I run a small restaurant – we have strict health policies + recently set up a paid sick leave fund. We are a low-risk space in a community with no outbreaks. And yet, the crunch is here. If you are a small business here are some lessons learned and actions I’d recommend [thread] We have seen an immediate loss of business and cancellation of future private bookings (April is our busiest month!) While we have not cancelled any programming or operations, I’m preparing for potential changes. #COVID19