SEATTLE — Amid a global pandemic, you can still go out to eat in a restaurant in Seattle, should you choose to — under Washington’s current Phase 2 rules, dining in restaurants is permitted at 50% of normal capacity. But as knowledge about COVID-19 grows, the Centers for Disease Control and Prevention has designated indoor dining as “even more risk” for transmission than outdoor restaurant seating (with takeout and delivery lowest of all).
“The more an individual interacts with others, and the longer that interaction, the higher the risk of COVID-19 spread,” say the CDC guidelines for restaurants and bars. Six top U.S. public health officials, including Dr. Anthony Fauci, recently told The Washington Post that dining in during the COVID-19 era is a risk that they refuse to take. Meanwhile, numbers of cases in Washington state and across the country continue to rise, with spikes occurring in cities and states that have more fully reopened restaurants and other businesses already.
What’s it like to be the individual interacting the most with others right now at a restaurant? Here are three reports from those working in the industry in Seattle now — and one who counts himself lucky to be out of it. These interviews have been edited for length and clarity, and the names of some workers have been changed at their request for fear of retribution by their employers.
“It’s not a job we’re really prepared for” — Jake, bartender
Jake has worked at a casual restaurant with a bar that’s a popular hangout for almost 10 years, and has worked in the industry off and on for more than 20 years. His place of employ reopened for dining in on June 14.