Here we are, in the middle of the second wave. Staying at home, restrictions, and measures limiting us, but even more our holy grail: the economy. We went well this summer, very well. But now we’re in the down loop and you know what, I am screaming like almost everybody else!
What hurts me, is that the restaurants are closed, again. Being in “the risk group”, I was scared a lot of times during this year. In a plane, in shops, public areas, but never in a restaurant. That was where I felt more safe than anywhere! The places I went (and you know which ones) were very precise, the waiters wearing their masks and keeping distance as much as they could. Tables were removed and the ones that were left moved apart. Even during an event outside people and especially staff were very careful and following all measures. During the summer! While a lot of others went on holiday, organised parties and danced the night away wherever they were. It feels not right.
Of course when you want to reduce movement of people, letting them go out for lunch or dinner might not be the best idea. I understand the thinking behind it, but it also seems an easy solution. Especially when you know that chefs and restaurant owners are always aware of the responsibility to give their guests not only a good experience, but also a safe one. What they serve us, we eat. Talking about trust!
Of course when you want to reduce movement of people, letting them go out for lunch or dinner might not be the best idea. I understand the thinking behind it, but it also seems an easy solution. Especially when you know that chefs and restaurant owners are always aware of the responsibility to give their guests not only a good experience, but also a safe one. What they serve us, we eat. Talking about trust!
I admire the chefs of Slovenia. Within this mess they stand strong. In March they were willing to cook for the medical staff, firemen and police who were working as hard as they could to keep control and some even gave free meals to the people who needed it. Applause! During this second wave they seemed the most flexible and maybe even the most prepared. I see chefs opening a web shop with delicious goodies send to wherever you are in Slovenia (well done JB!), others give us the opportunity to order a complete meal to serve directly (Pavus, Podfarovž) or step in the chef’s shoes and cook ourselves with instructions (Strelec, Galerija Okusov), just to name a few. I love it!
Let me tell you, this is not what a chef wants. They want to serve you an experience, in a well selected and with care decorated environment. They want their staff to advise you about the best wine to drink with the beautiful plated food and hear directly from you what you think about their creations. BUT! They also want to survive to be able to give us all of that when this rollercoaster stops.
Check out your favorite restaurant, I am quite sure they also created something that will make your mouth water to be served at your own table …
