Hi everyone. Thinking of starting a business and am concerned about staffing as that seems to be by far the biggest problem in the restaurant business. Restaurant owners and managers and anyone else in the know: How often are restaurants short-staffed? Will a 30-40 person restaurant be short-staffed due to no-show or high-volume on a daily basis or a weekly basis? What do they typically do to circumvent the shortage? How big of a pain-point is it really? Do you use those staffing agencies and how efficient are they?