The biggest change I see in post Covid restaurant is the high cost of labor is forcing places to go with less staff forcing managers to do more of the work. Early on it was lack is staff, now that people are coming back to work, the higher pay we had to offer is coming back to bite.
managers ought to ask for more too.
@pratik I may just go back to being a line cook. No stress, go home early
Actually can see the movement toward less stress although less pay and probably less prestige in today's labor market. Dunno how long that will last.
@pratik I've been a GM a few times, a regional manager and an owner. I'm ready for less.