For an article in today’s paper the Press Herald interviewed restaurant owners, managers and staff to understand the plans they’re making and uncertainties they’re working through as they decide how and when to re-open.
[Matt] Chappell [owner of Gather in Yarmouth] still has a lot of questions: Does the state-set limit of no more than 50 people gathering in one place at a time include the 10 cooks and servers who usually work a dinner service? Can he serve 50 people in his dining room and 50 more outside? What kind of limits will be set on the distance between tables, and the number of people allowed to sit at any one table? Will the public be skittish about dining out again?