Reality check: Are you back to dining in, or ...?

We tried dining in at Frisch's this past week and it was dismal. They have changed the concept to be fast casual (order at the counter, then sit and food arrives) rather than their trademark table service diner. The entire experience was cold, austere and unwelcoming. Not our expectation for Frisch's in the slightest. I'm not sure why they have abandoned table service as there are plenty of places doing it just fine safely within the new guidelines, but it is an unwelcome change. Tables 6 feet apart and alternating booths marked off meant a sparsely populated dining room which meant zero ambience. It all felt awkward as could be. I think the staff tried hard to make it better, but I'm not sure there was much they could do. It was just a total 180 turn from our expectations.

We are all struggling to figure out how to do this safely and do it right and it doesn't always come out the way we hope.

I dunno Ronnie. Is there any way to do it right and still have a similar dining experience that we could have pre-Covid? I think Leah mentioned it earlier that without the “buzz” of the dining room the experience is a bit flat. Maybe things will morph into more outdoor dining. I’m not willing to give up on recapturing the warm fuzzies or thrill of a great meal in a wonderful, inviting indoor atmosphere just yet, but maybe that aspect of dining will simply give way to something else until a vaccine comes along.
We’ll get it back. It’ll just take time.

My "other" vote reflects more of a duality between indoor or outdoor depending on conditions.

The number that interests me here is the almost nonexistant interest in delivery. I don't mind having a book delivered to me, but my meal? I think many here have learned the hard way.

[Robin Garr]

The number that interests me here is the almost nonexistant interest in delivery. I don't mind having a book delivered to me, but my meal? I think many here have learned the hard way.

That, and, I think, a widespread impression that delivery isn't really a win for either the restaurant or the consumer because of fees and tipping on both ends.

I picked dining in as my choice but right now I prefer pick up or home cooking as I am pretty much stuck at home recovering from pancreatitis but that is a whole different topic. We did try Frisches before my hospitalization and I also thought it was strange but the food was about the same was wanting to get to Oskars but hopefully soon.

[Robin Garr]

Feel better soon, Bev! Oskar's is a great plan.

Can restaurants survive long term when most people seem unwilling to dine inside? And when they have to run at half capacity or less?

[Robin Garr]

Can restaurants survive long term when most people seem unwilling to dine inside? And when they have to run at half capacity or less?

That's a really good question, Mike. It's going to be tough. But the pandemic is serious, and there's a lot of reason for concern that things are going to get worse in the fall and winter. I wish I had an answer. I wish someone did. Right now, I'm just trying to give local restaurants as much carryout business as I can - and tip at least 25 percent when I do - hoping that will help a little.

Any other ideas, folks?

I gotta say, Robin, I'm not optimistic at all. As this drags on fewer and fewer of the little guys are going to be able to weather the storm. Carry-out is great for the short term, but it's not an endurance strategy. If things don't improve soon and this moves on into next year, I think you are going to see some pretty shocking drop offs. I really, really, really hope I am wrong, because my livelihood depends on it, but I fear I am not. The littlest guys might survive just because they don't have much overhead (literal mom and pops) and the biggest chain guys might survive just because they can shed multiple units and still exist, but your average decent independent sit down place just can't limp along on 33% or carry-out only, and with the elimination of tourism and big events, that demise comes faster than you might expect.

So as this thing refuses to end, dust off your old Applebee's menu and prepare for Chef Mike's finest. I don't think it looks good...

[Robin Garr]

I'm afraid you're right, Ronnie, but as it plays out, I've gotta hope and do what little I can.

Covid has been one of our most significant challenges since opening our first restaurant ten years ago. With the help of the PPP and the fact we are still a pizzeria, we are weathering the storm, thank God. We are prepared to handle this new reality through next year. Our staff, along with our customers, are scared, so we are doing everything within our power to keep them safe. I, personally, have no problem going to restaurants and traveling, but that's my choice.

We arent dining in at all, doing some curbside pickup.. Would maybe consider outside, but with Air Conditioning possibly spreading this not willing to risk inside. My daughter lives in Istanbul and dining in there is severely regulated and they have turned off air conditioning even in the summer heat.

Want to give props to Taco Choza .We were in the area and needed to eat, it was our first time saw 100 percent compliance with masks, we ate on the covered patio with no issues. Food was wonderful I might add and the owner checked on us a couple of times. I just had the cheese quesadilla with side of rice and added a street corn, Hubby had a pork Tamal and street corn , son had huge burrito. Felt totally comfortable and safe

I answered the poll already, and I may have already said this on the forum, but I'm not doing anything for the time being. I have no doubt that most places I'd go are doing this responsibly, but it's the whole thing about "everyone take off your mask and eat" that I have serious problems with. I mean, you can't eat and drink with a mask on, but every time I see a masked server and unmasked customers stuffing face I get anxious.

[Robin Garr]

I hear you, Ron! To be honest, I wanted to support our local restaurants so rushed out to lunch on a local restaurant's patio almost the first day they reopened for outdoor dining. The food was good, the service good, the spacing estimable. But it was the little things that freaked me out, little things like our server's decision to wear a bandanna rather than a mask and then to drop it under his nose at some tables (not ours). Or like smelling a woman's perfume when she was about 30 feet away from us and suddenly realizing that six feet is a pretty arbitrary number. Little things like that added a low but perceptible level of stress that wasn't fun, and after that I went back to supporting local restaurants with curbside pickup. I can only imagine that eating indoors - even with the best distancing and sanitation operation in town - would have the same set of issues.