TURNING THE TABLES

May 21 is National Waitstaff Day and this year it’s even more important to celebrate and appreciate area frontline servers. Even in the best of times, it’s not always easy to keep customers happy. But during the COVID-19 crisis, waitstaff everywhere had a lot more on their plates.

 

The pandemic took a toll on servers and put them at risk; hours were drastically cut or they were laid off.  

 

Now, as more restaurants open up to full capacity, owners are facing a new challenge with a shortage of workers and so are even more appreciative of their servers. 

 

Alli Bradley, co-owner of Dog & Duck Family Pubs, said her staff has gone above and beyond during the coronavirus crisis.  

 

“Our servers have been — and continue to go through a lot as frontline workers,” she said. “They were quick to adapt and help us as a company with ideas and strategies on how to comply with the ever-changing recommendations and regulations. We are thankful that we have such an awesome family here. Our staff takes care of each other and our customers,” Bradley said. 

 

Server Shannan Nusz has worked at Dog & Duck for almost five years and said they are truly one big family. Like for most frontline servers, the pandemic presented both stressful and positive experiences for Nusz. “A huge stress and worry in the beginning stages of opening back up to the public was making sure to respect and understand that everyone’s personal boundaries are different ... The best part of working during the pandemic, first and foremost, was seeing our cheerful customers again, which helped keep our spirits up. We have the most supportive, caring and loyal patrons who have turned into our friends and we are beyond thankful for that.”

 

Quentin Scrivens has tended the bar at Ristorante LIDI for three years. He’s worked hard to follow safety protocols, making sure both customers and employees feel safe. 

 

“With the COVID-19 pandemic invading all of what we know, the little bit of social activity that is left has been a struggle to manage,” Scrivens said. “Keeping our patrons aware of the restrictions that are in place and reiterating them has been one of the hardest parts of this pandemic. Ensuring myself and others are complying with the regulations is a daily task that we all must remain diligent in.”

 

Scrivens added, “LIDI has been able to remain a constant in the Daniel Island community for seven years. It is an establishment run by a family who wants all of its employees and patrons to also feel as though they are part of that family. We have been successful in ensuring our locals and any visitors are made to feel welcome during these difficult times. Anyone can step into LIDI on a daily basis and see people enjoying their time in a place that feels safe to them, without a doubt this has been the best part of the pandemic.”

 

Catherine Benson, a server at Laura Alberts restaurant on Daniel Island, said the hardest part of the shutdown was not seeing customers or being part of the community. She was grateful to be able to work during the pandemic. 

 

“We have an incredible staff. We are a very cohesive (group) and know we can depend on each other. The owners are just fabulous, keeping us busy and making sure we are being taken care of — really caring about our emotional, physical, and financial well being,” Benson said. “Knowing that our family was not going to be broken up was healthier in the long run because we’ve all been through something so unexpected together.”  

 

Junior Basuta has been a waiter at Taqueria El Gallo since they opened last year during the pandemic off Clements Ferry Road. He has been following stringent safety measures since the beginning. “The mask makes it a little hard, but it feels good to help people enjoy a good meal out,” he said.

 

Wasabi’s Kate Duffy also finds one of the hardest parts of working in today’s environment is wearing a mask. “Customer service to me is all about smiling and giving people a pleasant experience. They (the masks) make it hard to hear and be heard by your customers and are extremely uncomfortable,” she said.

 

But she finds it comforting seeing new faces. “People have been isolating, so when everyone started to go back out again, especially to bars and restaurants, it was just nice to be around people again,” Duffy said.