Lasita, a vibrant Filipino restaurant nestled within a Chinatown shopping plaza, found its lively atmosphere significantly impacted by a recent surge in Immigration and Customs Enforcement (ICE) activity in the Greater Los Angeles area.
On June 6, a flotilla of over 10 ICE vans appeared in the parking lot across from the establishment, leaving both guests and staff rattled, according to co-owner Chase Valencia.
Valencia, who oversees a team largely composed of Asian and Latino workers, described the scene as one of bewilderment and fear.
“We were in a position of just reacting and in a state of shock,” he said.
In the aftermath of the raids, numerous cancellations flooded in, and the restaurant struggled with understaffing, as the community grappled with heightened anxiety surrounding potential immigration enforcement.
Corissa Hernandez, the owner of Nativo, a Mexican bar and restaurant in Highland Park, echoed the general sentiment of uncertainty within the industry.
“The industry is deeply confused,” she said. “We’re alarmed. We’re frustrated about the lack of transparency, especially legal clarity.”
Many restaurant owners found themselves in a precarious position, trying to navigate their roles as business operators while also feeling the weight of their responsibilities toward their employees, a significant number of whom are undocumented immigrants.
The wave of ICE arrests has generated widespread protests and economic downturns, significantly impacting the restaurant industry, where immigrant labor is a cornerstone element.
Statistics from the Public Policy Institute of California reveal that 79% of restaurant workers are Latino and 66% are immigrants.
“The immigrant workforce has always been the backbone of the restaurant industry,” stated Kevin Johnson, a professor of public interest law and Chicano studies at UC Davis.
Although the recent lifting of a downtown curfew indicated some return to normalcy, the need for assistance in restaurants remained urgent.
“The margins are incredibly tight in the restaurant industry, and maintaining operations is a challenge,” Johnson explained.
“The reliance on immigrant labor often serves to keep costs low.”
Bridgette Blackney, co-owner of Butchr Bar in Echo Park, expressed admiration for the immigrant communities contributing tirelessly to the industry.
“Irrigating the workplace has always created an environment where skills often surpass formal credentials,” she remarked.
As fear spread throughout the community, Hernandez took proactive measures by organizing a Know Your Rights workshop for individuals working in restaurants.
On June 16, the event attracted workers from various roles, all eager to learn how to protect themselves in the face of potential ICE raids.
An organizer from Organized Power in Numbers led the workshop, conveying succinct phrases for participants to remember if approached by ICE agents.
The atmosphere was charged with urgency as attendees practiced responses to deter potential inquiries from agents.
Hernandez recognized the significance of these conversations.
“As much as there is fear, as much as there is confusion, this is the time to really educate yourself quickly,” she encouraged.
Johnson noted that restaurants that actively engage in safety workshops can positively influence their employees’ morale, particularly in distressing times.
With the ICE raids ongoing, these small businesses not only focused on their financial survival but also took a stand for their community.
Offering moral support was seen as crucial, as people expressed relief in knowing their employers genuinely cared for their well-being.
Hayley Porter, a manager with years of experience in Highland Park, acknowledged that while she left the workshop with many uncertainties, the dialogue initiated with her team felt productive.
She illustrated the importance of small, supportive gestures.
“Can I give you a ride home instead of taking the bus today?” she suggested.
During the workshop, it was announced that the downtown curfew was extended, presenting a dilemma for restaurant owners like those at Lasita.
Should they reopen for dinner service, despite the context of fear, or should they prioritize the safety of their staff?
Chase Valencia noted a staggering reduction in reservations following the curfew, coupled with a three-day shutdown intended to shield staff from trepidation.
Even when considering a limited reopening for lunch, they encountered a significant decrease in sales, down 73%.
“You’re trying to respond from a business point of view; you’re trying to respond from a personal point of view,” Valencia explained the tension.
Elsewhere in South-Central, the owners of South LA Cafe (SLAC), Celia and Joe Ward-Wallace, grappled with a different challenge: how to offer support without drawing unwanted attention to their employees from ICE.
The Ward-Wallaces have remained vocal advocates in the fight for racial justice, recently engaging in legal action against the Los Angeles Police Department.
“Right now it’s immigrants, but next it’s going to be Black people, and next women, and we’re seeing already the attacks on transgender and LGBTQIA folks,” Celia commented, highlighting the intersectional nature of the issue.
By collaborating with local organizations such as the Coalition for Humane Immigrant Rights (CHIRLA) and Inclusive Action for the City, the owners aimed to steer the discourse in a community-driven direction.
They activated a rapid response network utilizing their established newsletter to ensure that staff and community members received real-time updates in case of an ICE presence.
“It’s a lot of pressure to ask a manager or leader on the team to have to deal with ICE,” Celia admitted.
At SLAC, management urged staff to inform them during any ICE encounter, while also rallying the community for immediate support.
In a reflective moment, Celia stated, “We need you to come and just be there, providing power in numbers.”
Throughout this tumultuous period, many restaurant owners have denounced the questionable tactics employed by ICE agents.
Numerous videos circulating on social media portray agents apprehending individuals without presenting warrants, raising concerns over civil rights violations.
Celia mentioned that operating completely within the law does not guarantee protection from potential ICE overreach.
In a particularly disheartening incident, local agents dined at the Silver Lake location of the Win-Dow during raids targeting the area.
This unsettling dynamic left employees feeling dehumanized and bewildered.
“It kind of makes you feel like, man, what are you truly doing, you know?” one Win-Dow employee remarked.
Amid the tension, several restaurant managers have formed communication groups to share updates on ICE movements, a necessary but uncomfortable measure within their community.
Known for its street food culture, Los Angeles continues to be a focal point for resilience amid turmoil.
Amid the unfolding crisis, Lasita reopened on June 17, following the advocacy workshop with reinforced safety protocols in place.
Signs were prominently displayed, stating, “STOP, This is a Private Space for Employees Only, No Public Entry.”
Staff received scripts to follow should they encounter ICE agents, and owners have begun drafting an official emergency protocol intended to instill confidence among employees.
“Our industry doesn’t exist without immigrants,” Hernandez stated passionately.
“It’s morally wrong not to stand by those who make our endeavors possible.”
“They’ve had our backs,” she concluded. “It’s time to have theirs.”
image source from：latimes
