It appears there are many ways people are navigating the Covid world now. I’m not talking about the under 65 crowd, many of whom appear to be socializing and returning to work, largely unmasked. I’m focused more on the 65-and-older demographic, where I belong. Based on many conversations with friends and family, there is still a decent percentage of us who are fearful enough of long Covid that we’re trying to minimize our Covid risks.
Under the heading of ‘reducing risky behavior’ would be eating outside at restaurants.
In New York City, in which I and this blog are based, there appear to be some interesting ways restaurants have created outdoor eating space. Many have the traditional outdoor cafes, where you sit at tables situated on the restaurant’s adjacent sidewalk in the open air.
A number of others have taken those outdoor cafes and put panels around them. Some of the panels are left open at one or 2 ends. That same configuration of mostly-closed-but-a-few-open-panels has been applied to sheds, usually located in the street adjacent to the restaurant.
And then there are the cafes and sheds that are completely closed with panels to form, in effect, another room of the restaurant. I would argue that the ventilation in those closed spaces could be worse than in the restaurant itself, which might have a central HVAC system to help move around the air (and Covid germ particles). Many of the outdoor restaurant sheds I’ve seen in Manhattan, where I live, have no HVAC. So when you close them all up, your air quality might not be so good.
So, folks, if you’re interested in safely eating outdoors, choose wisely.