VIDEO: 3 things you must know RIGHT NOW about health care, according to the WRA’s Anthony Anton

VIDEO: 3 things you must know RIGHT NOW about health care, according to the WRA’s Anthony Anton https://wahospitality.org/wp-content/uploads/2012/07/WARestaurantWeekly-388x198.jpg

When the Obama administration delayed employer penalties in the Affordable Care Act earlier this summer, some restaurant operators may have viewed as another year to carry on as usual. This short video will give you a brief overview of the three most important aspects of health care reform for restaurant operators. If you’re still trying to figure out what you need to do, this is a great place to start.

Tell the LCB how the liquor privatization transition affected your operation
The Washington State Liquor Control Board is seeking feedback on its implementation of I-1183, and the WRA is asking all of its liquor licensee members to take following opportunity to share their experiences and challenges with the state’s liquor privatization transition, before 5 p.m. on August 30. In April, Thurston County Superior Court ruled that the Washington State Liquor Control Board failed to follow statutory guidelines when adopting rules to implement I-1183. The ruling was in response to the lawsuit the Washington Restaurant Association filed, along with the I-1183 coalition. The suit requested the court overturn, among other things, the 24-liter per day restriction on spirits and wine. The Court threw out the 24-liter per day limit, and also ruled the Board failed to take into account the impact of the adopted rules on small business, in conflict with a statutory obligation to conduct a Small Business Economic Impact Statement(SBEIS).
As a result, the Board must complete a SBEIS and reconsider whether its rules were appropriate. Please CLICK HERE to share your business’s experience in the I-1183 transition.

Seattle Restaurant Alliance president Nick Musser speaks out on $15 wage debate
WRA member and SRA president, Nick Musser of The Icon Grill, was interviewed on Fox Business this week, regarding a movement to increase minimum wage to $15 per hour. Nick articulately explained the industry’s narrow margins, the difficulties that would arise from a 63 percent jump in minimum wage and the ladder of opportunity that restaurant now provide. See what Nick had to say HERE

 

Categories: Archive