If the unimaginable ordeal we have come through over the past 14 months has ended – which is a big “if” – the end was not what many of us thought it would be. Some have compared it to a world war, which would have a victory and, in turn, celebrations. What is happening this spring does not give the sense of either.
Restaurateurs, caterers and their management and staff have been preparing to welcome us back even in the face of overreaching regulation and burdensome responsibilities thrust upon the industry as the pandemic raged.
Along with the imposition was reassurance from the authorities that once a vaccine was developed, these days would be behind us.
Well, vaccines are being distributed, but the days of the pandemic are still not behind us.
If the tide has turned in the pandemic with more of the public becoming vaccinated, the tide is not running swiftly. Instead of planning victory and reunion parties and banquets, restaurant owners are involved in an incremental waiting game. The guidelines are not completely clear, and the burden remains with the restaurant owner. The new rules are that masks may be removed, but businesses – including restaurants – have the discretion of keeping vaccine and masking requirements for their individual premises. But as a national industry figure put it: “We don’t know how to be the vaccine police.”
Larry Lynch, who handles the COVID-19 operating guidance for the National Restaurant Association, said the new recommendations create yet another challenge for the industry. During the first few days of the removal of restrictions, guidance was issued every few hours, often contradictory.
Business owners were in a difficult position, and there was a broad range of reactions.
“It’s a double-edged sword,” said Ted Karousos of Blue Plate Diner in Middletown. “On the one hand, it’s great that people are getting back to some kind of normalcy, but there seems to be lurking around the corner the specter of, ’Am I doing the right thing?’ ”
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THE GREAT OUTDOORS: Even though the state has ended almost all COVID-19 restrictions for restaurants, the deck at 15 Point Road restaurant in Portsmouth remains a preferred dining spot when the weather is good. / COURTESY 15 POINT ROAD[/caption]
Newport restaurateur Richard Sardella said in an email message: “This is great news as it signals that the end of the pandemic is near. But who is going to enforce it? This new rule presents another enforcement problem. Do we have to ask people to show their card upon entering? Ninety-five percent of our staff is fully vaccinated and our goal is 100% by June 15. We will require our staff to continue to wear a mask when interacting with our patrons. We feel that it’s the right thing to do. Sardella’s [Italian Restaurant] and Imbriglio’s [Pizzeria Napoletana] will not be asking patrons for proof of vaccination. Our staff has suffered enough harassment the past year.”
Sam Glynn, owner of the two Chomp Kitchen & Drink burger restaurants, wasn’t planning on worrying about enforcement. “We will be dropping our mask policy and allowing guests and staff to decide whether or not they want to wear [masks],” he said. “We will not be asking guests if they are vaccinated or not upon entry. Excited to get back to normal!”
Leonard Mello of the Tavolo Wine Bar & Tuscan Grille restaurants said, “We were early to implement the ‘no mask’ guidelines for vaccinated staff and guests. Our policy is that any staff member who is fully vaccinated can elect to not wear their mask if they choose. All vaccination records are on file in the office and prior to this new rule we were already offering staff a $100 bonus for getting vaccinated.”
John Moubayed, owner of CAV Inc. in Providence, said, “We’re likely going to continue with masks. Many guests are still fearful. I think maybe another month or two until vaccination rates are pretty high. Some of the staff [are] still [getting] vaccinated.”
Sean Smith, proprietor of 15 Point Road Ltd. in Portsmouth, said, “We are going to play the new guidelines by ear, so to speak. Staff is still going to be required to wear masks, regardless of vaccination. We will most likely encourage mask wearing for our patrons but if anyone protests, we will not stand in their way.”
These veteran restaurant owners have the ability to see through their customers’ eyes. They know, perhaps instinctively, that the ultimate goal is the comfort of their guest. They are able to convey the nuanced knowledge that their attitude will be the deciding factor of their client’s attitude. An atmosphere of stress, of tension, of hostility toward outside authority cannot be overcome by an ocean view, new decor or even bargain prices.
Bruce Newbury’s radio show and podcast, “Dining Out with Bruce Newbury,” is broadcast on WADK 1540 AM and several radio stations throughout New England. Email him at Bruce@BruceNewbury.com.