Has anyone found that they have had more difficulty serving LGBTQ+ clients during this time?
If so – what do you think might be causing that? How do you hope to overcome the barriers?
If not – please share some “better practices” on how you have continued outreach and how you have continued to offer your full service menu to LGBTQ+ clients?
I know it’s been awhile, Ann Marie, but we’re having some new organizations join who may have some insights into this important question. I’ve stick-ied it.