Durham municipalities not rushing Phase 3 reopening “We won’t be leaving the carafe on the table anymore,” says Sneha Singh, who works as a server at the restaurant.“We’re going to take the cream and milk and ask them how they want it, basically kinda make it for them, but not touch it,” she says.“This would eliminate more touching of the basket.”Restaurants have to follow strict cleaning procedures and are only able to seat 50 per cent of their capacity.
At Coco Frutti, they aren’t allowed to have anything on the tables including condiments.But regardless of the protocols, the owner is hopeful that bringing customers inside will provide the boost his business needs.“It’s been a rough few months, and I’m so happy that we do have the.