Global Crisis and the Hospitality Furlough: A View from the Front Lines
Guest Contributor: Amy Currens.
As any restaurant professional knows, managing a beverage program, let alone a property with multiple outlets, is not without its challenges. But nothing could have prepared any of us for the decimation that has hit our industry
After laying off 90% of our staff, on March 17th, St. Patrick’s Day, a few managers remained at our restaurant and banquet spaces. While cleaning, taking inventory, and locking items away, we waited for the inevitable.
The final text from my boss came on March 20th, ‘Please come to Grayson (room). I’m so sorry.’
I texted my sister, ‘I’m about to be laid off. Not exactly the vacation I’d been planning,’ I joked.
My body went cold. Logically, I knew it was coming, as Covid-19 was wreaking havoc across the world, but the icy shock of reality flooded my system as emotions struggled to take it on. After all was said, paperwork received, and emotions held back, I was walking the walk of termination, with a box of a few things from my desk.
What now?
Logically, I knew it wasn’t forever. But I’ll tell you what, no matter what logic told me, my emotional side felt betrayed, hurt, dismissed on an assembly line of dismissals. And I was scared.
How long will this last? What about all of the progress we’d made? What’s going to happen to the hospitality business as a whole? What will I do if it goes beyond a few months?
My sister called and asked me to think about coming to New Mexico to isolate in her house. I considered it, waffled a bit, and two days later, I was there.
Safely in NM and not in a metropolitan 34th floor high rise in Miami, I began the real chore of processing with our rapidly changing world. At first, I was still receiving work emails. I still felt connected. I tasked myself with collating resources and tips on how to navigate for support, forwarding them on through our bartender and server staff WhatsApp chats. My boss checked in, regularly, giving a little play-by-play as he was going through his own slow ‘death march.’
After a few days, email was cut off. I broke into quiet tears feeling the gravity of the last line of communication being severed.
My brain went into overdrive and a vicious cycle of not being able to fix anything, my head spinning with the constantly changing news and thoughts of our industry. There was talk of staple restaurants, integral players in our communities, that would be unable to open again if these federally mandated closures last more than a few months. Not to mention the domino effect of how this affects our multiple suppliers, each of their team members and their families.
Many friends without much back up struggling to make ends meet. Our paycheck to paycheck industry left without a real lifeline. Crashing sites online for applications of assistance, from faraway unemployment to other possible grants adding to the crisis.
Overload, overload, overload.
More shame piled on through the daily experiences. Insomnia was real. My brain would not stop and it was taking its toll.
I had to get a grip and lean into more meditative flow. As much as I wanted to take action, the time was here to focus on calming myself down and really digging into a healing time.
Here are six processes that are helping me cope.
I began to really embrace the safety of urban sprawl. Long walks everyday under big skies with the mountains framing every move, made daytime manageable.
Scheduling some time to read the news rather than reading it as it comes has been helpful.
Journaling in a way I had not before this. I started writing down what my brain was grappling with and letting it lie on the paper rather than struggle with problem solving circles without clarity or end.
I have not mastered meditation, but I have worked on quieting the mind, allowing myself to be open to all of the chaos and then slowly stripping it down so I can focus on a peaceful thought. I begin by gazing upon the mountains, a lovely photograph, or piece of art to focus. Like a refuse bin, I allow my mind to fill to overflowing, not hard to do with my noggin, then imagine it emptying out into another ‘container’ until all is emptied.
As far as feelings come into play, I allow all of it to happen as long as they are not taking over, but allowing them to flow through me without building up.
I’m lucky to still be safe going outside, but I dance and workout, inside, as well.
A few weeks in, and counting, I am inspired by conversations, jotting down notes and talking through ideas for change in the future. Taking inspiration from the unwavering support in the community along with morphing business models to keep going.
I’m reading a ton, catching up on years of lists to research and check out.
Finally, for anyone reading this and thinking “that’s me”, I ask that you please take it easy on the negative self-talk and dig deep for those things that bring you joy. If you are not in the mood to socialize, then take a break and put the phone in the other room.
