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The New Face of Restaurant Hospitality Wears a Mask The New Face of Restaurant Hospitality Wears a Mask
(3 days later)
ATLANTA — The other night I ate in a steakhouse. I had never been so happy to see a wedge salad in my life.ATLANTA — The other night I ate in a steakhouse. I had never been so happy to see a wedge salad in my life.
I hadn’t been in a restaurant since March 15, a few days before Atlanta’s mayor ordered all dining rooms to close. On April 27, Georgia became the second state, after Alaska, to allow restaurants to reopen since the pandemic hit. Chops, a 31-year-old temple of expense-account dining in the city’s Buckhead neighborhood, was one of the first to jump back into business.I hadn’t been in a restaurant since March 15, a few days before Atlanta’s mayor ordered all dining rooms to close. On April 27, Georgia became the second state, after Alaska, to allow restaurants to reopen since the pandemic hit. Chops, a 31-year-old temple of expense-account dining in the city’s Buckhead neighborhood, was one of the first to jump back into business.
My waiter, Roberto Velasco, seemed as happy to be at work as I was to be sitting in a restaurant. At least he seemed happy. It was hard to tell behind his mask.My waiter, Roberto Velasco, seemed as happy to be at work as I was to be sitting in a restaurant. At least he seemed happy. It was hard to tell behind his mask.
For many people, the notion of eating in a restaurant still seems terrifying. It did to me. I sat at a table in the back and wondered if the coronavirus was floating down through the cool conditioned air, or if one of the diners ordering cabernet at a table nine feet away from was me a carrier. And are you kidding me with that valet service?For many people, the notion of eating in a restaurant still seems terrifying. It did to me. I sat at a table in the back and wondered if the coronavirus was floating down through the cool conditioned air, or if one of the diners ordering cabernet at a table nine feet away from was me a carrier. And are you kidding me with that valet service?
But Mr. Velasco’s mask, along with his constant trips to a very visible bottle of hand sanitizer, eased my anxiety. By the time a medium-rare rib-eye and a dish of asparagus arrived, I felt as dreamy as Dorothy in a field of poppies.But Mr. Velasco’s mask, along with his constant trips to a very visible bottle of hand sanitizer, eased my anxiety. By the time a medium-rare rib-eye and a dish of asparagus arrived, I felt as dreamy as Dorothy in a field of poppies.
In fits and starts around the country, restaurants are beginning to reopen, guided by a hodgepodge of federal, state and local laws and recommendations that seems to shift daily. Restaurant owners are left to devise their own practices, puzzling out how to minimize the health risk, and reassure some customers without alienating others.In fits and starts around the country, restaurants are beginning to reopen, guided by a hodgepodge of federal, state and local laws and recommendations that seems to shift daily. Restaurant owners are left to devise their own practices, puzzling out how to minimize the health risk, and reassure some customers without alienating others.
Against that backdrop, it’s hard to know what the new face of American hospitality will look like. But it will likely be wearing a mask.Against that backdrop, it’s hard to know what the new face of American hospitality will look like. But it will likely be wearing a mask.
The face mask is the most ubiquitous, and perhaps divisive, tool in an arsenal of protective measures, like disposable menus and plastic partitions, that restaurants are incorporating into an emerging culture of pandemic hospitality.The face mask is the most ubiquitous, and perhaps divisive, tool in an arsenal of protective measures, like disposable menus and plastic partitions, that restaurants are incorporating into an emerging culture of pandemic hospitality.
The mask has become standard equipment from the highest levels of American dining to the lowest. Burger King executives are reviewing designs for masks that might become a standard part of the uniform. At the Inn at Little Washington, a Rappahannock County, Va., restaurant with three Michelin stars, the chef Patrick O’Connell has ordered custom-made masks stamped with the smiles of Marilyn Monroe and George Washington, in anticipation of a May 29 opening.The mask has become standard equipment from the highest levels of American dining to the lowest. Burger King executives are reviewing designs for masks that might become a standard part of the uniform. At the Inn at Little Washington, a Rappahannock County, Va., restaurant with three Michelin stars, the chef Patrick O’Connell has ordered custom-made masks stamped with the smiles of Marilyn Monroe and George Washington, in anticipation of a May 29 opening.
“People need to get out, obviously, and they don’t want to walk into an atmosphere that increases their anxiety,” he said. “They want something to dispel the period we are living with.”“People need to get out, obviously, and they don’t want to walk into an atmosphere that increases their anxiety,” he said. “They want something to dispel the period we are living with.”
