1 00:00:01,520 --> 00:00:06,400 Speaker 1: Welcome to Prognosis. I'm Laura Carlson. It's day two and 2 00:00:06,519 --> 00:00:11,920 Speaker 1: fifty one since coronavirus was declared a global pandemic. Today's 3 00:00:11,960 --> 00:00:15,440 Speaker 1: main story. Outdoor dining has turned out to be a 4 00:00:15,480 --> 00:00:21,599 Speaker 1: great way to mitigate virus risk, but winters here, forcing 5 00:00:21,640 --> 00:00:25,840 Speaker 1: restaurant owners to improvise with heat lamps and walled enclosures. 6 00:00:26,680 --> 00:00:29,760 Speaker 1: So at what point does an outdoor space start to 7 00:00:29,800 --> 00:00:34,720 Speaker 1: become just a room with all the same infection risk. 8 00:00:35,800 --> 00:00:45,280 Speaker 1: But first, here's what happened in virus News today. Visor 9 00:00:45,400 --> 00:00:49,040 Speaker 1: and bio en Tech are requesting emergency authorization of their 10 00:00:49,080 --> 00:00:54,160 Speaker 1: COVID vaccine today. It could take at least three weeks 11 00:00:54,200 --> 00:00:57,720 Speaker 1: for the US Food and Drug Administration to make its decision. 12 00:00:58,960 --> 00:01:04,400 Speaker 1: Studies show the vaccine is effective and doesn't have any 13 00:01:04,600 --> 00:01:09,160 Speaker 1: major safety issues. It could be the first vaccine leaguered 14 00:01:09,240 --> 00:01:13,040 Speaker 1: for use, and the first doses could be administered as 15 00:01:13,080 --> 00:01:19,200 Speaker 1: early as December, but first FDA staff and outside advisors 16 00:01:19,440 --> 00:01:24,080 Speaker 1: must thoroughly vet the trial data provided by the company. 17 00:01:24,760 --> 00:01:29,240 Speaker 1: In the US, the virus is still raging unchecked. Almost 18 00:01:29,440 --> 00:01:33,240 Speaker 1: twelve percent of all hospital beds in US hospitals were 19 00:01:33,280 --> 00:01:38,760 Speaker 1: occupied by COVID nineteen patients on November. That's the most 20 00:01:38,920 --> 00:01:42,759 Speaker 1: since April twelve, according to the US Department of Health 21 00:01:42,840 --> 00:01:49,160 Speaker 1: and Human Services. Finally, in Europe, there are some signs 22 00:01:49,200 --> 00:01:52,920 Speaker 1: that lockdown measures are beginning to curb the virus spread. 23 00:01:54,280 --> 00:01:57,840 Speaker 1: France's Prime Minister said curfew and lockdown measures to keep 24 00:01:57,880 --> 00:02:02,040 Speaker 1: the pandemic in check are produced sing effects, and that 25 00:02:02,160 --> 00:02:06,080 Speaker 1: if things stay on this track, small stores could reopen 26 00:02:06,120 --> 00:02:11,520 Speaker 1: in early December. In England, the infection rate continues to rise, 27 00:02:12,120 --> 00:02:15,440 Speaker 1: but the pace of increase has leveled off in recent 28 00:02:15,480 --> 00:02:27,200 Speaker 1: weeks and now for today's main story. Restaurants across the 29 00:02:27,200 --> 00:02:31,200 Speaker 1: country have been building and using outdoor dining spaces since 30 00:02:31,240 --> 00:02:37,160 Speaker 1: the summer, but as winter approaches, many establishments are converting 31 00:02:37,160 --> 00:02:41,919 Speaker 1: them into sheds or tents to help keep customers warm. 32 00:02:41,960 --> 00:02:45,840 Speaker 1: As reporter Kristen V. Brown reports, these new structures can 33 00:02:45,919 --> 00:02:51,959 Speaker 1: sometimes feel more indoors than outdoors. We wondered how safe 34 00:02:52,000 --> 00:03:00,280 Speaker 1: they really are for patrons. It's a chilly forty reas 35 00:03:00,400 --> 00:03:03,840 Speaker 1: on a Monday evening in Park Slope, Brooklyn, and the 36 00:03:03,880 --> 00:03:09,240 Speaker 1: local restaurant, Miriam, is mostly empty. Several little individual dining 37 00:03:09,280 --> 00:03:12,440 Speaker 1: rooms sit just outside the front of the restaurant. They 38 00:03:12,480 --> 00:03:15,679 Speaker 1: share a tin roof and are separated by plastic panels. 