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Il Portico - Nasce la pagina Facebook Vecchi Sventolatori di Bandiera di Cava de Tirreni
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Il Portico - Cava de Tirreni, 42 anni fa Luca Barba perdeva la vita in un tragico incidente
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On May 29, over a rainy Memorial Day weekend, Massachusetts lifted nearly all remaining COVID-19 restrictions, allowing restaurants to fully reopen with no capacity limits and other COVID-19 mandates. Cue the celebrations.
At The Greatest Bar, a couple hundred people RSVP’d to a dance party. At Encore Boston Harbor, a casino floor filled with visitors counted down to a new restrictions-free day. Restaurant patios may have closed due to weather, but inside some dining rooms, customers reveled in the absence of socially distanced tables and time limits.
Erin Barnicle, general manager of Tempo in Waltham, said that guests at her restaurant were “elated to be out and getting back to ‘normal’.”
Selling love and romance in the time of COVID-19
Retailers and matchmakers adjust to the strangeness of this Valentineâs Day
By Janelle Nanos Globe Staff,Updated February 12, 2021, 11:37 a.m.
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How do you spice up a pandemic?
A bizarre question, perhaps. But for retailers whose revenues tend to surge every year in mid-February, itâs been an increasingly pressing issue. Consider the circumstances, which might make Cupid cringe: Weâre home all day and night. Weâre anxious. Weâre wearing sweat pants an inordinate amount of time, and weâre around our partners 24/7. And for the uncoupled, itâs that much harder to find love in an era of social distancing and Zoom dates.
The rules for tipping on takeout and delivery â and some other tips, too
Should you wear a mask when you open the door? Do you still tip 20 percent even if youâre bringing it home? Here are the etiquette commandments of COVID-era takeout and delivery.
By Kara Baskin Globe Correspondent,Updated January 19, 2021, 12:00 p.m.
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Wear a mask at your door when the delivery person comes as a sign of respect.Warunporn - stock.adobe.com
In the old days, restaurant tipping was pretty straightforward. It was customary to add 20 percent to your bill and call it a day. Now, etiquette is more complicated. Do you tip on takeout? What about delivery? Throw in a little extra for curbside pickup? And how else can you make sure that restaurant workers feel valued â and safe?
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