Anon Inn
Well-known member
- Joined
- Sep 26, 2011
- Messages
- 1,305
- Reaction score
- 135
Just got a phone request for tonight. Our county is in the process of applying for a variance that could allow a limited re-opening as soon as a week and a half. I let her know that and she was good with it.
Another reality is that in an online county commissioners meeting yesterday it was made clear that nobody would go after those who allowed guests.
For many reasons, I’m sticking with the rules.
Re-opening will likely unleash a pent up demand and though I’m ready with previously stated health department requirements, I’m also looking at the need to put in place 6 feet between tables, and no condiment containers on the tables. I don’t yet have salt/pepper, ketchup packets and hate the idea of having to use them. They’re not a requirement here - yet, but I have read about putting this into place in actual restaurants.
I may have to discontinue using sterling. It gets sanitized in a completely separate solution, but is an added step that in addition to many other added steps I can probably drop.
I have several salt and pepper shakers and can rotate and sanitize so that there could be at least three days between each use.
The actual serving is a conundrum. Can I wear a mask and serve to the table? Should I place the plates on an intermediate surface and have the guests take them the rest of the way to their table?
Am I overthinking this?
Another reality is that in an online county commissioners meeting yesterday it was made clear that nobody would go after those who allowed guests.
For many reasons, I’m sticking with the rules.
Re-opening will likely unleash a pent up demand and though I’m ready with previously stated health department requirements, I’m also looking at the need to put in place 6 feet between tables, and no condiment containers on the tables. I don’t yet have salt/pepper, ketchup packets and hate the idea of having to use them. They’re not a requirement here - yet, but I have read about putting this into place in actual restaurants.
I may have to discontinue using sterling. It gets sanitized in a completely separate solution, but is an added step that in addition to many other added steps I can probably drop.
I have several salt and pepper shakers and can rotate and sanitize so that there could be at least three days between each use.
The actual serving is a conundrum. Can I wear a mask and serve to the table? Should I place the plates on an intermediate surface and have the guests take them the rest of the way to their table?
Am I overthinking this?