Originally Posted by Dieuwer

Perhaps an idea to do take-out more often than usual during these trying times as to help small businesses cope?

Originally Posted by gaobest

a lot of Casual sf restaurants are converting to take-out but I fear it’ll be a tiny band aid. I don’t know how this’ll make up for the lost volume, especially if they are in a commercial lease. I’m also suddenly able to do more cooking than ever before and I can not justify paying for restaurant food except for French fries. Costco sells too many prepared meals that are too cheap compared to takeout. And we already know how much sodium and sugar is used in restaurants, and with less access to doctors (who have bigger diseases to treat), I feel more responsible for lowering risk of any illness.