Like much of the country, Charleston, SC’s food and beverage scene is reeling from the pandemic. And despite the state being one of the early states to push toward a full reopening, some restaurants are still closed, still working on plans to provide safety and retain at least some of the experience and hospitality they were known for. It’s a confusing, politicized time. Add to this intense delays from the overburdened unemployment office, and many hospitality workers are facing empty bank accounts and empty cupboards, so shuttered restaurants and employees who needed work galvanized a giving model network through Pay It Forward Charleston. Long-time Charleston restauranteur Michael Shemtov of Butcher & Bee spearheaded efforts, so we talk about those, but also beyond relief efforts, to the idea of logistics, of hospitality stability moving forward, and about how to use lessons learned now to improve things.