Independent restaurant owners are struggling with the realities and uncertainties of life in a pandemic. But for your average food service worker — servers, bartenders, line cooks, and baristas — there is even less support.
Despite Trump’s plans, no one knows what the restaurant industry is going to look like on the other side of the pandemic. And so workers wait, hoping their restaurants will reopen, hoping they or their coworkers will be rehired, hoping there will be a workplace to come back to. As chains and fine-dining chefs are the only ones with access to the White House, it’s important to remember their experiences do not represent the restaurant industry as a whole.
At the Heights, all staff with the exception of our chef de cuisine have been temporarily let go. I think the post-pandemic dining landscape is going to be entirely different — staff cuts, wage cuts, and mandatory seating reduction will absolutely affect how we are able to eat. Even the most luxurious restaurants will have to cut back on menus, garnishes, and available reservations. I’m hopeful that diners will come out in droves after restaurants open up, but realistically that’s not likely.
I don’t think the aid the government is giving is enough. Not at all! It’s getting bad everywhere. The people in the foodservice industry are the “blue collar” workers that everyone forgets about. We are not paid as much as the blue collar norm and making ends meet isn’t looking possible for most.We closed our dining room around March 16th, but kept our online and takeout phone ordering systems the same.
Here in Minnesota, individual unemployment benefits are only given if you had made $3,000 or more before unemployment. Because I was in graduate school and had only been at my job at Rise for a few months, I did not meet this requirement and will not be receiving any unemployment benefits. For those making minimum wage , prerequisites like this may have some major impacts.
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