I'd be more accepting of outdoor activities if people adhere to distancing recommendations.
Restaurants remain problematic to me since servers still need to bring food to the table and typically handle 5-6 tables per hour. (And even in the best of times, buffets are full of potential food land mines.) Is recirculated air in indoor environments a concern at all?
Temperature-taking for any activity or restaurant would only identity/disallow staff and customers who are actively sick, but asymptomatic people might still be contagious.
None of it is a straightforward or easy decision.
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