Our Perspective
Going “Cashless”
Promotes
Discrimination in
Our Communities
By Stuart Appelbaum, President
Retail, Wholesale and Department
Store Union, UFCW
As more establishments refuse to accept
cash, people without credit or debit cards are
facing discrimination. Whether it’s at a selfservice
kiosk at a fast-food restaurant or a grocery
store, or at a bar or restaurant that has signs
announcing it’s a “cashless establishment,” or even an entire sports arena,
such as the concession stands at Barclays Center in Brooklyn, the concept of
credit and debit card only commerce is starting to take hold.
Cashless commerce does more than just remove old-fashioned cash
from the business of buying and selling goods, services, and products. And
despite what its proponents say, it isn’t more convenient – at least not for
consumers.
Forcing customers to use only
credit or debit is a discriminatory
business model that disadvantages lowincome
people, people of color, and
Cashless commerce is a
discriminatory business
model that disadvantages
low-income people, people
of color, and seniors.
seniors – all groups of people who are
less likely to have bank accounts and
credit cards. To have credit, a person must have a bank account, and to buy
things without cash, a person must have credit. This means that people
without a bank and a credit card cannot shop at these businesses, effectively
excluding people from participating in the local economy.
The numbers show how cashless business discriminates and
marginalizes people in our communities. Communities of color, seniors, lowincome
people, the disabled, and other marginalized households go
unbanked at rates far higher than the national average. Close to 17 percent of
African-American households and 14 percent of Latino households are
unbanked, compared to an average of 6.5 percent nationally. In addition,
about one in five households has no credit, making it difficult or impossible
to obtain a credit card. New York City’s communities of color are far less
likely to host a branch of a bank, yet another roadblock for consumers in a
cashless society.
Fighting Cashless Legislatively
Legislative action is one way to protect consumers from discriminatory
cashless business practices. In March, both Philadelphia and New Jersey
banned all cashless business at stores and restaurants. Massachusetts has
required retail businesses to accept cash since 1978, and the Washington DC
city council is considering a bill to ban cash-free restaurants.
In New York City, the RWDSU supports Initiative
1281-2018 Prohibiting Retail Establishments from
Refusing to Accept Payment in Cash. Protecting
consumers and opposing discrimination helps all
working people.
www.rwdsu.org
Caribbean L 16 ife, April 5–11, 2019 BQ
Tourism education
to the forefront
By Nelson A. King
The Miami-based Caribbean Hotel
and Tourism Association (CHTA) says
the Caribbean Hospitality Industry
Exchange Forum (CHIEF), the region’s
annual networking, education and best
practice sharing event for hospitality
and tourism business stakeholders, will
bring tourism education to the forefront
THE CITY CLERK
OF THE CITY OF NEW YORK
NOTICE OF SPECIAL ELECTION
45TH COUNCILMANIC DISTRICT
Pursuant to provisions of Section 25(b)(1) of the Charter of the City of New
York, notice is hereby given that a special election will be held in the
Borough of Brooklyn, County of Kings on, Tuesday, May 14, 2019,
between the hours of 6:00 AM and 9:00 PM for the purpose of electing a
candidate for the 45th Councilmanic District. Only registered voters in this
district are eligible to vote.
For any information on whether you are eligible to vote or where your poll
site is located, please call (212) V-0-T-E-N-Y-C. TDD for the hearingimpaired
is (212) 487-5496.
The City Clerk of the City of New York
in 2019.
CHTA said recently that the networking
conference will take place at
the Hyatt Regency Miami, from June
21-23.
More than 400 hoteliers, suppliers
and other hospitality and tourism sector
stakeholders from across the region’s
countries and territories, as well as the
United States and Canada, are expected
to attend the CHTA event.
“This year’s theme — ‘Vision 2024:
Embracing Change, Diversity, and
Growth’ - will afford a critical look at
the status of our industry today, and
facilitate deep discussion around how
it can, and should, evolve over the
next five years and beyond,” said Frank
Comito, CHTA’s chief executive officer
and director general.
“We have enhanced our structure
and topics this year, as CHTA aims to
share a balance of best practices and
top trends to quench the thirst for
knowledge of the latest, greatest and
groundbreaking industry information,”
he added.
Comito said CHIEF was created to
encourage hoteliers to invest in their
teams’ development, “offering multiple
opportunities for advancing their
understanding of trends and exposure
to new products, services and methodologies
being implemented in the
industry.”
Over the course of two days in
June, he said delegates will be able to
attend general and breakout sessions,
an awards presentation, an innovative
trade show, and other activities to complement
the core program.
Comito said this year’s “actionpacked
agenda” will focus on tourism’s
trending topics, including understanding
and adapting in a multi-generational
and diverse cultural workplace;
what’s hot and trending in food and
beverage; what guests are seeking in
a Caribbean vacation today; trends,
opportunities and challenges facing the
region over the next five years; and
understanding guest diversity to more
effectively market and maximize return
on investment.
The program will feature top speakers
and panelists with expertise in hospitality,
tourism and the cultivation of
diverse and high-performing talent at
all levels, Comito said.
“CHIEF has been well-received by
attendees because it is the connector
for industry professionals. They are
provided with the tools necessary to
stay connected with people, implement
new projects and develop their ideas,”
said Patricia Affonso-Dass, CHTA president,
stating that the regional trade
association has taken those differentiators
and elevated them, providing a
well-balanced agenda that allows for
even greater engagement, sharing and
takeaways.
“We’ve developed a new concept for
this year — CHIEF Talks,” she added.
“The CHIEF talks, which were developed
with the similar guidelines of TED
Talks, will be delivered by renowned
industry leaders to ignite a spark in
each of the attendees and inspire them
for leadership and growth in their
respective businesses.
“We want to motive each of our
attendees to implement these new
discoveries and apply the knowledge
they’ve taken away from CHIEF,” Affonso
Dass continued.
She said CHIEF is one of three CHTA
events scheduled concurrently in June.
Affonso-Dass said “Taste of the Caribbean,”
also taking place at the Hyatt
Regency Miami from June 21-25, features
top culinary teams from each
of the participating Caribbean nations
and territories, as they compete for recognition
and awards.
/www.rwdsu.org
/www.rwdsu.org