Collected Item: “Restaurant Employees' Experience during COVID-19”
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Restaurant Employees' Experience during COVID-19
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Restaurant Employees’ Experience during COVID-19
The norms of life pre-COVID are not the norms we are experiencing now. We all get accustomed to our ways of living, and then our lives have changed in a blink of an eye. I am a server in a restaurant and walk out each shift with cash in my hands. March 19, 2020, my life changed. I was a college student that lived day today when it came to my income, and for six weeks, I did not have an income to help with the bare necessities of living. However, I was very fortunate that my parents were the lucky ones that still had jobs, and they were able to help me until the restaurants opened back up. I have learned the importance of saving money. The experience of working in a restaurant during COVID-19 was unlike any experience I had in the past. Everyone was required to wear a mask, and the interaction with the guests was unnatural. The guests not being able to see our expressions and not hearing us clearly, I felt we lost the customer service our guests expected. It was challenging to breathe with the masks as the restaurant industry is fast-paced, and at times we would get overheated, nauseous, and did not feel well. I was always ready to go home so I could take off my mask.
To-go sales now are a much more significant part of the restaurant business. The challenge with the increase in to-go orders is the design of the kitchens. They are designed to handle the projected sales based on experience, and when to-go sales became unlimited, the time to prepare meals doubled in time, and guests were unhappy. Many did not understand that the kitchen can only produce some much product per hour. It eventually got to the point that the restaurant would have to turn off their phones because the kitchen was at the maximum number of orders that they could produce.
Trying to keep the guests happy was a challenge. If we took unlimited to-go orders, then the cook times were doubled. However, if we limited the number of to-go orders, the guests would also be unhappy. It will be interesting to see if the restaurant industry gets back to the norms of pre-COVID.
The norms of life pre-COVID are not the norms we are experiencing now. We all get accustomed to our ways of living, and then our lives have changed in a blink of an eye. I am a server in a restaurant and walk out each shift with cash in my hands. March 19, 2020, my life changed. I was a college student that lived day today when it came to my income, and for six weeks, I did not have an income to help with the bare necessities of living. However, I was very fortunate that my parents were the lucky ones that still had jobs, and they were able to help me until the restaurants opened back up. I have learned the importance of saving money. The experience of working in a restaurant during COVID-19 was unlike any experience I had in the past. Everyone was required to wear a mask, and the interaction with the guests was unnatural. The guests not being able to see our expressions and not hearing us clearly, I felt we lost the customer service our guests expected. It was challenging to breathe with the masks as the restaurant industry is fast-paced, and at times we would get overheated, nauseous, and did not feel well. I was always ready to go home so I could take off my mask.
To-go sales now are a much more significant part of the restaurant business. The challenge with the increase in to-go orders is the design of the kitchens. They are designed to handle the projected sales based on experience, and when to-go sales became unlimited, the time to prepare meals doubled in time, and guests were unhappy. Many did not understand that the kitchen can only produce some much product per hour. It eventually got to the point that the restaurant would have to turn off their phones because the kitchen was at the maximum number of orders that they could produce.
Trying to keep the guests happy was a challenge. If we took unlimited to-go orders, then the cook times were doubled. However, if we limited the number of to-go orders, the guests would also be unhappy. It will be interesting to see if the restaurant industry gets back to the norms of pre-COVID.
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#REL101#RESTAURANTS#MASKS#FRUSTRATIONS
Who originally created this object? (If you created this object, such as photo, then put "self" here.)
Melissa Fair
Give this story a date.
2021-10-04