Restaurant folks of Naples — how do you actually survive May to October? I worked the floor here for years and I'm convinced the off-season is a matching problem, not a jobs problem.
Same story every year: hours die in May, rent doesn't. But the restaurants I've talked to are simultaneously struggling to keep summer shifts covered. Workers and open shifts exist blocks apart and can't find each other.
I got frustrated enough to build an app around it (Putora — I'll drop details in comments only if anyone asks, not trying to spam the sub). Mostly I want to hear how you all actually bridge the summer — second jobs? Bonita? Savings? What would actually help?