Items
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Restaurants
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2020-08
Serving/Bartending in the Pandemic
In the summer of 2020 I was able to go back to work. I have been a server and bartender for a few years now, and knew there were going to be some changes going back to work. For one, masks were required, and half or less capacity was the new normal. Every other booth or barstools were closed to promote social distancing. There would be many problems with customers not wanted to wear masks and social distance, making it difficult for the employees to deal with. Some restaurants only allowed take-out, due to not wanting customers to be hanging out in the restaurant too long. The restaurant scene in Feb 2022 so far has mostly gone back to normal besides mask wearing. -
2020
Social Media Interactions
I thought this interaction represented a common argument nowadays between people who are not as sympathetic to how the world has changed, and someone else who is trying to counter those negative ideas. -
2021-10-04
Restaurant Employees' Experience during COVID-19
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. -
2021-03-16
Safety at Teriyaki Ha Ha
At Teriayaki Ha Ha on Route 1, just across from Nease High School, staff erected a wooden frame with plastic sheeting hung from it to create a protective barrier. When you walk in the front door, your order is waiting on the table. Cash is put into an envelope or credit card taken in advance on the phone. Everything is no contact. Next door is a Papa Johns where staff had masks pulled down around their necks and I observed several people walk in without masks, revealing how widely safety protocol differs from one business to the next. -
2021-02-18
When Covid is Over
When Covid is over I am going to see my grandkids in Washington State and paint my son’s house and then take my whole family out to dinner in a restaurant. When Covid is over I am going to dress like a rock star and play music in bars. When Covid is over I am going to keep the thrifty habits and good hygiene and good recipes that I learned during Covid. When Covid is over I am going to take my time browsing the hardware store and the supermarket. When Covid is over I am going to visit friends and have parties. When Covid is over I will be thankful that Covid is over. -
2020-12-03
Massachusetts Contact Tracing Log
At the restaurant that I work at, the host plays a larger role than just taking people to their tables. There is a designated “sanitation specialist” that clears the tables and wipes down the tables with peroxide and another liquid so that we can seat guests in an orderly manner. There is also the job of the main host to take down people’s phone numbers in case a coworker reports having COVID symptoms so that those in the restaurant can get tested for the virus. This connects to the civic purpose of history as this was one of the new contributions to the people in order to keep them, hopefully, safe from the pandemic and a need to reform how we think about our information in public spheres. I think that this item is something that “ helps illustrate something particularly significant about the year 2020”. This is through the tracking log as we’ve often seen people protest the government having our information as seen with the microchip scare with the vaccine, but this has become something of a norm at work. Every so often, there is that person that will give me a fake number or protest their information being leaked because “they will call us”, our only defense is that we get rid of the paper after a month before getting our manager. The blurb at the top does a better job at explaining than I do. -
2020-11-18
Staying Safe In Restaurants And Bars
As bars and restaurants continue day to day operations all over the United States, the Centers for Disease Control and Prevention (CDC) offers consideration on their website in ways they can reduce the risk for employees, customers and the community. These establishments will collaborate with their state and local health officials on how to implement these considerations. When considering these ideas they are meant to supplement and not replace any state or local health and safety laws. The longer people interact with one another the higher risk of spreading covid-19. One key take away from the article that stuck out to me was the spacing that the CDC recommends and that I see mostly in restaurants and bars today. Capacity has been reduced and tables have been moved six feet apart to slow the spread. -
2020-09-25
College Friends in a Pandemic
My first few weeks of college consisted of going to restaurants with new friends and exploring the city outside (masked, of course.) -
2020-11-27
東京、大阪、札幌、名古屋“時短”全飲食店に協力金(2020年11月27日) - Cooperation money for all restaurants in Tokyo, Osaka, Sapporo, and Nagoya (November 27, 2020)
