Since the NV Governor only gave about 36 hours of notice the reopening of restaurants and retail, many were not able to pull together the supplies/staff to reopen that quickly and that is why many have not reopened yet. This Governor must have seen some financial reports and gotten really spooked because he has us under a "Stay at Home Order" through May 15, cases continue to rise, yet he allowed businesses to reopen yesterday including restaurants, hair/nail salons, outdoor malls, retail stores... No win situation.BillyGr wrote: ↑May 10th, 2020, 10:35 am
Not sure that the disposable thing makes much sense - if washing your hands gets the virus off them, you would think washing silverware and plates would do the same (if not more, as the water is likely hotter in a dishwasher).
Of course even if not required some might choose to do that over needing the extra help to wash, and many may have ordered large quantities of some things like that for the take out orders and just have extra on hand.
The disposable thing makes zero sense and is stupid if the silverware and plates are properly washed. How many times over the year have you gotten a coffee cup with a lipstick stain or silverware with something stuck to it? I have, many many times in lower end type restaurants ("chains") over the years. Probably 5-10% of total restaurant visits.
So with that said, I would be more comfortable with disposable cutlery and disposable cups if I knew where they came from. I am not sure cutlery from a loose box or container that multiple employees are reaching into to grab is safe at all. Pre-wrapped is probably safer. Not sure the plate concerns me as much even if it probably should.
Might be time to just bring your own cutlery. No restrictions on that yet. Store a jug of water in the car to rinse if off after you leave and then wash it when you get home. Or just eat fried food that doesn't require cutlery use.
I haven't purchased from a restaurant since this whole thing started and have no plan to going forward. Too many risks.