36 minute read
Teachers and students adjust to distance learning
DISTANCE LEARNING TURNS EDUCATION UPSIDE DOWN Teachers, students and parents adjust to online school
MACKENZIE CHEN EDITOR-IN-CHIEF A mid the coronavirus threat, traditional schooling has been replaced by online “distance learning” programs that have raised confusion among teachers and students.
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“I had a lot of questions the first few weeks, especially when Governor Northam closed schools for the rest of the year,” social studies teacher Emer Johnson said.
MCLEAN STUDENTS ARE VERY DEDICATED. I KNOW IT HAS BEEN A CONSIDERABLE HURDLE FOR THEM, BUT I KNOW THEY ARE HARDWORKING.” -EMER JOHNSON SOCIAL STUDIES TEACHER
Although malfunctioning and insecure Blackboard services postponed online classes at the start, teachers have made the most out of the grim situation by adjusting their schedules and syllabi. Now, their main priority is to prepare students for the next school year while also prioritizing their mental health.
“I spent lots of time transitioning my activities to a format that would be easily accessible to students,” Johnson said. “I also check in with [my students] during breaks in my teaching and meetings to see if they are doing alright.”
Teachers have worked hard to create a comfortable and open learning environment through their computer screens, but students too have sacrificed a lot to further their education.
The announcement of the school closure left many students shocked and disappointed.
“It’s inconvenient for everybody,” junior Lizzie Bryan said. “I had to adjust to online school and not being able to talk to the teachers in person.”
One of the main complaints students have brought up is how disorganized the distance learning schedule is.
“I didn’t think the school schedule was very effective,” Bryan said. “We have a 30-minute break after each class, which…I don’t think we need.”
The grading modifications also caused concerns. Students will receive either the highest semester grade or the average grade of the first three quarters, with the opportunity to earn a half-letter grade boost based on work done online in the fourth quarter. This new grading policy was made to guarantee that every student would be satisfied with their final grade.
“I think it’s fine if they don’t have a fourth quarter grade, but [FCPS] shouldn’t be telling students that it doesn’t matter if they do the work or not,” Bryan said.
Although they have some complaints, students have expressed their gratitude for their teachers’ efforts.
“Distance learning has been pretty smooth for the most part with my teachers by my side,” sophomore Phoebe Li said. “After all, the teachers are making sure we’re learning everything we’re supposed to know.”
Parents also had to modify their normal routine as a result of their children staying at home all day. Lizzie Bryan and her mother, Jane Bryan, formed a workspace arrangement for their busy schedules.
“She doesn’t bother me,” Jane Bryan said. “We worked it out where she is upstairs and I am downstairs.”
Like McLean students, parents have voiced concerns about the distance learning system.
“There have been problems with [distance learning],” Jane Bryan said. “There is no grading, no checks and balances... I think going to class for 40 minutes is unnecessary.”
Nonetheless, many of McLean’s parents have been thankful for their children’s teachers, who spent lots of time encouraging their development as critical thinkers.
“I think the teachers are fine and doing the best they can under the circumstances,” Jane Bryan said.
Despite the challenges distance learning may present, the strength of the community is what unites its members and allows them to have hope during the extended school closure.
“I am very impressed with my students so far,” Johnson said. “I am moving forward— happy that the issues have been resolved.”
TERRIFIC TEACHER — Social studies teacher Emer Johnson prepares for her online class during the quarantine. McLean teachers have aimed to ensure their students are still learning as much as they can, despite strenuous circumstances. (Photo courtesy of Emer Johnson)
10 Questions with: Essential Worker Ethan Fontaine (Junior; Cashier at Chain Bridge Road Safeway)
Reporting by Christiana Ketema & Monica Molnar Photo courtesy of the Fontaine family Page design by The Highlander staff
1
How has COVID-19 affected your work?
It has been much busier, so I’ve had to work harder and take on more hours, 30-40 hours a week.
2What precautions/new protocols have you had to take up since COVID-19 struck?
At first, I just had to use hand sanitizer but then they added masks, gloves, a plastic face shield, plexiglass and everyone has to stand six feet behind each other in line.
3What does your routine look like at work? How has it changed due to the virus?
I’m doing all the same things except I’m working more hours, and I have to make sure I follow the CDC safety requirements.
4Have any of your co-workers been diagnosed with coronavirus?
STAYING SAFE-WAY — Although this picture was taken prior to the coronavirus outbreak, junior Ethan Fontaine has continued to work at the Safeway on Chain Bridge Road throughout the pandemic.
