The National Restaurant Association says its members lost $30 billion in March and $50 billion in April, staggering losses for an industry that employed about 12 million people before the outbreak. Many of the country's restaurant employees were the first to lose their jobs and some restaurateurs are struggling to entice back workers who've found the $600 weeklymore lucrative, never mind safer.
The federal government has issued broad guidelines for restaurants and bars that call for them to follow state and local rules, encourage social distancing while dining, and recommends checking workers for illness when feasible. Lynch and other experts described how a typical sit-down dining experience might unfold for most diners across the country: You'll make a reservation in advance, and potentially even place your order then. Once you arrive at the restaurant, you'll wait in your vehicle or outside until a text tells you it's time to come in, and you'll be immediately seated at a table with hand sanitizer, distanced from other diners.
Some restaurants see safety concerns as a way to differentiate themselves. The company that owns Burger King, Tim Hortons and Popeyes, for instance, wants the public to know that every worker has their temperature taken when arriving.
No. I think you will see smaller, boutique type restaurants with more outdoor seating and more curbside service for takeaways. The old crowded dining room days may be done.
pure evil
Apparently it's only safe to pillage and loot restaurants but not eat in them according to the revisionist media.
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