Why It’s So Hard to Hire Restaurant Workers Right Now

Photo: Scott Heins/Getty Images As businesses across the country grapple with labor shortages, I spoke with Grub Street’s Chris Crowley about how the post-pandemic economy is playing out in the restaurant world and why some workers don’t want to go back to it.

I know cooks who have left the city, who took jobs in other industries because they had no choice , or who are focusing on careers that they had been working in restaurants to support or which they finally decided to pursue. Even restaurant owners complaining about unemployment will, if you nudge, say they’ve had employees who left the city, in some cases gone back to their home countries.

Ben: Conservatives have identified unemployment benefits as the culprit for the labor shortage, and a lot of red states have decided to cut them off sooner rather than later. But many economists and observers don’t think they are the sole or even prime factor here.

Ben: Though it was and is possible for some people to make pretty good money in restaurant jobs, a sense of precariousness characterized the industry pre-pandemic, as you’ve emphasized: often tough working conditions, a dependence on tips, unpredictable schedules, not-infrequent frequent sexual harassment, and so on.

chrisecrowley realaxelfoley The Pandemic taught these workers that they are valuable. It taught the consumer that they are essential. The employers seem unable to value them like we do.

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