please comment on this as if you were responding to a student

I was a former employee at Banc House restaurant, located in Norwalk, before and after Covid hit. I worked both weekdays and weekends, so I was able to see the change that came once the first wave of restrictions came into play. Before the pandemic, Banc House was very inconsistent relative to their PPC. When open for brunch and dinner during the weekends, the restaurant had its points right on the curve; however, during the weekdays it was more of a hit or miss, since not a lot of customers were showing up for those days. As a result the restaurant's points were most likely laying within the curve throughout those days. Once the pandemic hit, the restaurant had to start giving notices to their employees of temporary layoff as it was soon to close down temporarily due to the regulations being placed by the department of health. Since the restaurant was closed down temporarily, the points basically disappeared. Status post COVID (when restrictions were minimized), the points on the PPC were slowly but surely going back to normal.

Once restrictions were minimized, the restaurant wanted to open as soon as possible, but had to wait until the department of health gave "the OK". As soon as they were able to open, there were some changes and regulations that had to be made for it to run smoothly with no consequences. They changed the seating chart since they had a limit as to how many people could be inside the premises at a time, they required masks as per regulations to the public and they added dividers between the tables, as well as in the bar section. To get business running and have a great bounce back, the owners were very efficient in advertising the re-opening of the restaurant by posting everywhere on social media platforms and by sending a positive message to the public that this was a safe and friendly environment.

Before the pandemic hit there were enough employees to be able to give great customer service and a great experience to the many customers that came throughout the days. Once the pandemic hit, the employees in our establishment dropped extraordinarily - it was left with just 1 employee per role (i.e. waiter, Bartender, Chef, Dishwasher, and Runner/Busboy) until Banc House was forced to close completely. When the restaurant finally was able to reopen, they only had 1 employee per role as well. Once the department of health changed regulations to be able to have more people in the premises, more of the temporarily laid off employees were starting to get hired again. Once there were no more regulations or mask mandates, the restaurant went back to its original number of employees. Since the restaurant went back to its original amount of employees, there is no need to have a discussion on either hiring or laying off employees since the number they have now is working well for the business.

To try and recoup lost demand after the pandemic, the restaurant did get those government checks for businesses that had to close down due to Covid. This helped immensely after the pandemic to be able to afford the product of the restaurant and to pay wages of its employees but also like I mentioned earlier they advertise the re-opening everywhere on social media. Lastly, they hired small bands to play live music. A lot of people came when this was happening since it did not happen too often. As a result of these efforts, the restaurant has since returned back to business as usual.

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