Why Reopening Dallas Restaurants on May 1 Is a Bad Idea - Eater Dallas
"Independent restaurants operate on the most razor-thin of margins, and that’s at 100 percent of their normal capacity. By only allowing restaurants to serve less than 25 percent of their normal patron volume, establishments won’t make enough money to cover their operating costs. As TJ’s Seafood and Malibu Poke owner Jon Alexis put it, the new capacity is the financial equivalent of tipping a server a quarter." - Amy McCarthy