39 00:03:16,760 --> 00:03:20,560 Speaker 1: Owner Raphael has Seat says they're like capsules. They may 40 00:03:20,560 --> 00:03:24,720 Speaker 1: be outdoors, but they're enclosed, forming their own private space. 41 00:03:25,200 --> 00:03:29,079 Speaker 1: So people will basically sit kind of indoor, but just 42 00:03:29,440 --> 00:03:32,760 Speaker 1: by their own table. So we'll close everything around them 43 00:03:33,280 --> 00:03:37,760 Speaker 1: and put heaters, Raphael says. Miriam debuted its new winter 44 00:03:37,840 --> 00:03:42,120 Speaker 1: dining area just a few days ago, and he says 45 00:03:42,480 --> 00:03:46,480 Speaker 1: it seems to be working sure enough. Even at five 46 00:03:46,560 --> 00:03:50,200 Speaker 1: PM on a cold evening, several of its tables fill up. 47 00:03:51,040 --> 00:03:53,280 Speaker 1: People love it. People love if they you know, it's 48 00:03:53,440 --> 00:03:56,800 Speaker 1: it's pretty, it's comfortable, it's you know, you don't feel 49 00:03:56,800 --> 00:04:00,960 Speaker 1: their wings, so it's nice to see people that are 50 00:04:01,080 --> 00:04:08,440 Speaker 1: very happy about it. Structures like this have been popping 51 00:04:08,560 --> 00:04:12,920 Speaker 1: up all over the country, including New York City. Some 52 00:04:13,120 --> 00:04:17,200 Speaker 1: establishments have taken the capsule approach, like Miriam, where each 53 00:04:17,240 --> 00:04:22,239 Speaker 1: table is enclosed in its own structure. Others have built giant, 54 00:04:22,360 --> 00:04:26,640 Speaker 1: shared outdoor dining rooms. Some of these spaces present the 55 00:04:26,720 --> 00:04:31,960 Speaker 1: same risks as indoor dining. For example, entirely enclosed structures 56 00:04:31,960 --> 00:04:36,480 Speaker 1: could block airflow and allow particles containing the virus to linger. 57 00:04:37,480 --> 00:04:41,280 Speaker 1: Lindsay Marr is an engineer who studies airborne transmission at 58 00:04:41,320 --> 00:04:45,080 Speaker 1: Virginia Tech. She says the safety of many of these 59 00:04:45,080 --> 00:04:50,000 Speaker 1: spaces is somewhere between indoor and outdoor dining. If the 60 00:04:50,080 --> 00:04:53,719 Speaker 1: air is fairly stagnant, it's not windy conditions, then things 61 00:04:53,720 --> 00:04:55,960 Speaker 1: could certainly kind of be trapped a bit by the 62 00:04:56,040 --> 00:04:58,960 Speaker 1: three walls and the roof of that tent. The best 63 00:04:59,000 --> 00:05:01,280 Speaker 1: way to think about it is imagine that everyone is 64 00:05:01,320 --> 00:05:05,039 Speaker 1: smoking a mini cigarette, and you know, if it's windy 65 00:05:05,080 --> 00:05:07,080 Speaker 1: and let's good air flow through there, then that smoke 66 00:05:07,160 --> 00:05:09,960 Speaker 1: will be kind of removed quickly and I won't build up. 67 00:05:10,480 --> 00:05:13,080 Speaker 1: Lindsay says there are ways for restaurants to balance keeping 68 00:05:13,080 --> 00:05:19,880 Speaker 1: their customers warm as well as safe a roof, two walls, 69 00:05:19,920 --> 00:05:23,200 Speaker 1: and continuing to follow the other protocols, like making sure 70 00:05:23,200 --> 00:05:25,640 Speaker 1: tables are spaced apart and people are wearing masks when 71 00:05:25,640 --> 00:05:29,160 Speaker 1: they're not eating, But she says she would be unlikely 72 00:05:29,240 --> 