“I’ve been seeing a lot of people I know hanging out with friends, and even sharing food, and it doesn’t seem the wisest to me. I think that the main things people need to understand [is that] this virus is still around, to be careful, and to really get creative with what you do.”
KITCHEN CONSEQUENTIAL: RESTAURANTS AND BARS ARE MAJOR THEATERS IN THE WAR AGAINST DISPOSABLES
“As a longtime server and operations manager, I know there are definitely solutions to this.”