5
Do you feel like you are doing something special as an essential worker?
No, but some customers give me tips now. One customer gave me $50. They didn’t do that before COVID.
6Do you feel at risk?
No.
7
How do you interact with customers?
I have always had to greet customers but I have more conversations with them now. Definitely more talkative than before COVID.
8How do you keep food uncontaminated?
Everyone uses gloves and masks. I also use hand sanitizer between customers.
9How do your family members treat you when you come home from work?
They make sure I wash my hands as soon as I walk in the door.
10 What don’t people realize about your job during this time?
It’s really hard to wear a face mask for eight hours.
NO ORDINARY MASK
Senior Marguerite Godwin sews and donates face masks to those in need
POLINA ZUBAREV
EDITOR-IN-CHIEF CRAFTING WITH COTTON — Marguerite Godwin sews a mask out of unused fabric from TheatreMcLean’s spring musical. To maintain the standards for safe masks, she only sews with W hen a Michaels gift card arrived in the mail from Vinson Hall Retirement Community, senior Marguerite Godwin was surprised. She had donated her fabric that passes CDC regulations. “When making masks, [the CDC recommends] 100% cotton as the best thing to use because it’s breathable and it’s tightly knit,” Marguerite said. handmade masks to them a couple weeks before, a little while after school shut down and the theater curtains “The only time I use it is if I am donating. I don’t want to use the closed. school fabric for selling them,” Marguerite said.
As a head of costume design for TheatreMcLean, Marguerite had Because of Virginia’s stay-at-home order, Marguerite’s new project taken home the fabric for the upcoming spring musical, The 25th has become one of her only activities. Even though she is mostly Annual Putnam County Spelling Bee. When FCPS announced the using materials she obtained for free, Marguerite has put a lot of time closure for the rest of the academic year, she was left with a pile of and thought into her creations. unused fabric. In the meantime, Marguerite started sewing with her “I went through a few different patterns. I started in March…so own materials. there weren’t that many patterns out at that point. I’ve evolved as I’ve
“I started making masks for my family, with my own fabric, been making these,” Marguerite said. and then my neighbors reached out [and asked], ‘Hey, can we have Cutting and sewing one mask takes approximately 20 minutes. some?’” Marguerite said. “And [they have] a friend who works at Marguerite’s twin brother, John Godwin, has started helping her to Vinson Hall...and she reached out to me, and she asked if she could make the process more efficient. have some for the workers there.” “He was helping me cut out fabric, and he burned the edges of the
A new purpose was found for the costume fabric, which adhered ribbon so that they wouldn’t fray,” Marguerite said. to all of the recommended Centers for Disease Control regulations Marguerite’s father, Thomas Godwin, also supports her mask for fabric for homemade masks. making. He previously worked in a hospital as a pathologist, so
“[I thought], ‘I have time, I have fabric, let me reach out to [the he understands how even a homemade mask can be crucial to an theater teacher] Mr. Reid and ask if I can use it,’” Marguerite said. essential worker. “He gave me permission, which I’m thankful he did.” “[Marguerite’s mother and I] both have, not only experience in
Since she is using fabric that was originally bought by and healthcare, but experience using masks,” Thomas said. “We were intended for the school theater program, Marguerite decided not to quite aware that [masks] would be a need, but we didn’t know that we sell the masks for a profit. She feels that essential workers deserve free were going to run out of them so fast, as a nation and internationally.” protection for working despite the risk of getting sick. Marguerite stresses the importance of wearing a protective mask.
“I know the best ones are the N95 [masks]. The health professionals who are with high risk patients should be using those,” Marguerite said. “But I think for [people like] us, who are in quarantine, a homemade mask is the best thing to save those N95 masks for the health professionals.”
The request to make masks for Vinson Hall staff came due to a lack of N95 and other medical masks.
“The best thing you can have is some sort of protection. I donated to Vinson Hall, and they were happy to have anything they could,” Marguerite said. “I’ve been doing my best to make them as safe as possible…as safe as a homemade mask can be.”
Following her donation to Vinson Hall staff, Marguerite gave masks to Kurt Larrick, who works for Arlington County Health and Human Services. Marguerite’s neighbor, Candace Stromberg, is Larrick’s sister. Stromberg said Larrick has worked for Arlington County for as long as she can remember and that he has always strived to protect the county’s most vulnerable citizens.
“Kurt asked me if I knew of anyone making masks, and I told him about Marguerite. He asked if she would make some for him,” Stromberg said. “Marguerite heeded the call and made beautiful and secure masks that he was able to distribute to workers and the homeless.”
