What it's like to run a fine-dining restaurant during COVID-19
Chef-owner Mark Liberman used to have 18 staffers working at his restaurant Mago; now the staff is just him and one cook. Photo: Pete Rosos Before the pandemic, chef-owner Mark Liberman had 18 employees working at his Oakland restaurant Mago on Piedmont Avenue. Today, just two people run the restaurant — a cook and Liberman himself. It’s tradition in kitchens, and best practice in general, to divide the labor between preparing and cooking, but in COVID-times with barebones staff, that’s not possible for most restaurants. “Something like straining stock, normally the commis (prep cook)...
Source: berkeleyside.com