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When the COVID-19 crisis hit in mid-March, servers, bartenders, hosts and the like were some of the most impacted workers. The food industry was reeling, and many places were forced to lay off their workers or put them on furlough. The places that were able to stay open did so in a more limited capacity, relying on takeout and delivery orders to drive their businesses.

Today, many of the restaurants that survived these shutdowns have opened up their dining rooms for in-person meals; although it looks a bit different than before the pandemic. Waitstaff is often required to wear masks, limit the number of customers in the restaurant, hand out paper menus and regularly sanitize surfaces after they’ve been touched.

Even still, these requirements are on a state-by-state basis, and some waitstaff have expressed concern over their safety when serving customers indoors.