Yolanda Garcia, who works on the Strip, shared her struggles, saying, "It has been really hard, because we used to be eight hours a shift, and they cut us for six-hour shifts." Her 40-hour workweek has been reduced to 30 hours, forcing some of her colleagues to seek second jobs.
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Culinary Union Chief Ted Pappageorge expressed concerns about affordability issues for workers, stating, "On top of this increasing problem of just being an economy we just can't afford is a double whammy for working-class folks." He also highlighted worries about job losses to technology, which led to strong language in recent contracts with Strip resorts.