I started going to restaurants again after getting two vaccine boosters plus seeing the rates of infection drop in both my state plus my local community.
While the risk of infection is particularly not gone in regards to COVID, I think a lot safer than I did a year plus a half ago when the numbers were outrageous everywhere.
On top of that, my number one restaurant built booths that remain somewhat isolated from 1 another plus have fans above to recirculate the air always. If more businesss would simply invest in ceiling fans to promote air circulation, that alone would lower the risk of infection indoors by a considerable amount. It’s when the air is stagnant plus someone sick is always filling it with new viral particles upon every single exhale. The other thing I love about my number one restaurant is the diverse product menu that fluctuations a little every month to keep up with fresh ingredients when they are in season. While the restaurant keeps staples on the menu at all times, there are exploratory options as well for long-time clients who want to try something new when they eat out. I have said for years that this is the key to success with a cannabis dispensary as well. A cannabis product menu needs to have a few staples in it so patients who need consistency can get it, but there need to be particular plus diverse options as well. Some cannabis dispensaries grow odd strains all of the time plus don’t do much testing on their own before throwing odd genetics at their clients.