(Mr. O’Connell is going to even greater lengths: To help alleviate the barren look of a restaurant at half-capacity, as the state requires for social distancing, he’ll fill the empty chairs with mannequins dressed in 1940s attire. “I’ve always loved mannequins,” he said.)(Mr. O’Connell is going to even greater lengths: To help alleviate the barren look of a restaurant at half-capacity, as the state requires for social distancing, he’ll fill the empty chairs with mannequins dressed in 1940s attire. “I’ve always loved mannequins,” he said.)
For some diners, seeing staff members wearing masks is a comfort. For others, the masks provoke anxiety, he said. If guests ask to be waited on by someone without a mask, and the waiter is willing, the restaurant will accommodate them.For some diners, seeing staff members wearing masks is a comfort. For others, the masks provoke anxiety, he said. If guests ask to be waited on by someone without a mask, and the waiter is willing, the restaurant will accommodate them.
“We invite all of our guests to have fun on their own terms,” Mr. O’Connell said. “It is always our ultimate goal to be healers. We’ve created a sanctuary, a place which is nurturing, and a mask for some people is a symbol of that and for others it is not.”“We invite all of our guests to have fun on their own terms,” Mr. O’Connell said. “It is always our ultimate goal to be healers. We’ve created a sanctuary, a place which is nurturing, and a mask for some people is a symbol of that and for others it is not.”
Masks can be a political flash point. On Mother’s Day, hundreds of people without masks crowded into C & C Breakfast & Korean Kitchen in Castle Rock, Colo., south of Denver, for a protest party organized by the owners, who said the state government had overstepped by limiting restaurants to takeout and delivery, and requiring workers to wear face masks. The state health department closed the restaurant the next day.Masks can be a political flash point. On Mother’s Day, hundreds of people without masks crowded into C & C Breakfast & Korean Kitchen in Castle Rock, Colo., south of Denver, for a protest party organized by the owners, who said the state government had overstepped by limiting restaurants to takeout and delivery, and requiring workers to wear face masks. The state health department closed the restaurant the next day.
In Texas, masks are recommended but not required, although some local laws are stricter. The Hillstone Restaurant Group, which runs 45 restaurants in several states, decided that its Texas servers would not wear masks in part because the face wear didn’t match the style of service. A server sued; a judge issued a temporary restraining order and is expected to make a final ruling on May 20. That, and growing pressure on social media, led to a shift in the policy.In Texas, masks are recommended but not required, although some local laws are stricter. The Hillstone Restaurant Group, which runs 45 restaurants in several states, decided that its Texas servers would not wear masks in part because the face wear didn’t match the style of service. A server sued; a judge issued a temporary restraining order and is expected to make a final ruling on May 20. That, and growing pressure on social media, led to a shift in the policy.
“Guests and staff members who wish to wear a mask are free to do so,” reads a statement the company posted last week on its website. “Other guests and staff members may choose to not wear masks based on their personal preference and we ask that everyone respect those decisions.”“Guests and staff members who wish to wear a mask are free to do so,” reads a statement the company posted last week on its website. “Other guests and staff members may choose to not wear masks based on their personal preference and we ask that everyone respect those decisions.”
Rick Davis, a chief executive at the accounting firm Elliott Davis, would prefer his waiter not wear a mask. He secured the very first reservation at Soby’s New South Cuisine, in Greensville, S.C., when it reopened on May 11. He couldn’t wait to eat an order of the restaurant’s signature fried green tomatoes. He only wished he could have seen the face of the person who served it to him.Rick Davis, a chief executive at the accounting firm Elliott Davis, would prefer his waiter not wear a mask. He secured the very first reservation at Soby’s New South Cuisine, in Greensville, S.C., when it reopened on May 11. He couldn’t wait to eat an order of the restaurant’s signature fried green tomatoes. He only wished he could have seen the face of the person who served it to him.
“I personally would have felt just fine if they hadn’t worn masks,” he said. “I understand why they were doing it, but a big part of dining in restaurants is that you have a warm experience that is sometimes about more than the food. It’s hard to deny the fact that seeing your server’s face is part of that.”“I personally would have felt just fine if they hadn’t worn masks,” he said. “I understand why they were doing it, but a big part of dining in restaurants is that you have a warm experience that is sometimes about more than the food. It’s hard to deny the fact that seeing your server’s face is part of that.”