So far, Marguerite has only made masks when someone contacts her with a request. If she ever runs out of requests, she plans to refer to an online database of local hospitals and their preferred procedures for homemade masks.
“My preference is to keep what I make local, because I think I should be helping locally. I think if you want to donate to [places like] New York, do it,” Marguerite said. “Donating anywhere is better than not at all. But I’m donating locally.”
Stromberg, who has known Marguerite since she was young, was not surprised to hear that she was not accepting any money for her homemade masks.
“When she could have been wallowing in self-pity about losing out on her graduation, she instead went to work to help others. That elevated my hope and faith for her generation,” Stromberg said. “We are all in this together, and I know Marguerite is paying it forward and doing her part. That’s just who she is, and I am so proud of her.”
Marguerite was accepted into the George Mason University Honors College, in Fairfax, Virginia. She hopes to help people through her studies, while also maintaining her hobbies.
“I’m very interested in laboratory sciences, so my major is going to be forensics science,” Marguerite said. “Hopefully, I will be able to participate in some theater activities and continue my sewing.”
Marguerite’s goal is to help the community, and she encourages other citizens and students to reach out and do the same, regardless of the pandemic.
“I think people should be donating even if it has nothing to do with the coronavirus,” Marguerite said. “There’s still organizations out there within your own community that need help and need donations. If you have the time, if you have the supplies, I think you should go out there and help your community.”
While the future may still be uncertain for seniors like Marguerite, her impact on the local community is significant.
“I think it’s so important, even though we’re apart from each other, that we should stay connected,” Marguerite said. “It feels great, knowing that even though we’re stuck in quarantine, we can still help each other as a community.”
MARCY’S MASKS — Marguerite’s plaid masks are made from fabric that would have been used for The 25th Annual Putnam County Spelling Bee character Marcy. “I made a lot…of plaid [masks],” Marguerite said. “However, I did move towards the yellow [fabric] because it’s more breathable than [the plaid].”
FASHIONABLE PROTECTION — Many of Marguerite’s masks are made from vibrant yellow and purple fabric. “The biggest thing [for the Putnam County Spelling Bee musical would have been] the cheerleaders... We were going to make [yellow and purple] cheerleading costumes,” Marguerite said.
BATTLING WITH VIRUSES OVER THE CENTURY Comparing COVID-19 with Spanish flu and SARS
JUNGYOON KEUM IN-DEPTH EDITOR | JIAYING LI REPORTER C OVID-19 altered the lives of most repercussions than we [had] with SARS,” human contact, states in the U.S. issued people around the globe due to its fast Johnson said. quarantines where they shut down gatherings spread and high mortality rates. Schools and Although the SARS outbreak in 2003 and schools until the infection rate of the businesses are shut down and most people did not result in as many cases or deaths as virus was lowered. don’t have a grasp of when everything will be COVID-19, they are both fast-spreading Although governments issued able to return to normal. diseases with a high death toll and have quarantines, opposing forces were strong
In the meantime, unemployment rates aroused anxiety in the community. and people staged demonstrations much have soared, and various government facilities In addition to SARS in 2003, the Spanish like COVID-19 shutdown protests that have been shut down, yet such cases of job loss flu is known as one of the deadliest diseases occurred throughout the country this year. and the closure of government facilities due in history. The Centers for Disease Control For example, bowlers in St. Paul, Minnesota, to diseases are not unprecedented. Although (CDC) estimates it infected about 500 drew up a petition that requested permission previous pandemics were different in their million people and killed at least 50 million, to begin bowling again, according to the St. durability and influence, governments have a number higher than the number of deaths Paul Pioneer Press in November of 1918. issued policies in the past to stem the spread caused by World War I. COVID-19 and the Spanish flu are of other diseases, such as the Severe Acute The CDC’s Spanish flu documentation similar in that they both spread at a high Respiratory Syndrome (SARS) and the notes, “The 1918 pandemic was the most speed through human contact and have a Spanish flu. severe pandemic in recent history.” similar mortality rate, along with the fact
In order to scope out the current situation, The Spanish flu was caused by an H1N1 that the U.S. government decided to issue we looked at the 2003 SARS outbreak and virus and had a mortality rate of about 2.5%. quarantines on both occasions and were met the Spanish flu pandemic of 1918 to learn The symptoms of the disease were mild at with opposing arguments from citizens. from various governments’ past attempts to first, but they later developed into much more Exploring the effects of various epidemics deal with widespread contagious diseases. serious conditions like blue discoloration of and the hardships people had to endure makes
“SARS is another type of coronavirus the skin and suffocation. one thing abundantly clear: eventually, the that came out of China and spread quickly “It was scary, because every morning when world was able to return to normal once the through respiratory droplets,” Julia Ries you got up, you asked, ‘Who died during spread of each disease subsided. The purpose wrote in a Healthline article. “Though the the night?’ You know, death was there all of learning history is to not make the same SARS death rate was higher than COVID-19, the time,” Massachusetts resident Kenneth mistakes we had made in the past, and also COVID-19 has already claimed more lives.” Crotty said in his interview with CNN on to make better choices in the future. One can
COVID-19 has taken the lives of far Nov 14, 2005, recalling the Spanish flu only imagine what future generations will more people when compared to SARS, as it pandemic he experienced when he was 11. learn by studying the immediate and lasting infected only about 8,000 people, a very small As the infectious disease spread through impacts of COVID-19. number compared to the number infected by COVID-19. However, the two diseases SARS Spanish Flu COVID-19 are similar in their transmission method of spreading through human contact.
