Seems it's become a non-issue, regardless. BTW, I worked for a well-known restaurateur here in Atlanta for a while. He's on the board of the CIA. Your industry is not an easy one...glamorous, but not easy.
That's why I don't do it for a living anymore- it took all the fun out of cooking.
Oh yeah, the glamour- shop/prep/cook/clean/everybody wants this and that just the way Mom used to make it (THEN HAVE MOM MAKE IT FOR YOU!) /up at the crack of dawn and to bed just before that 7 days a week