Mr. Davis didn’t wear a mask in the restaurant, and none of my fellow diners at Chops steakhouse did, either.Mr. Davis didn’t wear a mask in the restaurant, and none of my fellow diners at Chops steakhouse did, either.
But masks are part of what made Tonia Wilson feel comfortable when she sat down in Goldbergs Fine Foods in Atlanta last Thursday to eat an order of corned beef hash.But masks are part of what made Tonia Wilson feel comfortable when she sat down in Goldbergs Fine Foods in Atlanta last Thursday to eat an order of corned beef hash.
She had worn a mask when she walked in, and was glad that Ola Garcia, her server, wore one, too. Both had their temperatures checked when they arrived, Ms. Garcia before she started her shift and Ms. Wilson at the door.She had worn a mask when she walked in, and was glad that Ola Garcia, her server, wore one, too. Both had their temperatures checked when they arrived, Ms. Garcia before she started her shift and Ms. Wilson at the door.
“I don’t eat just anywhere, and I am not going to other places that have opened,” Ms. Wilson said. “But I’ve been here enough, and I see what they’re doing with the cleaning and the gloves and the masks to know I’m safe.”“I don’t eat just anywhere, and I am not going to other places that have opened,” Ms. Wilson said. “But I’ve been here enough, and I see what they’re doing with the cleaning and the gloves and the masks to know I’m safe.”
Restaurants are experimenting with a number of ways to keep diners and employees safe, and signal that sanitation is taken seriously. An Ohio breakfast spot hung washable clear plastic shower curtains between tables. One Atlanta restaurant requires servers to change into different-colored gloves each time they head back to a table, to assure diners that the gloves are fresh.Restaurants are experimenting with a number of ways to keep diners and employees safe, and signal that sanitation is taken seriously. An Ohio breakfast spot hung washable clear plastic shower curtains between tables. One Atlanta restaurant requires servers to change into different-colored gloves each time they head back to a table, to assure diners that the gloves are fresh.
Updated June 5, 2020 Updated June 12, 2020
Touching contaminated objects and then infecting ourselves with the germs is not typically how the virus spreads. But it can happen. A number of studies of flu, rhinovirus, coronavirus and other microbes have shown that respiratory illnesses, including the new coronavirus, can spread by touching contaminated surfaces, particularly in places like day care centers, offices and hospitals. But a long chain of events has to happen for the disease to spread that way. The best way to protect yourself from coronavirus — whether it’s surface transmission or close human contact — is still social distancing, washing your hands, not touching your face and wearing masks.
So far, the evidence seems to show it does. A widely cited paper published in April suggests that people are most infectious about two days before the onset of coronavirus symptoms and estimated that 44 percent of new infections were a result of transmission from people who were not yet showing symptoms. Recently, a top expert at the World Health Organization stated that transmission of the coronavirus by people who did not have symptoms was “very rare,” but she later walked back that statement.So far, the evidence seems to show it does. A widely cited paper published in April suggests that people are most infectious about two days before the onset of coronavirus symptoms and estimated that 44 percent of new infections were a result of transmission from people who were not yet showing symptoms. Recently, a top expert at the World Health Organization stated that transmission of the coronavirus by people who did not have symptoms was “very rare,” but she later walked back that statement.
A study by European scientists is the first to document a strong statistical link between genetic variations and Covid-19, the illness caused by the coronavirus. Having Type A blood was linked to a 50 percent increase in the likelihood that a patient would need to get oxygen or to go on a ventilator, according to the new study.A study by European scientists is the first to document a strong statistical link between genetic variations and Covid-19, the illness caused by the coronavirus. Having Type A blood was linked to a 50 percent increase in the likelihood that a patient would need to get oxygen or to go on a ventilator, according to the new study.
The unemployment rate fell to 13.3 percent in May, the Labor Department said on June 5, an unexpected improvement in the nation’s job market as hiring rebounded faster than economists expected. Economists had forecast the unemployment rate to increase to as much as 20 percent, after it hit 14.7 percent in April, which was the highest since the government began keeping official statistics after World War II. But the unemployment rate dipped instead, with employers adding 2.5 million jobs, after more than 20 million jobs were lost in April.The unemployment rate fell to 13.3 percent in May, the Labor Department said on June 5, an unexpected improvement in the nation’s job market as hiring rebounded faster than economists expected. Economists had forecast the unemployment rate to increase to as much as 20 percent, after it hit 14.7 percent in April, which was the highest since the government began keeping official statistics after World War II. But the unemployment rate dipped instead, with employers adding 2.5 million jobs, after more than 20 million jobs were lost in April.
