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PDF Hollywood Opens Up 2020Th Edition Public Awareness Ebook Full Chapter
PDF Hollywood Opens Up 2020Th Edition Public Awareness Ebook Full Chapter
PDF Hollywood Opens Up 2020Th Edition Public Awareness Ebook Full Chapter
Public Awareness
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How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
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FOOD
J.T. McDermott, 27, and Marissa Robbins, 26, watch their meal being delivered to the “landing zone” by Alex
Avila and Joshua Hernandez at Faith & Flower in downtown Los Angeles on June 6, 2020. (Kent Nishimura /
Los Angeles Times)
By JENN HARRIS
STAFF WRITER
1 of 15 06/09/2020 05:49 AM
How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
“Landing zone” might sound more at home on an Air Force base, but at Faith &
Flower restaurant in downtown L.A., there are now 17 of them.
After weeks of trying to figure out how to maintain physical distancing and
minimize interaction between staff and customers in a post-coronavirus-
shutdown world, Bombet created what he calls landing zones. Depending on
your table, the landing zone is either an additional table affixed to the end of
your seating area or a removable cart, on which servers drop table settings,
drinks, food and your check. You are instructed to retrieve items once the server
has stepped away and take care of setting your own table and pouring water.
When you want something to be cleared, you place it back on the landing zone
for removal.
“It’s going to be hard,” Bombet said. “You’re not allowed to present things to the
table and hover over customers. A landing zone is our idea to make it safer and
easier.”
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2 of 15 06/09/2020 05:49 AM
How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
Virginia Elwood-Akers of downtown reaches for a glass from the cart being used as a landing zone at Faith &
Flower restaurant. (Kent Nishimura / Los Angeles Times)
Morning supervisor Conor Susi walked through the dining room and dropped a
folded piece of paper on each table. On it was information on the landing zone,
how to use it and other safety precautions including a request to order your
drinks, food and dessert all at the start of your meal.
“We’ve been working six hours a day for the last week training the team,”
Bombet said from behind a black face mask. He downloaded the 12-page Los
Angeles County Department of Public Health protocols for reopening and has
restructured almost every aspect of his once small-plates-driven, New American
3 of 15 06/09/2020 05:49 AM
How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
restaurant.
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Seating 60% capacity and maintaining six feet of social distance is a total lie.
STEPHANE BOMBET, OWNER OF FAITH & FLOWER RESTAURANT
If Bombet puts six feet between every seat, he calculated that he can use only 60
(38%) of his available 164 seats. That also means only three at the bar, which
normally seats 17.
“This system is not meant to make money,” he said. “Our break-even is $10,000.
Today, for the whole day, we might do $5,000.”
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How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
Dine-in guests are spaced out at Faith & Flower in downtown Los Angeles. (Kent Nishimura / Los Angeles Times)
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Bombet pays more than $30,000 a month for rent, plus more than $200,000 in
payroll. He’s hoping the federal Paycheck Protection Program, introduced in
April to help struggling small businesses during the mandated coronavirus
shutdowns, will help offset some of his larger costs and allow him to at least
break even.
Around 45 minutes before service, chef Michael Hung walked around the
kitchen wearing a P95 mask and goggles, spraying surfaces with sanitizer. Red
dots were stuck to the floor to show the cooks the parameters of their stations.
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“I’m usually sleeping at this time,” he said. Then he started to trim disposable
paper menus for service.
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In preparation for reopening, Hung reduced the menu of 36 dishes by one third
and streamlined production to accommodate fewer people in the kitchen. He
removed all raw bar and tartare dishes and ditched microgreens and flower
garnishes. With only one dishwasher, Hung adjusted recipes so that more items
could be cooked in one pot or pan.
Chef Michael Hung, center, goes over the menu with sta� before opening for brunch at Faith & Flower in
downtown Los Angeles on Saturday. (Kent Nishimura / Los Angeles Times)
“I’m excited to reopen the dining room but at the same time, I’m also concerned
about protecting my health because I have diabetes, and also protecting the
health of my staff,” Hung said. “We can play with the food all we want two to
three weeks down the line, but we just have to make sure we’re here in two or
three weeks.”
6 of 15 06/09/2020 05:49 AM
How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
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Twenty-seven minutes before service, Bombet called the front of the house staff
to the bar area for a pre-shift meeting.
A long table in the middle of the room, where groups of patrons used to stand
shoulder to shoulder sipping $16 milk punches, was littered with copies of the
health department protocols and a handful of face shields. Each employee, all
wearing masks, grabbed a pamphlet.
“You’re going to see a lot of changes, so I don’t want you to go fast,” Bombet
said to the small group before him. Besides the manager and supervisor, he had
just one busser, one runner and two people working the bar. “We have to
relearn a lot of things. We’re going to do it right and take our time.”
FOOD
He bought a food truck to help rebuild his life. Now he’s just trying to
hold on
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“Every station has hand sanitizer, paper towels and gloves,” Hung said. “You
should be changing gloves between every table you service, washing your hands
and sanitizing. We are running a timer so every hour we stop, sanitize, wash
hands, then change gloves.”
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protective equipment such as gloves, face shields and masks, to reopen the
dining room.
When the meeting was over, each employee grabbed a face shield.
At 10:29 a.m., the first table arrived. It was a group of four friends that included
Vartan Abgaryan, the chef at Yours Truly in Venice. Abgaryan, whose restaurant
dining room remains closed, said he came in because he was curious about how
Bombet was operating.
