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L.A. Restaurants Are Dealing with a Major Labor Shortage—What's the Issue?
CUT Beverly Hills, the flagship location of Wolfgang Puck’s fine-dining steakhouses, has a Michelin star and a menu that boasts savory bone marrow flan, three choices of sturgeon caviar from France, and a wide variety of prime-cut, grass-fed beef. But no one has eaten there for months and won’t again until July because, according to Puck, they don’t have enough staff to reopen.