, about why it is dangerous for customers and workers. I’ve listened to my epidemiologist mother complain about the risks of indoor dining in her region. I’ve received texts and emails from restaurant workers telling me about unreported COVID outbreaks at their restaurants. Meanwhile, my friends who are dining inside in other cities tell me how rarely they are asked for contact info, how customers almost never wear masks between courses.
But I’ve also read the entreaties from restaurant owners who are opening to save their businesses and the livelihoods of their employees. I’ve talked to restaurateurs who feel good about the lengths they’ve gone to to make their spaces as safe as possible. I see the unemployment numbers. I see the food insecurity in my own neighborhood.This debate isn’t new. In most of America, indoor dining has been going strong for the last month — if not the last six.
in New York, we agreed he should lay the blame on the government, which has left this restaurant community out to dry. Yes, if we were in a perfect world, the government would shut down restaurants and pay everyone to stay home and unemployed. They would get workers vaccinated before opening dining rooms. But we live in this world.
So I don’t envy restaurant owners who see opening as the only way to save their businesses and their staff, or workers who see returning to work as the most viable option for staying afloat. I don’t fault their customers for supporting them. Takeout may keep the lights on for some businesses, but it’s not bringing back very many jobs. At the same time, critics aren’t wrong to think indoor dining is dangerous, because it is.
As article states it’s a very difficult subject in the US considering there’s no government help. I don’t really blame small businesses opening indoor dining to survive.
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