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'This Won't Be Forever': St. Louis Restaurateurs On Requiring Indoor Diners Be Vaccinated


NPR
Some St. Louis restaurateurs are telling unvaccinated customers to stay outside or stay home. Among the first was Steven Fitzpatrick Smith, owner of the Royale and co-owner of Tick Tock Tavern. As of July 24, his bars require proof of vaccination for customers seeking to dine indoors.
Lara Hamdan
Ben Poremba (at left) and Jeremy Pevnick joined Monday s talk show in studio.
Jeremy Pevnick is a bartender at the Royale and Tick Tock Tavern. He is also the beverage director and manager of The Bao in Clayton. On July 30, The Bao also began requiring indoor diners to show proof of COVID-19 vaccination either physically or digitally. ....

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Monday: These St. Louis Restaurateurs Only Want Vaccinated Customers Dining Indoors


Published July 30, 2021 at 4:22 PM CDT
Joy Ho
NPR
This interview will be on “St. Louis on the Air” over the noon hour Monday. This story will be updated after the show. You can
Some St. Louis restaurateurs are telling unvaccinated customers to stay outside or stay home. Among the first was Steven Fitzpatrick Smith, owner of the Royale and co-owner of Tick Tock Tavern. As of July 24, his bars require proof of vaccination for customers seeking to dine indoors.
Others, such as Ben Poremba, are not requiring proof of vaccination just yet, but are asking about vaccination status. Poremba is the owner of Bengelina Hospitality Group, which operates Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and the Benevolent King. All of the restaurants on that list are accepting indoor reservations only for individuals who profess to be vaccinated on an honor system. They are, however, making proof of vaccination a condition of employment. ....

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St. Louis Bars and Restaurants Face Staffing Crisis


Abbey Tampow thought she was finally about to catch a break.
For months, she and the rest of her skeleton crew at the Town & Country mainstay the Country Club Bar and Grill had been working nonstop, struggling to manage an increase in business while painfully short-staffed. She d been desperate to hire someone anyone to take the burden off her and her coworkers, who were working sixty hours per week, and she thought she d finally found that person. The applicant seemed enthusiastic about the opportunity and made it through three different interviews before accepting an offer to come on board. Tampow had training for the newcomer all set up, put her on the schedule and was ready to welcome her to the team one weekday lunch a few weeks back. ....

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