The New Normal: The Barber and the Restauranteur

As of the printing of this issue, Governor Eric Holcomb has extended his stay-at-home order deadline, excluding staffers for non-essential business, until April 30, 2020, due to the COVID-19 pandemic, as well as keeping all schools closed until May 1. On March 31, the Indiana State Department of Health reported 14 new COVID-19 deaths, bringing the state’s total to 49 deaths, bringing the reported cases in the state to 2,159.
Walmart will implement temperature checks on employees before they start their shift. Free digital education applications and programs for students are being fast-tracked through development and brought to market sooner than later (hit up our Honorable Mentions section for info on some…we get a lot of those).

For the barber Juan Williams, the new normal began on March 21, his last day cutting hair at his co-owned ArtCutTechs Barbershop, before the first state-wide call to close was initiated. Barbers don’t live paycheck to paycheck so much, said Williams, as they live day-by-day. With his barbers, “there was a sense of worry about [possibly] not saving up enough money,” to weather the storm.

If you’ve ever spent any time in a barbershop…news (national, regional, around the way) gets talked about. The virus was a topic on the regular at ArtCutTechs, when it first assailed China; the first sign indicator was how quickly it hit home, with Ohio being the first neighboring state to shut down barbershops, Williams recalled.

Of course, there’s the $2 trillion stimulus package that’s coming. But, as Williams noted, getting a haircut might not be a priority. “But hopefully we can get some donations from it.” Williams is the nonprofit CEO for WeFam, Inc., the 501(c)(3) that “builds self-esteem through grooming, etiquette, beauty, and barber services” through their voucher program for free haircuts. They haven’t been pushing the program. Priorities. Right now, first and foremost for Williams and company means making sure the shop is cleaner than it’s ever been (cleanliness was always a priority, but now it’s tantamount).

Cleaner than their usual clean is also the order at Charlow’s Grill Soul Food, at 3103 Oxford St., that’s still open because of their carryout. “It hasn’t been a really big change,” said owner Charles Washington, “because 90% of our business is carry out, but we’ve seen a decline in traffic.” Like a 30% percent decrease. They only allow five customers at a time in the store.

Washington has always had a loyal following and they’ve shepherded him through the tense early times. They’ve thanked the staff for still being open, for being a welcomed option out of the Southeast side. Some of these customers have been loyal for Charlow’s five-year life. But, Williams said, being honest and open,” if [the decline] goes to 50%, we may close.”

And just as it’s impossible to find some hand sanitizer, their supplies are getting hard to come by. Supplies include cleaning items like the sanitizer but, precariously for any restauranteur working today, the food.