“We’re actually stopping [takeout and delivery] service, because at this point, it just feels irresponsible. We have two people on the line. There’s plenty of space for them. But when things start to get really busy, they end up walking past each other frequently,” says J. Kenji Lopez-Alt, food writer and chef at San Mateo, California-based Wursthall
. “I don’t understand why restaurants are considered essential. What ends up happening is you’re placing the responsibility on the owner to make sure their employees are safe, but also to say, ‘Hey. Now’s the time to stop.’ It’s a difficult decision because you don’t want to put your employees at risk, and that’s the main thing I’m thinking about. But if you shut down the restaurant, then your employees don’t have an income stream. So we’re going to continue our donation-based free meal service that we’re doing with local hospitals. They’re boxed, delivered meals, so there’s no lunch rush or dinner rush. From a safety standpoint, it’s sort of a no-brainer. We’ve partnered with @offtheirplate
, a sub organization of World Central Kitchen. I would also encourage people to call up their favorite restaurant and ask how to help, because the local places are the ones that are going to get hit hard by all this.” J. Kenji López-Alt
, San Mateo, CA, as told to @alison_spiegel
(Photo by J. Kenji López-Alt)
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