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Server Speak: What Are You Doing to Stay Safe and Sane?

This month finding five people to share their thoughts and faces with us was challenging, so we’re reaching out to people we know for their thoughts in troubled times. You won’t find Dan “Klecko” McGleno’s or Jonathan Locke’s regular columns in this issue, so we’re including an update on them for you here. Our spokespeople aren’t servers per se, but in the restaurant industry, we all serve. 

Master Baker/FSN columnist
Grandma’s Bakery
White Bear

If I had to ballpark it, most bakeries are running at
about 20 percent production. My biggest job is to
remind staff they are loved.

Sara Hollingsworth
and Cody Jacobsen
Hopper’s Mini Donuts

We’ve had a lot of events cancel already and we
only work in the summers. Right now we’re here
(Stone Arch Bridge) every day we can get a permit.
We’re giving 5 percent of sales to Open Arms, but I
think events will be smaller going forward.  

Michael Drabik
Eastside Eat & Drink

I went from working full-time and taking 18 credit hours of
school to having absolutely nothing in one night. Life came
to an abrupt stop.

Jonathan Locke
Foodsense/FSN columnist

Well, I’m not cooking for the public any more, but at
least I can still indulge myself in private. I miss humans,
but I can eat my feelings.

Lunds & Byerly’s Hennepin Avenue

It’s affected my store hours at my home location, but I’m
doing my best to fill in at other locations (for staff who
are worried about working right now). I’m checking in with family as much as possible and giving support where I can. 


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