COVID-19 has resulted in negative impacts on mental health. Mortality Rate 9.6% 2.5% 1.4%
According to the World Health organization (WHO) website, “In public mental health terms, the main psychological impact to date is elevated rates of stress or anxiety… Levels of loneliness, depression, harmful alcohol and drug use and self-harm or suicidal behavior are also expected to rise.” Infected Population 8096 500
mil 7.1 mil
Health expert Schleiss Johnson from WHO compared COVID-19 and SARS and made a conclusion based on their overall impact on society and individuals.
“[COVID-19 has led to] more fatalities, Year of Outbreak 2003 1919 2019 more economic repercussions, more social Data from CDC, WHO & John Hopkins Coronavirus Resource Center as of June 9
Hair Ties ESSENTIAL ITEM ALTERNATIVES Bandana Three cheap, easy options for hard-to-find items
PRATISTHA DHUNGANA FEATURES EDITOR
Face Masks Supplies needed: Step 3: Fold each side over where the elastic is and pull the A bandana - $2 bands over your ears. Your mask is now complete! Two hair ties or elastic bands - $2/pack
Step 1: Fold your bandana halfway hotdog style three times. Bandana Hair Ties Hair Ties Bandana
Step 2: Slip an elastic band ⅓ of the way on both sides.
Supplies needed: ¾ cup of rubbing alcohol (highest concentration available) - $2.59 ¼ cup of aloe vera - $4.99 10 drops of lemon - $0.47 Step 2: Pour into a clean bottle.
Step 1: Pour all of these ingredients in a bowl. Mix until gel-like.
Hand Sanitizer
Rating: 4.5/5
This bandana mask does what’s expected out of it. It’s pretty tight so you don’t have a big gap for air to come through. If you want an extra layer of protection, you can always add fabric or a layer of paper towels. It lost a point because the elastic bands I used were tight and somewhat painful, but you can try replacing them with a softer hair tie like a scrunchie.
Supplies needed: Paper
Rating: 3/5
This is definitely more expensive than actual hand sanitizer but at the same time, you’re able to make a large amount of gel compared to buying many small, overpriced bottles. It might not be as effective as actual hand sanitizer. It’s worth a shot with a higher level of alcohol but otherwise, it might be a waste of money and time.
Toilet Paper Step 2: Crumple it for 2-5 minutes until it’s all soft.
Step 1: Get a piece of paper of any sort.
Rating: 3.5/5
This worked surprisingly well, but it should not be flushed, considering there is a chance it could clog the toilet. If you’re completely out of toilet paper, this is a viable option, but I don’t recommend using it on a daily basis.
HEALTHY OR NAH? Highlanders develop good habits during quarantine...and some bad ones KHUSHI RANA REPORTER
Freshman Ava Farivar created a daily schedule to follow during quarantine, including exercise.
“Working out is a form of stress relief for me and it also makes me feel good since I’m losing weight,” Farivar said. “It also brings me closer with my sister since we do it together.”
For fun, she rides her bike to her friends’ houses for quick chats six feet apart.
“It’s fun because it’s nice seeing my friends after not being able to see them for so long without school and being in quarantine in general,” Farivar said.
Freshman Kate Gleason has managed to stay productive throughout quarantine by keeping up with her classes.
“Continuing to do my schoolwork makes me feel productive and gives me something to do rather than not do anything,” Gleason said.
She also makes sure to have fun by swimming in her pool.
“Swimming helps me relieve my stress about being inside all the time, and it’s also a form of exercise so I’m not just being lazy all day and actually doing some physical activity.”
