Mark Fisher, Southwest Airlines, Oscar Ramirez discussed on The Daily Dive

Automatic TRANSCRIPT

We're going to see the the same kind of back and forth that we just saw, for example, from Southwest Airlines, where first they said they were going to resume serving alcohol on their flights, And then just days later, they scrapped that plan because they saw how help but poorly some passengers were behaving in the air these days, So there's going to be a back and forth. We're seeing it in hotels. We're seeing it in transit systems. And I think one of the main places will be seeing it as an entertainment venues and bars and restaurants in concert halls, Movie theaters, They really are caught. They don't know exactly what they can safely let go of. And yet I hear from a lot of people that they're just picked off by some of these restrictions. For example, at Nationals Park Baseball Stadium here in D. C. They put in these touchless dispensers for the condiments, replacing the old bins where you could kind of reach in and get a spoonful of onions to put on your hot dog. They replaced that with these machines that put down a huge plop of ketchup or mustard. When you waved your hand under it, and fans went crazy, they said they didn't have operated and it was ruining their hot dogs because it was too much stuff. Coming out of the machine. And so finally the team said, Okay, forget it. We won't do the touchless think anymore, so there's gonna be a lot of back and forth. You know it's up to. I mean, in all of these cases, it's our local public health experts who are making these decisions without some type of big national rule or something. It really is going to be down to being done at the local level. And even at the individual business level, I talked to some folks from the National Restaurant Association and they're telling their members, you can go back to printed menus. You don't have to do the temperature checks, And yet many of their members are deciding to kind of violate that recommendation and go ahead and continue to have those restrictions in part Sometimes because they don't have the staff that they had before the pandemic, and so they don't have somebody who can rewrite the menus and print them out, and they don't want to pay for that. So it's going to be a mix of motives here was not just about safety. It's not just about curbing the spread of the virus. It's also about what he's individual businesses have been hit so hard can afford going forward. Mark Fisher, senior editor at the Washington Post. Thank you very much for joining us. Thank you. Don't forget to join us on social media at daily Dive pot on Twitter. Daily dive podcast on Facebook. Leave us A comment. Give us a rating and tell us the stories that you're interested in. Follow us and I hard radio or subscribe wherever you get your podcasts. I'm Oscar Ramirez. And this is the Daily Dive weekend edition..

Coming up next