To contend with the rapid spread of novel coronavirus, restaurant owners and chefs in Los Angeles are adopting strict measures to prevent the spread of germs — and to keep business running as normally as possible.
For many restaurant workers, staying home isn’t always an option. Paid sick leave for California employees is limited to three days per year and many low-wage earners in the industry have limited access to health insurance and can’t afford to miss work for extended periods of time.
At Yang’s Kitchen, a beef noodle shop in downtown Alhambra, dine-in business has been down in the last week, but that takeout orders had risen slightly.“It’s been slow, but we’re hoping delivery will pick up,” owner Chris Yang said. “At some point people have to start eating at restaurants again, right?”
According to Grandjean, the most pressing concern at the moment among restaurants he’d spoken with was a sudden increase in reservation cancellations — many of which came without notice — which complicated how businesses were able to prepare for the slowdown.
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