For a counterpoint to Kemp’s decision, there’s a perspective in today’s Washington Post by Hugh Acheson. Mr Acheson is a chef and the owner of the restaurants Five & Ten in Athens, Ga., and Empire State South and By George in Atlanta.
Since the WaPo has a paywall, here’s a few words from his perspective:
My governor here in Georgia, Brian Kemp, has proclaimed that many businesses that have been closed for weeks can reopen on Friday. These include a motley crew of bowling alleys, wax studios, massage centers, hair salons, nail spas, tattoo parlors and gyms. Restaurants, like the three I own, are allowed to reopen on Monday.
No, thank you.
The governor’s decision dismisses science in favor of throwing the economically desperate to the front lines of the fight against the novel coronavirus pandemic. The hospitality industry was already among the first to succumb to the economic wrath of the pandemic, and I, as a chef and restaurateur, refuse to have the people I employ and work with used as sacrificial lambs for an economic uptick that is far from guaranteed anyway.
I hope the governor will be getting a tasteful lower-back tattoo that says “These Veins Bleed Red” while enjoying a pedicure in a fine Spring Rhubarb shade; after all, he has a phalanx of people in personal protective equipment willing to ensure his safety, something that the rest of the citizenry has little access to.
The chef describes how he saw his business dwindle as the virus spread, and how he had to lay off over 100 workers. He still has some staff for carry out, and he’s now partnering with the charities World Central Kitchen and the Blank Family Foundation to help feed the poor in both urban and rural areas, first responders and healthcare professionals. And he describes the protections he’s put in place to protect his remaining staff from the virus.
He also mentions how hard it would be to protect his workers if they reopened, and how the virus would then be spread to their room mates and others - and how Kemp’s lack of guidance, etc, would make reopening more difficult.
He then describes how he loves being a chef and what he misses now that his restaurants are closed, then ends with:
That will happen again soon. But right now I need to help nourish my community, and prove to myself, my team and my customers that we can provide a safe place of respite from this catastrophe.
https://www.washingtonpost.com/outlook/2020/04/24/georgia-kemp-reopon-coronavirus/
[A lot of people in the WaPs’s comments section are pledging to visit one of his restaurants once he can reopen.]