Kristina Serafini | Tribune-Review
At the Anchor Inn in Harrison in March, server Dee Graham (right) chats with regular customers Sam McConnell (from left) and her grandparents Cathy and Bob Kento.
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Beginning on Memorial Day, restaurants and other businesses were permitted to open at full capacity, seemingly a positive sign after a year of covid-19 mitigation measures took its toll on the industry.
But being allowed to open at full capacity is not the same as actually having the resources to do so, said Tyler Belden-England, director of culinary operations at DiAnoia’s Eatery in the Strip District.