Bounds easing as variant emerges

Several LANSING, MICH. — states are loosening corona- virus restrictions on restau- rants and other businesses because of improved infec- tion and hospitalization numbers but are moving gradually and cautiously, in part because of the more contagious variant taking hold in the U.S.

While the easing could cause case rates to rise, health experts say it can work if done in a measured way and if the public remains vigilant about masks and social distancing.

“If the frequency goes up, you tighten it up. If the frequency goes down, you loosen up. Getting it just right is almost impossible,” said Dr. Arnold Monto, a public health professor at the University of Michigan. “There’s no perfect way to do this.”

As Michigan’s rate dropped to the nation’s fifth-lowest over the last two weeks, Gov. Gretchen Whitmer said bars and restaurants can welcome indoor customers next week for the first time in 2 1/2 months. They will be under a 10 p.m. curfew and will be limited to 25% of capacity, or half of what was allowed the last time she loosened their restrictions, in June.

The state previously authorized the resump- tion of in-person classes at high schools and the partial reopening of movie theaters.

“We’re in a stronger position because we’ve taken this pause,” Whitmer said. “But we are also very mindful of the fact that this variant is now here in Michigan. It poses a real threat.”

Newly confirmed cases have dropped over the past two weeks from an aver- age of about 248,000 per day to around 166,000. And the number of people in the hospital with COVID-19 has fallen by tens of thousands to 109,000.

Chicago and surrounding suburbs allowed indoor dining over the weekend for the first time since October. Major cultural attractions including the Field Museum and Shedd Aquarium reopened with crowd limits.

Steve Lombardo III, an owner of a Chicago-area restaurant group, called being able to seat custom- ers indoors a “huge boost.” One of its most famous restau- rants, Gibsons Bar & Steakhouse, has been using hospital-grade air filtration systems in the hopes of staying afloat, he said.

“Will we be making money? Probably not,” Lombardo said. “But we won’t be hem- orrhaging money like we have the last three months.”

Many restaurants say they cannot survive offering only takeout as winter weather makes it difficult if not impos- sible to offer outdoor dining.

Rick Bayless, one of the most decorated chefs in the U.S., said allowing indoor dining at his Mexican restau- rants in Chicago may buy him some time.