Restaurants everywhere are noticeably flexible in their employment arrangements.
An awful lot of restaurants are still family run or closely held businesses, consisting of perhaps a chef and “backer” or two. (You see this on Ramsey’s shows all the time). As a result, they do not have a large labor relations dept.
For the most part they are also pretty poorly run businesses. Lots of spoilage, employee theft, harassment (sexual or otherwise, imagine working for Ramsey) and shoddy bookkeeping practices. A good way to turn a large fortune into a small one is to open your own restaurant.
Despite electronic payments, there is also a surprising amount of cash still floating around the restaurant business. (There is a fair amount of money laundering going on as well).
For anyone who has ever worked in a kitchen papers and permits, unless it’s a health permit, are usually not a problem. If someone really wants to work in a restaurant, things get sorted regardless of where you come from.
Most people whose only contact with a restaurant is eating in one just have no clue how their sausage gets made.
