My daughter and I went out to an outdoor restaurant a few months ago. As the waiter bought us out menus the first thing they stated was that if we ordered an alcoholic beverage, we must order food at the same time.
You see, Governor Cuomo of New York made an interesting decision. He stated that during pandemic, alcohol could not be sold in a restaurant/bar without food being sold along with it. Of course, these establishments retaliated by selling “Cuomo Chips”- bags of chips for 1$. Then he started to define what constitutes “food” and all of a sudden a piece of cheese on two slices of stale white is being heralded as cuisine du jour.
Last week, one of New York’s state universities shut it’s in person operations. Reason: too many kids partying. Too many worries about disease spreading.
So let’s get down to the meat of the issue: alcohol.
In early contact tracing, clusters and spreads of COVID are being traced to situations where alcohol is being served. People have a couple of drinks: first off- it you’re drinking you’re not wearing a mask. (I have yet to see people drinking a beer out of a straw) Secondly, you’re probably not standing six feet apart from someone you don’t share a house with.
Alcohol and pandemic: is it a good mix?
Here’s my question:
IF alcohol sales had been banned in March, would COVID be over in the US?
to be clear- this is not my opinion- I am asking a question- see the question mark?? I highlighted the IF and the ?…
I understand that there are many who say that people would not have survived pandemic without alcohol: But- would not having it for two weeks stopped the early spread?
Would things be “more normal” now?
I asked one of my friends this question. Their response was “what about people who have an addiction issue?”
OK- fair question.
My response: Aren’t we trying to help the MAJORITY of the people? Wasn’t the whole point of lock down to protect the majority?
Did alcohol fan the flames of COVID spread?