Restaurant Workers - Are You Sick of Me Yet?

The last time we talked about restaurants, it was two months after the pendemic started. "This has been characterized by a huge upsurge in labor consciousness" In san francisco, workers at places like dandline chocolate and tarteen have revolutionized bread making. The only two i can think of are moosewood rit or hipe commune restaurant that ruth richell cooked at before she was a food writer.