Items

• 
  2021-10-05

  Life During a Pandemic

  This is a brief look into life during the pandemic and how society has changed as well as what I have learned about the world and myself throughout the last two years. This is important to me because history is a great way to learn more about where we are today, if I am able to contribute to giving an insight to future generations about how our lives were affected by the global pandemic, I would be happy to do so.
• 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.
• 
  2020

  Working at a Restaurant, Winter 2020

  In the wintertime, I work at a restaurant inside a ski resort. This past winter, NYS had just opened up restaurants with very tight restrictions: no more than 4 to a table, close at 10 pm, must order food with alcohol.... and so on. Anyway, as the restaurant floor manager, it was my responsibility to police all these restrictions. Some people were very kind and understanding about the whole situation. They would split up their party of 5 in two groups; one of three and the other of two, and thank us for our willingness to work during this time. Others, however, were not thrilled about the restrictions and argued with us, as if it was our idea to put in place all the restrictions. We had so many people complain about the rules as if we could actually do something about it. Many left or demanded free drinks because of their inconveniences. It was very stressful to deal with this! Be kind to your servers!!
• 
  2021-02-27

  L.A. County teachers, grocery workers, restaurant staff and other essential workers can sign up for COVID-19 vaccines

  Los Angeles Country prioritized teachers, grocery workers, restaurant staff, and other essential workers in their vaccine rollout, making them eligible the beginning of March. Given the high level of exposure these positions involve, this is necessary to protect essential workers and limit the spread of Covid-19. Also prioritized are transportation workers, homeless individuals and those in prisons, as they are often in close contact with groups of people. Not all states are following this prioritization of essential workers despite the CDC recommendations, focusing instead on factors such as age to guide their rollout. By protecting teachers, service industry workers, and others in contact with large numbers of people every day, we can slow the spread of Covid-19.
• 
  March 16, 2020

  Closing of bars and restaurants in New York State 03/16/2020

  New York state closed all in-person restaurants and bars. This has affected me because this is a fun activity I will not be able to do with my friends. This also affects my friends who are waitresses.
• 
  05/22/2020

  Anthony Jodlowski Oral History, 2020/05/22

  University of Wisconsin Eau Claire Public History Seminar Covid-19 Project