Good Food
When face shields and masks become the new restaurant uniform
Hospitality professionals weigh the pros and cons of returning to the job, whether in the dining room, behind the bar, or on the line. Industry workers share their experience of closing, then returning to work.
By Evan Kleiman • • 1 min readHospitality professionals weigh the pros and cons of returning to the job, whether in the dining room, behind the bar, or on the line. Industry workers share their experience of closing, then returning to work. Some describe employers going above and beyond to make them feel safe, while others describe noncompliant and hostile guests.
The full episode
4 of 6
Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemic
- 15:43Deciding when to keep the doors open during the pandemic
- 29:00When face shields and masks become the new restaurant uniformYou’re reading this
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industry
- 47:37A trip to the Costa Chica region of Guerrero — via Watts
The full episode
4 of 6Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemic
- 15:43Deciding when to keep the doors open during the pandemic
- 29:00When face shields and masks become the new restaurant uniformYou’re reading this
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industry
- 47:37A trip to the Costa Chica region of Guerrero — via Watts