‘Orange tier’ status for Placer County doesn’t mean all restaurants are in the pink – KCRA Sacramento

It’s the first weekend in a less-restrictive COVID-19 safety tier for Placer County. For restaurants, that means 50% of their facilities’ capacities can now be welcomed for indoor dining.Although being in the less-restrictive orange tier is welcome news for small businesses, it comes with some challenges for some local restaurants. They may want to have more people in the door, but some can’t make room for the extra bodies while remaining in compliance with health and safety guidelines.The Fig Tree Coffee, Art, & Music Lounge in Roseville is encouraged by the less-restrictive ranking.“It gives people the confidence to go out more, so people say, ‘Hey, we’re in orange. It’s safer to go out now. Let’s try eating at some of these small businesses.’ That’s great,” said The Fig Tree’s owner, Joshua Lickter.However, as Lickter explained, it’s not as easy as opening the doors and getting back to 50% capacity without a hitch. “I think a lot of people … they think, ‘Oh, if they’re in the orange, they can just seat more people.’ The reality is, we still have to maintain that 6-foot of distance between tables,” Lickter said. “We don’t really have space to have half capacity.”Across Vernon Street at Italian restaurant The Place, business is as hopping as it can be at half-capacity indoors and with a socially distant setup outdoors.“This is actually our second time only coming out to eat since the whole COVID,” restaurant patron Sapana Patel said. “It feels good to help them out and support the business, of course.”It’s community support like that, Lickter said, that’s important to him and other small business owners who are trying to make sure they stay afloat during the pandemic.“We still need the support from people in the community,” he said. “iPeople don’t realize how much the mom and pop establishments are struggling.”Each California county is assigned a tier based on positivity and adjusted case rates. Counties must remain in a tier for at least three weeks before moving forward. The state reviews county-by-county health data to determine each county’s tier on a weekly basis.

It’s the first weekend in a less-restrictive COVID-19 safety tier for Placer County. For restaurants, that means 50% of their facilities’ capacities can now be welcomed for indoor dining.

Although being in the less-restrictive orange tier is welcome news for small businesses, it comes with some challenges for some local restaurants. They may want to have more people in the door, but some can’t make room for the extra bodies while remaining in compliance with health and safety guidelines.

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The Fig Tree Coffee, Art, & Music Lounge in Roseville is encouraged by the less-restrictive ranking.

“It gives people the confidence to go out more, so people say, ‘Hey, we’re in orange. It’s safer to go out now. Let’s try eating at some of these small businesses.’ That’s great,” said The Fig Tree’s owner, Joshua Lickter.

However, as Lickter explained, it’s not as easy as opening the doors and getting back to 50% capacity without a hitch.

“I think a lot of people … they think, ‘Oh, if they’re in the orange, they can just seat more people.’ The reality is, we still have to maintain that 6-foot of distance between tables,” Lickter said. “We don’t really have space to have half capacity.”

Across Vernon Street at Italian restaurant The Place, business is as hopping as it can be at half-capacity indoors and with a socially distant setup outdoors.

“This is actually our second time only coming out to eat since the whole COVID,” restaurant patron Sapana Patel said. “It feels good to help them out and support the business, of course.”

It’s community support like that, Lickter said, that’s important to him and other small business owners who are trying to make sure they stay afloat during the pandemic.

“We still need the support from people in the community,” he said. “iPeople don’t realize how much the mom and pop establishments are struggling.”

Each California county is assigned a tier based on positivity and adjusted case rates. Counties must remain in a tier for at least three weeks before moving forward. The state reviews county-by-county health data to determine each county’s tier on a weekly basis.