And if you are in a social mood, please, please reach out to friends and relatives. So many people want to hear from you.
Immediately, I am excited to get on one of those virtual themed calls with my pals across the country. We’re planning future visits, and drinking some wine. And getting goofy on video.
Throw us anywhere, we’ll be fine. For now, we stay put.
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Amy Currens is Assistant General Manager of Food & Beverage at Kimpton Epic Hotel, Miami. A 15-year wine and 25-year hospitality professional, Amy’s career has spanned the industry, including national hotel chains, supplier sales, and leading Michelin-starred restaurants. She lives for connected community, travel, wine, and coffee. You can connect with Amy via amycurrenswine@gmail.com or Instagram @amycurrens
What We're Reading:
In light of the COVID-19 pandemic we are adding to the weekly reading and resources. Here's what has piqued our interest this week.
The History of Loneliness – The NewYorker.com
Until a century or so ago, almost no one lived alone; now many endure shutdowns and lockdowns on their own. How did modern life get so lonely?
Three Tips from a Therapist for Calming your Coronavirus Anxiety – The Greater Good Science Center.com
Whether these tips are a refresher of information you know, or new tools to help support mental health, it’s a worthwhile read.
How the Wine World is Dealing with Coronavirus – Circle of WineWriters.com
Members of the Circle of Wine Writers take a look at their regions, or regions to which they have recently travelled, to share some insight into how the wine world is coping with Coronavirus and the impact of lockdown and social distancing on their businesses.
Three Wine Writers Walk into a Bar – Meininger’s Wine Business International
Where will the next generation of wine writers come from? What skills do they need to succeed? And what are the arguments for and against scores? Felicity Carter listens to three top wine writers thrash out the issues.
Meet the Community!
Our community is only as strong as the company we keep, and here we meet some of the folks who make our profession so dynamic.
Anna-Christina Cabrales, General Manager and Wine Director, Morrell Wine Bar & Café, (New York, USA)
Years in the Industry:
I am so glad to have switched careers 10 years ago from the Investor Relations field and into Hospitality. My path is fairly rare as I was lucky enough to find a work home at Morrell Wine Group in Rockefeller Center, early on in my journey. It has now been a little over 8 years that I have been with the organization.
My Biggest Challenge To Wellness:
One of the pleasures of working for this company is the amazing support I receive from various levels. They truly encourage me to have a better work life balance as I am definitely guilty of working long hours simply because I truly enjoy what I do. As the General Manager and Wine Director, it always feels like there are never enough hours in the day to get everything done. My staff laughs at me as they know I'm probably working on 3 things at once. Because of this they have given me the nickname of "Mama" as I'm trying to take care of everything and everyone all the time.
How I Keep It Together To Stay Well:
One of the things I enjoy is being active in social media and providing thoughtful and fun content. During this time of quarantine I started up a series of live Instagram chats, six nights a week, called #TalkingWithMyMouthFull that raises awareness of all the parts within the hospitality chain that has been affected by the pandemic. From restaurant owners, chefs, sommeliers, servers, etc, it is great to be in touch and express how people can help us in hospitality during this difficult time. For those who would like to view them please visit me on Instagram: @annachristina722 and usually I'll have several posts in my highlights or some active in my stories.
When I'm looking for balance, I make sure to do two things that has helped me greatly. Reduce exposure to the number of monitors in front of me and to reduce monitor time in general. Second, I will isolate myself in a room, lock the door, turn off all monitors and electronics and just sit still for 30 minutes in silence and breathe deeply. Within that time I tune everything out and ask myself if I was good to myself at all that day. It's funny how our bodies know what it wants if we just take the time to listen to it. We just need to make the conscious effort to make that time.
As for health hacks I am all about smoothies because I'm constantly on the go. Always include yogurt with probiotics, the entire lemon minus the seeds, turmeric plus any fruit you'd like. I usually add a ton of frozen blueberries. After a long work evening the night before that smoothie helps fix bloating and inflammation.
You can connect with Anna on Instagram at @annachristina722.
Let's Meet Up!
In light of the continuing changes relating to COVID-19, we are not publishing travel dates through the end of June 2020.
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