Hiring Restaurant Workers Went from Hard to Almost Impossible

Before I became a cook, I worked as a host, server, commis, and bartender. I loved it—the rush of service, the dance of brewing an espresso while inputting an order and running a credit card at the same time. Having regulars at my bar pass a Sunday afternoon with a few Bloody Marys and good conversation. Deciding to VIP a young couple who had clearly saved up for their meal and truly savored the experience....