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HOW TO (SAFELY) OPEN A BAR

white dots - healthy customers
black dots - waitresses
grey squares - tables
red dots or outlines - infected




bar width (approx feet):
bar height (approx feet):
initial capacity:
max capacity: 84
waitstaff:
local infection rate: %
(the default value is the US average,
as reported on the CDC site
for July 12, 2020.)





Covid-19 statistics:
By and large, these are according to the CDC (auto-updated when you load the page).

For the infection rate, by default, we are using the US average of 12%. But keep in mind, this varies widely. In S. Korea (where they report that they have the virus under control) the rate is (as of May) 2%. In Italy the rate is (as of May) 13%. That rate has remained steady on average in the US, but in most cities is rising.

However, the biggest number influencing this average is from NY. Thanks to people working together, it has gone down drastically across the state. Though some neighborhoods in NYC are over 50% (june 8).


Technically, it is not possible to determine the odds a person infected might wind up hospitalized or die. Theoretically, the rate should not vary with location (assuming equal access to ventilators, etc). However, this number depends on the total number infected. Since we have no way to know how many a-symptomatic people (who see no reason to be tested) there are. Also in many places, the number of deaths occur much faster than can be counted. Hence, the ratio is not as constitant as it should be.

But by comparing them, we can make a reasoble estimate. we use 4.3%, which is likely to be too low, though not unreasoble. Some calculate 17.3 or even higher.


Calculating profits:
Though there certainly is no precise way to predict these things. By comparing the popular bar-biz-advice sites on the web, we can get a good estimate of the average. We are taking the national averages and giving this bar the outside best in every statistic.

Importantly, the profitability does not subtract for taxes or rent (both charged whether open or not).


The frequency customers buy a drink is random, but folks here spend a bit higher than average per hour. Drinks are marked up slightly higher than the US average (so either the bar gets their goods cheap, charges a lot, or both). Staff is paid random salaries within the average range for the US.

The cost are estimated as if the salaries are 30% (what they suggest real bars should shoot for). In other words, in real life, the profits aren't always going to cover the salaries, but here the profits assume the best (from the salart cost, though not wholesale caosts).


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