Skip to content

‘Working like a slave’: Why human trafficking in restaurants is underreported

People in this story

Amy Farrell, director of the School of Criminology and Criminal Justice, was interviewed by reporter Jenifer McKim in an investigative series about human trafficking in Massachusetts restaurants.

Working in Boston-area restaurants over the last 15 years, Billy often felt like a slave.

He was caught in a seemingly never-ending cycle of labor and exploitation, striving to pay off debts, sick from stress and overwork, terrified about being turned over to immigration officials.

The 41-year-old Salvadoran immigrant said he started his first restaurant job in 2008. He worked as a dishwasher 85 hours a week, earning $6 an hour without breaks or overtime. His main goal was to pay off nearly $18,000 in debt he accrued to get to the United States. He lived in a series of rented rooms and worried about being picked up by immigration authorities. Over the years, he said a series of employers profited from this fear, threatening him with deportation.

“They multiply the work, they don’t pay you well, they don’t let you eat, they want you always there working, working, working like a slave,” said Billy in an interview in Spanish, requesting to only be identified by his nickname for fear of reprisals. “They have all the power.”

Read the full story in GBH News.

More Stories

SCCJ co-hosts CSSH Equity Series


Access to guns, mental health should be the focus following Michigan State shooting, Northeastern experts say


Kevin Drakulich, SCCJ Associate Director and Professor, spoke at a GBH News forum on gun violence in America