Read Pealâs previous diary entries
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Iâve spent the last year redefining my role in the hospitality industry, transitioning from working in a restaurant to starting Slik Wines, a wine education platform, with my cofounders (Marie Cheslik and Danielle Norris). Even though I havenât physically worked inside of a restaurant for many months, its rhythm stays with me.
Iâll admit there are moments when I find myself longing for the beat of service once again. In fact, the other day, I was thinking of clearing a tableâthe order in which I would clear it and why that mattered to me. I recalled how Iâd train staff to clear tables in a particular way because it looked more polished. That process was as natural to me as brushing my teeth. But do I want to serve again? A little bit of me does, but maybe more of me doesnât. Iâm fully vaccinated, but what about the rest of the staff and the guests? Part of me wants to go back, but then I have to be brutal
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In Chicago, when winter finally breaks, the city comes alive. Everyoneâs out and patio season is in full effect! Weâve recently had a few unseasonably warm days, which have been good for restaurants because they must maximize business during the short-lived season. Currently, restaurants in Chicago are able to operate at 50 percent dining-in capacity, and thereâs talk of that increasing soon. But as establishments reopen, Iâm concerned that a focus on COVID safety precautions, which are extremely critical, will tamper down the urgency for systemic change instead of elevating both. Restaurants are eager to go backâto pre-pivot operations, to indoor dining, to normal. But for me, and a lot of others, status quo isnât good enough.