Hey Chefs, was wondering....
I seem to be encountering restaurants here and there lately, who seem to feel that allowing a potential
to stage for a day or week or whatever presents them with insurance liability/health dept issues,
because you're not an actual employee.
Until recently, I've never run into this concern from an owner.
Has something changed recently or are they paranoid, or just creating a nice excuse,
like brushing off a door-to-door salesman by telling him your dinner's burning. lol