seft hunter from i for talking to us. seft hunter from community change., swift and precise" response to an attack by a palestinian gunman outside a synagogue that killed seven people and injured many others. it happened yesterday in a jewish settlement in occupied eastjerusalem and came amid rising tensions in the region. today, two israelis were shot and injured close to the old city by a 13—year—old boy. here's our middle east correspondent, yolande knell. another victim of a jerusalem shooting being treated by medics. an israeli father and son were injured in a new attack this morning. the suspect is just 13. he's said to be the relative of another teenager shot dead by israeli forces this week. meanwhile, this was the scene of yesterday's shooting attack — the deadliest israelis have seen in years. here, a palestinian gunman opened fire after prayers in a packed synagogue at the start of the jewish sabbath. as people rushed over to those injured, one witness said they were shot too. translation: a guy stopped here to help them. _ he went out of his ca

seft hunter, thanks for being with us.d documents stories play with the american people. an investigation for the new york times says -- >> lobbying effort to keep their -- $15 a year for mandatory food handling course annexed by a company called serve safe. so safe is owned by the national restaurant association. to some of the money from that chorus to lobby against raising the minimum wage. so far, the national -- 3.6 million workers. that's according to the report. the statement to the new york times, the president of the association said, quote, the associations advocacy work keeps restaurants opening and keeps workers employed, and finds pathways for work or opportunity that keeps communities healthy. -- president of one fairway ridge -- joins us now. david, walk us through your reporting and what happened, and how is the national restaurant association been able to do this? >> well, we found this was something that has been going on for at least a decade, and many people in the restaurant industry just didn't know i