00:05:32,200 Speaker 1: to eat in one of these tents. Yes, if nobody 73 00:05:32,279 --> 00:05:35,159 Speaker 1: else were there, or if there were very very few 74 00:05:35,200 --> 00:05:39,600 Speaker 1: other people there, just my my household, I would. I 75 00:05:39,600 --> 00:05:43,400 Speaker 1: wouldn't do it with people outside my household, clearly, though 76 00:05:43,880 --> 00:05:48,719 Speaker 1: others aren't quite as discouraged. A Bonnie's grill on Fifth Avenue, 77 00:05:49,040 --> 00:05:52,640 Speaker 1: Leo and Montrell have just finished up their meals. They 78 00:05:52,640 --> 00:05:56,440 Speaker 1: declined to share their last names. Here's Leo. This is 79 00:05:56,480 --> 00:06:01,520 Speaker 1: my only fourth foray since March. Being eating outdoors, bonnie 80 00:06:01,520 --> 00:06:04,640 Speaker 1: set up has three walls enclosed with table space six 81 00:06:04,640 --> 00:06:08,559 Speaker 1: ft or so apart. Leo says that so far he's 82 00:06:08,600 --> 00:06:12,479 Speaker 1: only eating outside. They both say measures like spacing out 83 00:06:12,520 --> 00:06:15,799 Speaker 1: tables and good ventilation made them a lot more comfortable, 84 00:06:16,480 --> 00:06:19,600 Speaker 1: but Montrel says he would eat indoors or out. Well, 85 00:06:19,640 --> 00:06:22,640 Speaker 1: I've done. I've done both and over the past few 86 00:06:22,680 --> 00:06:25,360 Speaker 1: months because I work in hospital and think cat of 87 00:06:25,400 --> 00:06:30,600 Speaker 1: the covids is stressful. So like if this Messican restaurant 88 00:06:30,640 --> 00:06:33,280 Speaker 1: and Winsbrook, I have eaten inside and it's nice, but 89 00:06:33,320 --> 00:06:35,000 Speaker 1: they have to keep both ends of the doors open 90 00:06:35,040 --> 00:06:36,760 Speaker 1: like MoMA, just the outside of the cold wind and 91 00:06:36,800 --> 00:06:39,400 Speaker 1: stuff are coming in. But I think as it gets colder, 92 00:06:39,440 --> 00:06:44,040 Speaker 1: they need to open more capacity for indoor dining. Wild 93 00:06:44,120 --> 00:06:47,360 Speaker 1: another Fifth Avenue restaurant, Tony is having a date night 94 00:06:47,400 --> 00:06:50,640 Speaker 1: out with his wife. They're sitting in a fairly enclosed 95 00:06:50,640 --> 00:06:54,360 Speaker 1: dining tent near the entrance. They were the only ones there. 96 00:06:55,279 --> 00:06:58,480 Speaker 1: We decided to eat outside because there was only another 97 00:06:58,480 --> 00:07:00,520 Speaker 1: couple here at the time, and now we're the only 98 00:07:00,520 --> 00:07:04,320 Speaker 1: couple here at the time. Right yeah, Yeah, that's a 99 00:07:04,320 --> 00:07:06,440 Speaker 1: great comfort right there. That's a great thing right there, 100 00:07:06,920 --> 00:07:10,160 Speaker 1: only says anytime he wants to eat out, he assesses 101 00:07:10,240 --> 00:07:14,120 Speaker 1: each restaurant set up carefully. They were seated right next 102 00:07:14,200 --> 00:07:16,360 Speaker 1: to the entrance of the dining tent, and he says 103 00:07:16,560 --> 00:07:19,920 Speaker 1: that was on purpose. Well, my thing is this. I 104 00:07:20,240 --> 00:07:22,720 Speaker 1: like it that this area right here is open, and 105 00:07:22,760 --> 00:07:24,920 Speaker 1: I feel a lot more comfortable if this weren't closed 106 00:07:24,960 --> 00:07:26,680 Speaker 1: and it was like maybe a flap to come in 107 00:07:27,120 --> 00:07:29,360 Speaker 1: or just a small enclosure to come in. I don't 108 00:07:29,360 --> 00:07:32,560 Speaker 1: know if I feel that comfortable about it. Raphael, the 109 00:07:32,600 --> 00:07:36,520 Speaker 1: restaurant