Mount Pleasant Magazine July/August 2020

37 www.BestOfMP.com | www.ILoveMountPleasant.com | www.MountPleasantMagazine.com distributing 100 pulled pork burritos to out-of-work restaurant workers every Thursday. Taking care of furloughed employees was at the top of the Charleston Harbor Resort & Marina priority list as well. While their kitchens continued offering takeout options to marina tenants, they were otherwise closed to the public, allowing them to shift their focus from preparing individual orders to cooking large-scale meals for the hotel and restaurants’ out-of-work employees three times a week. In addition, they were able to keep some employees on staff to work on projects around the property. Prior to the pandemic, plans were in place to expand the outdoor dining areas. Once they realized how vital outdoor seating would become, they added even more space than initially anticipated. When it came time to re-open, general manager Nick Saltmarsh was pleasantly surprised by the number of bookings at the resort. He believes that as a small city within driving distance for many and an with abundance of outdoor activities, Charleston is well-positioned to recover from the shutdown. However, this positivity doesn’t mean that the resort is taking precautions lightly. “It’s important that we are good stewards, for both our guests and our community,” said Saltmarsh. He and his staff are erring on the conservative side of health and safety recommendations, donning face masks and gloves at work, keeping tables properly distanced and, most importantly, remaining flexible with their protocols as new guidelines emerge. At Lewis Barbecue, business is largely back to usual. Tables have been moved to afford more space for social distance, but their quick-serve format has meant that the way the staff interacts with guests hasn’t been impacted. “Guests still go through the line to order their barbecue and sides and take their trays to anywhere they’d like to sit, including our dining room, bar or outside patio,” said Lewis. Despite the turbulence, Lewis has found inspiration in going through the experience. “We know if we can survive spring 2020, we can get through just about anything. We always knew that the Charleston hospitality community was strong, and this experience has just solidified that. We are so proud to be a part of a group that’s committed to making people feel safe and happy — and, most importantly, well-fed — during such an uncertain time.” For Romo, re-opening NICO’s with an updated layout and standards of service felt like opening a brand- new restaurant. He has gone above and beyond the DHEC guidelines, installing glass separators between booths, see-through plastic curtains between tables and a sink at the front door so that guests can wash their hands as they arrive and depart. “We purchased a new air conditioning system that kills bacteria and viruses circulating in the air and on surfaces,” he noted. “We also just started getting weekly treatments from a brand-new local company, Holy Fog LLC, that provides a fully organic, food-safe, non-toxic, Lewis Barbecue. Charleston Harbor Resort & Marina. feature