Here's one story from one restaurant in a nation of more than a million, at a time when all have been wracked with the same panic and weighted by the same fears. On the night of March 28, about half of the 18 employees at Café Rakka, a Syrian restaurant in Hendersonville, Tennessee, stood together in the kitchen. They wore aprons over their bodies and masks over their faces, and they gathered around their boss, the chef and owner, Riyad Alkasem.

“So,” he asked them, “what do you guys want to do?”

He’d been asking the rest of the staff that question all day. Riyad was trying to make the same decision that every owner of every restaurant, in America and many other parts of the world, has faced over the past few weeks. “Should we close?” Conventional wisdom seemed to shift daily. So did his gut. He didn’t know what was best—for himself or his business, for his employees or their families.

The coronavirus had taken hold in every corner of the country. The results, for restaurants, had been catastrophic. A few miles away in Nashville and in other corners of America, some restaurants had closed weeks earlier, in mid-March. Others had tried transitioning to takeout, only to shutter within days or weeks. Others still were pushing forward with services like Postmates and Grubhub, hoping delivery could keep them afloat. Here in Tennessee, the governor had not yet issued a stay-at-home order. Even when that order arrived on April 2, restaurants would still be allowed to serve meals to go. They would still have a decision to make.

[Read Jordan Ritter Conn's piece about the impact the coronavirus is having on the restaurant industry.]