In the first half of 2018, more than 4.2 million restaurant jobs were lost, according to a report from the U.S. Department of Labor.
In 2018, nearly 3.2% of the workforce was either on the brink of losing their job or on the verge of becoming unemployed.
Restaurants have long struggled to find enough cooks, bartenders, and servers.
That’s because the jobs that people need to earn a living are so different than the jobs most restaurants currently offer.
Some of the job roles that restaurants traditionally offer have become less appealing.
But the job openings for those jobs are starting to improve, and many of those openings are at restaurants that are in the midst of remodeling or expansion.
Restaurations need a wide variety of employees.
If they want to attract new customers and build trust, they need to hire people from a wide range of backgrounds.
But if restaurants are to stay relevant in a changing restaurant industry, they also need people who are comfortable with different types of food.
For example, the restaurant industry is in the middle of a rapid expansion that is reshaping the food and beverage industry.
But in many restaurants, the new employees have not been trained in those new food and drink skills, and some of the jobs they have learned are not necessarily suited to the jobs restaurants need to attract and retain new customers.
A recent report from PricewaterhouseCoopers, which looked at more than 200 restaurant industry jobs, found that more than half of all restaurant jobs in the United States require at least some college degree.
And the number of restaurant job openings across the country are up about 11% in the past 12 months.
A new report from consulting firm Challenger, Gray & Mather found that restaurant workers have become more educated over the past decade.
The firm surveyed more than 2,400 restaurant industry workers and found that a quarter of the workers in 2014 had college degrees, up from 13% in 2012.
In a 2017 survey of more than 8,000 restaurant workers, Challenger found that college graduates are more than twice as likely as people with high school diplomas to be employed in the restaurant business.
But many of the positions are still not well suited to these workers.
According to the report, nearly half of the restaurant job postings for 2018 were for positions that require more than four years of training, and fewer than 10% were for jobs that require less than two years of experience.
For some jobs, even if you have a college degree, it’s not clear whether the job is suitable for you.
For instance, when it comes time to fill an executive position at a restaurant, the average salary for a recent entry-level job is $85,000.
For those who have been in the industry for less than five years, the median salary is $48,000, according a 2016 study by the New York University School of Law.
Even if you do have a degree, a restaurant can often pay you less than the minimum wage.
In fact, the minimum hourly wage in 2018 is $11.50, and the national minimum wage is $7.25.
Even though the minimum pay for most jobs is below the federal minimum wage, that doesn’t mean restaurants don’t pay the minimum.
Many restaurants don the practice of using tips to supplement the minimum, and they can pay people even less.
But that’s not necessarily the best way to keep people employed.
Restaurant workers who are laid off or forced to retire from their jobs can often get paid even less than they would be paid at the restaurant, said John Deere, a vice president with the National Restaurant Association, which represents more than 6,000 restaurants in the U-S.
That can lead to employees working in places where they don’t have the same opportunities and benefits as people who have a full-time job.
It’s also a risk.
The U.K. restaurant industry has been hit hard by the Brexit vote, and it’s unclear whether the restaurant sector will bounce back.
But even if the restaurant economy picks up, there are some risks in the jobless-recovery wave.
Restaurant job losses in the years before the Great Recession were often driven by large chain restaurants.
When those chains went out of business, they laid off thousands of people, and restaurants lost jobs to other businesses.
That process can repeat itself in the short term, said Paul Johnson, a professor of economics at University of Minnesota and the author of a book on the economic effects of the Great Depression.
Restaurateurs and their workers also face different job demands.
Restaurateur jobs typically pay more than full-service jobs.
And many of these restaurant jobs require people to have certain skill sets that may not be particularly suited to a restaurant setting.
A restaurant might require a person to have a high school diploma or some college education.
But because the job typically requires that person to perform certain tasks