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Anxiety is real for restaurant owners | Pamela’s Food Service Diary
Updated Dec 09, 2020;
Posted Dec 09, 2020
Panelle on a hero with lemon from Palermo Pizzeria which is sticking with a solid to-go operation in Richmond Valley. Panelle is a chick pea fritter, one of the more unusual finds in New York City foods. (Staten Island Advance/Pamela Silvestri)(Staten Island Advance/Pamela Si
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STATEN ISLAND, N.Y. Under normal circumstances, it touches my heart learning the nuances of a fish dish from a waiter and watching a chef become animated over an evening’s special. But over the course of the pandemic through the first shutdown, as sit-down dining allowances dragged on, as 50% capacity never happened we’ve lost that excitement. In fact, chef and owner conversations now mainly revolve around the general stress of work.