Hi all! I recently got into a heated discussion with fellow chefs regarding labor laws and unpaid trails or stages. In my experience, and meeting with the attorney general, it is illegal to have someone provide labor for your business in which you turn a profit. It is my understanding that by this statement, one cannot have a prospective employee work on a station in the kitchen and prepare dishes to be consumed by guests in turn for profit for the restaurant. The way around this, I've found, is to have applicants come in and prepare dishes using ingredients in house within a certain time limit, then these dishes to be sampled and critiqued by upper management. Has anyone else had issues regarding this matter? What are your solutions to prevent the risk of "free labor?"