I've been unemployed since March collecting unemployment. Have two jobs both in the hotel industry, one as a groundsman the other as a server. I have worked neither but am expecting to be called in for my groundsman Job soon but not my server job. Any brahs working front of the house restaurant jobs? How doomed are we? My resturaunt is opening up in November 19th for only three days in a week operating at 50% capacity. My hotel goes by seniority and seeing how I'm at the bottom, I won't be working for even longer. With all these restrictions set in place even when it comes to travel and tourism, I don't see how the restaurant industry survives. It sucks because I would make a cool 200 plus minimum wage for a good 5-6 hours of work. How are my fellow bartenders, servers, food runners, etc dealing with this? Looks like I'll have to find another occupation soon.

Not "doomed", but there are definitely going to be fewer when this is all finished.

Frankly, it's time for some boomer restaurants to close for good, so there will be some good that comes out of this. But I'd imagine anybody who survives will likely transform their restaurant into more of a takeout/delivery spot than before.

No, they're doomed because of the Democrat's insane response to the China virus.

This.

The attrition rate for them is so fukken high anyway, so they're gonna 80% change hands srs

I'm hoping they emerge stronger after this, weeding out crap restaurants and improving profitability of good ones. The industry ROI is such poverty partially because the market is so incredibly flooded.

How many semi-casual boomer restaurants serving reheated slop off the sysco truck does every town need?

Restaurant industry has boomed since Covid FYI.. Especially the counter service/takeout joints. Bet you any pizza shop owner had record breaking sales this year AND they got their PPP loan forgiven. Hotels, bar/club types are fukked.

It's probably good. It's a heavily saturated industry.I worked for a company that supplied restaurants and cafes for a 7 years. In that time the average invoice dropped from $1000 per day per restaurant to barely cracking $150 - $200. Same thing with diners, many restaurants never hit capacity because the market is shared between them. More restaurants than ever are going tits up early in their life cycle.

When it returns to how it should be, those restaurants will employ more people to cope so the job argument isn't really valid.