NJ Transit strike: What to know about the disruptions and how they affect you
New Jersey Transit engineers are on strike Friday, paralyzing one of the country's busiest transport regions and leaving as many as 350,000 commuters affected as rail riders end up stranded or seeking alternative routes.
The Brotherhood of Locomotive Engineers and Trainmen union and NJ Transit could not reach an agreement overnight and the strike began at one minute past midnight.
Here's what you need to know.
All NJ Transit rail routes have stopped running, including the Metro-North west of Hudson service.
The company urges people to work from home where possible. While the network is making some limited alternative travel arrangements, these should be used for "essential purposes only.'
NJ Transit says 1,200 staff who are not covered by the union agreement will support its emergency plan, at a cost of $4 million per day.
Buses are still running but commuters should expect them to be busier than normal through Friday and into next week, despite an increased service on several key routes.
Ferries are also still in service from New Jersey to New York City with Seastreak and Waterway. Commuters can book Seastreak trips from Highlands and Atlantic Highlands to downtown Manhattan or East 35th Street as well as Bedford and Jersey City to downtown and midtown piers on the west side of Manhattan. NY Waterway offers ferries from Hoboken, Jersey City, Weehawken, Edgewater and South Amboy to downtown or midtown Manhattan.
From Monday, NJ Transit said, it has a contingency plan that accommodates "an extremely limited number of rail customers" by adding "very limited capacity" to New York City commuter bus routes near rail stations.
This includes using private transport contractors to operate bus services from key park-and-ride locations at peak weekday times, for the 70,000 daily New York City-bound passengers.
But NJ Transit says this can only carry about 20% of the normal rail passengers 'as the bus system capacity can not replace the railroad.'
These park-and-ride services, operated on a first-come, first-served basis, are at:
Secaucus Junction to Port Authority Bus Terminal.
PNC Bank Arts Center, Holmdel, to Port Authority Bus Terminal.
Hamilton Rail Station to Newark Penn Station PATH.
Woodbridge Center Mall to Harrison PATH Station.
More information is available at academybus.com and the NJ Transit website.
Buses with extra capacity during the industrial action include:
Northeast Corridor: 108, 112, 115 and 129 bus routes.
North Jersey Coast Line: 116 and 133/135 bus routes.
Raritan Valley Line: 112 and 113 bus routes.
Morris & Essex Lines: 107 bus route.
Montclair-Boonton Lines: 193 and 324 bus routes.
Main/Bergen County Lines: 145, 163, 164 and 190 bus routes.
Pascack Valley Line: 163, 164 and 165 bus routes.
What if I've already bought a ticket?All rail tickets and passes with an origin or destination of New York, Newark or Hoboken will be accepted at all park-and-ride services, as well as NJ Transit buses and light-rail lines.
This article was originally published on NBCNews.com

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New York Post
6 hours ago
- New York Post
Long Island boaters now use AI to catch fish, see through 'pea soup' fog
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Yahoo
11 hours ago
- Yahoo
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Media contact: Kevin ZawackiIBM Software View original content to download multimedia: SOURCE IBM Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data


Associated Press
12 hours ago
- Associated Press
Grease Trap Cleaning Protects NYC Facilities from Fire and Environmental Hazards
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All commercial cooking systems in New York must be designed and maintained to prevent grease buildup. Filta Kleen crews know this well: they're FDNY-certified and clean to the letter of NFPA 96 standards. 'Y'see an old hood covered in grease, it's just dumb luck if nothing goes wrong,' Marino adds. In fact, cooking is a leading cause of urban fires. Every year inspectors find kitchens with clogged filters or missing clean-out doors – little invites to catastrophe. A frontline firefighter once remarked that a greasy, unclean hood is the best friend a fire could have. That's why commercial hood installation must be done right the first time. Filta Kleen even fabricates new exhaust hoods that meet NFPA 96 standards, so eateries and hospitals start off with proper ventilation that vents heat and smoke safely outside. When hoods, fans and ductwork are properly installed and cleaned regularly, kitchens run cooler, cooks breathe easier, and the risk of an explosive grease fire drops dramatically. Beyond safety, New York's health and building codes are relentless about grease. City rules require that grease interceptors (traps) be maintained in good working order with routine cleanings so trapped fat never exceeds 25% of the tank. In practice that means restaurants, hospitals and nursing homes must pump out or service their grease traps often – typically every 30 to 90 days depending on volume. The NYC Department of Environmental Protection makes this clear: every food-service facility must install and regularly clean grease interceptors, or face fines. Even the Health Department's inspector checklist calls for grease traps to be 'clean and well maintained'– no excuses. Non-compliance can shut a kitchen down. 