Weathering

Oh, Hurricane Irene. The restaurant is open today but a lot of staff members couldn’t come in because NYC mass transit is shutdown and the taxis are limited (and operating on a zone fare system). The people who are working at the restaurant right now are people who live nearby and have a transportation plan after service. Chef will attempt to get a cab. I think Chef and one other person is cooking today but I can’t believe the restaurant is open given all of the scary warnings and mandated evacuations in New York City. Does this piss me off? Yeah but I’m not as worried about hurricane given the area of Manhattan the restaurant and the apartment is located in (we’re in a “no evacuation” zone). Plus, our cupboards are kind of bare — that’s how not freaked out I am.

(photo by Jen Gotch, via Pinterest)

The New York government and the media is doing their best to freak the shit out of everyone with all of these scary flooding announcements and evacuations but admittedly, it is starting to get to me a little. It is pretty wise to have all of these warnings and precautions by the government to assure safety — well, sort of —, because there is still a chance that the hurricane storm could be potentially dangerous and cause massive flooding and power outages. Of course emergency personnel are on standby given the situation but the thing is, there are open restaurants right now. How are the restaurant/bar people going to get home? Moreover, I am worried about how Chef is going to get home. We don’t know how bad the wind and the rain is going to be yet. Will he be able to take a cab home? We don’t know.

Eater New York recently wrote a post about The Ultimate Hurricane Irene Dining Guide. I think eating out during a storm is kind of cool and all if everyone who eats and works there lives around the neighborhood. Cotta is kind of like that but I still hate the idea of Chef working in this weather when we don’t know even know how bad weather may be (is this all a media exaggeration or will there be a lot of awful stuff going on à la Deep Impact?)

I can’t help wonder a little about the industry’s concern for profit over humanity and safety. As one commenter on that Eater New York pointed out:

“People. Stay home and party. Any of these businesses that are open are just being selfish to their employees.”

Another comment:

“The businesses are closed because there is no mass transit. Mass transit is closed because terrible weather is imminent. It’s not rocket science people: you can have your chicken, pizza, etc. next week, without endangering or seriously inconveniencing anybody. And yes, hourly workers are screwed, but what else is new?  And if you DO go out to eat tonight, TIP heavily and maybe throw a little love at the kitchen staff too?

And this I agreed with whole heartedly:

”[…] It is foolish for restaurants to try to stay open just to make an extra buck. Many restaurant workers travel great distances to get to their jobs. To put them in danger or inconvenience is asinine. Stay home. Open a good bottle of wine. Cook for yourself. Watch a good movie.”

Even though the restaurant industry is how Chef and I make our living, safety should be more important than profit.

New Yorkers, stay home. Don’t go out to eat if you even care the slightest for restaurant people who have families.

[Edit: Chanel is even prepping for the hurricane/storm!!)