Mass protests against police brutality that have brought thousands of people onto the streets in cities across America are raising the specter of new coronavirus outbreaks, prompting political leaders, physicians and public health experts to warn that the crowds could cause a surge in cases. While many political leaders affirmed the right of protesters to express themselves, they urged the demonstrators to wear face masks and maintain social distancing, both to protect themselves and to prevent further community spread of the virus. Some infectious disease experts were reassured by the fact that the protests were held outdoors, saying the open air settings could mitigate the risk of transmission.Mass protests against police brutality that have brought thousands of people onto the streets in cities across America are raising the specter of new coronavirus outbreaks, prompting political leaders, physicians and public health experts to warn that the crowds could cause a surge in cases. While many political leaders affirmed the right of protesters to express themselves, they urged the demonstrators to wear face masks and maintain social distancing, both to protect themselves and to prevent further community spread of the virus. Some infectious disease experts were reassured by the fact that the protests were held outdoors, saying the open air settings could mitigate the risk of transmission.
Exercise researchers and physicians have some blunt advice for those of us aiming to return to regular exercise now: Start slowly and then rev up your workouts, also slowly. American adults tended to be about 12 percent less active after the stay-at-home mandates began in March than they were in January. But there are steps you can take to ease your way back into regular exercise safely. First, “start at no more than 50 percent of the exercise you were doing before Covid,” says Dr. Monica Rho, the chief of musculoskeletal medicine at the Shirley Ryan AbilityLab in Chicago. Thread in some preparatory squats, too, she advises. “When you haven’t been exercising, you lose muscle mass.” Expect some muscle twinges after these preliminary, post-lockdown sessions, especially a day or two later. But sudden or increasing pain during exercise is a clarion call to stop and return home.Exercise researchers and physicians have some blunt advice for those of us aiming to return to regular exercise now: Start slowly and then rev up your workouts, also slowly. American adults tended to be about 12 percent less active after the stay-at-home mandates began in March than they were in January. But there are steps you can take to ease your way back into regular exercise safely. First, “start at no more than 50 percent of the exercise you were doing before Covid,” says Dr. Monica Rho, the chief of musculoskeletal medicine at the Shirley Ryan AbilityLab in Chicago. Thread in some preparatory squats, too, she advises. “When you haven’t been exercising, you lose muscle mass.” Expect some muscle twinges after these preliminary, post-lockdown sessions, especially a day or two later. But sudden or increasing pain during exercise is a clarion call to stop and return home.
States are reopening bit by bit. This means that more public spaces are available for use and more and more businesses are being allowed to open again. The federal government is largely leaving the decision up to states, and some state leaders are leaving the decision up to local authorities. Even if you aren’t being told to stay at home, it’s still a good idea to limit trips outside and your interaction with other people.States are reopening bit by bit. This means that more public spaces are available for use and more and more businesses are being allowed to open again. The federal government is largely leaving the decision up to states, and some state leaders are leaving the decision up to local authorities. Even if you aren’t being told to stay at home, it’s still a good idea to limit trips outside and your interaction with other people.
Touching contaminated objects and then infecting ourselves with the germs is not typically how the virus spreads. But it can happen. A number of studies of flu, rhinovirus, coronavirus and other microbes have shown that respiratory illnesses, including the new coronavirus, can spread by touching contaminated surfaces, particularly in places like day care centers, offices and hospitals. But a long chain of events has to happen for the disease to spread that way. The best way to protect yourself from coronavirus — whether it’s surface transmission or close human contact — is still social distancing, washing your hands, not touching your face and wearing masks.
Common symptoms include fever, a dry cough, fatigue and difficulty breathing or shortness of breath. Some of these symptoms overlap with those of the flu, making detection difficult, but runny noses and stuffy sinuses are less common. The C.D.C. has also added chills, muscle pain, sore throat, headache and a new loss of the sense of taste or smell as symptoms to look out for. Most people fall ill five to seven days after exposure, but symptoms may appear in as few as two days or as many as 14 days.Common symptoms include fever, a dry cough, fatigue and difficulty breathing or shortness of breath. Some of these symptoms overlap with those of the flu, making detection difficult, but runny noses and stuffy sinuses are less common. The C.D.C. has also added chills, muscle pain, sore throat, headache and a new loss of the sense of taste or smell as symptoms to look out for. Most people fall ill five to seven days after exposure, but symptoms may appear in as few as two days or as many as 14 days.
