I work at a hotel that has a restaurant inside downstairs and a rooftop bar, which is where I work. We spaced all of the tables six feet apart, and we cut our capacity, even though we didn’t technically really have to since we were outside. Our dining room downstairs did the same thing, removed a lot of tables, spaced them all out, cut the capacity of the normal dining room in half. And we’ve stuck with that the entire time we’ve been reopened.

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