Spanish teacher Melissa Duluc has made a couple of good habits vital parts of her routine. She goes on a walk every day and reads before going to bed.
“Eating too much makes me feel bloated and unhealthy, because it is actually unhealthy,” Farivar said.
She has increased her screen time with not only TV, but her phone too.
“Going on my phone has gotten boring since it’s so excessive, and the same with TV,” Farivar said.
Farivar has also created some less healthy daily habits. One is eating a lot during her spare time out of boredom.
“Sleeping too much just makes me even more tired for the hours when I’m awake so it doesn’t help me do anything productive,” Gleason said.
She has also been watching lots of TV.
“Watching too much TV has gotten kind of boring,” Gleason said, “and soon I won’t have anything left to watch.”
Gleason has a bad habit of sleeping too much with her extra time.
“I think it has to do with bringing my focus to something that isn’t newsrelated,” Duluc said.
Duluc has also picked up a new activity to help ease her stress: meditation.
“Meditating 10 minutes after working out is something I never used to do before, but doing it now really helps me calm down during these difficult times. It’s a habit I wish I’d picked up sooner!”
These good habits have also come with some bad ones. An example of a notso-good hobby Duluc has taken up is baking in big portions, causing her to eat unhealthy foods a lot.
“I would say not having a sense of routine is what makes me feel bad,” Duluc said. “When I had to go to work every day, most aspects of my life had a routine including what/when I ate.”
INDEPENDENT RESTAURANTS STRUGGLE TO COMBAT ECONOMIC CHALLENGES POSED BY THE CORONAVIRUS
AKASH BALENALLI EDITOR-IN-CHIEF
When the coronavirus reached the U.S., consumer spending halted nearly overnight. The initial economic strain and chaos, like stock market drops and panic buying, has mostly subsided, but consumer demand remains critically low. While larger corporations like Uber and Amazon have adapted to the stressful economic environment, small businesses across the country have struggled to stay afloat because they lack the resources that big companies have to remain buoyant in the turbulent economy.
Dal Grano
“Since we closed the dine-in portion of our [restaurant], our sales volume is significantly down,” said Jozef Valko, owner of Dal Grano in McLean.* “We are operating at around 40% of our pre-COVID-19 sales.”
Dal Grano opened in August 2015 and has strong roots in the community. Before the virus spread to the D.C. area, business was more than satisfactory.
“We had a decent winter, and we were still on the curve up in sales for January and February compared to previous years,” Valko said. “Our busiest time is in March, April, May and June when the local kids start outdoor sports. So for us the virus hit in the worst possible time.”
Customers staying home has driven down demand and forced Dal Grano to try new ways to attract customers.
“[Our initial reaction to the virus focused on] the safety of our employees and customers,” Valko said. “[Since then, we’ve] ramped up our Facebook and Instagram presence [and set up] a delivery service.”
Dal Grano had never provided a delivery service in the past. Despite the rapid change in the method and volume of consumer spending, Dal Grano’s hit dishes remain popular.
-Jozef Valko, Dal Grano
“Gnocchi, lasagna, black ink pasta with seafood, ravioli, steak. [There haven’t] been any big changes in demand [among items on the menu],” Valko said.
Because the restaurant’s sales have been slashed by more than half of what they were
PILING UP — Mylo’s Grill stores excess takeout containers in the back of the restaurant. Profits at Mylo’s have been about 50% of those prior to the shutdown.
before the stay-at-home order, Valko needed to make some sacrifices.
“[We had to fire] two out of 15 workers, but we rehired one back,” Valko said. “One is still furloughed, and two employees quit.”
To help pay his employees still on the payroll, Valko applied for the Payroll Protection Program (PPP), a loan provided by the Small Business Administration (SBA). If all of a business’s employees are paid for eight weeks and the money provided by the program is only used for payroll, rent, mortgage payments or utilities, then the SBA will forgive the loan.
“We got [our loan from] the PPP in nine days, thanks to our Chain Bridge Bank,” Valko said.
Despite reassurance from government services and economic improvements since the start of the outbreak, Valko is unsure of where Dal Grano is headed.
“If there are more outbreaks...or if the number of sick people goes up and people are not comfortable [eating out], we may be in trouble,” Valko said. “Not only as a single restaurant, but the hospitality industry as a whole.”
Clare and Don’s & Lazy Mike’s
In Falls Church, a community staple faces similar problems. Clare and Don’s Beach Shack has been in business for over two decades. Owned by Richard Tax, it quickly shut its doors before Virginia announced its stay-at-home order.
