Quote:
Originally Posted by jmecklenborg
...because they still can't get workers in part because of the competition for workers with Uber, Grubhub, etc.
They're having to shorten hours because fewer people are willing to work late nights.
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It isn't really Uber or Grubhub that restaurants are competing with for workers, because those jobs are even worse, it is normal jobs in other industries that poached workers. When restaurants and bars closed a lot of restaurant workers got jobs doing other things and discovered that they liked their new lives better so they never went back.
One of the issues we have in Minneapolis now is that it is specifically hard to find restaurant managers (floor managers, head chefs and sous chefs). Servers make $15 an hour in the city plus tips while good cooks are making $25 an hour. This means that anyone qualified to manage will make more or similar money as an hourly employee with less stress and responsibility. Five years ago I was the head chef of the busiest restaurant in the city, now I make more money as a 40 hour a week line cook. The veterans who know how to run restaurants well are opting for easier jobs and easier lives so a lot of places are being run by people who don't know what they are doing.
The labor model of the industry before covid was one of pure exploitation - treating people like shit, paying them little and working them like dogs. It was premised on there always being a bottomless pit of people desperate enough to accept it. Covid broke that labor model and now restaurant owners don't know what to do. It was an industry that rewarded sociopathic behavior, and so a lot of those people were put in positions of power, but now they are exactly the wrong people to fix the situation that the industry is now in.