I’m one of the service workers who left the restaurant industry during the pandemic. Serve yourself

Let me shed some light on the “mystery” of this labour shortage: With an abysmally low rate of pay, bad (often erratic) hours, no sick days and near-constant sexual harassmentracism, sexism and queerphobia, working in service sucks, writes Lori Fox in a special to The Globe and Mail.

“And yet that hasn’t stopped pundits, and even some restaurateurs, from decrying our lack of good ol’ fashioned work ethic and blaming the government dole for keeping us from returning to our rightful place: tableside, making them money and waiting on our betters,” she says.

Read the full story

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