Episode 137: Labor Issues & Restaurant Work

Tune in to this week’s episode of What Doesn’t Kill You for an in-depth conversation on labor issues in the restaurant industry. How do tipped wages affect workers? Why is there a labor shortage in the industry? Find out as Katy Keiffer chats with Michael Leviton, the former Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts. He is a seven-time James Beard Foundation Award nominee and recipient of national awards from Food & Wine, Bon Appétit, Gourmet and Saveur. This program was brought to you by Consider Bardwell.

“I don’t know what needs to be done, but there’s definitely a labor shortage in this industry.” [11:45]

“The only way to gain mastery is by doing it over and over again.” [34:30]

–Michael Leviton on What Doesn’t Kill You

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