Sloan, Markovich adapt to curbside, no service at eateries

Kaylee Miller, Reporter

With the pandemic looming, many eateries now offer their dishes by carry-out, drive-through and delivery. Several restaurants in the area don’t charge delivery fees, minimize contact and while diners opt for curbside carryout.
Jeremy Sloan, senior, works at Casa Grande, near Town Square. Sloan said during this difficult time, it has been hard to serve people with their new and improved way of coming in contact with others.
“Our new way of working is you have to call ahead and order. Once it is time to pick up you will drive to our parking lot, which is labeled with numbers, leading us to give you a specific spot for you to park. Once the order is ready, we later bring the food out to the cars wearing gloves,” Sloan said.
While living in a small town has its pros, it has cons as well. During tough times businesses have struggled with the curbside pickups. Curbside pickups have brought more safety to the workers and the customers than being in the store altogether. It brings better health to everyone and easier ways to work at once.
Carly Markovich, junior, works at Southern Eats but has been temporarily laid off due to the lack of business because of the coronavirus lockdown.
“Southern Eats is only allowing call-in orders, it is a short but easy process. First, you will call in your specific order, and then you will shortly drive up to the pickup window to get your food waiting on someone to help you out,” Markovich said.
Markovich said Southern Eats has been doing well with the curbside pickups due to the health of the members. As the days go on, Sloan and Markovich figure out ideas to give to the managers to help out around the business,such as cleaning, and helping out the customers.
“I suggested that teenagers, and people with health conditions should stay out of work until they think it is best to go back,” Markovich said.