Bars taking it slowly entering phase 3 – KIRO 7 News Seattle

SEATTLE – Washington is currently in Phase 3 of the reopening plan, which could mean a rebound for bars and restaurants.

The new guidelines allow indoor eating at 50% capacity.

Sports competitions and tournaments with a maximum of 400 spectators are allowed. Indoor arenas and concert halls can be reopened to 50% or 400 people, whichever is lower. Bars can be used up to 50% and stay open until midnight.

There’s a mixed reaction between the bars. Of course, everyone KIRO 7 has spoken to likes the fact that they are in Phase 3.

There is an outdoor area here at Big Time Brewery due to COVID-19. And that will remain open.

But its owner said customers probably won’t see much of a difference inside, at least for a while.

This is what Big Time Brewery looks like on day one of the third phase of the governor’s reopening plan. And this is what it looked like when KIRO 7 was here last November amid strict COVID-19 restrictions. The fact is, there isn’t much of a difference in design.

“I would say yes on Fridays and Saturdays that it’s nice to be open until midnight,” said owner Rick McLaughlin, responding to the new phase.

He said he won’t try to fill his bar with guests.

“We’re keeping it around 30% here,” said McLaughlin. He added, “50% with that 6 foot spacing makes it a bit tight. We could add more tables and try to push them in. But then it doesn’t have that open, airy atmosphere. And for many customers it is important that they feel safe. “

That’s a big problem at the Pinehurst Pub in northeast Seattle, too.

Bar manager Evynne Mickley wouldn’t let KIRO 7 in to better maintain a 6-foot clearance. Now that the bar is finally getting its break, it has to be open, she said, it wants to stay open.

“And it’s vitally important for all of us to make sure we are honoring government mandates and staying safe so we can always open up later,” Mickley said. “I think everyone feels the same. You don’t want the bars to close again. “

Neither does McLaughlin.

“Those two shutdowns were brutal,” he said. “I mean, we lost thousands of dollars just from eating.”

McLaughlin said he had to pay off his retirement to keep this bar afloat. He can’t do this again.

Hence, he said people in his industry will likely stay a bit conservative so they can stay open and get some back of what COVID-19 cost them.