That's how I would explain the mood at work today. There was no Spanish music blaring out of the radio. Everyone seemed have their minds elsewhere, the monologue in their minds keeping them occupied.
It took a while for some people to really feel the magnitude of the ruptured economy. For the cafe, there was a whirlwind of holidays and special events that distracted us. With every large reservation and restaurant buyout, a constant hope lingered that money would keep coming in to keep us afloat.
But after a while, after all the dust has settled and the calender starts to look empty, reality creeps its way into the restaurant. It starts with the weekday lunches as less and less people come in. Local business around us in West Berkeley have layoffs, bringing in less traffic.
How does a small business survive during these times?
Well, items on the menu need to be cut, judging by the amount of labor and by popularity. The dishes that take more time to prepare or are low sellers would be on the chopping block. After that the staff is cut, which is perhaps the most painful part. Good, hardworking servers have to be let go and the kitchen staff is also reduced. Instead of two cooks on the line and a dishwasher, there are only two guys in the kitchen.
Then there is pastry. Yes, my hours have been reduced as well. However, the morning pastries are still selling very well, much better than this time last year. But I have to cut out some cakes and some of the cookies.
I do miss those time when the cafe would be packed and there would be a short wait outside the door. The kitchen would be rocking and rolling, making omlettes, French toast, and paninis. Servers would skillfully weave their way around the restaurant with plates and trays with drinks... Hopefully, we will make it through.
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