"When the pandemic took hold in the spring, Hugh O’Neill, the general manager at Cantina 76 in Mount Pleasant, South Carolina, was worried: The restaurant had been open for two years, but had just started to turn a profit. Now, he was letting go of employees, picking up most of the work himself. Somehow, he managed to keep Cantina 76 running over the next few months, even breaking sales records with to-go orders." - Jenny G. Zhang
