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^ My parents owned a mom and pop restaurant when I was young, capacity of 100 in the dining room. I worked in the kitchen, although that is not on the scale or level as westopher or Obseidon ... I'm not a newb, I think I understand a smidgeon of the complexity - calling in servers, chefs, and ordering raw materials.
If I was in charge of a restaurant, I would plan for something like what it was before the 'circuit breaker' for this coming Tues and beyond. I might even order groceries a bit on the cautious side, if I sell out ... I sell out, I'll close the restaurant an hour early. People will understand this first week or two is ramping up time.
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