From masks to mannequins: How the dining experience is changing during Covid-19

From fast food to fine dining, restaurants around the country are slowly reopening, and with that a customer and employee experience that will be vastly different than before the outbreak of the pandemic.
Many restaurants are starting by stepping up cleaning and cutting capacity, starting at 50% maximum, to keep people at a distance. Hosts may take a guest's temperature before the diner is allowed to enter the dining room, and the ubiquitous mask will be seen by many, worn both by staff and patrons alike.
Experiences may differ state-by-state as directives to enforce safety are either enforced or rolled back. For example, salad bars and buffet stations in Georgia are now banned, while Friday marked the first day restaurant patios in Ohio were reopened.  Fountain drink stations around the country may be harder and harder to find, even after states are reopened.
Some restaurants are using technology like QR codes instead of paper menus that will allow you to scan with your phone and see an electronic version on your own personal device.
Fast food giant McDonald's says it will have employees deliver food to a customer's table in a double-folded bag when dining in.
However, for some, it may not make sense to open now or in the near future. Restaurateur Danny Meyer of Union Square Hospitality Group might not open some of the company’s restaurants, which include Union Square Cafe and Gramercy Tavern, until there is a COVID-19 vaccine, Bloomberg reports.
Check out the video above to see how some restaurants are dealing.