However, when presented with concrete possible outcomes of a mandated minimum wage, voter attitudes shift markedly.”


​Read the entire article here:  https://marylandreporter.com/2019/03/06/poll-finds-support-for-15-minimum-declines-if-voters-told-of-higher-prices-lost-jobs/

​Support for the $15 minimum wage bill falls sharply if it means higher prices for eating out and paying more for retail goods and services, and it “plummets” if it results in jobs losses for low-skill workers, such as employees in the fast-food industry, according to a newly released poll of registered voters in Maryland.
 
The poll, conducted by Gonzales Research & Media Services, reveals that while 43 percent of registered Maryland voters “strongly favor” a law requiring all employers to pay a $15 minimum wage, just 28 percent “strongly favor” the bill if it means paying higher prices, a 15-point decline.

Sprague Operating Resources LLC (“Sprague”) recently announced a partnership with the Restaurant Association of Maryland (“RAM”) to introduce customized natural gas and electricity offerings for all participating members.  The partnership has been designed to offer RAM members more energy solutions and services.
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RAM represents the interests of its members consisting of foodservice and hospitality businesses including restaurants, bars & taverns, grocery stores, caterers, hotels and other businesses that serve food. “Our long partnership with Sprague is a testament to how well they treat our members.  With the ups and downs of the energy market, Sprague has helped our restaurant members looking to stabilize their electricity and natural gas expenses so they can better plan for the future.”, stated Marshall Weston, RAM President & CEO.

​For more information on the program, please visit www.spragueenergy.com/ramd or email ramd@spragueeenergy.com. 

After a statewide search for candidates, the Restaurant Association of Maryland (RAM) completed the annual nomination process for its Board of Directors.  The following list of new Officers and Directors were voted in at the Annual RAM Membership Meeting held at Phillips Seafood Restaurant in Baltimore on June 13th.  Officers hold their post for one year while Directors have a three year term. 

Officers
• Chair of the Board: Kathie Sewell, Regional VP of Golden Corral
• Vice Chair: Brian Boston, owner of the Milton Inn in Sparks, MD
• Treasurer: Rachael Mull, CFO for Victoria Gastro Pub and Manor Hill Brewing Company, both in Howard County, MD
• Secretary: Lee Howard, owner of Urban BBQ

New Directors
• Kevin Keller, The Clyde’s Restaurant Group
• Michelle Torres, Phillips Seafood Restaurants
• David Dopkin, Miss Shirley’s Café and The Classic Catering People
• Tom Knorr, Evolution Craft Brewing Company
• Andy Attman, ACME Paper
• Kimberlee Vandervoorn, UnitedHealth Group

This Memorial Day weekend, restaurants across the state of Maryland will have “Missing Man” tables set in their dining rooms to honor the American soldiers who have lost their lives or are still missing in action while serving their country.  These tables are also referred to as a MIA/POW table, Empty table or Fallen Comrade table.
 
The Missing Man table is a permanent place of honor found in military dining facilities that are also set up during service balls and other military dining occasions.  The tradition of setting a separate table in honor of fallen and missing soldiers has been in place since the end of the Vietnam War.  The manner in which the table is decorated is full of special symbols to help us remember the sacrifice these men, women and their families have given to their country.
 
As families and friends get together this holiday weekend, restaurants across the state will have Missing Man tables set up to remind their customers of those we have lost.  The Restaurant Association of Maryland led the effort to educate restaurants on the meaning of the Missing Man table and encouraged their members to participate. 
 
Marshall Weston, President & CEO of the Restaurant Association of Maryland, commented that “Restaurants are the cornerstones of their communities.  They often donate to numerous charitable causes and most offer discounts to military and other service members to thank them for what they do to protect us.  The Missing Man table is just another way for restaurants to recognize and honor them, while also reminding customers of their sacrifice”.

Click the READ MORE button to see how the Missing Man Table is set up and a list of restaurants participating.