By Jackie Varriano
From The Seattle Times
SEATTLE — “Service sucks now.” It’s a phrase I’ve heard uttered a lot the past two years. When pressed, the person might say it was because service was slow or harried, there wasn’t enough — or too much — conversation, they felt ignored, or the server hovered too much.
To be fair, it’s been a rough two years. It’s been tough to figure out how to best support restaurants, and it’s been tough for restaurants to figure out how to operate while navigating shutdowns, rising costs, labor shortages and supply chain issues.
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