b'Michael Solomonov, chef Just like for you guys, he told us. You could say that staying at home and doing virtual learning would be easier because you can wear sweat-pants and fiddle around on a device if youre bored. But the reality is its really hard to change. To not hug customersI like to hug customers.So the change has been really, really hard.The restaurant worked to keep customers and staff safe with masks, social distancing, and out-door dining, Mr. Solomonov said. Safety measures continued even after vaccines appeared, he told us in an interview in February. The restaurant kept heated tents outside since he and his team did not think it was safe yet for customers to eat inside. Photo by Steve LegatoBehind the scenes, his most important concern Even one of the top chefs in the United States was the welfare of his employees. What we have had his share of challenges during the pandemic. tried to do is keep as many of our employees Our greatest challenge has been keeping moraleemployed and getting paid; thats been our number really high, said Chef Michael Solomonov, of Zahavone priority, he said.Restaurant in Philadelphia. Keeping our team inIn the restaurant kitchen, he said, everyone works really good spirits when there is a pandemic, whenat their own station, so they are distanced from nobody knows what to do and whats happening each other. But in the pandemic, they took extra its hard to get people really fired up.precautions. They would take temperatures every Mr. Solomonov, who is co-owner of seven otherday and get regular COVID tests. My team, we restaurants and a caf-bakery as well, said it wascook together, Mr. Solomonov said. We practice hard to deal with changes in day-to-day operations. safety, we all wear masks, we wash our hands a million times, and because of the ventilation system 25'