Item
Prohibition Kitchen and Roosevelt Room
Title (Dublin Core)
Prohibition Kitchen and Roosevelt Room
Description (Dublin Core)
Prohibition Kitchen and Roosevelt room located on Saint George Street in Saint Augustine, FL had several signs in bright orange to grab ' attention. The most extensive was a sign (pictured) detailing how to prevent the spread of Covid-19 and the symptoms. Other signs stated that guests were required to wear a face mask upon entering, and stated that seating would be limited due to the new social distancing guidelines provided by the state. They also provided a barcode to scan and read a digital menu on your phone.
Interview transcription with manager Charles:
What plan was created to ensure the safety of your guests?
Our restaurant currently is operating at 50 percent capacity. During quarantine we closed the restaurant and stayed closed until Florida had moved into phase two of reopening. All of our tables are frequently sanitized, and our servers are required to wear masks. When they start their shift, they are required to answer questions about their health or any symptoms they may be experiencing.
Do your employees currently receive hazard pay?
No
How has your business changed since COVID?
We operate slightly differently now. We have to be more careful and we are not able to accommodate as many guests.
If you are a restaurant did you implement take out or curbside, and how did that go?
No, the restaurant was closed and there was no way to do any kind of curbside takeout.
What steps did you have to take in order to comply with local and federal government orders?
We have all of our guests and servers wear masks. If a guest enters without a mask they are asked to leave. We have several signs on our door that state that. All of our table are either six feet apart or we only seat guests at every other table. Our bar is currently closed, but we still have live music for the dinner guests.
Interview transcription with manager Charles:
What plan was created to ensure the safety of your guests?
Our restaurant currently is operating at 50 percent capacity. During quarantine we closed the restaurant and stayed closed until Florida had moved into phase two of reopening. All of our tables are frequently sanitized, and our servers are required to wear masks. When they start their shift, they are required to answer questions about their health or any symptoms they may be experiencing.
Do your employees currently receive hazard pay?
No
How has your business changed since COVID?
We operate slightly differently now. We have to be more careful and we are not able to accommodate as many guests.
If you are a restaurant did you implement take out or curbside, and how did that go?
No, the restaurant was closed and there was no way to do any kind of curbside takeout.
What steps did you have to take in order to comply with local and federal government orders?
We have all of our guests and servers wear masks. If a guest enters without a mask they are asked to leave. We have several signs on our door that state that. All of our table are either six feet apart or we only seat guests at every other table. Our bar is currently closed, but we still have live music for the dinner guests.
Date (Dublin Core)
Creator (Dublin Core)
Type (Dublin Core)
photograph
Link (Bibliographic Ontology)
Controlled Vocabulary (Dublin Core)
Curator's Tags (Omeka Classic)
Contributor's Tags (a true folksonomy) (Friend of a Friend)
Collection (Dublin Core)
Collecting Institution (Bibliographic Ontology)
Flagler College Digital Humanities Alliance
Date Submitted (Dublin Core)
06/05/2021
Date Modified (Dublin Core)
06/10/2021
06/04/2023
Item sets
This item was submitted on June 5, 2021 by [anonymous user] using the form “Share Your Story” on the site “A Journal of the Plague Year”: http://mail.covid-19archive.org/s/archive
Click here to view the collected data.