If air travel is unavoidable, there are some steps you can take to protect yourself. Most important: Wash your hands often, and stop touching your face. If possible, choose a window seat. A study from Emory University found that during flu season, the safest place to sit on a plane is by a window, as people sitting in window seats had less contact with potentially sick people. Disinfect hard surfaces. When you get to your seat and your hands are clean, use disinfecting wipes to clean the hard surfaces at your seat like the head and arm rest, the seatbelt buckle, the remote, screen, seat back pocket and the tray table. If the seat is hard and nonporous or leather or pleather, you can wipe that down, too. (Using wipes on upholstered seats could lead to a wet seat and spreading of germs rather than killing them.)If air travel is unavoidable, there are some steps you can take to protect yourself. Most important: Wash your hands often, and stop touching your face. If possible, choose a window seat. A study from Emory University found that during flu season, the safest place to sit on a plane is by a window, as people sitting in window seats had less contact with potentially sick people. Disinfect hard surfaces. When you get to your seat and your hands are clean, use disinfecting wipes to clean the hard surfaces at your seat like the head and arm rest, the seatbelt buckle, the remote, screen, seat back pocket and the tray table. If the seat is hard and nonporous or leather or pleather, you can wipe that down, too. (Using wipes on upholstered seats could lead to a wet seat and spreading of germs rather than killing them.)
Taking one’s temperature to look for signs of fever is not as easy as it sounds, as “normal” temperature numbers can vary, but generally, keep an eye out for a temperature of 100.5 degrees Fahrenheit or higher. If you don’t have a thermometer (they can be pricey these days), there are other ways to figure out if you have a fever, or are at risk of Covid-19 complications.Taking one’s temperature to look for signs of fever is not as easy as it sounds, as “normal” temperature numbers can vary, but generally, keep an eye out for a temperature of 100.5 degrees Fahrenheit or higher. If you don’t have a thermometer (they can be pricey these days), there are other ways to figure out if you have a fever, or are at risk of Covid-19 complications.
The C.D.C. has recommended that all Americans wear cloth masks if they go out in public. This is a shift in federal guidance reflecting new concerns that the coronavirus is being spread by infected people who have no symptoms. Until now, the C.D.C., like the W.H.O., has advised that ordinary people don’t need to wear masks unless they are sick and coughing. Part of the reason was to preserve medical-grade masks for health care workers who desperately need them at a time when they are in continuously short supply. Masks don’t replace hand washing and social distancing.The C.D.C. has recommended that all Americans wear cloth masks if they go out in public. This is a shift in federal guidance reflecting new concerns that the coronavirus is being spread by infected people who have no symptoms. Until now, the C.D.C., like the W.H.O., has advised that ordinary people don’t need to wear masks unless they are sick and coughing. Part of the reason was to preserve medical-grade masks for health care workers who desperately need them at a time when they are in continuously short supply. Masks don’t replace hand washing and social distancing.
If you’ve been exposed to the coronavirus or think you have, and have a fever or symptoms like a cough or difficulty breathing, call a doctor. They should give you advice on whether you should be tested, how to get tested, and how to seek medical treatment without potentially infecting or exposing others.If you’ve been exposed to the coronavirus or think you have, and have a fever or symptoms like a cough or difficulty breathing, call a doctor. They should give you advice on whether you should be tested, how to get tested, and how to seek medical treatment without potentially infecting or exposing others.
If you’re sick and you think you’ve been exposed to the new coronavirus, the C.D.C. recommends that you call your healthcare provider and explain your symptoms and fears. They will decide if you need to be tested. Keep in mind that there’s a chance — because of a lack of testing kits or because you’re asymptomatic, for instance — you won’t be able to get tested.If you’re sick and you think you’ve been exposed to the new coronavirus, the C.D.C. recommends that you call your healthcare provider and explain your symptoms and fears. They will decide if you need to be tested. Keep in mind that there’s a chance — because of a lack of testing kits or because you’re asymptomatic, for instance — you won’t be able to get tested.
For other diners, all the masked waiters and plexiglass dividers in the world wouldn’t get them into a restaurant yet.For other diners, all the masked waiters and plexiglass dividers in the world wouldn’t get them into a restaurant yet.
