It’s called being prudent, not prejudice
“None of our food comes from China, but that doesn’t matter to diners. I don’t know what motivated the scare.”
Concern about customers/employees (or their relatives/acquaintances) who recently visited China?
The media hysteria is driving this.
Weirdly enough, I’ve heard that it’s the Orientals who are staying away, whereas the round-eyes are showing up as usual, sans mask.
I’ve thought about supporting the local chinese family.
But the Chinese I know gather together with other Chinese. And some of them travel.
If and when this blows over, I might double on Chinese food. Though it’s not great for diabetes. The basic ingredients are healthy but the sauces are killer.
So how do I know the Bat Soup I ordered is actually from American bats and not Chinese bats?
He admitted that other restaurants are also struggling.
Expect this as nobody wants to go and eat out with the rumors that go around about the cleanliness and work habits of many of those in the kitchen.
I don’t need dirty food or someone spitting, or worse, into my food.
I’ll make it myself and get better quality for far less money.
We just went to our favorite Chinese joint. It was empty sans us. Sad.
Cats around the world rejoice.
I never have and never will eat Chinese food.
I am not their target market, so there is no market share change.
I have a little Chinese takeout near me.
Each year in January, they shut down for the whole month and head back to China.
I imagine business is not as brisk as it once was upon their return this year.
When your local Chinese wait staff can hardly speak English, and you don’t know how long they’ve been here, or if they’re even legal, it’s foolish to eat there. Same goes for Mexican restaurants. God expects us to have wisdom about things like this.
“Coronavirus taking a toll on Chinese restaurants in New York”
we had a very large chinese buffet restaurant here in my town for many years, and it was obvious that ALL of the employees were illegal alien chinese aliens being funneled through the restaurant, with most staying there only a few days or weeks before moving along ... I wonder if that’s the REAL reason many of these chinese restaurants in NY are being shunned, namely that everyone pretty much knew all along that the labor in those restaurants were illegal chinese immigrants, and that was OK until patrons decided that a side of cornoavirus from ever-changing illegal labor with their twice cooked pork might not be such a hot idea after all ...
Restaurants and patrons must go about their business, yet exercise caution pending outcome of health emergency.” This according to Asian food spokespersons Wei Too Soon and Sum Ting Wong.
The virus can live on a hard surface for over a week. It’s hitting all restaurants...
Eating out in a Sanctuary City is always a big risk.
A lot of cooks in Chinese restaurants are directly from the other side. I can see their concern.
Decades ago I worked in restaurant kitchens. Recall one very industrious Chinese fella who was saving to go back to China and live like a king. He was making side money sneaking in countrymen and laundering their identities through kitchen work.
I can hurt them even more - gonna start a rumor that MSG is being used to weaponize coronavirus...