Before phase one of reopening began in Northern Virginia, Tax’s other restaurant, Lazy Mike’s, remained open, and Clare and Don’s limited its services to takeout events every Tuesday and Saturday. While sales have been strong, Tax’s priority is to reduce the risk of spreading the virus.
“The challenge is to minimize the contact because the most important thing is that we want people that are coming to work for us to be safe,” Tax said. “We don’t want to be the cause of anybody getting sick. And obviously, for our customers it’s the same thing—we don’t want to be the cause of them getting sick either.”
Due to Clare and Don’s limited operations, Tax has needed to make cuts to his workforce. Initially, he laid off all of his staff, but he soon rehired a majority back.
“We only have our wintertime staff, which is a much smaller staff than what we generally have at this time of year,” Tax said. “Right now, it’s springtime, which is our goto time, and when we [should] have a lot of people working… We’re paying [all of our kitchen staff].”
While Lazy Mike’s provides an additional channel of revenue, Tax has also had the help of the community to pay his employees and remain financially stable.
“People are reaching out to us, lending us as much support as they can, and supporting our employees through GoFundMe,” Tax said. “Even when the kitchen wasn’t open, we were able to pay [the kitchen staff] because of the money that our GoFundMe gave us. That’s something [my sister and business partner] Rebecca and I hold close to our hearts.”
Like Valko, Tax set up a delivery service “Unfortunately, as our shows started to Mylo’s Grill to keep his own employees working. Tax cancel there was no schedule available for In McLean, Mylo’s Grill has also been requires his employees to take measures to our security, general, wait and bartender dealing with low sales. To entice hesitant prevent spreading the virus. staff, which comprise the vast majority, about customers to continue ordering from his
“Most people order by phone, and that’s 85%, of our staff,” Giuffre said. restaurant, co-owner Chris Mylonas has cool, and we added a phone line [at Lazy The theater applied for both the Economic used the Facebook, Google and Instagram ad Mike’s] just so we could take the extra amount Injury Disaster Loan (EIDL) and PPP. The platforms extensively. They’ve been effective, of calls,” Tax said. “There are still some EIDL is a loan offered by the SBA that helping stabilize the restaurant’s profits and people who walk up provides funds that a boost sales. to the window to business would have “In the beginning, [our profits] were order, [but] that is a earned had it not down in a day’s range between 50 and 75%,” level of contact that I’d rather not have.”
While Tax isn’t too pleased with the federal government’s
-Richard Tax, Clare and Don’s been affected by an economic calamity.
Giuffre noted that the venue received both loans Mylonas said. “But right now we’re at a consistent 50%. It’s pretty steady now.”
“We’ve had some pretty open $17,000,” Giuffre said. “We thank everybody Mylonas said, “so it didn’t really affect them conversations with Falls Church, and the who has been so kind and donated to this that much.” Fairfax County Health Department reached campaign.” The restaurant’s strong ties to the out to us a couple of times and kept us up to Giuffre said he is satisfied with the City neighborhood have helped sustain the date [with the coronavirus],” Tax said. of Falls Church administration because it has business; some customers have tipped as
Like Valko, Tax worked with a local bank communicated regularly with his business. though they dined in and some have made to get assistance from the PPP in a short Nevertheless, he hopes that the economic donations. period of time. Still, he is concerned about conditions will improve soon. “[Our customers] are family,” Mylonas his restaurants remaining in their current “We are hopeful that we’ll get back said. “They’ll hand me an envelope and say, state for much longer. to a place where we can plan on regular ‘Here, disperse this to the people that need
“We can get through June, but after that ticket sales…but that will depend on when it.’” we’re pretty much screwed,” Tax said. entertainment venues are allowed to open Mylonas applied for the PPP at a large, to a workable capacity, we can do it safely national bank, but he never received his loan State Theatre and the public feels comfortable attending after a long wait. Frustrated, he went to the
The State Theatre, next to Clare and Don’s, shows,” Giuffre said. “These are still very Chain Bridge Bank, who gave him the loan has also been affected by the coronavirus. It unknown variables.” in less than a day. initially opened as a movie theater in 1936 and closed in 1988. It fell into disrepair until Thomas Carter bought it in the late 1990s and opened it as a music venue in 1999.
When the threat of the virus became apparent in the U.S., the business canceled events and rescheduled most of them for the fall. In the meantime, the theater has switched to selling food.
“We have shifted our focus to takeout lunch and dinner service, something we have never offered in the past,” said Brennan Giuffre, a talent buyer and the marketing manager for the State Theatre. “We...have a professionally trained chef on staff so this was an easy first choice to help our sudden drop in income.”
