It was not easy at all, I went through the motions. I switched gears and decided to focus the little bit of free I had on becoming an entrepreneur. I began thinking of how I could maximize my time without sacrificing what I made in a week at the restaurant and still be able to pursue my purpose for moving to LA. The days I was at the restaurant I would work 8-hour shifts. It started to be what I did when I wasn’t working at the restaurant. I was working as a cocktail server in Beverly Hills while attending school, and friends of mine would ask me to bartend their small events here and there. When I moved to LA 4 years ago from Columbus Ohio, to attend The Fashion Institute of Design and Merchandising, I learned just that. Listen, if you decide that moving to LA is your dream, you’ll learn very quickly the importance of having a side hustle. Seanea, can you briefly walk us through your story – how you started and how you got to where you are today. “Right now I have to pay for all that corned beef.Today we’d like to introduce you to Seanea Corvi. “I’m just thankful for the people who ordered out today,” Mueller said. Just 300 to 400 pounds of corned beef back in the kitchen. Patrick’s Day - there was no live Irish music. “It wasn’t the financially sound choice, but it was the right choice,” he said. He stacked the chairs on all the tables and decided to reopen only for takeout orders. There were too many people too close together at time when a deadly virus was sweeping the country. Mueller made the tough decision not to reopen Tuesday after about 30 people rushed in about 7 p.m. “I just don’t want to see people go under.”Īs last call and closing got closer, Kirk Mueller, who owns Paddy Ryan’s Irish Pub on the outskirts of Hudson, answered a steady stream of calls for corned beef and cabbage orders. And Ron Keller wouldn’t be able to meet his buddies there in the afternoon. Sylvia Keller was saddened because Wednesday bingo would be on hiatus. On the other side of the bar, Ron Keller and his wife, Sylvia, drank one of the last beers they would have there. I said, ‘I hope you have GPS because now you’re going to deliver food.’ ” “My bartender just called and asked if he’s working. “I have 42 employees, and this will be devastating,” he said. “There’s no way to know if people are going to hunker down and if they will eventually get sick of eating Cheerios and call for carryout.”ĭown the road in North Hudson, owner Leigh Halvorsen huddled with his managers at the Village Inn Sports Bar & Grill. “There’s no way to guess the impact that this is going to have,” Trainor said. “On the other hand,” she said, “if we can cut down the spread, the faster we can get back to our lives. “My manager last night left me a note saying there’s this apocalyptic feeling now.”Ĭarol Trainor, who owns Urban Olive & Vine with her husband, Chad, lamented her empty cafe. Even before the closure order came, Foster was paring staff levels after a booming Saturday business suddenly dropped off Sunday. But this will be a major financial hit to his 150 employees. “I understand that this is for the greater good,” he said after catching his breath. Foster owns Barker’s as well as the nearby San Pedro Cafe and Pedro’s del Este. She wouldn’t be able to pivot like other establishments to food takeout or deliveries, she said.ĭown the street, Pete Foster, stood outside Barker’s Bar & Grill and looked up from his phone where he just learned about the governor’s order. “This is going to kill me,” said Carol Raley, owner of Dick’s Bar & Grill, after learning she would have to close. The capacity limits would cut revenue and employee hours, but the “open” signs would stay lit. The order was a gut punch to Hudson business owners, who just 24 hours earlier removed tables from service to space out patrons. “Stay at home if you can,” Evers said after health officials announced that new COVID-19 cases in Milwaukee, Dane and Kenosha counties appeared to be evidence of “community spread.” They would be restricted to takeout orders and deliveries only. Tony Evers announced he was issuing a moratorium on gatherings of more than 10 people and ordered bars and restaurants to shut down at 5 p.m. Minutes earlier, Steven McCombie and five of his friends were gathered around a high-top table and drinking beer, knowing that while Minnesota and neighboring states had already announced that their bars and restaurants were being shut down to stem the spread of the novel coronavirus, Wisconsin had not - people here could still gather in pubs and eateries, provided the capacity was cut in half or totaled no more than 50 people, whichever was less.īut the laughter and the Irish music stopped when Gov.
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