Restaurants are making adjustments as they struggle with a labor shortage and employees find themselves overworked. Menus have been pared back, wages have been (finally) raised, and workers are even being shuttled across town to work the line at different restaurants. More recently, restaurant management is increasingly considering employees’ mental well-being. In an interview with the The San Francisco Chronicle, owner Paul Einbund of the popular spot Morris said that in addition to better pay, he closed the restaurant for four days so his employees could “recharge their batteries.” He also shortened his restaurant’s operation from six to five days a week, got rid of to-go orders to help the staff (currently down to only one cook in the kitchen), and emphasized that giving his employees time off is crucial. “I want to make sure that they’re making money and able to pay their bills and feed themselves, but I also need to make sure that we’re not burning out,” Einbund said.
Grist, an award-winning, nonprofit media organization dedicated to highlighting climate solutions and uncovering environmental injustices,…
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…