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Even in an increasingly vaccinated America, dining out just isn’t the same as it was two years ago.

At many restaurants, you can no longer linger past dessert as late as you once could and you might end up forking over more dollars for your meal. It has a lot to due with a labor shortage and inflation, which are making it difficult for restaurants to compensate for all the business they lost during the pandemic.

“The worst of COVID for the restaurant business is right now,” Christopher Bates, a master sommelier and founder of FLX details ⇒

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