Not So Fine Dining

On Saturday night for the first time since the local COVID-19 quarantine was eased in Metro-Manila, my wife and I went out to dinner, our first such outing since March. . We went to a nearby middle-range Italian restaurant which had been one of our favorite spots B.C. (before corona).  Unfortunately, however,even though the food was good, the occasion was still a disappointment.

The first problem is the now-required restaurant seating protocol, which for two people is either alongside each other but  with an empty chair in between them or one party on each side of the table but positioned diagonally. This  resulted in awkwardness in our communicating with each other.   Next, the menus we were given  no longer included descriptions and in some places even pictures of the food and beverage choices printed on special laminated stock  Instead, they were disposable sheets of paper with little more than laundry lists of the available selections and their prices. Then after the meal they are discarded so that they are  not touched by more than one customer.

There was also the matter of the bar's confusion with my wife's cocktail order. But that was a function of service, not the result of post lockdown operational changes.

In addition, there was a problem with the ventilation. There was  no  air conditioning and little air circulation at all  throughout the dining area. Maybe the this was done purposely in order to minimize aerosolization of customers' respiratory droplets, considering that eating requires masklessness. To that end there was even a sign posted  requesting patrons to minimize unnecessary talking. This is because speaking also spreads microbes. Yet dinner without an  opportunity for lively conversation  makes for a very dull  occasion.  Still another possible purpose in  management's creation of such an airless environment  is to discourage customers, any one  of whom might be a COVID-19 carrier, from lingering over their meals and to clear out when they're done.

Dining out used to be one of our few and infrequent indulgences. Whether the discomfort that we encountered  was confined to this particular establishment or is really par for the course  under the "new normal" for restaurant patrons remains to be seen. Obviously, it will be just too bad if the latter is what we and other diners will now have to deal with.