So, I guess, from what you’ve said, restaurants as we’ve known them – places to get professionally-prepared and often artfully-presented food – fresh and hot from the kitchen – are basically history. Because few will survive for the next 1-2 years without dine-in customers or at half capacity; especially not those in the “upscale” category or the small hole-in-the-wall paces that I love.
I’m willing to take the risk that you alluded to, “just to have a meal”. I’m of the Old Fart persuasion, one of those in the “high risk group” that’s “old” and therefore, in the view of some, disposable. Yet, I’m still willing to take the chance rather than live like a WWIII survivor. I’d rather have restaurants post signs saying “Warning: Dining in a Restaurant May Be Hazardous to Your Health”, than have them say “Closed”.
Without restaurants it’ll be a dreary existence for me. I’m not a good cook, as you seem to be. I’m used to dining out regularly. I’m willing to go into a packed restaurant (with good ventilation and low level noise/talking) to enjoy life. If I get the covid, so be it. My chances of dying are actually miniscule. Quality of life has to be balanced with life itself, as cancer patients know all too well.