We talked to several New York City chefs, owners, and restaurateurs about what this really means. FWPro
. For him, 25% indoor dining is a wash at all three. “This is just a feel-good story,” he said. “That's all this is. This means nothing. This is a step in the right direction, I’ll say that. I think the biggest fear we had was we were going to be a hundred percent shut down for the entirety of winter.
And it’s not just about the numbers. There’s also something intangible about a full restaurant: a bustling, warm space where people want to linger over drinks. Cohen notes that check sizes have diminished outdoors, understandably. “Some people aren't sitting here for hours having bottles of wine,” she said. And it’s unlikely that most people would feel comfortable doing that indoors anytime soon.
For Gordon and Cohen, rehiring doesn’t make sense right now. “Maybe I'd have to hire one more person, but I'm not going to make enough to make that really worth it,” Cohen said. She had to lay off all 35 of her employees in March, and was able to bring back six later on. “I have a 6 o'clock and 9 o'clock seating,” Ahmed said, at Luthun. “People seating at nine o'clock, they're not going to finish until 12:30 or 1 o'clock. I'm not going to tell them to go leave, like, you know, you pay your check and I’m shutting down.”
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