How High-Risk Restaurant Workers Are Navigating the Pandemic | Eater
"Co-owned by a chef-restaurateur and her mother, this dumpling-focused spot similarly refused indoor dining during the pandemic, opting for outdoor service and takeout to safeguard family and staff. Management took practical steps—like scheduling high-risk employees on days with minimal staff contact—to minimize exposure, reflecting a deliberate trade-off of business convenience for employee and household safety." - Katie Okamoto
