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View Comments EVANSVILLE, Ind. They say no worker lasts long in the restaurant industry unless they love it … and it seems COVID has tested that love for many. Being a server or line cook is grueling work at the best of times. It comes with middling income, high stress levels and long hours that often aren t family-friendly. The pandemic made it much worse. Restrictions on diners meant fewer tips, hours became unpredictable and there were belligerent customers opposing safety protocols. With crowds now returning, many restaurants remain understaffed and short of cash, which intensifies even the normal pre-pandemic stressors. A few, finally, are successfully hiring, but that’s at least in part due to college students out of school for the summer and increasing starting wages. ....