Off The Menu: 2021 brings changes for restaurant workers

The final days of 2020 saw several Federal agencies take actions that have the potential to significantly impact the restaurant industry in the months ahead.

Just before Christmas, the Centers for Disease Control and Prevention, though its Advisory Committee on Immunization Practices, issued its recommendations for COVID-19 vaccine distribution.

In developing categories prioritizing vaccine availability, the Advisory Committee designated food service employees, including restaurant workers, as “other essential workers.” Such a classification places those employed in foodservice into round 1C for vaccine eligibility, behind round 1A (healthcare workers and nursing home populations) and round 1B (frontline essential workers such as first responders, teachers, and the like).

The CDC designation is only advisory, since individual states have the responsibility to establish their own vaccine distribution policies.

On Dec. 16, the Equal Employment Opportunity Commission also ruled that employers could make COVID-19 vaccination a condition of employment. Employment law experts, however, warn that restaurant owners and operators be cautious about mandating COVID-19 immunization for workers, since there are a host of employment and disability law issues involved in putting such a policy into practice.

In an unrelated but equally significant step, the Department of Labor, in late December, finalized new tipped employee regulations. The rules are targeted at the workplace practices of mandatory tip pooling and the use of such a tip pool to compensate back-of-house employees such as cooks or dishwashers.

Complex in nature, these “final” rules also address issues of minimum wage tip credits, pay rates for non-tipped “side work” duties, and the diversion of tip pool money into a restaurant’s general revenue stream.

Legal opinions on the impact of these new rules, which will take effect after a public comment period, suggests that the changes will benefit employers at the expense of tipped employees.

Individual state regulations dealing with tip pooling, such as those that exist in Massachusetts, will also complicate the eventual impact of these new Federal rules.

Look for the whole subject of mandatory tip pooling and back-of-the-house sharing of tips to continue to be a murky, somewhat contentious, compensation issue for restaurant employees and employers alike.

Mt Tom’s Homemade Ice Cream and Candy Store in Easthampton has a sweet suggestion for ushering in 2021. Their take-out Sundae Box provides everything needed to make and enjoy sundaes in your own home.

The Box contains two pints of ice cream, a large container of dark chocolate fudge sauce, a can of whipped cream, rainbow sprinkles, chocolate jimmies, and cherries as well as two “sides” of candy topping. Families ordering the box can specify any two ice cream varieties, including Mt Tom’s daily flavor inspirations.

The Sundae Box, which is priced at $29.95, must be preordered at least two hours before a planned pickup time.

Mt Tom’s Homemade Ice Cream and Candy Store answers at (413) 529-2929; orders can also be placed online at mttoms.com.

Johnny’s Roadside Diner in Hadley has created three hearty Family Dinner Packages that it’s promoting as carryout options.

Choices include a Turkey Dinner Package that features roasted turkey with traditional trimmings, a Meatloaf Dinner that comes with mashed potato and roasted corn, and Chicken Broccoli Alfredo. The dinner packages are sized to serve four and come with dinner rolls or, in the case of the Alfredo, garlic toasted rolls.

Advance notice of 30 minutes is required for pickup orders. Call Johnny’s Roadside Diner at (413) 256-8036 for details.

Facing uncertain prospects during the weeks ahead, several area restaurants have elected to go on cold-weather hiatus.

Caminito Steakhouse on Old South Street in Northampton took that difficult step back in the fall, electing to close for the winter months and characterizing the move as a “lifeboat” designed to get the restaurant through to the spring.

Similarly, several weeks ago Sylvester’s Restaurant on Northampton’s Pleasant Street announced that they, too, were closing for a “winter hibernation.” The exact date of Sylvester’s reopening will be coordinated with the anticipated widespread availability of COVID-19 vaccines in the second quarter of 2021.

In West Springfield, the Irish House Restaurant at the Irish Cultural Center has also hit the “pause” button, suspending food service and entertainment bookings for the foreseeable future.

Faced with cold weather, winter storms, and mandated capacity rollbacks, other restaurant owners may in the weeks ahead also decide to hunker down and wait out the current COVID-19 surge.

A taste of the holidays, country style, is being offered at Cracker Barrel Old Country Store locations in the form of Grandma’s Holiday Sampler, a plate of country-fried turkey served with pan gravy, two eggs, and two buttermilk pancakes topped with cranberry orange butter.

Fried apples or Cracker Barrel’s signature hash brown casserole is also part of the meal package, which will be available through the holiday season.

During the state-mandated post-holiday “lull,” Champney’s Restaurant at the Deerfield Inn in Deerfield will continue to offer five distinctively styled $40 Family Meals to Go, each of which features the locally-sourced, gastropub style fare Champney’s specializes in.

The “Let’s Eat Casual” meal, for example, includes chicken wings with blue cheese dip, two thin-crust, one-topping pizzas, and a choice of local greens or Caesar salad.

“Just Like Mom Made” features Black Angus meatloaf with red wine gravy, mashed potatoes, and fresh market veggies.

More indulgent-sounding, the “Something Fancy” package includes grilled chicken breast and shrimp paired with a Marsala wine jus and wild rice pilaf.

The $40 Family Meals to Go are available seven days a week, with orders taken from 10 a.m. to 7 p.m. Call Champney’s at (413) 772-3087 for more details.

Coco & The Cellar Bar in Easthampton is making its distinctive variety of “New American” cookery available as “Coco to Go,” a selection of menu favorites available for at home enjoyment.

In addition to sandwiches and entrees, there is also a “Coco Market” selection of prepared foods and condiments. Among the former are the likes of a take-and-bake phyllo lamb pie, mac & cheese, ready-to-bake cinnamon rolls, and a take-home s’mores kit that features house-made marshmallows. Condiment options include the restaurant’s honey miso dressing and Coco’s special recipe ranch dressing.

Previous day preorders are encouraged, but same-day ordering is possible subject to product availability.

See the full range of “Coco To Go” options at the restaurant’s web site, cocoandthecellarbar.com. For more information call (413) 203-5321.

Spoleto Restaurant in Northampton recently announced that it was putting a winter schedule of operation into effect, opening the restaurant Tuesday through Saturday at 4 p.m. for dinner and remaining closed on Sunday and Monday.

“Classics Night” will be the order of business on Tuesdays and Wednesdays, with three-course offerings of traditional Italian-American favorites that include a house salad and a dessert sampler. Entree options include pasta shells, spaghetti & meatballs, chicken francese, rigatoni Bolognese, and crazy Alfredo.

An overall menu update has also been put into place, offering new selections such salmon with lemon butter served over faro as well as many Spoleto favorites from the past. All menu items are available for takeout.

The updated menu can be viewed at the restaurant’s Facebook page, facebook.com/SpoletoRestaurant.

Spoleto’s telephone number is (413) 586-6313.

Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 45 years of restaurant and educational experience. Robert can be reached on-line at [email protected].