A restaurant terrace in Leadenhall Market, on December 8, in London. Hollie Adams/Bloomberg
DECRYPTION – Hiring foreign servers has been a headache since Brexit.
London
On this cold February Sunday, this pretty restaurant in Piccadilly, in the heart of London, is packed. An overworked waiter runs from table to table, takes orders, disappears, comes back. He is alone to face the task. The reason? The persistent shortage of staff in the catering industry. In fact, two years exactly after the effective implementation of Brexit, this kind of scene is multiplying. In London, labor has become scarce. In a capital historically rich in European workers, the double impact of the pandemic and Brexit has not spared the sector. Both large establishments and small structures are affected.
Claude Bosi, a chef based in England for over twenty years, confirms this: “The hardest part is finding staff for the room servicehe confirms. In the kitchen, things are still fine; but in the dining room, there is a huge lack of servers, especially in the gastronomy niche. And it’s everywhere in London.” Although renowned, its 2-star Claude Bosi…
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