An interesting potential puzzle for us gym owners...
When gyms re-open, but are limited to X people at a time, how do we determine who is able to attend?
With restaurants, will it be worth opening and paying staff, if you can only be at 20% capacity ... or will patrons take their own orders and bring the food to the table themselves... and do their own dishes?
I don't know how any business can feel comfortable opening doors right now. What if
an asymptomatic client comes into your store - follows the social distancing guidelines - but makes another client or employee sick? Lawsuits too? If doing anything feels like rolling the dice when it comes to the people you're responsible for, what are you supposed to do?
An interesting potential puzzle for us gym owners...
When gyms re-open, but are limited to X people at a time, how do we determine who is able to attend?
With restaurants, will it be worth opening and paying staff, if you can only be at 20% capacity ... or will patrons take their own orders and bring the food to the table themselves... and do their own dishes?
I don't know how any business can feel comfortable opening doors right now. What if
an asymptomatic client comes into your store - follows the social distancing guidelines - but makes another client or employee sick? Lawsuits too? If doing anything feels like rolling the dice when it comes to the people you're responsible for, what are you supposed to do?