Tickets sales for future events have seen a sharp decline, but takeout hasn’t fully compensated for it. Without live shows, most part-time employees had to be laid off. GARGANTUAN LOSSES — The State Theatre advertises its takeout. The Restaurant Association estimates the food industry will lose $240 billion by the end of 2020 as a result of the coronavirus pandemic.
Sales have been sufficient enough to allow the restaurant to keep all of its full-time staff. His part-time staff gave their shifts to the policies, he said he after a long wait. To full-time employees because they have other is satisfied with local better support its sources of income. and state governments’ efforts during the employees, the business started a GoFundMe. “[Our part-time employees] are still COVID-19 shutdown. “So far [the GoFundMe] has raised almost employed with their other full-time jobs,”
HANGING ON — Before phase one of reopening began, Clare and Don’s offered takeout only two days a week. OpenTable estimates that 25% of restaurants will close due to the pandemic.
“It certainly helps with the payroll. All the full-timers are still here… They’re getting the full amounts,” Mylonas said. “It also allows me to take [the restaurant’s profits] and put it to the side, because we don’t know how long [the pandemic] is going to last.”
Mylonas plans on using the PPP over the next four weeks to pay for payroll, utilities and his lease. While government handouts, tips and donations have been helpful, Mylo’s Grill has mostly relied on sales to support itself.
The restaurant sells bottles of wine at half price every night and makes most of its profits on its dishes. Meat prices, however, have caused some complications.
“Just a little bit of news that we’re going to have a meat shortage, and everyone just went crazy,” Mylonas said. “They went to the stores and they loaded up on meat and stuffed it in their freezers.”
High quality steaks like the New York strip have skyrocketed in cost. The restaurant’s relatively stable income has protected its longevity in the chaotic economy. If the lockdown continues and demand remains constant, Mylonas believes he can survive without making any sacrifices until winter.
“Now, if [the pandemic] continues through next year, we’ll definitely see a lot of cuts here,” Mylonas said. “We would have to make a lot of adjustments staffing-wise.”
Kazan
Near McLean High School and Dal Grano, Turkish restaurant Kazan has been facing difficulties despite being in business for 40 years. Its owner, chef Zeynel Uzun, has taught cooking in conferences at universities, worked for the Royal Caribbean Cruise Line and even served baklava to Queen Elizabeth II. The restaurant provides curbside pickup and first come, first served outdoor seating.
“We were doing well, [but] when they shut down [businesses] we dropped down to 25-30% [of our pre-coronavirus sales],” Uzun said.
Fox 5 featured Kazan in a segment called “Takeout,” which informs viewers about restaurants in the D.C. area where they can order food. Aside from publicity, regular customers have been purchasing food and gift certificates to support the business.
-Jeynel Uzun, Kazan
“Lots of customers came and bought gift certificates,” Uzun said. “They said that they want us to stay in business. They keep saying, ‘Please don’t go. Stay here. We want to help as much as we can.’”
The restaurant has about 80% of its staff working, but Uzun hasn’t laid off any of his workers, nor does he plan to in the future.
The employees that left took time off voluntarily to be with family. To support those still working, Uzun cashed in some of his life insurance. Acquiring meat has also caused some financial stress.
“Occasionally, meat [supply] gets a little shorter, but there are various places that we can get [the meats] from, like the Restaurant Depot,” Uzun said. “The only problem is that meat prices get very high. We were buying a case of top round for $300, now it is $650... It’ll be tough for the restaurant to make a profit.”
Despite the meat price hike and sudden decline in demand, Uzun has been able to offer his full menu at its regular prices, but he isn’t sure how long he’ll be able to do so.
“[The pandemic] will probably force us to shorten the menu if we can’t [fill the restaurant] inside, or if it is hard to pay the rent or the expenses,” Uzun said.
Over the years, Kazan has accrued some rainy day savings that have given the restaurant some reassurance. Uzun received both the PPP loan and $10,000 from the EIDL. But he doesn’t believe that they will last more than a short while.
“It’s not [going to last for] forever,” Uzun said. “Just a couple of months.”
Uzun has contributed to the local economy for four decades, so he hopes that Fairfax County and Virginia will provide more financial assistance to businesses like his.
“Thirty percent [of sales compared to our normal operations] is holding up for us with the federal government’s help,” Uzun said. “If Fairfax County helps us, then there will be probably another month or two [of us running without having to make deep cuts to the business].”
