Dining Out Redux

If I had known how long it would be before I could sit in a restaurant again, I would have ordered something to eat.

On what was my last Friday working from an office downtown, I was in a meeting that March afternoon listening to the plans for dealing with a virus that days before wasn't considered a cause for concern. We were told those who could work from home should prepare to do so for the following week; those like myself who weren't set up for remote work (they wouldn't let me telework because I was on loan from another department) were to receive instructions on Monday about whether or not to come into the office. Heading home, I decided to stop at Bier Market on a whim; I guess subconsciously I knew it was going to a while before I would be downtown again. That week, there were fewer people than usual milling around the area of Metcalfe and O'Connor, with the lack of toilet paper and hand sanitizer being a major topic of conversation. There were a  handful of patrons scattered throughout the eating area, no 5 o'clock rush to speak of.  I sat at the bar and ordered a Lagunitas IPA while watching sports highlights. As dead as it was, I assumed business would pick up as the afternoon turned into evening. Feeling good enough to face the clusterfuck that is waiting for a bus at Blair station during rush hour, I paid my tab and went to Parliament station to go home, thinking I'd stop in again within the next few weeks. That was four months ago - and a lot has changed since then.

We have only recently begun Stage 3 of the province's reopening plan. This allows nearly all businesses in the city to reopen, including gyms, movie theatres, and bars and restaurants for indoor dining; buffet-style dining is still prohibited. Health officials have said we can "safely enjoy the loosening of restrictions" as long as we continue washing our hands, covering our faces, and physical distancing. While the efforts our government put in place to flatten the curve are working better the ones the orange goblin in the United States chose to use, every story about new cases of COVID-19 rising in parts of the U.S. that opened their restaurant doors before we did makes me wonder if the rush to Stage 3 is happening too soon. Still, my curiosity about how local eateries are handling the new dine-in protocols got the best of me, so I made my way back to the last restaurant I went to before Ottawa went on lockdown.

It was around six Sunday evening when I drove downtown. I parked close to World Exchange Plaza, the first time I’ve been near the place since March, as working downtown stopped being an option when I was sent back to my home department where I was set up to work from home. I know that during the best of times you could shoot a cannonball down Sparks and not hit anything for minutes, but it seemed unusually quiet for a summer evening. There were patios set up at some of the restaurants on the way, but no one sitting and eating. With so little foot traffic it was hard to tell if some restaurants decided to close early, or not open at all. I was beginning to think I should have called to see if Bier Market was open, and was relieved to see a table of two on the patio and two hostesses in masks standing by the entrance, with various public health or social distancing warnings on the door to the restaurant behind them. I was asked if wanted to eat outside or inside. Even though the wind was starting to pick up, I chose outside. Viruses like COVID-19 spread through droplets that come out of our bodies when we open our mouths and drop to surfaces or the ground within two metres of us, and then circulate around a room. This isn’t a problem when outside as the droplets are diluted by the atmosphere. This is why Ottawa Public Health suggests we should wear face coverings and why the prime minister suggested we should refrain from speaking moistly back in April; it’s not as stupid sounding when you know why...no, actually, it still sounds cringeworthy. Let’s move on...

I was lead to my table after it was set up at the end of the patio several metres away from the table of two already there. Once seated, I was asked for a contact number for COVID-19 track purposes. Understandable, given we’re still in a pandemic, but still offputting - privacy advocates, take note. Having scanned the menu ahead of time, I went with the Drunken' Duck Wings, and the porter my masked server recommended, the Deschutes Black Butte. Heading inside with my mask on to use the facilities, I was surprised by the social distancing in the men’s room. One person at a time, with no urinals available for use, and only one stall available for both #1 and #2. I’ll assume it’s a similar setup in the ladies’ room, and I can’t see how this isn’t an issue in either toilet when it’s busy. On my way back to my table, I noticed only a face-masked bartender standing behind the bar, with not one person sitting inside eating.

Soon my duck wings arrived with the beer. I didn’t really get any of the “bier” flavour for something that was advertised as beer-braised, and the golden BBQ sauce wasn’t as spicy as I thought it would be, which was disappointing. I did enjoy the porter, the sweet dark bitterness was a nice change from the IPAs I usually drink. While eating, a party of seven came in to celebrate a birthday, but because of the new 6 people per table rule, they had to be split into two tables across from each other. After settling up, I sat and enjoyed being outside on a patio for a bit for a little while longer, then made my way home.

Is it worth going out to eat now? Depends on how badly you want someone else to cook and serve you your food and the food you are eating. Like everything in 2020, dining out means adapting to new rules. Outdoor eating is only a viable option a short time of the year, with staff already noticing the threat of bad weather will keep people from leaving home. Being indoors at a restaurant means having your face covered in some way, and it is expected that you will have a mask on when you're not enjoying your meal. If that is an issue for anyone, they should strongly consider the take-out option. A special dinner date or night out for drinks can be done if everyone follows the protocols put in place. My trip to Bier Market did a lot to alleviate my concerns about what going out to eat in the new normal would be like, but it also reminded me that being in Stage 3 doesn't mean we're out of the woods just yet. It will take a lot of effort on everyone's part before we're back to how things used to be.

Dining During The Coronapocalypse

It took only a matter of weeks for the coronavirus to go from being a punchline about Mexican beer to panic about a global pandemic. With quarantines and self-isolation being recommended by health officials as ways to control the spread of the virus, an industry that thrives on people getting together like the restaurant industry does is encountering a serious problem. The colder months are usually a slow period at the best of times, and in an industry known for low-profit margins, there is a good chance that one of your favorite eateries may not outlast the outbreak. Some establishments have adapted by no longer accepting reusable cups in an effort to help prevent the spread of COVID-19; some places are moving to digital payment only; a lot of restaurants who don't already have some sort of delivery may be forced into doing so. As dining establishments adjust to these extraordinary circumstances, we must change as well. Here are some tips to help guide us through this new normal:

• People working in restaurants have a tendency to work when they're sick - please don't do this now. I understand that people need to work to order pay their bills, but if someone shows symptoms of the coronavirus and they still head out to work, they aren't helping anyone, especially themselves. If you are in such a position, tell team members who are not feeling well to stay home (yes, I know it's not easy running a restaurant, let alone one with less staff, but remember I'm just some asshole who doesn't want to get sick when he goes out to eat, so cut me some slack). Any restaurant that forces its employees to work when they are ill should be outed and shamed on social media -  the internet never forgets.
• Tip generously if you are dining out. Remember, a lot of people in the food service industry make minimum wage, and as fewer people head out to eat, everyone’s paycheque is going to be smaller. 
• Don't no-show your reservations at the restaurant you booked. If you can’t make it, call the restaurant and cancel; this is just good etiquette, like washing your hands, and covering your mouth when you sneeze or cough.
• Consider buying a gift card from your favourite local coffee shop, or restaurant. It's a great way to show you're there for them now and in the future. If you’re torn between a chain restaurant and your favourite smaller spot, consider supporting a local business. Chances are that burger or fast food joint will be able to survive a few months of slumping sales, that little place around the corner you go for brunch at, not so much.
• Start lobbying the municipal, provincial, and federal government for whatever payroll and tax breaks for small businesses they can give you. Politicians always say they work for the people, now is as good a time as any to start holding their feet to the fire about that promise.
• Finally, let's remember that the people who cook, serve, sell, or deliver our food are human beings who are dealing with the stress of this epidemic too. There's no reason to get mad at your server or the delivery person because all the stores are out of toilet paper. If you know anyone who’s struggling during this time, reach out and show care and concern. The only way we're going to get through this is by sticking together and helping each other.