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North Texas restaurants having trouble finding employees as more people start to eat out again North Texas restaurants having trouble finding employees as more people start to eat out again More people are going back to eating out at restaurants, but many of those businesses are having trouble finding employees. DALLAS - More people are going back to eating out at restaurants, but many of those businesses are having trouble finding employees. What was once a consumer problem has now shifted into a staffing shortage. At Thunderbird Station in Deep Ellum, owner Kim Finch does many jobs. Not because she wants too, but because she has a very limited staff. ....
Not all Texans were rejoicing at the chance to show their faces in public again after Gov. Greg Abbott announced last week that businesses won t be required to enforce face masking or limit their capacity come March 2. Abbott’s announcement set Twitter ablaze with backlash, including the trending hashtag RIPTexas, while President Biden accused Abbott (and Mississippi Gov. Tate Reeves, who made a similar call) of “Neanderthal thinking.” One of the most widespread bits of criticism over Abbott’s decision was that while businesses may still require patrons to wear masks the burden to reinforce COVID safety policies falls on employees, making them subject to harassment from anti-maskers, a recurring trend in 2020 when private businesses implemented mask requirements before any official mandates were in place. ....
Courtesy of Casa Masa The first time I met John Hernandez was in the parking lot of the Double Wide honky-tonk on the eastern outskirts of Dallas’s Deep Ellum neighborhood. It was fall 2017, and the watering hole was hosting a market of food vendors as a fundraiser for the victims of Hurricane Maria in Puerto Rico, as well as those suffering after the earthquake that had recently struck the Puebla region of Mexico. Hernandez was serving his tamales from the window of an Airstream trailer. A year earlier, he’d started his pop-up tamale company, Casa Masa, as a side gig and creative outlet while he juggled other restaurant industry jobs; if the eager line of customers was any indication, business was good. More than three years later, his success is “incredible,” he says. ....