“It’s not about trusting them, it’s about trusting the idiots who are coming in,” said Dale Benerofe, a health care worker in Atlanta who used to eat out two or three times a week. “I want restaurants to open up. I really do. But not now. It’s too stressful.”“It’s not about trusting them, it’s about trusting the idiots who are coming in,” said Dale Benerofe, a health care worker in Atlanta who used to eat out two or three times a week. “I want restaurants to open up. I really do. But not now. It’s too stressful.”
Even Danny Meyer, who wrote a book on hospitality, said in a recent interview that he had no interest in reopening his fine-dining restaurants if capacity was so reduced that it wouldn’t be profitable and the risk of contracting the virus so high that temperature-taking and face masks had to be built into service.Even Danny Meyer, who wrote a book on hospitality, said in a recent interview that he had no interest in reopening his fine-dining restaurants if capacity was so reduced that it wouldn’t be profitable and the risk of contracting the virus so high that temperature-taking and face masks had to be built into service.
“What we’re dealing with, all of us, is fear,” he told me last week. “I’ve always believed hospitality is the antidote to fear. What we are usually really, really good at is to welcome people and make people feel good around a table. But that tool has been taken from our hands.”“What we’re dealing with, all of us, is fear,” he told me last week. “I’ve always believed hospitality is the antidote to fear. What we are usually really, really good at is to welcome people and make people feel good around a table. But that tool has been taken from our hands.”
Some say visible signs of sanitation, including masks, will simply become the new mark of hospitality, layered into operations in the way health codes, licensing requirements or advances in technology like online reservations have been.Some say visible signs of sanitation, including masks, will simply become the new mark of hospitality, layered into operations in the way health codes, licensing requirements or advances in technology like online reservations have been.
“Now, hospitality means you are going to have to demonstrate this stuff,” said Alex Susskind, a professor at Cornell University and director of its food and beverage institute.“Now, hospitality means you are going to have to demonstrate this stuff,” said Alex Susskind, a professor at Cornell University and director of its food and beverage institute.
All of which can be baffling for restaurant owners as they try to balance safety with customer expectations.All of which can be baffling for restaurant owners as they try to balance safety with customer expectations.
Craig Richards is the chef at Lyla Lila, a Southern European restaurant that became an instant hit when it opened in Atlanta in December. He has been surveying customers on Facebook and trading notes with other chefs who, like him, hope to reopen in the coming weeks.Craig Richards is the chef at Lyla Lila, a Southern European restaurant that became an instant hit when it opened in Atlanta in December. He has been surveying customers on Facebook and trading notes with other chefs who, like him, hope to reopen in the coming weeks.
“I’ve said from the beginning that we wanted our restaurant to be a respite from daily life, but what does that look like now?” he said. “I want them to forget about everything that’s happening, and not be inundated with all of these reminders.”“I’ve said from the beginning that we wanted our restaurant to be a respite from daily life, but what does that look like now?” he said. “I want them to forget about everything that’s happening, and not be inundated with all of these reminders.”
The most obvious reminder, at least for now, is the mask. Restaurant owners are pondering whether they should be surgical-style paper coverings, which are relatively plentiful, inexpensive and can be changed with each new group of diners, or a clear plastic shield worn like a necklace. Some are considering adding the restaurant’s logo, or looking for more stylized options, like the soft organic cotton masks being manufactured by the designer Natalie Chanin in Alabama.The most obvious reminder, at least for now, is the mask. Restaurant owners are pondering whether they should be surgical-style paper coverings, which are relatively plentiful, inexpensive and can be changed with each new group of diners, or a clear plastic shield worn like a necklace. Some are considering adding the restaurant’s logo, or looking for more stylized options, like the soft organic cotton masks being manufactured by the designer Natalie Chanin in Alabama.
Every little touch of hospitality is an opportunity to turn the grim march back into business into an opportunity to be creative, said Ashley Christensen, who is selling dinner kits and alcoholic beverages to go as she ponders how and when to reopen her popular restaurants in Raleigh, N.C.Every little touch of hospitality is an opportunity to turn the grim march back into business into an opportunity to be creative, said Ashley Christensen, who is selling dinner kits and alcoholic beverages to go as she ponders how and when to reopen her popular restaurants in Raleigh, N.C.
“When you make the mental decision that there is still room to be creative in this mode,” she said, “it feels more exciting and joyful and not just about loss.”“When you make the mental decision that there is still room to be creative in this mode,” she said, “it feels more exciting and joyful and not just about loss.”
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