LAFeature
14 LA Restaurant Workers On Reopening During COVID
We talked to 14 LA servers, bartenders, line cooks, and restaurant owners about what it’s like to reopen during COVID.
Written byKat Hong
Servers, line cooks, bussers, hosts. Sous chefs, food runners, sommeliers, bartenders, and the almighty dishwasher. Anyone who’s ever worked in the service industry knows that these are the people who not only run your favorite restaurants, but ensure their success - not celebrity chefs or big name restaurateurs.
So when the only people who are given a platform to talk about the “state of the restaurant industry” aren’t on the floor or in the kitchen, a crucial part of the story is erased. And during a time when many are considering returning to restaurants, despite the fact that COVID cases continue to rise, that erasure isn’t just lazy, it’s dangerous.
We spoke with 14 restaurant workers in LA about what it’s like to be an “essential worker” during the pandemic. All interviews were kept anonymous, unless indicated otherwise. Photos do not reflect the people or restaurants mentioned.