In order to take measures for COVID-19, the Prime Minister will help restaurants if they reduce the hours open. However, by Japanese law, they cannot force this rule. All the measures taken are always, “We would like you to follow” and it depends on how the citizens act instead of the government’s rule. 菅総理大臣は新型コロナウイルス対策として東京、大阪などの各都市で今週末から営業時間を短縮したすべての飲食店に協力金を支給する方針を表明しました。 菅総理大臣:「札幌市、東京都、大阪市、名古屋市でも飲食店の時間短縮を今週末から行う。時間短縮に協力するすべての店舗に対して国としてしっかり支援をしていきたい」 また、感染拡大地域の保健所に派遣する保健師などの専門職について「これまでの倍の1200人を確保した」と明らかにしました。そのうえで、「3週間が極めて重要な時期だ」と強調し、マスクの着用など感染防止対策の徹底を呼び掛けました。 Prime Minister Suga has announced a policy to provide cooperation money to all restaurants whose business hours have been shortened from this weekend in cities such as Tokyo and Osaka as a countermeasure against the new coronavirus. Prime Minister Suga: "We will shorten the time for restaurants in Sapporo, Tokyo, Osaka, and Nagoya from this weekend. We would like to support all the stores that cooperate in shortening the time as a country." Regarding professional occupations such as public health nurses dispatched to health centers in areas where the infection has spread, he said, "We have secured 1,200 people, twice as many as before." Based on his comments, he emphasized that "three weeks is an extremely important time," and called for thorough infection prevention measures such as wearing masks. Video translated by Youngbin Noh -
2020-09-10
Interview of Andrew Chapman
This is an interview I gave to a fellow classmate about his experiences with COVID-19 and how it has impacted his relationship with food. We both had very similar experiences, with Andrew telling me how COVID-19 and the subsequent quarantine we all had to go through led to him eating dinners more often with his family, and overall being able to spend more time together. I think this goes to show that as difficult as the pandemic has been, and as much as it has kept us apart from our loved ones in some cases, it has also brought other families even closer together. -
2020-11-08
Restaurants during Covid 19
Outdoor seating at the restaurant Darling in West loop, Chicago. -
2020-05-28
New Restaurant Rules
From the inception of the coronavirus crisis, businesses across the spectrum have had to adapt their operating procedures. For restaurants, this proved to be a tricky adaptation. As dining halls closed across the world, restaurants moved towards offering curbside pickup for almost anything that they sold; this included alcoholic beverages. Now, it is not unusual to see advertisements offering up a full pitcher of margaritas or the like, able to be ordered and picked up curbside. -
2020-06-13
The Future of Food Influencers
The way the restaurants advertise is typically by word of mouth or since the emergence of social media, food influencers. Food influencers specialize in creating social media posts that garner the attention of followers and persuade them to patron the restaurant. As the article by Jenny Dorsey points out since the coronavirus pandemic hit restaurants have had to re-evaluate their relationships with influencers and influencers have had to re-evaluate themselves. Restaurants can no longer comp meals to influencers and they want influencers to be more skilled to create story-driven reviews that give a heart to the restaurant. One of the most important parts of this article is the desire to know the line cook who continued working during the pandemic. The people who kept the restaurants alive and continued to serve the community and the push for influencers to include their stories with their posts. -
2020-03-31
Pino's Pizza Offers to Feed Community
This is a post made by Pinos Pizza, a pizzaeria in Wakefield, Virginia. Following the shortage in groceries across the country due to Covid-19, Pino's offered to feed anyone locally who was unable to secure groceries. Prior to the pandemic, there wasn't a single restaurant in Wakefield that even offered delivery. Regularly, these local restaurants aren't exactly full of business given how small the Wakefield community is. In some ways, the pandemic has forced Wakefield to somewhat modernize. -
2020-05-31
Chicago Restaurant Workers Take Extra Covid-19 Precautions
Food workers and restaurants are a part of our communities. They rely on customers from the community and often live in the communities they serve. Making sure that customers are safe is a huge part of the job and as these Chicago food workers showed, they will not wait for mandates to put safety measures in place to protect workers and customers alike. Submitted by Stephanie Berry, curatorial intern for Arizona State University, HST 580. -
2020-05-31
Empty Restaurants
As COVID-19 gaining more and more attention, restaurants begin to close down due to governmental restrictions to prevent public gathering. With the image of empty restaurants with tables and chairs being put up, these restaurants' funding are also slowly going empty. The attention to these restaurants are so important especially during the pandemic because we need these restaurants to survive otherwise all we will have left are food chains such as McDonald's.