Chefs and retailers around the country know they must be prepared to deal with customers who arrive with the aquarium's seafood card in hand. But in a business in which 12 - hour shifts are the norm, some chefs worry about their lack of time to stay informed about complicated, rapidly changing fisheries management issues.
Chefs knows that they must be prepared for customers arriving with the aquarium's seafood card, but struggle to stay informed about the rapidly changing management issues in a business with 12-hour shifts.