When do you think you'll have required/best practices for opening restaurants? As a restaurant operator trying to plan for the transition from takeout to 50% occupancy, it is extremely important to have an idea of what realistic requirements to expect. Reservation only seems likely, but also totally change my required staffing and flow. What should other expectations be? All staff in masks, 6ft between diners, limited hours? Timelines obviously aren't easy but initial guidelines would help the rehiring and training process.
bendcats7 karma
When do you think you'll have required/best practices for opening restaurants? As a restaurant operator trying to plan for the transition from takeout to 50% occupancy, it is extremely important to have an idea of what realistic requirements to expect. Reservation only seems likely, but also totally change my required staffing and flow. What should other expectations be? All staff in masks, 6ft between diners, limited hours? Timelines obviously aren't easy but initial guidelines would help the rehiring and training process.
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