Hospitality workers — whether they’re line cooks, bartenders, porters, delivery workers — are particularly vulnerable as business dips amid coronavirus
The Modern, which closed for one night this week over coronavirus concerns. Photo: Nathan Rawlinson As coronavirus cases rise and concern about its spread grows in the United States, businesses have begun facing some very real difficulties. And those who work in the hospitality industry — whether they’re line cooks, bartenders, porters, delivery workers — are particularly vulnerable because of economic realities and their very public-facing jobs.
“In small restaurants, it’s very hard to provide health care,” says Diego Moya, the chef at the Tribeca’s wine-centric restaurant Racines. “So what happens if one of my guys gets sick and decides they don’t want to go to the doctor because they don’t have insurance? It just gets really tricky.” Uncertainty around markets. To slow the pandemic’s growth, health experts and government agencies are recommending that people practice social distancing and avoid crowded spaces.
Wang has already dealt with other hiccups but feels the market is nimble enough that they can postpone or reschedule two weeks out without a big impact on people’s lives. He doesn’t worry about being able to credit or pay back vendors so much as the “logistical nightmare” of refunding the 10,000 tickets for his planned previews. “We’re obviously not going to open if we’re putting vendors at risk, or more at risk than from whatever else they’d be doing,” Wang says.
Some relief? Restaurants aren’t businesses that can take sustained hits. A single downturn can wipe one out, and there isn’t much in the way of wiggle room. Those restaurants have seemed to face the most impact. Steinberg, who lives in Astoria with his Chinese-American wife, says he dropped into a usually hectic Flushing location of the popular Chinese chain Little Sheep Mongolian Hot Pot at prime-time on Saturday and didn’t have to wait. Even in Astoria, he says he’s noticed that Chinese takeout restaurants appear less busy.
“Last week, we had meetings running through several scenarios ranging from customers coughing, racism, and employees calling out sick,” says Sakura Yagi, the COO and a second-generation owner of the East Village’s T.I.C. Restaurant Group. Tsai says the situation has only gone further south. “What I have noticed is the racism geared towards Asian. It has just been getting worse and worse,” she says.
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