Might be interesting to see comments from the startup. Walked by an out door eatery this AM and saw a ketchup bottle that looked to be 2/3 full. Not likely used only today. The first customers can clear out the month old condiments and supplies. Realize that these items may not require refrigeration but hopefully they start with a clean slate after a month.
Also, note that many people want to avoid money due to potential contamination. What about the little things, such as salt shakers, condiment bottles etc. on tables? Are these sanitized prior to next use.
I realize that at some time we must face reality, but my feeling is that when I see people riding bikes, and golf carts and even their own cars with face masks on, it will be a hard sell to get them into restaurants.
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