Quote:
Originally Posted by Outdoorsman
The expenses associated with opening some establishments at 50% capacity is the same expenses as if they were to open at 100% capacity. The problem is that they are only open at 50% capacity. (do the math).
|
They don’t need to run like they do at 100% capacity. Florida ran at 50% capacity for a short while before the stay-at-home order. Aside from the fact that fewer personnel were needed, they offered a limited menu to decrease the overhead. It worked because most people were really interested in the alcoholic beverages.
Sent from my iPad using
Winnipesaukee Forum mobile app