HONG KONG — Hong Kong is re-imposing a ban on in-restaurant dining after 6:00 p.m. and closing gyms, beauty parlors and other businesses and public venues as it tries to get a grip on the latest wave of coronavirus infections in the territory.
Restaurants may only provide takeout between 6:00 p.m. and 5:00 a.m. and while open, must limit numbers of patrons at 50 percent of capacity with diners restricted
HONG KONG — Hong Kong is re-imposing a ban on in-restaurant dining after 6:00 p.m. and closing gyms, beauty parlors and other businesses and public venues as it tries to get a grip on the latest wave of coronavirus infections in the territory.
Restaurants may only provide takeout between 6:00 p.m. and 5:00 a.m. and while open, must limit numbers of patrons at 50 percent of capacity with diners restricted
Gov. Phil Murphy said Wednesday it made “absolutely no sense” for a New Jersey restaurant to have defied rules in place to stop the spread of the coronavirus as new cases continue to surge.
The governor criticized an Oakland restaurant, Portobello, after a Facebook photo of patrons packed in its outdoor bar area the night before Thanksgiving was shared dozens of times on social media.
“Everyone wants to know when
Michigan adjusted its day-old epidemic order Tuesday to recommend instead of require bars and restaurants to deny entry to customers who refuse to divulge their contact information.
The clarification was listed as an “FAQ” Tuesday on the state Department of Health and Human Services website after the American Civil Liberties Union of Michigan said it worked with Gov. Gretchen Whitmer’s administration to make changes.
The FAQ guidance combined with the
From Esquire
The COVID-19 pandemic’s effect on the restaurant and bar business is severe and will be long-lasting. First, back in March and April, a lifetime go, came the layoffs. Millions of them. Waitstaff, bar backs, hosts, dishwashers—no longer needed, no idea how long.
Around that time, Esquire started gathering recipes from laid-off bar and restaurant workers, and the stories behind them. They aren’t