[stupac2]

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.

I thought this article was interesting, that's why I posted it. I don't have some kind of grand agenda here, it would be pretty stupid to be posting stuff here in hopes of... what, exactly?

I thought my positioning on "reopening" was pretty clear. I want to do what the experts think is best for everyone involved. You might be reading more into it than that because there's a substantial number of people (here and elsewhere) who don't want that and whose reasoning is muddled or fallacious. That's what I take exception to.

I've also said that based on my understanding of the rationales of the experts, I doubt that we'll be able to do this or that activity until a vaccine (or whatever other milestone), but I think I've been pretty clear that that's just my read on the situation. Generally speaking when the relevant political/medical/epidemiological figures have addressed similar topics they've said similar things, so I don't think I'm far off, but it's not a strongly held opinion. I'd be thrilled if things were back to normal by May 1st, and if we had sports as normal in the fall. I'm not optimistic it will happen.

In the meantime figuring out what the impacts will be is useful and necessary, and this is relevant to that.



I'd be interested to see a similar accounting from a restaurant that's managing to make things work on a takeout-only model, or an exploration of other viable business models besides the "just charge more" mentioned in the article. It sounds like some people are thinking along those lines already, perhaps someone will write it up sometime soon.

[stupac2]

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.

I thought this article was interesting, that's why I posted it. I don't have some kind of grand agenda here, it would be pretty stupid to be posting stuff here in hopes of... what, exactly?

I thought my positioning on "reopening" was pretty clear. I want to do what the experts think is best for everyone involved. You might be reading more into it than that because there's a substantial number of people (here and elsewhere) who don't want that and whose reasoning is muddled or fallacious. That's what I take exception to.

I've also said that based on my understanding of the rationales of the experts, I doubt that we'll be able to do this or that activity until a vaccine (or whatever other milestone), but I think I've been pretty clear that that's just my read on the situation. Generally speaking when the relevant political/medical/epidemiological figures have addressed similar topics they've said similar things, so I don't think I'm far off, but it's not a strongly held opinion. I'd be thrilled if things were back to normal by May 1st, and if we had sports as normal in the fall. I'm not optimistic it will happen.

In the meantime figuring out what the impacts will be is useful and necessary, and this is relevant to that.



I'd be interested to see a similar accounting from a restaurant that's managing to make things work on a takeout-only model, or an exploration of other viable business models besides the "just charge more" mentioned in the article. It sounds like some people are thinking along those lines already, perhaps someone will write it up sometime soon.