How Will Restaurants Survive a COVID-19 Winter? | Eater
"A San Francisco restaurant experimented with private geodesic domes, charging premium per-person rates and promising rigorous airing and disinfection between seatings, but the enclosed nature of the structures prompted health-department intervention and removal orders amid ventilation concerns and public criticism over the optics of segregating affluent diners from nearby unhoused populations." - Brenna Houck
