I don't know about New York, Chicago, etc., but here in the Bay Area, we do have some restaurants owned by "celebrity chefs", and they seem to go through staff like water.
In particular, you see ads over and over and over again for BOH and FOH for Morimoto's in Napa, and for Tyler Florence's places in Napa and Mill Valley (not sure about his San Francisco spot).
Certainly there are other restaurants that have high turnover, but these seem to really work through staff. You've got to wonder just what's causing that kind of turnover - bad hiring choices, too much job stress, or who knows...
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