'One little overlook,' says Marino, 'and the next thing you know, the DOH or FDNY is walkin' in with a citation.' Certified technicians are the only answer. Filta Kleen's crews carry the city's Certificate of Fitness for hood cleaning, proof that each job meets FDNY and NFPA standards. They log their work, tag each unit, and give customers a report. 'When inspectors check, they want that clean!,' Marino notes. 'If your hood looks shiny and your records are on point, you're staying open. If not, forget about it.' Envirogreen's Lisa Patel echoes the sentiment. 'We tell clients: treat this like surgery for your kitchen. Only pros should handle the dirty work. You want those official decals and logs on the wall.' In short, kitchen ventilation safety isn't a DIY weekend project. It requires licensed plumbers for trap installation, FDNY-certified cleaning crews, and strict scheduling so every hospital cafeteria or school kitchen sails smoothly through inspections. The stakes extend far beyond fire codes. Improper grease disposal can choke New York's infrastructure. City officials confirm that fats, oils, and grease (FOG) are responsible for roughly 60% of sewer backups. When a trap overflows or someone pours fat down the drain, that grease doesn't vanish – it coagulates into 'fatbergs' that can clog miles of pipe. The result? Raw sewage spills into basements, streets and rivers, threatening public health. New Yorkers have seen it: neighborhoods with foul odors, rats in alleys, and storm drains coated in greasy slime. The NYC DEP sternly warns, 'If fat, oil and grease enter the sewers, lines clog and sewage back up into basements of homes and restaurants. The entire community suffers'. On the flip side, cleaned grease has value. The city has even launched pilots to turn trap grease into renewable energy. 'We're sitting on a goldmine of green energy here,' says Lisa Patel of Envirogreen. 'But you gotta capture it first – not flush it into the river.' Envirogreen partners with restaurants and hospitals to collect used cooking oil and wasted grease. Patel jokes, 'I always tell folks, don't be that guy who dumps a gallon of grease down the sink. We'll pick it up, and maybe one day your fried chicken oil will power a bus instead of a clogged manhole.' The upshot: grease trap cleaning NYC isn't just a fine-avoidance trick, it's responsible stewardship. Each trap cleaned keeps waterways cleaner and can even reduce a facility's carbon footprint. Providers on the ground underscore one message: don't wait for disaster to strike. Filta Kleen's Tony Marino offers this straight talk: 'We're runnin' kitchens like you wouldn't believe – in hospitals, nursing homes, restaurants. Y'all can't be playin' games with grease. Keep it clean, log it, and your kitchen stays cookin'.' Envirogreen's Lisa Patel adds a New Yorker's blunt wisdom: 'Don't be cheap about it. Think of that grease trap like a savings account for your building's safety. Skip a withdrawal and you'll pay double in fires or fixes. We see it all – a neglected trap, then bam, next thing you got fire engines or flooded cellars. Clean it now, save yourself the headache later.' In a conversational Southern tone one might hear in the back of a New York bodega, she continues, 'Hey, I get it – kitchens are busy and budgets are tight. But this is one expense you can't dodge. Keep those experts in on schedule and make sure that grease goes out the door, not down the drain.' Across New York City, the story is the same. From fast-food diners in Harlem to the largest hospital kitchens in Brooklyn, maintaining kitchen ventilation safety and clean grease traps is essential. Certified cleaning and proper commercial hood installation prevent fires, ensure regulatory compliance, and protect the city's environment. As Marino sums up, 'A clean kitchen is a safe kitchen. It's just that simple.' Restaurant owners and facility managers are taking note: routine deep-cleans, FDNY-certified hood cleaning teams, and professional grease trap service are now as standard as the day's first flame. The bottom line is universal – in NYC, glossing over grease isn't an option. By investing in expert grease management today, New York's critical facilities keep their doors open, their people safe, and the city's sewers flowing smoothly. Gabriel Jean Filta Kleen Co. +1 7184954747 email us here Visit us on social media: LinkedIn Instagram Facebook Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.