I can't understand why would somebody think that putting latest data on the left is a good idea.
Often cohort tables start with the most recent date on the left.
The state of the restaurant industry
21–30 of 591 posts
Re: The state of the restaurant industry
#22In France it's -100% by law, except for takeaway.
Thanks a bunch, Xi Jinping!
Re: The state of the restaurant industry
#23Siting at a table with your family that is wiped down just before you sit seems to me like an incredibly low risk activity. As in, less risky than picking up food from a grocery store where infected people are shopping and touching things on a daily basis.
Unless you go to the bathroom and touch the door handle. Or sit in the waiting area next to a sick person. Or one of the chefs is sick and doesn't have perfect cleanliness.
There are a lot more places where things can go wrong transmission-wise in a restaurant than a grocery store. Presumably you will not be touching your face during your shopping experience. But to eat in a restaurant sort of dictates putting things in your face.
Re: The state of the restaurant industry
#24Re: The state of the restaurant industry
#25Siting at a table with your family that is wiped down just before you sit seems to me like an incredibly low risk activity. As in, less risky than picking up food from a grocery store where infected people are shopping and touching things on a daily basis.
Have you ever actually watched a busboy wipe down your table? Sometimes I swear they just use a wet rag dumped into soapy water that's been reused over and over.
Right, so this is a good time for the health department to provide specific instructions on what is required (e.g. the type of disinfectant spray, how long it sits, and drying with paper towels not rags)
EDIT: HN is preventing me from replying to you so I’ll edit it in here...
Yes, of course, all of it...
- They of course should remove the salt & paper shakers. Single use packets can be provided.
- They need disposable or wiped down menus.
- There can be no self-serve dispensers for napkins or utensils, those have to be distributed one by one.
- Seating must be reorganized to keep reasonable distances.
- Chefs and waitstaff all must check temperature before their shifts and record in a logbook
These are all reasonable common sense measures we can take to keep a massive segment of the economy alive.
Restaurants can add a $10 COVID cleaning surcharge if they want to.
I mean, it’s only worth like $1 trillion dollars to the economy. There are ~15 million jobs at stake, and that’s not counting secondary effects. And the problem isn’t going away in a few days or even a couple weeks.
I saw a video of the Tesla Factory in China and the changes they’ve made to protect workers. For example, the cafeteria tables have been converted into single-person cubbies enclosed on 3 sides.
Re: The state of the restaurant industry
#26In France it's -100% by law, except for takeaway. Thanks a bunch, Xi Jinping!
Why do you think any other country would have been able to contain this outbreak?
Re: The state of the restaurant industry
#27Re: The state of the restaurant industry
#28Perhaps US eat-out culture will die, and those who worked those jobs will just have to find some other means by which to negotiate value from the economy.
Re: The state of the restaurant industry
#29Most restaurants moved to take out and delivery mode. Obv no one is doing online reservations these days. I don't understand what's OpenTable trying to say here.
Re: The state of the restaurant industry
#30Houston, like many cities, banned dine-in, though takeout and delivery are still options. Obviously Open Table's data won't reflect those sales.