Please check out my post today for the Houston Press on how sommeliers are keeping guests and themselves safe as dine-in service resumes in our city.
It’s a challenging time to be a restaurant worker, even if you are a wine director overseeing a world-class cellar.
Texas is one of the first states to allow restaurants to reopen. As all of the wine professionals I spoke to noted, there is no model for how to execute wine service safely. And neither the state or federal government have provided adequate guidance.
A mere 11 days have passed since our state’s governor superseded local orders to isolate, wear masks, and keep restaurants and other businesses closed. There are anecdotal reports of numerous restaurateurs not following social distancing protocols. But everyone I talked to for this piece is taking it extremely seriously. I was surprised by what some of them told me (including those who didn’t end up in the post).
Thanks for checking it out and please stay safe.