this is what this fear pandemic has wrought....
btw, CDC stating that the CFR is more than the flu, but well, well under all previous estimates...
That means much fewer tables in a given floor space. You need to sell the maximum number of meals, as many as the kitchen can make, move them out and more people in, clean up and do it again, and again, in order to profit.
With so few patrons, an owner could still go broke. Even with every table he is allowed to have, full all through the day, at double the price per meal. It was a tough business even before the virus.