Restaurants are running out of chefs. The work is astonishingly unglamorous: hot, manual labor performed in a tiny space. It also pays abysmally; the median hourly wage is just $11 an hour, and the 90th percentile, the elite of the profession, makes a princely $15.35. As student loan burdens have gotten more burdensome and urban real estate prices have soared, restaurants in pricey areas are finding it harder to attract workers willing to endure a long commute in order to spend hours getting hot and dirty.
Why don't they just pay more, demands Kevin Drum?
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