Time to Serve the Servers
“What can I get you?” is the refrain customers commonly hear from servers or bartenders when dining out. For the past two weeks, the tables have turned for many in the industry and now they are the ones being asked that question, thanks to the Restaurant Workers Relief Program kicked off by The Lee Initiative and Maker’s Mark Distillery.
When on March 16 Kentucky Governor Andy Beshear ordered all restaurants to close for dine-in service to limit the spread of the COVID-19 virus, the restaurant world went into a tailspin of tough decisions about layoffs and closings. Jumping into action, restaurateur, author and entrepreneur Chef Edward Lee turned the wine studio of his Louisville restaurant 610 Magnolia into a relief kitchen and pantry, serving meals and shelf-stable groceries and household staples to suddenly unemployed restaurant workers in Louisville. Quickly joining in were Lindsey Ofcacek, managing director and co-founder of the Louisville-based LEE Initiative, and Thomas Bolton, distillery diplomat at Maker’s Mark and long-time volunteer of The Lee Initiative.
“People in the restaurant industry are used to taking care of others,” says Bolton. “Now it’s time for us to take care of them.” Maker’s Mark Distillery helped get the project off the ground by reallocating event budget funds no longer usable because of social distancing.
The response on both sides has been overwhelming. In two weeks, the program has grown to cities across the country (see list below). Each location is designed to fit the needs of the area. For Louisville, hot meals and household necessities are the demand.
“We have been humbled by the number of volunteers who have stepped up to the needs of the people who have been serving us for so many years,” says Bolton. “They want to give back by donating their time and resources.”
Allie Dodson, member of the Maker’s Mark event team, volunteers two days per week scheduling volunteers and donations, making sure every person and all donated items adhere to COVID-19 safety precautions.
The drive thru operates daily from 5 to 7pm on a first come, first served basis. To participate, industry workers must bring a paystub, provide a number of people in the family and list of items needed. Each car receives a hot meal, a grocery bag of shelf-stable foods and requested items, if in stock. Popular items include diapers, wipes, baby food, feminine hygiene products and trash bags.
To date 140,000 meals have been served, plus groceries and essentials. According to Bolton, this demand will remain or likely to increase the longer the quarantine lasts.
Organizers have been humbled by the gratitude from recipients. While there have been tears, there have been a lot more smiles, says Bolton. Trained in the service industry to think of the needs of others first, people take only what they need.
For Bolton, who has been in the industry for over 10 years, volunteering is a deeply personal experience. “These are my friends, my family, and when your family is hurting you help them. These are people who have been through fires, and even though they feel at the end of their rope and unsure what is going to happen, they are still smiling.”
But the work is just beginning and the need is growing. This is where you, the reader, come in. Every night the Restaurant Workers Relief Program runs out of food, diapers, formula and dried goods and other necessities.
“Maker’s Mark helped get this off the ground by funding the first two weeks in each city,” says Bolton, “but to keep going we need everyone’s help, especially those communities hosting a relief program.”
Anyone can donate to The Lee Initiative to help and funds will be evenly distributed across program sites. For more information on relief efforts and how to donate, visit www.leeinitiative.org.
Relief kitchens are set up in the following cities. After donating, please share if you have contacts in these cities. And, share on social media: Facebook and Instagram:
For those in need of assistance, follow the restaurant leading efforts in your community for more frequent updates and stay tuned for the list below to continue growing. ❤️
ALL MARKETS: Bring a list of needs and proof of recent restaurant employment. All times are local.
LOUISVILLE
610 Magnolia
621 Magnolia Ave // Mon-Sat, 5pm-7pm
LEXINGTON
Great Bagel & Bakery - Boston Road
3650 Boston Ave. #108 // Daily, 5pm-7pm
NEW ALBANY, IN
Pints&union
114 E Market St // Tue, Thurs, Sat 6pm-8pm
CINCINNATTI
Mita's Cincinnati
501 Race St. // Daily, 4pm-7pm
DC
SUCCOTASH
915 F St NW // Daily, 5pm-8pm
LOS ANGELES
Sqirl
720 N. Virgil Ave - Two Doors Down from Restaurant
Daily, 4pm-7pm
NEW YORK CITY
Olmsted
659 Vanderbilt Ave // Daily, 4pm-7pm
NEW ORLEANS
Cochon Restaurant
930 Tchoupitoulas St // M, W, F 1pm-3pm
DENVER
Safta Restaurant
The Source Hotel and Market Hall
3330 Brighton Blvd // Daily, 3pm-5pm
SEATTLE
Salare Restaurant
2404 NE 65th St // Daily, 3pm-7pm
OAKLAND
alaMar Kitchen & Bar
100 Grand Ave. // Wed-Sun 4pm-6pm
CHICAGO
The Fifty/50 Restaurant Group
West Town Bakery & Diner
1916 W Chicago Ave // Daily, 4pm-6:30pm
BOSTON
Blue Dragon (Boston)
324 A St // Daily, 3pm-5pm
DETROIT
Lady of the House
1426 Bagley St // M-F, 5pm-7pm
HOUSTON
Riel Restaurant
1927 Fairview St // Daily, 4pm-6pm
NASHVILLE
Otaku Ramen
604 Gallatin Ave #203//M-F, 2pm-4pm
RALEIGH, NC
Hummingbird
1053 E Whitaker Hill Rd // M-Sat, 4pm-6pm
TAMPA
Cass Street Deli
1331 W Cass St // Daily, 5pm-7pm
ATLANTA
Eugene and Elizabeth's
Pick Up ROTATING LOCATIONS 4pm-6pm NIGHTLY
Mon/Thurs: East Atlanta Village Farmers Market , 572 Stokeswood Ave
Tues/Fri: Buford Highway Asian Square, 5150 Buford Hwy NE, Doraville, GA 30340
Wed/Sat: Battery Atlanta– Red Parking Deck, 2565 Circle 75 Parkway SE
Sun: Colony Square, 1197 Peachtree St NE
Share, tag those in needs and keep us going so we can reach more cities: leeinitiative.org
