by Mary Jo David

Ask the average Joe or Jo about how their daily lives have changed during this coronavirus pandemic, and you’re bound to hear, “We’ve never cooked at home this frequently” or “I feel like I’m constantly loading and unloading the dishwasher.” As time has progressed, these conversations have started to morph into cautious reports like, “We’ve been ordering more carry-out,” and the occasional, “We’re going to eat at the restaurant.”

Back in March, area restaurants had to do a quick 180-degree turn to adapt their businesses for carryout-only. As of June 8, they have been allowed to go back to serving food inside, but they have to follow stringent rules to meet State of Michigan guidelines.

Some of the big changes appear obvious to customers: Required masks to enter, special virus-related signage, fifty percent less seating capacity, Plexiglas screens at the register, and shorter hours of operation. Other requirements or adaptations aren’t so visibly apparent: Condiment containers are no longer left on the table, no fountain pop is served, and self-serve plastic silverware is a no-no. Behind the scenes, establishments are required to report on their sanitizing and employee health screening to the Health Department.

After visiting a few area eateries to learn how they’ve jumped through hoops to stay open, this author has a renewed respect for the owners and employees of restaurants, in general, and especially those in small-town America. Read on for a taste of what it’s like to work in some of our local, dine-in pizzerias, grills, and pubs during this pandemic.