In my small experiences when times are tough (like now after 9/11) and in the slow season at least at clubs they do manage to hold reg. kitchen staff on the pay roll. Just last week I had a discussion with a manager about that...although thats hard to do, he keeps his kitchen staff through even the toughest times....he has to or he'll be empty handed when busy times come. I can understand that small places that have alot of staff turn over would let people go. But guess I thought other resaturants (at least quality places) kept kitchen staff too. NO? At clubs you either find stuff to do (make items in advance that hold) or clean and clean some more, but they give you hours. There's enough work for like 2 cooks and 1 pastry chef everyone else stands around pretty much. Are clubs that different?