gwraigty
Thinks s/he gets paid by the post
Maybe but maybe not, if losing 20% of their business means they make no profit. In this case they'd be working for nothing or even going deeper in the red..that won't work.
They're working hard right now on safety standards for restaurants in my state. During one task force conference, a restaurant owner said that if they used 50% capacity as a starting point, it would work for a short while, but not indefinitely, unless the landlord/utility companies, etc. were willing to temporarily discount rent/charges by 50%. Some will gladly open up even with that level of restriction, but at some point, they must get back to a certain level or go under altogether.
What I'm learning from watching the daily task force conferences is that so much is highly dependent on the nature of the business and the size of the business. Many business owners are stressing that a one-size-fits-all approach will not work. Yet, that is not being taken into consideration in these reopening plans.
Last edited: