How to Support Local Businesses During the Pandemic
- Tip the same amount on a to-go order as you would for dine-in (or more).
Today’s circumstances are highly unique. Previously, the same people packing your orders today were used to having a certain amount of tips per week that helped pay their bills. With COVID came a lot of changes, resulting in these same people not only getting less hours because of the decrease in demand for servers, but also receive less tips because many have the mindset that tips are only for those who provide a full dine-in service.
It might have been routine not to tip as much for to-go orders in the past, but supporting your friendly neighborhood server goes a long way during these unexpected times. . As many restaurants are currently struggling to get through each day, the best way to keep your favorite restaurant’s doors open is to tip your servers (even if it’s through a to-go order).
- Understand that this circumstance makes everything more expensive.
Many restaurants have recently felt the growing costs of this pandemic due to supply shortage and lockdowns, and as a result, some have implemented a “COVID-19 Additional Charge”. Restaurants are already struggling to provide jobs as regulations have been added, while vendors have no choice but to raise their prices as things get more and more difficult to come by.
- Each restaurant has different regulations, but please do your best to follow them for everyone’s safety.
The number of people that try to come into the restaurant with no masks on is too damn high. Even if California seems to be fickle with their regulations, many restaurants still try to keep up with their own set of rules due to the sheer amount of people that come in to pick up food every day. Sure, if it’s one person it might not seem like a big deal, but these regulations have been put in place to ensure everyone’s safety and to keep the restaurant open.
- Know that there is no good restaurant that enjoys making customers unhappy and that we are all in the same boat of just trying to make things work.
Truthfully, transitioning from a primarily AYCE to a to-go focused restaurant has been extremely challenging. Many other restaurants have also faced the same challenges we have. From hot pot places shutting down completely to Korean barbecues offering uncooked meats (with a grill) for take-out, everyone is trying their best to stay afloat with what little leeway they have. We are working hard to make sure the transition is as smooth as possible. There may be a few bumps here and there, but we promise we are doing the best we can and appreciate all of you and your patience.
