OBSERVER Photo by Jo Ward Zinnia Szoszorek, hostess at The Colony in Irving wipes outside tables down.

As restaurants begin to open to 50% capacity in Phase Three there was an array of feelings on what they have gone through since the shut down in mid-March due to the COVID-19 pandemic.

Amy O’Connell, manager of Fred’s, said everything went really well since the shutdown.

“Take out has been incredible for us,” O’Connell said. “We’re doing so well at it that we’re going to stick with drive-thru until we can reopen to full capacity.”

O’Connell told the OBSERVER that it took some time to figure things out and adapting to everything, but after that they had no problems.

On the flip-side of this was The Colony and the owner there Jeff LaBarbera.

“We were busy, but short staffed,” LaBarbera stated. “With the reopening at 50%, I don’t know how businesses can run on just 50%.”

His concern is the inflated cost of food and for a restaurant that prides itself on top quality goods, his sticker price has been a bit of a shock to some LaBarbera replied.

“We have a long way to go to get back to where, we as restaurants have been, price of food iss up and I basically need three different sets of staff to handle everything,” LaBarbera added. “However we’re taking extra steps to make all of our patrons feel safe.”

LaBarbera went on to say that he is thankful for his loyal patrons throughout all of this.

As dining outside became an option, restaurants that never offered that option before tried it out for the first time such as DeJohn’s Spaghetti House.

“It’s been different, but I was excited to have my first table,” Lisa Mancuso, owner told the OBSERVER the first day outside dining became an option. “Business has been crazy, but it’ll be nice to reopen.”

Central Station Restaurant is also currently looking into outside dining.

“We’re doing okay,” Owner Robert Contiguglia said. “We’ve picked up a lot of customers from the local clubs which has given us a nice boost and Friday’s have been slammed as always, but I’ll be pretty happy to get back open.”

Contiguglia went on to share that it’s hard to tell day-to-day what business is going to be like, which has made balancing things a challenge.

Dennis Colt Jr., one of the owners of Domus Fare, has seen a similar situation.

“We’ve been doing good since opening up outside,” Colt said. “We’re heading in the right direction and making enough to pay the bills and the staff, that’s the most important thing, but balance can be an issue sometimes.”

The biggest issue for most of these places is how inside dining will be handled. With regulations such as wearing of masks and social distancing a factor many are not sure what to expect, but are hoping for the best.