An Inside Look at Serving During A Pandemic: The Impact of COVID-19 on the Food Service Industry

Feature | Emma O'Connell

Oct. 28th, 2020

I sat down with Bri at the bar on a snowy October morning shift. There were very few customers in sight, only three reservations on the books that afternoon. Bri had been cut just twenty minutes before, ending her shift prematurely. While sitting under the dim bar lights, we talked about the grim reality of being employed in the food service industry amidst a global pandemic.

“Tell me about what the shutdown looked like the first time.” I asked, referring to March of this year. Bri has worked for two of the companies owned by Fitzgerald's LLC, both of which had to eliminate indoor dining and service.

“Well, I went to one meeting, then another meeting, and basically got let go twice from both of my jobs.” Bri said. She followed up with an explanation of The Handsome Hog’s relocation as well as the closure of The Fitz. “It was honestly very depressing. I drank a lot during quarantine. Feels like a long lost memory at this point.”

Our second talking point came from the rumors of another lockdown coming in the future. “How did you get your job serving back?” I asked.

“Well, it was after things had reopened again and I was sitting here at the bar having a drink, and they asked me if I could work again the next day. So of course I said yes.” The Handsome Hog works as hard as it can to make sure their employees feel like family, and that they will always have a home and a place to work, even despite all of the challenges COVID-19 has placed on their business. Despite in person dining being halted, the company does its very best to ensure their employees a sense of security once it’s safe to be on the clock again.

When restaurants reopened in late spring, all food service workers were presented with a new set of rules and guidelines put in place to ensure the safety of indoor dining. This includes a very intense sanitation procedure as well as masks on at all times, limited seating, and limited party size along with maximum social distancing. “What was the Handsome Hog like when you came back? ” I asked. “Was the transition to the new COVID-19 guidelines difficult?”

Bri laughed and responded, “God it was just so depressing! It was difficult because we were always balls-to-the-walls busy every single day. Going from sitting on the couch to seeing so many guests every single day is really hard.”

“Was it scary? With knowing you’re working in close quarters to people that aren’t wearing masks, and could potentially spread COVID?” I asked, knowing that this is something we all struggle with on the floor as servers on a daily basis.

“Well I already had COVID a while ago.” Bri said.“I think that I would be a lot more scared interacting with this many people if I hadn’t already had it. I can only imagine how hard this could be for someone that may be more at risk than myself”.

“How do you feel financially?” I asked Bri, while giving the disclaimer that she isn’t obligated to discuss finances during a time where it is challenging and stressful for many.

“Now that I’m working, and I’m working here, I do. I think it’s because The Hog has such a cult following”. The Handsome Hog does indeed have a cult following, with many regular customers coming in multiple times per week. It is from the continued support from the community that keeps the Handsome Hog successful.

As we wrapped up our conversation as Bri got ready to head home, I asked her one final question. “What is something you would like to say to our guests and the people that choose to dine-in?”

Bri’s answer was simple; “Be kind. Don’t be entitled anymore. These servers are putting their health and their lives on the line to take care of you. Be kind, always”.