Demetri Wagner admits that he’s had several sleep­less nights over the last two months.

Wagner, the long-time owner of El Rincon Restaurante Mexicano in Tlaquepaque, has seen his once thriving business reduced to curbside pickup during the COVID-19 pandemic with the require­ment to close indoor dining services.

Arizona Gov. Doug Ducey has lightened the restrictions he imposed on March 20 and as of Monday, May 11, will allow indoor dining, but with several guidelines attached to his executive order.

“It’s still going to be tough,“ Wagner said. “Every time a customer leaves we’ll have to disin­fect that area before the next one can be seated. I’m excited, but obviously things are going to be very different. And, I don’t know if people will come out to eat.”

Wagner said in addition to staff wiping down each table between uses, El Rincon employees will be wearing masks and gloves, and the hosts will ensure social distancing between tables.

“We hope the customers will be cooperative,” Wagner said. “Like everyone else, we’re not sure what to expect as things move forward.”

Some states have mandated that during the initial opening phase that restaurants do not allow more than 25% capacity. Wagner said he’s not sure how that’s even possible.

“You need 75% just to make a profit so if a restaurant is allowed to only operate at 25%, you’re shooting yourself in the foot,” he said.

Ducey’s order states that restaurant operators must establish and implement safety protocols, including enacting physical distancing policies, limiting the number of diners and following protocols as recommended by federal agencies like the Centers for Disease Control and Prevention.

The Arizona Department of Health Services recommends the following steps be taken by restaurants:

— Maintain physical distancing, including limiting parties to no more than 10.

— Operate with reduced occupancy and capacity based on the size of the business loca­tion with special attention to limiting areas where customers and employees can congregate.

— Implement comprehensive sanitation protocols, including increased sanitation schedules for bathrooms.

— Continue to provide options for delivery or curb­side service even if a location offers dine-in.

— Implement symptom screening for employees prior to the start of their shift.

— Consider offering masks to wait and host staff.

— Restaurants should sanitize customer areas after each sitting with EPA-registered disinfec­tant, including but not limited to tables, tablecloths, chairs, tabletop condiment holders and surfaces.

— Avoid instances where customers serve their own food.

Ducey’s order, however, does not mandate any of these recommendations.

Wagner said he feels fortu­nate El Rincon was able to offer curbside pickup and because of that, their refrigerator and shelves are stocked. But he said while he has many loyal employees, getting a full staff back may be difficult.

“Some people are making more now on unemployment than if they were working,” he said. “So to ask someone to come back and make less is a challenge. But we’ll have enough staff so that it won’t be a hindrance when opening.”

Chase Gilomen, general manager of the Cowboy Club, said the restaurant will continue with curbside pick-up until they reopen for indoor dining on Thursday, May 14.

“Collectively as an industry we’ve been waiting for the governor’s decision,” Gilomen said. “We’re glad we’ll soon be able to offer indoor dining but there’s still a lot that’s left to be seen.”

In talking with his chef, he found they have about 90% of everything needed to reopen, including beef, which has been harder for some to obtain in recent weeks. As for staffing, he said customers will continue to see the same familiar faces and possibly a few new ones.

“We have a lot of staff members who have been with us for a long time and have said, ‘We’ll be there when you need us,’” Gilomen said.

And while the Cowboy Club caters to both visitors and resi­dents, Gilomen said he’s not sure what type of crowds they may get.

“All of us are hoping for the best, expecting the worst but likely it will fall somewhere in the middle,” he said.