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Restaurants scramble to adapt to new rules


Restaurants scramble to adapt to new rules
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Charlie Fitzsimmons, owner of Black & Blue Steak and Crab in Guilderland, is seen during construction of the 10,000-square-foot restaurant in 2015. With an original capacity of 280, Black & Blue has abundant space to accommodate more diners and still maintain social distancing for guests who want it, Fitzsimmons said. (Paul Buckowski / Times Union)PAUL BUCKOWSKIShow MoreShow Less
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Waterworks Pub in Albany expects to require proof of coronavirus vaccination for admission to it second-floor dance club but will allow all at socially distanced tables in the street-level bar area, according to manager Scott Levine. (Provided photo.)Provided photoShow MoreShow Less ....

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Restaurant industry faces labor shortage in New York after pandemic


Brian Candee, who has been in the restaurant business for 30 years, normally gets 50 to 60 emails when he puts a help wanted ad on Craigslist. But when he was hiring for Dinh Dinh Kitchen, his new Southeast Asian-American restaurant in Bedford Hills in Westchester County, he got zero.
Zero.
“I’ve never seen anything like it,” he said. “I actually anticipated that hiring wouldn’t be too difficult because of the reduction of restaurants. I figured there would be a lot of good, skilled people looking for work.”
Others in the industry are experiencing the same thing. 
Christopher Bates owns several restaurants in the Finger Lakes wine region. But lately you can find Bates ....

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