Pull up a chair. We need to talk about what opening a restaurant looks like in the event of a pandemic. What does responding to customer and staff concerns look like? What it means to provide COVID-19 services and protocols. Why is it difficult, but doable. Why sending the bill in a hot-glued, gem-adorned cigar box requiring two hands to open is the antithesis of contactless service. Why sitting people absurdly close to each other in the reopening phase of a pandemic makes them nervous. Why blame cleaners or waiters for moving tables after “using a tape measure” to space them properly is a cop. Why anything less than a quick and courteous remedy is a misread of the play.
We could also discuss the difference between adding an operating supplement, as many restaurants have done, to compensate for remediation measures or to pay staff a real living wage versus $ 10 for a side of spinach or $ 6.50 for a small side of spatzle to accompany a $ 26 schnitzel plate.