Ralph Brennan can get the oysters, crawfish and other seafood he needs for The Redfish Grill and his other French Quarter &to=http://english.pravda.ru/fun/2002/01/16/25777.html' target=_blank>restaurants. What he can't find are enough busboys, waiters, dishwashers and other kitchen help.
Restaurateurs in this storm-battered city known the world over for its zesty food have raised wages, lined up trailers for workers, even put them up in their own homes.
Still, many restaurants have had to scale back for lack of workers. Some places are open for lunch and not dinner, or vice versa.
"We're paying more, we're offering great benefits, we're doing everything we can think of, but it's hard getting people to come back," Brennan said. "I think a lot of people just aren't interested in returning right now."