Corona Cooks

Discussion in 'The Off Topic Room' started by Dc2123, Mar 16, 2020.

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  1. Mar 16, 2020 #1

    Dc2123

    Dc2123

    Dc2123

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    I’m just curious to see who out there works in a restaurant and is being affected by the circumstances.

    I work in Philadelphia and the last 3 days they have dropped our hours a week to 32,31, 30 from 40.
    our covers are decreasing drastically. I can see the place closing down in a matter of days depending on the news and how many we can pick up.

    This place is cooperate and a city club so members have to spend a certain amount on food a year.

    Other cooks I know are concerned will they even have a job when this thing ends..

    It’s uncertain for us in the service industry right now.

    So curious to hear others input and what they’re experiencing and predicting.
     
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  2. Mar 16, 2020 #2

    marc4pt0

    marc4pt0

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    Our locations in Chicago were forced to close as of yesterday’s announcement by their governor. This has prompted discussions on what to do with our Philly and Baltimore locations. May just be any given minute now that our local authorities order the same.
    Good luck to everyone, these are indeed strange times for most of us.
     
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  3. Mar 16, 2020 #3

    larrybard

    larrybard

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    Am in Philadelphia too. Very surprised your facility hasn't already closed down. Good luck.
     
  4. Mar 16, 2020 #4
    My day job is feeding a retirement and rehab center. Workload has not changed but a lot of new rules in effect. (And US Foods runs real early these days....). The fun job is high end catering and it's pretty much tanked. The company is keeping a skeleton crew but most are part time on call and with almost no events they're not calling.
     
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  5. Mar 16, 2020 #5

    J.C

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    I am in Sydney. I work in a hatted restaurant and for the past few months we were doing 120-150 covers weekday and 180-200covers weekend.
    We did only 40 for today (lunch and dinner).
    Nothing change with hours for full timers, in a matter of fact im working extra hours to cover casual chef shift.
     
  6. Mar 16, 2020 #6

    Dc2123

    Dc2123

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    I think it’s only because it’s so cooperate, they have the money.
    But I’m sure as our covers decrease we can’t justify it.

    Do you work in a restaurant in the city?
     
  7. Mar 16, 2020 #7

    stringer

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    I'm at a hotel in the epcienter of Boston. All the restaurants in Massachusetts are closing on premise dining tomorrow. All restaurants will be allowed to do takeout or delivery if they want, but for most this is a no-go. My day to day business is high end business conferences and weddings. Everything has been cancelled through at least the summer. I am quite certain that they will shut down the hotels soon because I believe that the virus is already spreading through the people who work in the hotels. They just haven't noticed it yet anywhere except the Marriott Long Wharf because business has died out so much already that their is hardly anyone on the schedule who could call out. I'm pretty worried because your typical union hotel worker in Boston is a 65 year old cancer survivor with heart disease and diabetes. I cringe when I see these guys still coming to work. I am in the middle of my monthly freezer clean up and organization. I told my purchasing guy, don't throw anything anyway, even if it's expired. Just set it in the corner. People might need this food in a month or two. The doctors here are preparing for war in their words. They say that it's already out of control here and the effect on our hospitals in Boston over the next few weeks will be the equivalent of if World War II was fought on American soil. Stay safe and stay home if you can.
     
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  8. Mar 16, 2020 #8

    erickso1

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    I don't work in the industry, but I was chatting with my s/o this morning. We've done our fair bit of stockpiling, but I said, at this time, order for delivery while you can. Supports our local eateries and conserve any bulk items that you've accumulated at home. Win Win in a no win environment.
     
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  9. Mar 16, 2020 #9

    M1k3

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    I'm in L.A. We're cutting lunch, going takeout/Postmates/doordash only. FOH is unhappy. Hope it doesn't hurt to much.
     
  10. Mar 16, 2020 #10

    soigne_west

    soigne_west

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    Hotel in Sacramento here. There’s 2 restaurants that are outside entities connected to the hotel, their business has slowed significantly but we mainly do banquets and In room dining. All our banquet staff has been taken off the schedule for the unforeseen future and suggested to file for temporary unemployment. In room dining is super slow and we’ve laid off our night cleaners. Luckily my boss has set me up with a local caterer doing “covid 19” relief deliveries who said his business is absolutely BOOMING and could give me full time hours. We also have a high end catering biz that’s taken a big hit too.
     
  11. Mar 16, 2020 #11

    Wdestate

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    Massachusetts here , governor has made it so we have to close except for take out and our other property where we do catered events can not host anything greater then 25 people - basically making us have to cancel 20 weddings during this suspension
     
  12. Mar 16, 2020 #12

    Runner_up

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    I'm on the corporate operations team for a rapidly growing company in Boston. Come from the fine dining and before that catering world and still have many connections in those parts of the industry. Many restaurants will choose to close. There will be no catering business to go around for most likely months. It's a very uncertain time to be in the hospitality industry - especially as an hourly employee who likely has very little, if any, savings.

    I will probably go on furlough as we wind down operations ourselves for the time being.
     
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  13. Mar 16, 2020 #13

    Ryndunk

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    Ann Arbor, MI. We got shut down today. Take out service is allowed but we aren't going to go that route. Going to be a long couple weeks.
     
  14. Mar 16, 2020 #14

    cheflife15

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    Nj just shut all restaurants. Will be take out or delivery only.
     
