Due to the restrictions placed on businesses due to the coronavirus pandemic, restaurants are looking to “bubbles” for outdoor winter dining to keep their business afloat. The plastic domes have been popping up at restaurants across the state, a boon for those who have them. But the bubbles are less profitable than regular dining, some said, as bubble-related costs mount.
The most critical element to the igloo’s safety, though, is proper ventilation, which is mandated in the executive order. Experts said the virus could linger between parties without ventilation — being akin to indoor dining — but with proper precautions in place, risk could be greatly mitigated.
Dr. Stephanie Silvera, Professor in the Public Health Department, noted: “If the bubbles are opened up and they’re getting well ventilated in between parties and the surfaces are wiped down and you’re dining with the people you’ve been quarantined or isolated with, then it’s fairly low risk to the diners.”
The wait staff, she added, is at the highest risk with bubbles, as they would service people without masks in closed areas.