Restaurants must choose between risking lives or maybe shutting down forever.
Then Ricker dropped by one of the restaurants one day and “saw one of our guys kinda slipping – he had his gloves off, he was standing within 2 feet of another guy, and I knew right then, we had to close. We just don’t have the discipline to stay far away from each other in the kitchen.”, laying off more than 150 employees in the process.
The risks to staying open are many: Though there's little concern about the virus spreading through food, it can live on takeout containers for a couple of days and is typically spread by people being in close proximity. It's impossible to monitor delivery drivers 24/7; shortly after New York started self-isolating, a photo circulated on social media of dozens of delivery drivers bunched around each other, waiting to pick up orders and not maintaining 6 feet of distance.
Takeout has worked for Quaintrelle, but Eckersley is under no illusions that it’s some sort of cash cow. “There’s no way we’re making money,” Eckersley says, explaining that the biggest night of takeout totaled about $2,000 worth of orders. In a typical dine-in night, Quaintrelle doubles or triples that number.worries about keeping his customers and employees safe while being able to pay for food and salaries.
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