The owner of one fine-dining restaurant in California opened a new eatery during the pandemic as a takeout operation.
Ashley Nelson wasn’t forced to stop working, but she decided to anyway.
Neil Cairns, a bartender in Portland, Oregon says he'll just have to "hope for the best" as he faces reduced hours and the prospect of bar closures.
But there are budding efforts to give hourly workers in those fields more dependable hours.
The National Restaurant association projects that sales will grow by 4 percent this year. Celebrity chefs and Instagram foodie streams all point to an industry on the upswing. But staffing restaurants isn’t easy these days. Susan Spicer runs three restaurants in New Orleans, and says this is in part because her industry gets a bad […]
But the data doesn't paint the whole picture.
Worker rights advocates say unpredictable schedules, and dreaded "clopenings," take a toll on employees.