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I ate out at a Mexican restaurant a couple of days ago, but I timed it for the slowest time of the day, which around here is 2-3pm while most people are at work. Immediately upon walking in I could smell bleach, so they had been cleaning, and every other booth had a paper on the table with an 'X' on it. All servers were wearing masks and gloves.
I felt pretty comfortable in that situation, however I don't know that I would go during the busier time of the day.
I really don't understand the necessity of opening restaurants for dine in. If you can take your food out and eat it in a safe place, then what is the big deal?
Quote:
Originally Posted by In2itive_1
I don't get it either.. it's apparently a combination of forces behind the decision to do so, as if wishing and hoping things can begin getting back to normal, just as we see some wanting what they want.
Everything I've read and every interview I've seen with restaurant owners indicates that they've lost 70%-80% of their business during the pandemic, even with the allowed takeout, curbside and delivery. The expenses required to get that 20-30% of daily sales like staff and food & bev purchases means a restaurant is lucky to break even.
The only way a large majority of restaurants will make it is to be able to offer the full compliment of services, which means dine-in. And yes, logic would dictate that with 25% or even 50% capacity restrictions, it will be hard, but those restrictions are usually based on the Fire Marshall's "Max capacity" number which most restaurants rarely operate at, so 50% of that might very likely be good enough for them to get by during this time.
I ate out at a Mexican restaurant a couple of days ago, but I timed it for the slowest time of the day, which around here is 2-3pm while most people are at work. Immediately upon walking in I could smell bleach, so they had been cleaning, and every other booth had a paper on the table with an 'X' on it. All servers were wearing masks and gloves.
I felt pretty comfortable in that situation, however I don't know that I would go during the busier time of the day.
Doesn't matter just cleaning the place. What matters maybe more is if you are sitting in the same ventilation flow zone of someone at another table (or yours) that is spreading virus droplets just from talking.
Then you really didn't comprehend what they meant when they said it was to flatten the curve.
It is also a new disease, and time was needed to gain knowledge, increase testing, and improve treatments.
Any places that use low-wage employees to serve will be a risk because they will come into work sick and spread disease. I think the biggest risk will be salons and barbers. The virus stays airborne for up to 3 hours while the ventilation system recirculates stagnant air. Most of the people who were infected in the restaurant didn't test positive for 5 to 14 days.
No, I think you misunderstood what the shut down is or was all about. It was to slow the outbreak and to flatten the curve, which is what slow it down is all about. At least that is how most I know understand it. Of course no one thought,by shutting everything down, COVID would just vanish into thin air.
You are right, it appears most who contract the virus do not show positive for a few days and up to 2 weeks, just like any similar illness. It takes a while after exposure to become ill. that is a no brainer and we don't need a scientist to tell us this.
I really don't understand the necessity of opening restaurants for dine in. If you can take your food out and eat it in a safe place, then what is the big deal? People must eat it inside the restaurant, in an environment were social distancing will never work? Social distancing is not going to be profitable for most restaurants. It will just cause more problems. Employees will be more likely to get sick. Then the restaurant will get completely shut down. It just doesn't make any sense to me.
While we were in Lock down we did use curb side pick up once a week to help our businesses but you cant really think picking food up and taking it home is the same as sitting inside your favorite restaurant and enjoying someone waiting on you, serving you, setting everything up and then cleaning up? Please tell me you do understand why we enjoy the dining out experience!!!
How about when it's in the high 80's with a 90% humidity?
Well, that is when it sucks to live in Florida.
I was walking around the lake around 7 pm yesterday and saw that one of our favorite Mexican restaurants has reopened for dining. They have a lakeside patio elevated above ground level, and there were at least six or seven small groups enjoying dinner outside. It was nice to hear the sound of their voices. I hadn't realized I missed that, until it came back.
Doesn't matter just cleaning the place. What matters maybe more is if you are sitting in the same ventilation flow zone of someone at another table (or yours) that is spreading virus droplets just from talking.
I realize that, that's why I said I wouldn't go during a busier time of the day. There were only 3 or 4 tables with people, each spaced over 15' apart.
I ate out at a Mexican restaurant a couple of days ago, but I timed it for the slowest time of the day, which around here is 2-3pm while most people are at work. Immediately upon walking in I could smell bleach, so they had been cleaning, and every other booth had a paper on the table with an 'X' on it. All servers were wearing masks and gloves.
I felt pretty comfortable in that situation, however I don't know that I would go during the busier time of the day.
I wouldn`t enjoy eating a meal smelling bleach!
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Social distancing is not going to be profitable for most restaurants. It will just cause more problems. Employees will be more likely to get sick. Then the restaurant will get completely shut down. It just doesn't make any sense to me.
