Originally Posted by
YVR Cockroach
With the restaurant workforce shaken out of its familiarity and complancency, one wonders if the only workforce available to the restaurant industry - at the wages most are prepared to pay - when it reopens will truly be the dregs from the bottom of the workforce barrel. Where I am, the construction and trades were facing that already at least 3-4 years ago. Pre-COVID, I remember reading about (mainly fast food?) restaurant owners unable to fire their less-than-reliable employees because they were better than having no employees at all.
That's the ultimate point isn't it, at the wages they're prepared to pay. Pay peanuts, get monkeys.
And I think its a bunch of BS about razor thin margins. If the margins are so bad, why bother going into the restaurant business in the first place.