You go. Tell me the ones closed. i can tell you, anecdotally, here in Tampa I've eaten at a different place for lunch for the last week, each day. And this weekend I hit outback for lunch and a breakfast place local nearby. All open, all with people.
That's a business decision directly related to finance, not health concerns. If they are not allowed to be open in a way they can be profitable then they won't open. It's more costly to be open than closed in this case.
The following small list of restaurants are open for eat-in dining in Atlanta. Most restaurants are open for carry out service only. If you use Google Maps you can see the "Dine-in" status for most Atlanta restaurants is a red X. These Atlanta restaurants are reopening as restrictions lifted https://www.ajc.com/blog/atlanta-re...strictions-are-lifted/rAAnzBFpm1EPhWFpMBWSSL/
Hmmm....I wonder how they define "safe". If the define that as they and their patrons have no chance of being infected with covid-19, they are going to be waiting for a long time.
I wonder how many of them will be BK within 12 months. I just saw a survey the other day wrt LA. The survey illustrated that 50% of small businesses think they will be out of business. I wonder what that survey will look like in another month or two.
Wonderful. This "small list" of places to eat will come in handy the next time I am in Atlanta. What is this supposed to tell us again?
The message is very clear. If business owners think that a state government is re-opening too early then the business owners will not re-open their businesses since they do not want themselves or employees to get infected. Also business owners know that most customers will not trust the state re-opening and will not show up to dine in restaurants. So there is not purpose in re-opening if very few customers will show up. The bottom line is that opening up too early will not improve a state's economy due to widespread distrust -- reopening too early is a detriment to your state's economy.
Not really. And it doesn't get any clearer because you decide to use bold font. Business owners might not be opening because the restrictions make it too costly. Some business owners might open regardless. There's no way to know customers won't show up until you open up. Don't project your narrative on business owners you have never met to pretend to understand their actions and motivations. All you do day in and out around here is present assumptions as fact in order to drive your narrative. Reopening too late is also a detriment to your state's economy. Hell, closing down at all is a detriment. But you don't mention that because to do so would be to go against your horseshit.
The actions of these restaurant owners are very clear. They have been widely quoted in the media. The fact that the large majority of restaurants remain closed for eat-in dining is all the statement that is needed. On top of this a few restaurants in Georgia re-opened for eat-in dining and reverted to take-out only again since they had very few eat-in customers. The restrictions for restaurants in Georgia re-opening are not overly burdensome. You can read them here. I am all for getting the economy in states re-opened as soon as possible in a safe manner. The biggest risk in the U.S. right now is re-opening too early and completely losing the trust of the public.
they have been widely quoted saying.. .if the govt will only let us open up with our tables at 6 feet apart or x % capacity... we will lose money. Now they may also be thinking... there will not be as much demand... but they don't even have to get to that projection. They know if they have to take out x percent of tables... they can't be profitable. Don't you know anything about business. Every sit down restaurant's owner or manager (and business minded chefs) know they have to do 1.5 turns at lunch and 2 turns at dinner to make money. (Or whatever their turns are for that location and menu.) so you knock out 30 percent of their tables... and they know they can't win.