The United States is scrambling to hire tens of thousands of hospitality workers ahead of the 2026 World Cup, and industry chiefs are looking to Britain's tourism playbook as a template. But for British workers, the news is a bitter reminder of a sector that booms in headlines while wages lag behind the cost of a pint.
The US Travel Association projects that the country will need an additional 200,000 hotel and restaurant staff to handle the expected influx of visitors. To fill these roles, employers are studying the UK's approach to temporary licensing, flexible working hours, and partnerships with training colleges. "The British model of rapid onboarding and modular training is exactly what we need," said a spokesman for the American Hotel & Lodging Association.
But for UK hospitality workers, the export of this model feels like a hollow victory. In Manchester, where I live, the average restaurant worker earns £11.50 an hour barely enough to cover rent on a one-bed flat. Emily, a waitress at a city centre bistro, told me: "They're advertising our system as a success story, but I'm still using food banks."
The irony is sharp. Britain's hospitality sector has long been a lifeline for those shut out of other industries: young people, migrants, and former manufacturing workers. But the boom has not translated into stable incomes. According to Unite the Union, one in three hospitality staff in the UK rely on zero-hours contracts. The sector has the highest rate of in-work poverty of any industry.
Meanwhile, the US is touting "British-style flexibility" as a solution. But flexibility in Britain often means being on call for 12 hours with no guarantee of a shift. "We are exporting a labour model that exploits workers," said Sharon Graham, general secretary of Unite. "The government should be ashamed."
The government, however, is celebrating the recognition. A spokesperson for the Department for Business and Trade said: "The UK's hospitality sector is world-leading, and we are proud that other nations are learning from our success." But for workers like Emily, success is measured not in global admiration but in the ability to put food on the table.
As the US prepares for the World Cup, it would do well to learn not just from Britain's efficiency but from its mistakes. The boom in hospitality jobs must not become a race to the bottom. Wages, security, and dignity must be part of the package. Otherwise, the World Cup will be a party that leaves workers to pick up the tab.
