A Remote Resort Town Struggles To Find Restaurant Workers For The Summer Season
NPRA Remote Resort Town Struggles To Find Restaurant Workers For The Summer Season Enlarge this image toggle caption Emily Schwing Emily Schwing When dinner service gets into full swing at Jack Sprat, the kitchen and waitstaff hit their groove, making and serving dishes such as roasted beet galette and maple bacon crème brûlée. "When quarantine first happened, there were new rules and new restrictions," says head chef Lindsay Kucera, "but people were expecting the same level of service from us. "It's really great to see a team coming together and working to make the same amount of stuff happen with less resources," says Kucera, "but ultimately, it's exhausting. "Before the pandemic we were open three lunches and seven nights a week," says Jack Sprat owner Frans Weits, whose restaurant has been open for 20 years.
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