Most Southern states still don't know how many F&B workers have died of COVID

But GMs in Georgia have not fared well

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By OpenTable’s reckoning, more than 6,000 customers visited Rappahannock Oyster Bar’s Charleston location in December 2021. General manager Kyle Anderson is pretty sure he interacted with most of them.

“Your job is anything and everything” as a restaurant manager, says Anderson, who was tightening bolts on dining room chairs when I reached him by phone. “Me personally, I like being in the restaurant, taking care of guests, meeting new people and training servers and bartenders on different ways to do their work.”

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