PUBLISHED DECEMBER 13, 2020
There is a daily log in the restaurant that staff read upon arrival. It outlines the day’s schedule, describes any specials on the menu, and contains notes about random tasks and projects. Lately at the top of the page it simply states “SIX FEET.” Since re-opening eleven days ago, “six feet” has become our mantra. Other terms in our current lexicon include: pods, teams, line buddies, socially distant work stations and KN95 masks. Such is restaurant life in the tenth month of coronavirus.
By most measures, we have made a successful comeback from our staff COVID cases and brief closure. Sales are brisk, thanks to all of you. Our team is leaner, more efficient and more focused. We have not yet had another COVID case – knock on wood. And if we do get another positive case, possible exposure to other staff members will be greatly limited.
In case you’re interested in the details of our safer workplace, here they are:
Among kitchen staff, we have two teams—each of which works half the time. A team consists of kitchen managers, prep cooks, line cooks and dishwashers. The kitchen schedule is set up so that each team works two open-to-close days, three half days, and has two days off. There is virtually no overlap between teams.
We also purchased three additional food prep tables and spread out kitchen work stations. Now, with the exception of line cooks, everyone can stay at lease six feet from their nearest co-worker. Line cooks operate in teams of two or three as “line buddies.” Line buddies work together every shift, thus limiting potential exposure if someone were to get sick.
Front of house positions are easier to keep socially distant. Stations include: phone, bar, front door, food bagging (aka expo) and delivery. Whenever possible we avoid entering one another’s work space. We ask for things to be handed over and prep cooks ask line cooks to stir their pot or pull a tray from the oven. The person working expo brings the bags of food from the kitchen and sets them on a table near the front; the front door person takes it from there. When we do have to pass within six feet of someone, the rule is to walk quickly and not to speak.
The whole arrangement feels bit sterile and awkward, but it seems to be working. Everyone is committed to doing their part. Our employees want to be here and they want the restaurant to succeed.
So yes, we are staying healthy, making food, and paying the bills. But things still are not quite right. The gravity of the situation takes a toll on us. We are, as a team, on the same emotional rollercoaster: we go up and down, hour by hour and day by day. We simultaneously feel an intense connection to one another and are all a little afraid of each other. We are skittish from our previous COVID cases. Various ones of us are facing loneliness or relationship break-ups or struggles to stay sober or just missing friends and normalcy. Those who have quarantined face a special set of emotions and fear another setback. We commonly discuss our difficulty sleeping or clenched jaws or the irritability existing just beneath the surface. A simple “how are you” can bring about tears.
Fortunately we always have a critical mass of people (thank you, irrepressible comedians) putting out good energy and bringing up the general morale. Regardless of how we feel, we all put our best foot forward. We listen to each other and care for each other. We bear down, do our work, focus, and produce. We do our best to control our environment – to stay afloat, stay productive, and stay alive.
As I tell staff members and myself, don’t set your bar too high. Happiness and joy may not be realistic expectations at present. Try for calm and peace. Accept each moment as it comes, and accept the moment after that. Talk about your feelings and make real human connections. Be there for your co-workers and friends. Survive and grow during this period and there will be a light at the end of the tunnel.