{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fwhat-doesnt-kill-you.simplecast.com%2Fepisodes%2F5aef4533-5aef4533","width":444,"version":"1.0","type":"rich","title":"Episode 137: Labor Issues & Restaurant Work","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/365141/365141f8-6e5b-4490-8558-0f72483f5f61/fd7dacf4-1cd3-4a24-adc9-65cfbb70b0aa/1458074821artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/fd7dacf4-1cd3-4a24-adc9-65cfbb70b0aa\" height=\"200\" width=\"100%\" title=\"Episode 137: Labor Issues &amp; Restaurant Work\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Tune in to this weeks episode of What Doesnt Kill You for an in-depth conversation on labor issues in the restaurant industry. How do tipped wages affect workers? Why is there a labor shortage in the industry? Find out as Katy Keiffer chats with Michael Leviton, the former Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts. He is a seven-time James Beard Foundation Award nominee and recipient of national awards from Food and Wine, Bon Appétit, Gourmet and Saveur. This program was brought to you by Consider Bardwell. I dont know what needs to be done, but theres definitely a labor shortage in this industry. [11:45] The only way to gain mastery is by doing it over and over again. [34:30] --Michael Leviton on What Doesnt Kill You\n\n"}