A few months into the pandemic, we had restaurants fully complying with safety measures (most of them, anyway). But there was one that stood out from the beginning, when we started asking restaurants what they were doing before the city reacted to the pandemic. Reyna Duong, owner of Sandwich Hag, was already screening her employees, making food pickup contactless and insisting on hand sanitizer. When someone on staff contracted COVID-19, they shut down and cleaned thoroughly. Protocols heightened as months progressed, communication was transparent and constant via social media as those escalated, and no exceptions were made. Sandwich Hag is an example of how to do it right.