What's fundamentally changed about your staffing approach since pre-pandemic days, and what surprisingly hasn't changed at all?

I'm curious about the staffing landscape in restaurants now compared to before COVID hit.

For those of you running restaurants:

What major shifts have you made in how you hire, schedule, or manage your staff?

What staffing practices have remained constant despite all the industry changes?

Have you noticed any unexpected staffing trends or challenges in the last year?

Looking to understand what the "new normal" really looks like for restaurant staffing.

Whether you run a small independent spot or manage multiple locations, I'd appreciate your insights.

thx!