"First time in there and the place was packed so of course it was no social distancing which most places aren?t practicing these days anyway, but considering how fast this new variant is spreading you would think it would have at least been a lot cleaner.Walked in and the bartenders and servers were yelling back and forth at each other with no type of mask on. That was the firstred flag. Second red flag was when it was very evident the bartender had a sore throat, almost losing her voice, but yetcontinued making drinks (no mask) didn?t wash her hands not once which helped my decision on leaving. Right before I left a guywho was standing behind the bar eating, near the kitchen, who was coughing continuously ended up in the kitchen cooking with nomask on. I was just recently a restaurant manager so I?m very aware of what the upkeep is suppose to look like especially at atime like this with the extra precaution that needs to be taken. Overall they should be a lot cleaner and take others intoconsideration before coming to work sick. It?s really not hard to put on a mask either and to use disinfectant products aftereach customer gets up."
