This month finding five people to share their thoughts and faces with us was challenging, so we’re reaching out to people we know for their thoughts in troubled times. You won’t find Dan "Klecko" McGleno’s or Jonathan Locke’s regular columns in this issue, so we’re including an update on them for you here. Our spokespeople aren’t servers per se, but in the restaurant industry, we all serve. 

Server Speak: What Are You Doing to Stay Safe and Sane?

Klecko Master Baker/FSN columnist Grandma’s Bakery White Bear If I had to ballpark it, most bakeries are running at about 20 percent production. My biggest job is to remind staff they are loved.

Server Speak: What Are You Doing to Stay Safe and Sane?

Sara Hollingsworth and Cody Jacobsen Owners Hopper’s Mini Donuts We’ve had a lot of events cancel already and we only work in the summers. Right now we’re here (Stone Arch Bridge) every day we can get a permit. We’re giving 5 percent of sales to Open Arms, but I think events will be smaller going forward.  

Server Speak: What Are You Doing to Stay Safe and Sane?

Michael Drabik Server Eastside Eat & Drink I went from working full-time and taking 18 credit hours of school to having absolutely nothing in one night. Life came to an abrupt stop.

Server Speak: What Are You Doing to Stay Safe and Sane?

Jonathan Locke Foodsense/FSN columnist Well, I’m not cooking for the public any more, but at least I can still indulge myself in private. I miss humans, but I can eat my feelings.

Server Speak: What Are You Doing to Stay Safe and Sane?

Carlos Barista Caribou Lunds & Byerly’s Hennepin Avenue It’s affected my store hours at my home location, but I’m doing my best to fill in at other locations (for staff who are worried about working right now). I’m checking in with family as much as possible and giving support where I can. 

 

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