owner, says he decided to build individual outdoor dining 110 00:07:36,600 --> 00:07:39,760 Speaker 1: rooms because it seemed like the best balance of comfort 111 00:07:40,040 --> 00:07:43,480 Speaker 1: and safety for his customers. He just doesn't think New 112 00:07:43,520 --> 00:07:48,200 Speaker 1: Yorkers will keep eating outside all winter long. His spaces 113 00:07:48,280 --> 00:07:51,360 Speaker 1: will not only block out the wind, but also feature heating, 114 00:07:52,400 --> 00:07:55,800 Speaker 1: and for those who perhaps didn't dress warmly enough, he 115 00:07:55,840 --> 00:07:58,720 Speaker 1: even offers a blanket on the menu for four dollars. 116 00:07:59,560 --> 00:08:02,600 Speaker 1: We Steve want to live, you know, like this all 117 00:08:02,680 --> 00:08:06,960 Speaker 1: opening open for it to come in and out. It's 118 00:08:07,000 --> 00:08:12,880 Speaker 1: definitely not hundred and closed there. You know, it's wooden plastic. 119 00:08:13,320 --> 00:08:16,040 Speaker 1: We say sanitized, and we you know, we do all 120 00:08:16,080 --> 00:08:20,960 Speaker 1: the necessary things too for the surface of things, and 121 00:08:22,600 --> 00:08:27,240 Speaker 1: I believe it's safe, really safe. Profile also says he 122 00:08:27,280 --> 00:08:30,680 Speaker 1: didn't want to rely too heavily on business from indoor 123 00:08:30,720 --> 00:08:34,280 Speaker 1: dining in New York. It's allowed for now, but the 124 00:08:34,320 --> 00:08:38,800 Speaker 1: city's case rate is climbing and that might mean another shutdown. 125 00:08:39,360 --> 00:08:43,160 Speaker 1: We are lucky to be so established and proactive about everything, 126 00:08:43,200 --> 00:08:45,480 Speaker 1: so I have a really good feeling that we survived. 127 00:08:45,520 --> 00:08:48,160 Speaker 1: But I can see how you know, I don't know 128 00:08:48,200 --> 00:08:51,200 Speaker 1: the percentage, but I really believe that after this winter, 129 00:08:52,000 --> 00:08:55,600 Speaker 1: it will be a you know, a very sad picture 130 00:08:55,679 --> 00:08:59,559 Speaker 1: of seeing so much restaurant they didn't make it. Even 131 00:08:59,600 --> 00:09:03,360 Speaker 1: if it's a bit chilly. Dining outdoors is just simply 132 00:09:03,559 --> 00:09:07,360 Speaker 1: the safer option. But a blanket on the menu not 133 00:09:07,559 --> 00:09:16,240 Speaker 1: a bad idea. That was Kristin V. Brown with additional 134 00:09:16,280 --> 00:09:20,040 Speaker 1: reporting from Emma Court, and that's it for our show today. 135 00:09:20,640 --> 00:09:22,800 Speaker 1: For coverage of the outbreak from one hundred and twenty 136 00:09:22,840 --> 00:09:27,280 Speaker 1: bureaus around the world. Visit Bloomberg dot com, slash Coronavirus, 137 00:09:28,280 --> 00:09:30,480 Speaker 1: and if you like the show, please leave us a 138 00:09:30,559 --> 00:09:34,920 Speaker 1: review and a rating on Apple Podcasts or Spotify. It's 139 00:09:34,960 --> 00:09:38,200 Speaker 1: the best way to help more listeners find our global reporting. 140 00:09:39,520 --> 00:09:43,920 Speaker 1: The Prognosis Daily edition is produced by Topher Foreheaz, Jordan Gospore, 141 00:09:44,320 --> 00:09:49,360 Speaker 1: Magnus Henrickson, and n Laura Carlson. Today's main story was 142 00:09:49,400 --> 00:09:53,720 Speaker 1: reported by Kristin V. Brown and Emma Court. Original music 143 00:09:53,760 --> 00:09:58,120 Speaker 1: by Leo Sidrin. Our editors are Rick Shine and Francesco Levi. 144 00:09:58,880 --> 00:10:03,360 Speaker 1: Francesco Levi is Bloomberg's head of podcasts. Thanks for listening, 145 00:10:04,080 --> 00:10:10,720 Speaker 1: mm HM.