How long Kazan will last in the market will depend on numerous factors, like the landlord’s understanding of his financial situation.
“First, I will try to talk to the landlord and see how long we can pay the rent. The rent is the big expense in the restaurant business,” Uzun said. “We have to see what their decision is and how they can help us.”
Bear Branch Tavern
Newer businesses have been facing more difficulties because of their lack of reputation in their communities. The Bear Branch Tavern in Vienna opened less than two weeks before the stay-at-home order. It’s run by a local company called Vintage Restaurant Holdings, which owns four other restaurants.
Chris Lefbom and Adam Lubar own all five restaurants. At the tavern, Lefbom and Lubar were blindsided by the devastating effects of the virus.
“We did not think it was as serious as it has become,” Lefbom said. “We initially thought we would be closed for two weeks, not two and a half months.”
The Bear Branch Tavern has lost 80-90% of its sales since the coronavirus started affecting the area. To make up for some of the losses, the business has been selling kits and other enticing products for neighborhood customers.
“[We’ve been selling] family meals, family kits, craft cocktails, sangria growlers, crab feasts and lobster rolls. All have been met with success,” Lefbom said.
The restaurant has had a hard time adapting to the restrictions put in place by the state.
“We get thrown curveballs daily,” Lefbom said. “We have to learn how to operate as a carryout restaurant, and now as a restaurant that can only operate with 50% occupancy in our patio. This has been, by far, the biggest challenge of our restaurant careers.”
Ninety percent of the restaurant’s staff has been furloughed. Lefbom has attempted to receive government financial assistance, but it hasn’t been very fruitful.
“We have applied and not yet been approved for our EIDL application,” Lefbom said. “We did not receive much of a PPP loan at the BBT due to the fact that we had no history. Restaurants needed to show prior payroll history, and we didn’t have much of one.”
Due to the lack of aid, Lefbom said he is displeased with the local, state and federal governments. If the tavern is to survive, it will need to earn more profits than it is currently.
“The bottom line is, from the business perspective, we need more business in order to pay the bills,” Lefbom said. “Carryout business, while appreciated, is not sustainable.”
Madison Deli
Another McLean staple has felt the heat from the virus. Madison Deli has been a family-owned business since its opening in 1995. Its current owner, David Yang, took over the business from his father- and mother-in-law in 2014, and they have had several celebrities visit, including Joe Biden. When the virus hit the U.S., Yang was taken
SAFETY FIRST — Dal Grano staff members wear gloves and masks while working in the kitchen. More than nine million Americans work in the food industry, according to the Bureau of Labor.
aback and his business tumbled quickly.
“Sales dropped 90% immediately after the stay-at-home order was issued in March,” Yang said. “Since then, it has gradually been picking up, but overall, sales are still around the 50% volume from before the pandemic.”
-Chris Lefbom, Vintage Restaurants
The deli started offering only takeout before it was required and limited operations to lunchtime soon after.
“By reducing our supplies and menu items, we were able to maintain the level of quality and freshness that we pride ourselves on,” Yang said.
Sales have been boosted by a partnership with a local organization which organizes catering for essential workers like firefighters and buys the deli’s gift certificates for people in need.
Yang has had trouble acquiring certain resources for his business.
“One of my suppliers alluded that California’s lettuce supply chain had been drastically cut, therefore affecting the nation’s overall supply,” Yang said. “And of course, bottled water and other essentials [have been hard to obtain].”
Even though Yang had had customers, he needed assistance from the EIDL and PPP.
“The [government] aid and programs were critical in keeping the business afloat,” Yang said. “The sales drop was so sudden and so severe that we have had no choice but to search and apply for multiple aid programs.”
Like other business owners, Yang is unsure of Madison Deli’s future.
“With reduced hours and reduced sales, we are hurting, just like many other small businesses across America,” Yang said.
Community Connections
As businesses struggle, some members of the community have become more proactive in contributing to the local economy.
“[I’ve been] buying bread from local businesses,” Langley High School sophomore Anna Detweiler said. “[I’ve also been] avoiding purchasing things from Amazon that can be obtained from local businesses.”
McLean freshman Anna Giese’s family is making efforts to support local restaurants.
“We order out to different restaurants for lunch at least once a week, and try to spread it out to support more than just our favorite places,” freshman Anna Giese said.
Businesses that have the highest chance of survival are those with integrity and strong connections to the community.
“You give people quality food and service continuously, your restaurant will stay forever...that’s what my father taught me, my grandfather taught me,” Uzun said. “That’s why we’ve been in the business all these years. Because people get their money’s worth.”
