A lot of things have been changing ever since COVID-19 hit. No more going out every weekend, businesses have been changing their hours and people are now staying six feet apart, but some people are expected to keep working. Junior, Megan Miller is an essential worker at Imo’s Pizza.

Megan has been working at Imo’s Pizza for around a year making salads, cleaning up the diner and working at the counter, but ever since COVID-19 came along the diner has been closed for safety meaning no customers are allowed inside.

“We do curbside pickups,” Megan said. “We tell them to call whenever they get to the store to pick up their food but some of them have like, come into the store, which we all freak out whenever it happens.”

Everyone’s definition of essential is different, anything could be essential to anyone. All of the places that are currently open are considered essential, from what they sell to what they can do for you.

“I do believe that it is up to the business owners at this point,” Megan’s brother, Matt Miller said. “However, there have been a few situations where I’ve seen people going to stores for some odd purposes.”

Working during this time can be a huge risk, while the workers at Imo’s Pizza have gotten gloves to wear and some get masks, it is still risky for both the customers and the workers.

“I feel almost guilty, because I feel like I’m going out and still contributing to the spread of it,” Megan said. “With my co-workers, we have some people who have diabetes and other health problems that they’re very susceptible to being very hurt by the virus.”

Some people have not been taking this virus seriously, even with all the messages going out to wash your hands, social distance and stay home if possible. But without following the rules, this virus may spread more.

“Now is the time, you know it’s coming to St. Louis and it will be here and our response now will indicate how bad this can get. So if we mitigate our actions, we mitigate our contact and follow the guidelines now, then we can see a large flattening of the curve in St. Louis,” Matt said.