Friday, September 24, 2010

Immigration Crackdown Steps Into the Kitchen

“We always, always hire the undocumented workers,” he said. “It’s not just me, it’s everybody in the industry. First, they are willing to do the work. Second, they are willing to learn. Third, they are not paid as well. It’s an economic decision. It’s less expensive to hire an undocumented person.”

By Sarah Kershaw, New York Times
September 7, 2010

FOR a man facing the possibility of up to 30 years in prison, almost $4 million in fines and the government seizure of his small French restaurant here, Michel Malecot has an unusually jovial and serene air. [...]

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