Here’s What It’s Like to Dine on a Chicago Patio | Eater Chicago
"Reopening for outdoor dining for the first time since mid-March, I watched Corridor Brewery & Provisions operate under a litany of city requirements: tables must be six feet apart, parties cannot be larger than six, customers must wear face coverings when they’re not eating or drinking, self-serve drink stations are forbidden, and waiting rooms are limited to 10 people. The Southport restaurant stands across from a boarded-up Amazon Books location, and would-be diners lingered in the in-between space while upbeat staff pulled them aside to explain how it all works. Corridor has 12 patio seats across five socially-distanced tables (two- and four-tops), plus eight more spots at two four-tops arranged on the edge of the indoor dining space and sidewalk — a marked drop from its original 90 seats. A manager estimated they had served around seven or eight tables by 12:30 p.m., and staff served four more parties of two in the next half hour. Diners are given typical silverware and dishes, beer is served in clear plastic cups, and interactions with servers are limited as staff transport food quickly and don’t hang around to chat. All workers are masked per the city mandate, customers may remove face coverings once seated, and staff reported turning away a few people without masks while asking for patience and understanding given the novelty of the situation." - Naomi Waxman
