Restaurants that survive the coronavirus pandemic may have a new challenge on their hands: rehiring kitchen staff.
But after a couple weeks of retooling their business model and implementing safety precautions, a number of restaurants are still only offering takeout and delivery. Suddenly short-staffed, restaurants began calling furloughed employees to hire them back, but that proved harder than expected.
That could be because many employees are making more money unemployed than they were as staff.
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