For local restaurant owners like Sue Simek, navigating ever-changing restrictions has taken a toll throughout the ongoing pandemic.
Simek, who runs the Feed Mill Restaurant in Jordan, had to furlough most of her wait staff when the second wave of shutdowns severely limited their capacity to operate.
For those who remain actively on-staff, including waitress Rachel Sweere, questions about how long an unstable income will be sustainable have come up.
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âI donât want to go get another job and then have to quit it once the pandemic ends, but we donât really know when thatâs going to be,â Sweere said.