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November 2015 Archives

Microagressions in the workplace, another form of discrimination

Women in the workplace have had to fight for their right to be recognized as equals to their male counterparts. However, the battle continues for all women, especially women of color. For one New York woman, her ongoing battle is now being fought in the courtroom. Her employer, energy provider Con Edision hired her as one of the first black women to be working in a role that is normally held by white males. Despite negative comments from her male-counterparts, she was determined to do her job well and eventually move up the ladder to a supervisory role.

Protect your income by fighting against wage and hour violations

Many employees in New York work hard for their money in order to support their family month to month. While they are putting in long hours for low pay, they might not even realize that they may not be getting all the wages they deserve. It may only be months after being paid that an employee may realize that something is amiss.

Settlement reached in Smithtown sexual harassment case

Sexual harassment is a topic that many individuals worry talking about. In many cases, those who are victims of this kind of harassment in the workplace often do not tell anyone because of a fear of being fired or of being retaliated against. Sexual harassment is also sometimes hard to pinpoint because it's not always blatant sexual touching or requests for sex. Sometimes it's something as simple as ongoing sexually explicit emails or inappropriate jokes in the workplace.

Women keep quiet about sexual harassment in restaurant industry

While we often hear about sexism in various science and tech industries, some may not realize that sexism is a true problem in the restaurant industry in New York and across the country. The industry is known to be male-dominated and culinary students often look up to “bad boy” chefs. The dominant and sometimes brutal behavior of these head chefs has led to a culture of aggressive and abusive males in the industry, according to one restaurateur.

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