Nikhil migrated from India to Canada on a student visa five years ago. “I honestly did not know much about Canada before I moved here, geographically but also culture-wise...and hardly knew anyone.”  A distant acquaintance of his mother picked him up from the airport and helped him settle in St. Catharines before he began school at Niagara College. While completing his two-year degree in Hospitality Management, Nikhil noticed differences between his experience as an international student compared to domestic students. This includes “extravagant international student fees,” and exclusion from eligibility for bursaries and grants. He notes that “the irony was that almost 75% of the class was international students...but they [grants] were only applicable to [Canadian] citizens.”

Upon completing his degree, Nikhil quickly moved to Hamilton and found work at the restaurant. “I started working on the line as a line cook…. at the dishwashing station, then I was making sandwiches and burgers and moving forward toward the cash station.” When speaking about his current role as restaurant supervisor Nikhil says, “I basically have my hands in a lot of different stations.” When COVID first hit in March 2020, the restaurant immediately closed and Nikhil was left without work. “I was collecting CERB so I had an income but I was getting anxious about not being able to work.” After a discussion with his employer, Nikhil picked up some temporary shifts at the restaurant’s other location until the downtown location reopened.  Now, while dining-in remains closed, the restaurant is open for take-out and is available for delivery through Uber Eats. While there are no barriers around the front counter, luckily Nihkil’s employers provide staff with masks. Like many non-unionized workplaces in Ontario, there are no paid sick days. 

Positive interactions with customers are important to Nikhil, and he loves to smile and chat with his regulars. Now with mandatory masks and a changed restaurant atmosphere, Nikhil notes that “it’s really hard to find people who smile.” Educating customers on the reality of the pandemic has also become a regular part of his job. He’s needed to have difficult conversations about the limitations of COVID protocols but remains positive amidst disagreement, “I understand that you’re frustrated but so am I and we’re all in this together.” Nikhil recognizes that serving diverse people equitably is an important part of the job. “I try to be inclusive of every single person who comes in,” he notes. He shares that the pandemic has negatively impacted many people in the downtown core, including houseless populations and people with mental health concerns. Nikhil notes an increase in police intervention on the street sharing that, “sometimes it feels like it’s a very dark time, just watching from the restaurant window.” 

Working in a team has been important to Nikhil during this difficult time and he values his co-workers deeply. “We’ve just strengthened our bonds and achieved so much camaraderie,” he reflects. “The last few months we’ve had this mentality of being adaptive and taking care of each other.” Everyone shares the tools they’re using to cope during the pandemic which often involves sharing music and podcasts. Eye contact has become incredibly important on the line as masks cover up the lower half of workers’ faces, “communication is just direct eye to eye contact,” says Nikhil. 

When not working, Nikhil spends time with his cat Sylvester whom he rescued two years ago. He also spends time on art and makes prints, zines, and stickers. Nikhil has gratitude for his circumstances during  COVID and the past year sharing that, “I’m able-bodied and healthy.” In the context of the pandemic, he recognizes the vital role that restaurant workers play. “Everyone needs food and not everyone can cook all of their meals. A lot of people are doing other jobs,” Nikhil reflects. “For essential workers...if they’re working, who’s cooking for them...restaurants support essential workers.” Ultimately Nikhil finds meaning in his work, “It’s a noble cause to be feeding people. That gives me a lot of happiness.”