The Chicago Tribune asked restaurant owners and chefs how they're feeling after two years of COVID restrictions. They responded: 'Exhausted.' 'It’s like a case study for Psychology 101.' 'It’s been living on the brink of the precipice every day.'
Or else it’s a matter of wondering if it was even an option? Would we able to do this again?I do it? Is it in me? And should it be? Because this is crazy — at this point, doing thisRohini Dey, left, owner of the restaurant Vermillion, and Erick Williams, chef-owner of Virtue, sit down for a conversation at the Chicago restaurant Giant about the impact of the COVID-19 pandemic on the restaurant industry.It’s varied and there’s been a lot of uncertainty.
Q: You’ve been at the mercy of state and local government restrictions for two years. How do you feel the pandemic has been handled — the shutdowns, the reopenings, the masking, unmasking, masking again and then, of course,I shut down Feb. 1, 2020 — before the city. It was pretty evident there was a pandemic. You had to be blind not to see it. But I was deluded like everyone else in thinking it would maybe be a couple of months and then it will blow over.
Q: That gets to something I was curious about. How has dealing with customers been during the last two years?After the mandated closures, people were so appreciative when they came back. They were more than happy to do with less service and deal with surcharges and masks. Now the compassion is gone. There’s a lot more impatience. There will be one out of 20 guests who get aggressive, but we stand our ground very comfortably: “If you don’t like it, sir, you’re welcome to dine elsewhere.
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