On March 15th, 2020, the Governor of California, Gavin Newsom, ordered the closure of all wineries, nightclubs, brewpubs, and bars in the state to prevent the spread of Coronavirus. The closure was initially anticipated to be temporary, but it was longer. I’m Traci Ramos, a bartender in San Francisco, and this series follows my story of when I lost my job due to the pandemic. Through interviews with bartenders, servers, owners, and other professionals in the service industry, I’ll shed light on how the pandemic affected the bar and restaurant industry in San Francisco.
Episodes
Sunday Sep 12, 2021
Sunday Sep 12, 2021
My guest is Trish Tracey, chef owner of Myriad restaurant in San Francisco, in the Mission. We talk about gaining the Covid 15lbs weight, working in restaurants in the 90s, and the dreaded food apps.
This is a two-part interview. I met Trish in 2015 she just opened her restaurant Myriad and I would go in about once a week and my order was always the same it was Chicken Sammie sliders and a wedge salad with extra house made Thousand Island Dressing it was so good. It was kind of like my weekly thing to go in and say hello to Steven and Paige the bartenders, give a quick wave to everyone in the back of the house and then watch Trish as she ran around checking on customers, checking on her chefs, checking on the bartenders. It was just such a really lovely evening to spend time in Myriad with Trish and her crew.
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