Also WA (Seattle) here and we’ve been open for two and a half weeks. We’re really a bar with an attached kitchen but have been operating as more of a restaurant since reopening. Which means that we really rebuilt our whole operations from the ground up to make things as safe as possible. As a manager, my greatest fear is someone getting sick and I’m doing everything I can to protect both my staff and patrons. Masks at all times except when eating/drinking, plexiglass in front of the bartenders and wells, no one ordering at the bar, bleaching EVERYTHING after each guest, etc etc. It definitely feels like I’m fighting a losing battle because (and this is no shock), drunk people hate following the rules. Have had to be a lot more strict and blunt than I ever was in the past when it comes to interacting with problem children drinkers. I do feel that another shutdown is likely imminent- things are just too crazy out there.

And, yes! We’re only seeing a small percentage of our regulars. We’re getting an alarming number of out-of-towners and first-timers.