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About 10 minutes later, the second guest arrived. A steady trickle of diners
continued until a dozen people were in the dining room, spaced out at four
tables.
“I’m terribly thrilled to be back,” said Virginia Elwood-Akers, 81, who dined by
herself at one of the booths by the window. After reading the landing zone
instructions on her table, she slid the piece of paper into her purse. “I’m taking it
to show people so they won’t be afraid to come out and eat,” she said.
8 of 15 06/09/2020 05:49 AM
How an L.A. restaurant served brunch with coronavirus rul... https://www.latimes.com/food/story/2020-06-08/restaur...
Alejandra Lizarzaburu, 26, Stephanie Krakower, 24, and Dianna Barba, 27, dine in at Faith & Flower. (Kent
Nishimura / Los Angeles Times)
One table over, co-workers Alejandra Lizarzaburu, 26, Stephanie Krakower, 24,
and Dianna Barba, 27, sat down for brunch. They hoisted their cocktails up to
toast to the end of the week.
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Krakower said she liked the landing zone idea and the look of the bar cart, with
its glossy black surface and elegant gold trim.
“It’s very cool and creative that this restaurant found a way to do it where it’s
still cute and fits with the ambience,” she said.
At noon, a couple without a reservation approached the door and asked for a
table. Because the health department protocols suggest advance reservations for
diners, Bombet implemented a reservation-only model using OpenTable. As
walk-ins arrived, he explained the situation and told them they could use the
app to make a reservation on the spot if there was one available. Some shook
their heads and went looking for brunch elsewhere.
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At 12:22 p.m., a reservation called to say they were worried about getting stuck
in the protests downtown and were no longer coming.
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A sign saying that the restaurant is taking reservations only at Faith & Flower in Downtown Los Angeles. (Kent
Nishimura / Los Angeles Times)
Customers are required to input credit card information when they make a
reservation, but Bombet said he won’t charge anyone who doesn’t show up or
cancels.
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“There are already so many layers of heavy rules,” he said. “If last-minute they
get cold feet, we are not going to charge them.”
After a total of 58 covers, the skeleton staff closed at 2:30 p.m. to clean, sanitize
and attempt the new normal all over again for dinner at 5 p.m.
“How long will this last?” Bombet said. “I’m hoping one to two months. We’re
just going to open and hope for the best.”
FOOD BUSINESS
11 of 15 06/09/2020 05:49 AM
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Jenn Harris
Jenn Harris is a senior writer for the Food section and host of “The Bucket List”
fried chicken show. She has a BA in literary journalism from UC Irvine and an
MA in journalism from USC. Follow her @Jenn_Harris_.
FOOD
BUSINESS
12 of 15 06/09/2020 05:49 AM
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15 of 15 06/09/2020 05:49 AM
Another random document with
no related content on Scribd:
Hannes painoi kiiltävän sormuksen tytön nimettömään. Tytön
täytyi painaa päänsä piiloon pojan olkapäähän.
— Minullapas on.
*****
Vaikka Liisa oli kansan lapsi niinkuin hänkin, ei hän olisi ollut
taipuvainen mitään tällaista uskomaan.
Hannes kääntyi.
— Mitä on tapahtunut?
Varjot olivat taas hävinneet. Mutta Hannes oli varma siitä, että
ne ilmestyisivät uudelleen. Hän olisi tahtonut vielä puhua asiasta
Liisalle, muttei kehdannut tällä kertaa. Saisipahan toiste sanoa, että
Liisa tällä tavoin särki pala palalta kodin onnea ja rauhallisuutta.
Liisa oli virkeä ja iloinen. Kun verkot oli saatu lasketuksi, ehdotti
hän, että jäätäisi uimaan. Lahden vastaisella rannalla pulisi lapsia ja
aikuisia vedessä mekastaen ja hoilaten.
— Miten niin?
— Minä opin sen siellä tehtaassa. No, älä naura! Tämä on vakava
asia.
Väkivasarain jyskeessä minä aloin kasvattaa itseäni uudeksi
ihmiseksi.
Työ ja luonto minua paransi.
Hannes odotti.
Hannes tulistui.
— Minä lähden kaskeen. Mari saa jäädä kotiin, sanoi Liisa hänelle.
En minä suostu aina jäämään…
— Mutta eihän se käy… talo jäisi moneksi päiväksi vieraaseen
varaan, esteli Hannes. Ja muutenkin tulisi hankalaksi sinulle.
Voinhan minä käydä kotona joka yö.
— Jos minä jään, niin Mari jää myöskin, sinkosi Liisa tiukasti.
Sinne kuhertelemaan…
Hannes ei voinut tällä kertaa ottaa juttuihin osaa. Liisa oli jäänyt
sinne alakuloisena, ehken vihaisenakin. Oli saattanut itkeäkin. Taisi
tulla liian jyrkästi hänelle sanotuksi. Vaikka sanoihan hänkin. Olisi
kumminkin mukaan saanut tulla ja niinhän hän oli jo aikonutkin,
mutta kun katkerat, solvaavat sanansa sanoi, niin tuli niinkuin
äkäpäissä lähdetyksi.
Käki lensi koivuun, joka oli sille kasken keskellä lepopuuksi jätetty,
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Ei jaksanut olla, vaikka vasta illalla oli luvannut kotiutua. Liisa voisi
siellä taas tuhertaa kauniit silmänsä punaisiksi.