Quote:
Originally Posted by dsnrbec
A friend of mind in the restaurant business says they don’t know how they can open with only 25% capacity. Too much overhead and not enough income. Hopefully, the bigger guys can do it but not sure about small places. I wouldn’t have a problem with it safety wise.
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I think City Fire laid out their plans which include disposable menu's, meals served in containers with plastic utensils, servers in masks and gloves. Not my idea of an enjoyable dinner out.