I fail to understand this article. It seems to wobble between "don't eat out, you'll propagate infection to others," which, yes, social distance good, disease transmission bad.<p>But most of the article seems to suggest something like: "when you eat out, you put us, your service staff, at risk." Uhm... quit?<p>Normally I'd say something like, "most people can't afford to just quit," but no one can afford to pay you to stay home, either, so what exactly is the author proposing?
Before I was in software I spent many years in the restaurant industry and I can't imagine how tough it must be for those employees.<p>The article mentions that her boss told her not to come to work if she feels sick. In the industry, I never received anything but pushback for banging out, even when I was deathly ill. The opposite can be true with managers issuing repercussions for calling in sick.
In NYC you can't even dine indoors. Is there really a big risk of eating maskless at a table, outdoors, separated by plexiglass (or 6 feet apart), in a city where the COVID infection rate is so low? Or serving those customers?
When did we forget how to cook for ourselves? I am perplexed by the large number of articles-- including this one-- the seem to assume that the options are eat-in or take-out.