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1) I've never worked on a farm, but I've worked construction, landscaping and the movie theatre business in addition to retail and hospitality, not to mention hundreds of conversations with restaurant mgmt/execs. Unskilled labor is unskilled labor. It's the same pool of workers in the area and their characteristics are all the same (leave PT to go FT, leave seasonal to go to permanent, leave from $8 to $8.25 down the road, leave PM shift to work at a company offering a morning shift, leave for better benefits). There are far unskilled workers in urban and suburban areas than rural, but also far higher demand for those workers as well so you have much higher competition for labor.
2) I grew up in a rural area surrounded by farm land and have lived most of my adult life way out in the far suburbs and have never lived "in the city."
3) Both my current and last company have rural/close to rural locations in addition to suburban locations (very few city center locations at either).

As someone that has raised cattle, hogs and chickens; grown vegetables as a cash crop; and participated in the commodities market it is obvious to me that you don’t have a clue about what is required to be a common laborer “on the farm.”

I could take your average retail or hospitality worker and have them dead of a heat stroke within an hour. That is if I could get any of them to show up for work. And I know from my own experience that getting them to show up is usually impossible. When someone tells you that “there are jobs Americans just won’t do” believe them. I know for a fact it’s true.