| Comment | > And now we’re in the situation that restaurants can’t get staff cause as the OP said it’s back breaking work for shit pay and a ton of people have left the industry because of that.
Nick Nairn was saying a while ago it's been a rough time because all his chefs found it was nicer being on furlough at 80% than shit hours, conditions etc.
Like yeah, maybe reflect on that one Nick. |
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