[teejers1]

I had this suspicion, but it's nice to see the numbers laid out: https://medium.com/@joelleparenteau/why-...07c4624745

I'd be interested to see how places are managing to survive doing takeout only, even reducing the staff and suspending some of those fixed monthly costs, the reduction in volume has to be brutal.

I'm sure this is just my misinterpretation of your posts, but you seem quick to highlight how economy is screwed no matter what ("nice" to see numbers laid out?), while also shooting down attempts to re-open, even if modestly.*   Using restaurants, I'm not sure why some can't re-open subject to seating restrictions and other precautions that we know will be put in place.   Am sure menus will be on patrons' handhelds and/or on signage in restaurant; gloves worn; maybe even masks.  (Fundamentally, I don't see what increased risk is in a person delivering your food at a table vs. delivering it to your home. . . but perhaps I'm just being dense).  

Now, whether anyone would go to make it worthwhile is another question altogether.  But from a risk standpoint, I'm not sure why some kind of attempts or trial runs, if you will, can't be implemented.

* I view a couple other posters as coming from same angle, so I'm serious when I say it's probably my misread.

[teejers1]

I had this suspicion, but it's nice to see the numbers laid out: https://medium.com/@joelleparenteau/why-...07c4624745

I'd be interested to see how places are managing to survive doing takeout only, even reducing the staff and suspending some of those fixed monthly costs, the reduction in volume has to be brutal.

I'm sure this is just my misinterpretation of your posts, but you seem quick to highlight how economy is screwed no matter what ("nice" to see numbers laid out?), while also shooting down attempts to re-open, even if modestly.*   Using restaurants, I'm not sure why some can't re-open subject to seating restrictions and other precautions that we know will be put in place.   Am sure menus will be on patrons' handhelds and/or on signage in restaurant; gloves worn; maybe even masks.  (Fundamentally, I don't see what increased risk is in a person delivering your food at a table vs. delivering it to your home. . . but perhaps I'm just being dense).  

Now, whether anyone would go to make it worthwhile is another question altogether.  But from a risk standpoint, I'm not sure why some kind of attempts or trial runs, if you will, can't be implemented.

* I view a couple other posters as coming from same angle, so I'm serious when I say it's probably my misread.