Your capacity to spout about subjects in which you have very limited knowledge is remarkable.
I assume that you’ve seen a typical restaurant kitchen and will know any ‘distancing’ is a non-starter. As for people crowded into restaurants, beer gardens and so on, that’s a guaranteed way of spreading the virus. Restricting numbers will mean queues of people not respecting social distancing.
Look, the experts say they still don’t know a lot about this virus. It really doesn’t seem like a sensible plan to take too many risks together.
Given the number of deaths already recorded I’m surprised you are willing to contemplate 500k being sacrificed for the good of the economy.
Your capacity to be dismissive without presenting a valid argument is remarkable.
If you read what I wrote, I understand the requirement to shield the vulnerable as far as possible, to put in place track and trace and to isolate those who have tested positive and their contacts.
Meanwhile, I have not suggested opening indoor restaurants and bars, but rather to follow the example of other European countries who permit on-street service for food and drink (weather permitting).
P.S. and like Beast, you were one of those being dismissive of the risks in the early days, especially when it came it international mass travel.
Edited by user
19 May 2020 08:25:08
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