During COVID-19, Paid Sick Leave Is a Must for America’s Restaurants | Eater
"The owner’s upcoming project is being designed around a new staffing model that merges front- and back-of-house duties so fewer people can run service and there are more resources available for backup; the approach aims to reduce reliance on last-minute coverage, limit employee burnout, and make it easier to keep sick staff at home without collapsing service." - Naomi Tomky
