America, being the melting pot it is, has widely benefitted from those looking to make a fresh start, driven to fulfill the “American dream.”

Spectrum News 1 takes a look at initiatives to help out those new to the states, and how they are hoping to leave customers as satisfied as these employees are hungry for the opportunities.

The tables are being set and the food is getting prepped at restaurants across New York, all as there are shortages in different workforces.

"I've heard people say, ‘I'm going to get a real job.’ Well, it's paying you real rent. You know what I mean? It's buying your real food. And, you know, these people, they commit their lives to us. They're feeding their families here. They're putting their children through college," said Osteria 166 owner and restauranteur Nick Pitillo. "I have been lucky enough throughout my career to have a lot of people work for me that wanted to work for me."

Helping staff some of his most successful ventures are employees recommended by the Buffalo International Institute.

"We reached out and I can't think of a better program in New York to get people to work," he said.

From around the world, so many make their way to the United States — with a large section of them coming to Buffalo and Western New York like Shaza Saja from Sudan, who now works the line at Osteria in downtown Buffalo.

"It's the American dream for everyone," she said. "So when I came here, I started working as a dishwasher first and cleaning first."

Saja started from scratch after the long journey here, understanding that the "dream" isn't just arriving.

"’You want to learn how to cook [too]?’ I told them, 'yes.' ‘[Do] you want to take my place?’ No," Saja recalled a back and forth earlier in her culinary career. "I don't want to take your place, but I want to learn."

Even in what can be a hellish restaurant industry for those putting the most into it.

"You know, the first time when I started, I was so nervous. [I was] so scared. Even sometimes when the work is like too much, [it gets] busy. Sometimes I [got] nervous," she said. "But now, I feel like I'm a professional."

It's something that restauranteurs like Pitillo see and do what they can to just give people a shot.

"Being in the dish pit on a Saturday night, it's not great, but there are, you know, stepping stones, if you will,” he said.

And there are countless success stories like Saja who reaffirm reaching out to migrant work resource organizations.

"Before when I started, I never thought that one day I would be here. So I take that step by step and now I'm here. I know someday I will be maybe more than this," said Saja. 

"It's rewarding. It's there's some 'proud papa' in there, if you will, you know? If you give and care, people will give and care back," Pitillo added.