By Annie Thelen
Frontline workers continue to face the brunt of the COVID-19 pandemic by staying in public spaces and exposing themselves to COVID-19 daily.
This study shows that line cooks and other restaurant employees were at high risk for contracting the coronavirus due to in-person work settings.
One Kalamazoo tavern stayed open during the pandemic despite moving to take-out only until Michigan’s ban on in-restaurant dining was lifted on Feb. 1, 2021. Its workers continue to stay positive and stay safe as the pandemic continues and increased food safety standards remain. This restaurant asked to remain unnamed for the sake of keeping its employees safe from harassment.
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- A scar from a burn that line cook Trevor Kael, 26, got while working his job at a Kalamazoo restaurant during the COVID-19 pandemic.
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- Kael washes his hands between every dish he makes.
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- Seasonings and ingredients at this local Kalamazoo tavern. They sit idly on the counter as the shift is slow on Sept. 27.
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- Responsibility matters to this Kalamazoo restaurant, as stated by this sticker on the wall behind the counter. The bar must ensure anyone drinking is over the age of 21.
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- Kael preps ingredients while there aren’t any current orders. The restaurant being slow leaves plenty of time for prep work.
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- Bartender Jesse Pequeno, 22, grabs drinks to serve the patrons during a slow shift on Sept. 27. Since the COVID-19 pandemic, the number of customers is only gradually returning to pre-pandemic numbers.
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- The empty tables are a common scene at a local eatery in Kalamazoo. Many restaurants closed once the pandemic hit. Those that stayed open are just beginning to see patrons return.
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- Kael is referred to by his coworkers as a “sweetie.” Despite the long hours and safety measures, Kael keeps a positive vibe.
