SEATTLE — Washington is now in phase 3 of the reopening plan, and that could mean a rebound for bars and restaurants.
The new guidelines allow indoor dining at 50% capacity.
Sports competitions and tournaments are allowed, with no more than 400 spectators. And indoor arenas and concert halls can reopen to 50% capacity or 400 people, whichever is fewer. Bars can increase to 50% occupancy and stay open until midnight.
There is a mixed reaction among bars. To be sure, everyone KIRO 7 talked to likes the fact that they are in phase 3.
Here at Big Time Brewery, it has an outdoor space because of COVID-19. And that will remain open.
But its owner said customers likely won’t see much difference inside at least for a while.
This is the way Big Time Brewery looks on the first day of phase 3 of the governor’s reopening plan. And this is how it looked when KIRO 7 was here last November in the midst of severe COVID-19 restrictions. The fact is there isn’t much difference in design.
“I would say yes on Fridays and Saturdays being open until midnight will be nice,” said owner Rick McLaughlin, reacting to the new phase.
He said he won’t try to fill up his bar with patrons.
“We’re keeping it at about 30% in here,” said McLaughlin. He added, “50% with this 6 foot of spacing makes it a little bit tight. We could add in more tables and try to cram them in. But then it doesn’t have that open, airy vibe. And of a lot of customers, that is important for them to feel safe.”
That’s a big concern at Pinehurst Pub in northeast Seattle too.
Bar manager Evynne Mickley wouldn’t allow KIRO 7 inside so as to better maintain a 6-foot distance. Now that the bar is finally getting the break it needs to be open, she said,it wants to stay open.
“And it’s key for us all to make sure we are following the state mandates and staying safe so that we can continue open back up later and later,” said Mickley. “I think everybody feels the same. They don’t want the bars to close again.”
Neither does McLaughlin.
“Those two shutdowns were brutal,” he said. “I mean, we lost thousands of dollars just in food.”
McLaughlin said he had to cash out his retirement to keep this bar afloat. He can’t do that again.
So he said people in his industry are likely to remain a bit conservative so that they can stay open and recover some of what COVID-19 has cost them.
Cox Media Group
