By the time of the all-staff meeting after brunch that day, I knew I was right. After a couple of weeks of watching the daily sales dwindle — a $12,141 Saturday to a $4,188 Monday to a $2,093 Thursday — it was a relief to decide to pull the parachute cord. I didn’t want to have waited too long, didn’t want to crash into the trees. Our sous chef FaceTimed in, as did our lead line cook, while nearly everyone else gathered in the dining room. I looked everybody in the eye and said, “I’ve decided not to wait to see what will happen; I encourage you to call first thing in the morning for unemployment, and you have a week’s paycheck from me coming.”