On this episode I chat about certain issues that people in restaurants are facing right now. I begin by sharing the issue that restaurant operators are facing with a lack of a labor pool to hire from. This doubled with restrictions on dining this past year has left some owners in very troubling situations. I then talk about the cook's dilemma and how for some working in restaurants is simply not feasible. I also talk about roadblocks such as the idea of paying dues, a lack of understanding of what is to be expected as a cook, and how unsteady the industry feels right now for many. This episode is based off of restaurant folk reaching out and sharing their stories, conversations on social media platforms, and notes and observations on what I have noticed so far. 

For the official blog head to linecookthoughts.com 

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