Local restaurants pitch in to feed workers who are out of a job because of COVID-19

Joe Turkaly knows that in just a few weeks, it could be him who is lining up to get free groceries.

But that doesn’t stop Turkaly — who has been out of a formal job as a chef for Kappa Sigma fraternity at the University of South Carolina since coronavirus closed campus — from helping out others in a similar situation.

“I’m volunteering to fill my time,” Turkaly told The State. “You can only do so much gardening.”

Turkaly was one of dozens of food service workers at Harvest Hope Thursday who were giving out free groceries to other food service workers who have been out of work. Local restaurants and corporate sponsors jumped in on the relief effort.

Employees from Tazza Kitchen, Bourbon and Black Rooster showed up to hand out groceries. SYSCO donated two tractor-trailers full of food, said Harvest Hope spokeswoman Taylor Davids. Shortly before the event, Food Lion announced it would be donating $30,000 to Harvest Hope, the company said in a press release.

“It could be me in this line a month from now,” Turkaly said in between handing bags of potatoes and clementines to cars of hungry people.

Those who have experience volunteering often say hunger doesn’t look like what most of us think. And those lined up to receive free groceries showed that.

In the line of cars were beat-up early-2000s Chevrolets and sun-faded crossover SUVs, but also a clean and new sedan, preceded by a sharp, new Buick with tinted windows and a suit coat hanging over the passenger seat.

Many food service workers were living with a sense of financial stability until coronavirus hit and their jobs evaporated, said Erinn Rowe, the board chair of Harvest Hope.

Katherine Guadamud — a volunteer who attends Winthrop University and a former waitress at Blue Marlin in downtown Columbia — said she had seen people from all sorts of socioeconomic backgrounds come through the line for free groceries.

“I know we’re in a crisis and it feels good to help,” Guadamud said.

Among food service workers, some are more vulnerable than others. For example, Turkaly said he is most worried about dishwashers and line cooks because they get paid less than chefs. Since what few restaurants remain open have gone to take-out only service, waiters and waitresses have seen their hours plummet.

But there is also solidarity among food service workers, said Kristian Niemi, who owns Bourbon on Main Street and Black Rooster in West Columbia.

“This is what we do. This is kind of in our DNA.” Niemi said of volunteering to hand out food. “It’s honestly the least we can do.”

Being out of work has created an identity crisis for many who just weeks ago worked as a chef, a waiter or a line cook and now find themselves filing for unemployment, Niemi said.

“The uncertainty is the hardest part,” Niemi said.

To make matters worse, once coronavirus cases start to decrease, it may be too late for some long-standing restaurants, Niemi said.

“This could change the landscape of the restaurant business as we know it,” Niemi said. “If you can’t weather the storm you’re going to see a lot of places not re-open.”