Paying the Piper- The Culinary Brain Drain

You can feel it all around the United States. With the massive push of vaccinations and the slowly declining COVID-19 case numbers, restaurants and venues are starting to relax their requirements. People still need to wear masks, yes, and social distancing is still a thing- but you can eat inside now. You can sit with friends. You and your buddies can, within reason, go out and grab a beer just like you used to. We are starting to get back to normal after a year in a plague-ridden Hell of our own creation.

Not all industries are ready though:

Hey, I need to hire two line cooks ASAP! Anyone give me any leads?”
Guys, I’m desperate. I need a dishwasher, a busboy, and at least three cooks NOW- the restaurant is packed every night and I can’t take it anymore!”

Why can’t I find capable help anymore?! Everyone I hire either flakes out, burns out, or just quits! WHAT HAPPENED TO ALL THE COOKS?!”

They found greener pastures, folks. They had no other choice. We need to raise a new crop of cooks from scratch- maybe we’ll be smarter about it this time.

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