“You’ve got a mix of feelings. You’ve got people that have been here over 50 years, and they’ve spent their life here,” said Paul Stefani, master cook at Robert Irvine’s Public House.

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“You hear the stories from some of the casino floor workers who’ve been here through thick and thin,” he said.

Stefani said the culinary union and the Tropicana have been supportive, holding job fairs and helping staff with the severance or relocation processes.