Some restaurants choosing to stay in Phase Two of reopening for the time-being


BLACKSBURG, Va. (WFXR) — As businesses in our area wrap up the first full week under Phase Three reopening guidelines, some are choosing to remain in Phase Three.

The restaurant 622 North in Blacksburg has a maximum occupancy of 250 people.

The building won’t be reaching that marker anytime soon, as management chose last week to remain in Phase Two of reopening, which was an easy decision for them.

“It’s a risk to come out to restaurants, and guests know that,” said Walker Perkovich, General Manager of 622 North. “It’s our job to make sure that they feel comfortable doing that.”

The restaurant posted the decision on their Facebook page, which has about 5,000 followers. There was no ill will from those who saw the post.

622 North posted its decision to remain in Phase Two of reopening for the time-being on Facebook on Wednesday, July 1.

“It was really well received,” the Perkovich said. “They appreciated what we’re trying to do.”

“I’ve noticed throughout the pandemic that, you know, they’ve always been someone to follow the rules, they wanted to make sure that everyone felt safe,” said 622 North regular Todd Ullman.

Ullman has been coming to 622 North since it opened in 2009. This decision from management, he says, only strengthened his loyalty to the restaurant.

“It makes it feel like you’re going to have dinner at a friend’s place, that they’re going to look after you. They want what’s best for you,” Ullman said.

“It’s clear that this isn’t going away anytime soon,” said Perkovich “So why risk it for a very short-sighted goal when you can have a long-term picture?”

This move may slow business temporarily, but Perkovich is confident his restaurant will make it out of the pandemic just fine.

Customers like Ullman will make sure that happens.

“I think it’s our responsibility as a community to support local businesses, especially ones that are willing to support you in return,” Ullman said.

Perkovich went on to say that he doesn’t want to belittle or look down on other businesses for moving into Phase Three. He says everyone’s situation is unique during this time, but he’s doing what he felt was best for both his restaurant and customers.

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