DinkinFlicka
Erect Member
- Joined
- Oct 12, 2009
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We're doing curbside now. We're not opening for dine-in until it's profitable for our bartenders and servers since current numbers with curbside are sufficient to pay overhead and our BoH.
A few managers are taking temporary pay cuts and myself along with two of the managing partners are suspending pay until we can open up 100%. I'm maintaining quality of life on the side by selling refurbished guitars and PC components and a little bit of freelance photography for couples who decided to get married amid lockdown. Wish I had hopped on that gravy train earlier!
If you need a secret shopper, I haven't had sirloin steak in a hot minute and I'm as rigid as they come ;-)