Server longs for the life of Boulder to return

Restaurants are one type of business that have likely experienced the most changes in health directives issued by the state since the pandemic arrived here almost a year ago. 

From initially being restricted to take-out and curbside service, food service establishments have since juggled directives dictating the number of customers in the store at one time to whether or not self serve condiments can be offered, and those working in the food service industry have navigated these ever changing rules while trying to keep the doors open — as well as keeping themselves and their customers safe in an often fast-paced and hectic environment. 

Deanna Brulla and Kayla Holman both work in food service, and they are being highlighted this week in The Boulder Monitor’s ongoing series on those working the front lines during the pandemic, which has included bus drivers, grocery workers, librarians, school support staff and more.