Restaurants see varying effects of crisis
Restaurants are getting settled into the current crisis, as COVID-19 makes its effects known in the United States.
Walk-Ins, based out of Louisiana and whose government has shut down its restaurants for the time being, is accepting take-out and deliveries. However, those operating elsewhere are, at this time, operating according to local and state government decrees. Texas governorship has said at this time they are not enacting a statewide shutdown and most localities are following suit, as is Walk-Ins Texarkana. But the restaurant has put some policies in place to ensure it is keeping its staff and customers safe.
“We are doing more things to maximize cleanliness,” said Jacey Doyle, service manager. “Things like not keeping condiment bottles sitting. We only bring them out at customer request, and we clean them after each engagement. We are also doing our best to take care of our employees.”
As of right now, Walk-Ins Texarkana will stay open until authorities order oth
erwise.
“Our bar has stayed busy,” she said. “No drop in business is there. As one of our customers said, ‘As long as you have beer, I’ll be here.’”
“Sales have also been steady on the restaurant side.”
The wait staff is aware of their counterparts in Louisiana being out of work at this time, but they have been maintaining high spirits in the face of the situation.
“I’m not worried,” said Alexandra Turner. “Some elsewhere are raising a ruckus; people are panicking. I’m just washing and keeping things clean, working, go home, take care of my son (Xabre, 12 years old). He’s a sixth-grader at Texas Middle School. He’s upset that his baseball season is canceled right now, but is waiting until April, when they are supposed to start playing again. Our (staff) mood is good, in good spirits. No one is worried.”
“I think it is pretty crazy,” Kennethia Covington said. “I think it may be a coverup for something. But we are doing great. I’m keeping myself and my kids clean, doing good work, going home. Personally, not too worried.”
“I’m staying positive, and it helps we have a fun work environment,” Cassidy Barrett said. “I have great co-workers. We are strong. Our goal is to be the top restaurant when this is over.”
“Coronavirus is basically just another flu,” Briana Wheat said. “It’s going to pass.”
At a modest eatery on Seventh Street, Coleman’s Grill, Richard Coleman and his wife, Linda, continue to make lunch for dine-in and take-out customers, as he has for the past 13 years.
“Some of the best chicken, pork chops, fish, burgers, wings and fries, you’ll get here,” he said, as the two work through their 11 a.m. to 3 p.m. lunch rush.
“This situation has affected my business,” he admitted, noting a fairly sharp dropoff in the lunch rush.
“Customers haven’t said anything, though,” he said. “So we are just riding it out, keeping the food going and keeping the place clean.”
“Plenty of Clorox disinfectant wipes,” Linda Coleman said.
Mike Morris, owner of Dixie Diner, meets a daily challenge of a busy lunch rush. But the last couple days, he has noticed a bit of a drop-off.
“Monday’s (rush) was a light one, just $300 off. Today, a bit more, at least starting out,” he said. “But there doesn’t seem to be a change in the mood of my customers. The staff is fine, and they are all still working.”
Should conditions in
Texarkana change as the result of policy decisions, Morris says he has contingency plans in place.
“Should Texarkana go the way of Dallas (whose government has ordered bars and restaurants restricted in their operations for the duration), we have our drive-thru,” he said. “We also may do parking lot pick-up, maybe delivery. We do lots of to-go business already, recently even more than before. So, there is no panic yet. We will all work together until we get past this.”
Morris said he cannot help but be optimistic.
“Even despite things like this, this is the best time in human history, the best time for a person to be alive.”