Before the novel coronavirus crisis reached America, Samuel Prieto was working as a line cook at a relatively large, independent restaurant in Los Angeles. (He prefers to not disclose the name of the restaurant given that he is no longer employed there and doesn’t know if he will be in the future.) A career in restaurants had been the plan since he graduated from college, and after paying his dues working in kitchens, Prieto envisioned a future that included owning