Chefs and restaurant owners in L.A. and across the nation are facing unprecedented difficulties.
For chefs and restaurateurs, there are no clear answers. Try to weather the storm? Close temporarily? Pivot to takeout and delivery only? For Qiu and many other restaurant owners, the coronavirus pandemic is causing extreme financial hardship as well as unexpected ethical dilemmas.
“We’re keeping our dining room open through the weekend, and then will reassess,” said Heather Sperling ofin Silver Lake. “On one hand, we want to be hyper-responsible about containment and prevention, and fully recognize that any gathering place is an at-risk setting. But on the other, we feel a strong sense of responsibility to our local economy — our nearly 50 employees, our dozens of farmers and purveyors, and our community.
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