  15. Mar 16, 2020 #15

    labor of love

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    Governor just shut down dine in service, casinos and bars for a month.
    (Louisiana)
     
  16. Mar 16, 2020 #16

    larrybard

    larrybard

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    No, only live in Philadelphia, don't work in any restaurant in the area -- nor, indefinitely, will I be able to eat in one.
     
  17. Mar 16, 2020 #17

    Dc2123

    Dc2123

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    We’re closed for the foreseeable future..
     
  18. Mar 16, 2020 #18

    ChefShramrock

    ChefShramrock

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    I am in a private country club in Memphis Tennessee. We are upping visible cleaning and sanitizing, but have not cut hours or service. Saturday was decent. Sunday, not so much. Never got our after church crowd. The golfing probably won't suffer too much, but I can see the grille closing. Oh, all of our events for this month & the next have cancelled. Bonus gonna suck this June.
     
  19. Mar 16, 2020 #19

    lowercasebill

    lowercasebill

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    I am not a pro and i am too old to work in a kitchen that said since may i have been cooking at a church i have taken over much of the cooking as the other 3 wont even taste the food before it goes out. I have taken over more of the shopping as we have a very limited budget 120 meals less than $200 USD.. I know how hot it gets and i know about the burns etc i have friends that own small restaurants and coffee shops and i have an idea about the pay. This thread is truly breaking my heart. I will keep you all regardless of county state or country in my prayers.
     
  20. Mar 16, 2020 #20

    Hassanbensober

    Hassanbensober

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    Here in Minnesota we spiked to 50 something cases. We were open all day today and did maybe 20 covers. The governor just released the statement they are now closing all bar and restaurants effective tomorrow until March 27 for re-evaluation. I literally have to cut all my staff first thing tomorrow. I feel so ****** for everyone this is effecting but it has to happen. I wish everyone the best of luck through this terrible event. Stay safe
     
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  21. Mar 17, 2020 #21

    lowercasebill

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    I am so glad i dont have employees anymore
    I feel bad for you
     
  22. Mar 17, 2020 #22

    Hassanbensober

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    The only good thing about this is all my staff is union and they will have all the benefits that comes with that. The reps were there this week already giving them all necessary information they need to get unemployment. I feel for the small businesses here and everywhere.
     
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  23. Mar 17, 2020 #23

    minibatataman

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    Across the pond here. Here in the Netherlands all restaurants and bars closed as well. The restaurant where I work is closing down for 3 weeks, and all but a skeleton crew have shifts for the next 3 weeks after that. I'm a part time cook so me and most were told we have no work at all for six weeks in total, it seems how most stores are doing right now. We're getting small compensations which isn't much but it's better than a lot of places out there, so all in all it's not too bad, no research or exams till June since uni also closed means it's a quasi-vacation for almost 2 months for me now, in painful isolation :')
     
  24. Mar 17, 2020 #24

    labor of love

    labor of love

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    Our best server when offered shifts was like “Togo orders don’t tip, I’m taking the next month off!”
    Haha
     
    Last edited: Mar 17, 2020
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  25. Mar 17, 2020 #25

    M1k3

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    All 4 orders, so far, tipped something tonight.
     
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  26. Mar 17, 2020 #26

    Robert Lavacca

    Robert Lavacca

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    Stationed at a financial institution in CT. Spending this week freezing whatever we can and organizing/ cleaning to donate the rest. Luckily closing was the institution’s decision so they will get a bill for that. Luckily my GM was able to get them to also pay my team until they decide to open again. Gonna deep clean the coolers and officially shut down this week. Probably just going to stay home as much as I can.. clean the apartment well etc. Times like these I’m grateful to be out of restaurants. At the same time I think I lucked out where i’m stationed. If I was at another location could of very well had to use all my sick and vaca time.
     
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  27. Mar 17, 2020 #27

    Chuckles

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    I run the food service for a college in Minnesota. Spring break has been extended for one week and then it is online classes. Students were asked to leave if they can. They had to apply to stay on campus. About 300 students remaining, mostly international. Many of the cooks leaving now for spring break will not be able to come back until May. That would be best case scenario.

    30% of my food spending is produced within 150 miles of the campus. One carrot farmer we have worked with for years has Minneapolis public schools as a primary account. They are now sitting on 10,000 pounds of carrots with schools shut statewide. My kid was supposed to contribute to eating those carrots and I was supposed to buy 6 times more than I will moving forward.

    Planning for how to deliver to quarantined students. No known cases at this point. Office mate was out all of last week with fever, cough and fatigue. He was told it was influenza A over the phone and not to go to the doctor. He was back at work today.
     
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  28. Mar 17, 2020 #28

    Ochazuke

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    Also Boston here - we’ve switched to grocery only and absorbing employees who were previously employed with us as baristas or chefs. We’re determined not to close until we’re absolutely forced to. Many of our part-time employees have lost their other jobs and we’re struggling to be able to support the employees we’ve got.

    I’ve been through some rough times in the industry, but it’s the toughest it’s ever been up here for us.
     
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  29. Mar 17, 2020 #29

    YumYumSauce

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    Pretty much the whole vegas strip is closed now. Affecting pretty much everyone I know. I work off strip right now so we havent been closed but anything can happen.
     
  30. Mar 17, 2020 #30

    Nagakin

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    My girl and I get in a fight every time I try to cancel our EDC tickets. I can't even say more without...

    Seattle here. Same rules as everywhere else hit. They're talking about reducing groups to no larger than 10. Prior to statewide closures, over 50 restaurants had closed already. Many of them for good.

    That unemployment check can't come fast enough.
     
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