Among all the understandable fears surrounding the COVID-19 coronavirus right now, New Yorkers faced a dilemma this weekend: Should the city’s residents offer their characteristic solidarity with those in the hospitality industry, by continuing to dine out in restaurants and bars (albeit under capacity caps), or should New Yorkers instead adhere to the strict government guidelines calling for social distancing?

Come Monday morning, that decision was made for them. In a joint decision announced by New York Governor Andrew M. Cuomo, New Jersey Governor Phil Murphy, and Connecticut Governor Ned Lamont, all bars and restaurants within the tri-state area were forced to close for on-premise service, and instead pivot to take out and delivery only, effective 8 p.m. EST.

For bars and restaurants, that announcement brought a glimmer of hope amidst unprecedented trying times. But it also raised new questions: First, how quickly can a business that primarily deals with guests inside its own four walls scramble to become a take-out and delivery operation? And second: How can they do so while still offering the hospitality that defines the industry?
Via Vinepair