I started going to restaurants again after getting several vaccine boosters and seeing the rates of infection drop in both our state and our local community.
While the risk of infection is absolutely not gone in regards to COVID, I suppose a lot safer than I did a year and a half ago when the numbers were outrageous everywhere.
On top of that, our favorite restaurant built booths that remain somewhat isolated from a single another and have fans above to recirculate the air regularly. If more dealers 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 and someone sick is regularly filling it with new viral particles upon every single exhale. The other thing I like about our favorite restaurant is the diverse product menu that changes 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 patrons 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, however there need to be particular and diverse options as well. Some cannabis dispensaries grow weird strains all of the time and don’t do much testing on their own before throwing weird genetics at their patrons.