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Here’s an answer to the restaurant staffing crisis: pick up the odd waiting shift to eat out
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At a certain point, anecdotes start to seem – rightly or wrongly – like hard data. A friend tells me that a chef-patron near where he lives has reduced his covers by half in order to keep going.
A colleague says something about one restaurant group he’s heard of that recently ran short of no fewer than 24 chefs across four sites.
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