Lakes Region businesses look to international workers when local help is scarce

The Lakes Region population explodes during the summer, and to keep up with the growing demand in the hospitality industry, many businesses bring in workers from abroad when they have trouble finding local help.

During a Lakes Region Tourism Association roundtable discussion last month at Hart’s Turkey Farm Restaurant in Meredith, a lawyer from Pabian Law offered advice on how to navigate J-1 and H-2B visas. The process for many is already underway.

According to U.S. Citizenship and Immigration Services, J-1 visas are for workers intending to participate for teaching, instructing, lecturing, studying, observing, research, or training purposes, or graduate medical education.

The H-2B program allows employers to bring in foreign nationals for temporary, nonagricultural jobs. This is generally for seasonal work, with a maximum duration of three years. The visa can also be renewed.

Businesses which qualify for H-2B nonimmigrant classification must establish with the Department of Labor that there are not enough U.S. workers for temporary work. They must also prove employing the workers will not negatively affect wages and working conditions of any domestic workers they employ. In the case of most Lakes Region businesses using the program, they must also demonstrate a seasonal need, and show the service is tied to a specific timeframe.

Hart’s Turkey Farm owner Sim Willey said he's brought on workers using both visa programs dating back to the 1980s, and as the economy fluctuates, the business depends on it.

Willey said for the last 15 years, Hart’s has mostly been employing H-2B visa workers, as they are professional workers looking for jobs, rather than students. This year, Hart’s is looking to bring on about 35 workers through the H-2B program, many of whom have worked for him before. There could be about a dozen J-1 employees, as well. The pay rate is set by the government, and increases yearly.

“They are paid like you would pay any American worker,” Willey said. “The government sets the wage, and if we choose to pay extra, that is up to us. This is a very important piece for our business.”

Willey said the process starts in September, filling out paperwork in preparation for spring. He said they show the government there is a need at their business, and not just bringing in staff to fill American jobs.

“In the Lakes Region, this is perfect, because we don’t have enough year-round people in our workforce to live here and handle all the guests,” Willey said. “We start the process now, and then go into a lottery on Jan. 1.”

Willey said he can then start interviews in February or March. He tries to video call with everyone before bringing them on.

“At Hart’s, we try to bring back the same people,” Willey said. “I think that’s important. I am a generational business, and we treat visa workers just like an employee of 25 years. We want to build that relationship, and for them to want to come back here.”

Some jobs visa holders do include line and prep cooks, catering positions and serving.

While rarer, Hart’s does bring on some J-1 workers, mostly as prep cooks and dishwashers, Willey said. He said they sometimes take longer to train, as they don’t have experience with the company.

“There are benefits of each,” Willey said. “With H-2B, you are getting an experienced worker. When they get here, I basically have to show them how we do things, but within a few days they are off and running.”

When Hart’s first started employing international workers, they were mostly from Jamaica. About half still come from there, and others from variety of countries including El Salvador, Guatemala, and the French island of Mauritius, off the coast of Africa. Most J-1 employees come from eastern European nations, Willey explained.

J-1 workers are generally college aged, between 20- and 24-years-old, while H-2B workers are mid-20s through late 50s. Willey said there are some H-2B workers who have been coming for years, including a line cook who has worked at Hart’s for 12 years.

“For us, this definitely works very well for the timeframe they come in,” Willey said. “They generally arrive in May and leave after Thanksgiving.”

Josh Lemire, the managing operator for T-BONES Great American Eatery and Cactus Jack's Grill & Watering Hole, only has workers with J-1 visas, all over 18 and through their early 20s. They come from Dominican Republic, Jamaica, and Eastern European nations like Romania. These workers come to restaurants in Laconia, which has the highest need.

“In the Lakes Region, there is an influx in the summertime,” Lemire said. “There’s a lot of vacation and play. To that, there is a lot of housing being built, but not for the workers. That is the tough part. The area is getting busier, but the workforce isn’t growing.”

For this reason, Lemire said the workers he brings on are usually also working at establishments like The Margate on Winnipesaukee which offer full-time work and housing. Generally, the workers call him in April and May, arrive in June, and work throughout the summer.

“I am that second job that can provide the extra money they are looking for,” Lemire said.

Lemire said the hardest challenges are normally language and cultural barriers, but once they get through those, the workers tend to be some of the hardest working around.

“These are some highly intelligent students who are coming over,” Lemire said. “I’ve had great results.”

Cally Cutler, owner of Sawyer’s Dairy Bar in Gilford, said at the roundtable her business actively employs J-1 visa holders. Cutler said it is vital, as she has trouble finding local workers to cook.

“My business is completely dependent on it,” Cutler said. “Since I acquired Sawyers a few years ago, I have perpetually always posted for hire, tried to recruit locally, vocational schools, you name it.”

Cutler said opening her business earlier and staying open later would help financially, but the J-1 visas expire. Although she has repeat workers, they age out of the program. Workers mainly come from Colombia and Ecuador, and she said they are all great staffers who would like to stay longer.

This isn’t just at Sawyer’s — she owns other eateries in southern New Hampshire who need cooks, as well.

“People are just getting away from culinary,” Cutler said. “Everyone needs help.”

One major obstacle discussed at the round table was housing. Hart’s Turkey Farm has a few properties where they can rent rooms to workers. Megan Page, general manager of Patrick’s Pub & Eatery in Gilford, said they don’t employ many J-1 workers, because they don’t have the housing.

“We do get some who work at the hotel across the street, who come in for extra hours, but that is basically the extent,” Page said. “We would love to get more J-1s, but housing has been the issue.”

Not everyone has this option, however, which Willey said is important for businesses to think about when they consider bringing on international workers.

Sophia Valpey, the hospitality manager for the M/S Mount Washington, said the boat company employs J-1 workers, and staff were looking into the H-2B program, because some J-1 employees want to stay. She touched on the housing difficulties, as well, commenting at the roundtable on how expensive it is to live near the Big Lake.

Some business owners who attended the roundtable discussion found neither visa program was for them. Manny Arora of 808 Weirs was there to gather information and hear from other local business owners about the pros and cons.

“I need cleaners, and with J-1 and H-2B, I found that I can’t sponsor any, so it doesn’t apply for my type of business,” Arora said. “I did my due diligence to get information, and I won’t be pursuing it.”