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Signs on door of a Graeter's ice cream parlor in the Hyde Park neighborhood of Cincinnati during government-mandated closings. The COVID-19 pandemic impacted the United States restaurant industry via government closures, resulting in layoffs of workers and loss of income for restaurants and owners and threatening the survival of independent restaurants as a category.
Restaurants — scarred by COVID-19 and related restrictions ... had a whopping 1.7 million job openings during the middle of 2021 — the highest number in the 20-year history of the data set ...
The main COVID variant in the US right now is the XEC variant—it’s currently responsible for 45 percent of COVID-19 cases in the country, according to data from the Centers for Disease Control ...
The symptoms are similar to other COVID strains. Being sick and experiencing a chronic cough, elevated fever, sore throat or a runny nose should prompt you to get a COVID-19 test to ensure you are ...
Online grocery shopping grew substantially during the pandemic. [13] Small-scale farmers have been embracing digital technologies as a way to directly sell produce, and community-supported agriculture and direct-sell delivery systems are on the rise during the coronavirus pandemic. [14] Newly-homebound workers became interested in baking. [15]
People with the COVID-19 infection may have different symptoms, and their symptoms may change over time. Three common clusters of symptoms have been identified: a respiratory symptom cluster with cough, sputum, shortness of breath, and fever; a musculoskeletal symptom cluster with muscle and joint pain, headache, and fatigue; and a cluster of ...
A majority of restaurant operators say that business conditions are worse than three months ago, in large part due to the Delta variant. Deteriorating business conditions are impacting their ...
COVID-19 symptoms range from asymptomatic to deadly, but most commonly include fever, sore throat, nocturnal cough, and fatigue. Transmission of the virus is often through airborne particles . Mutations have produced many strains (variants) with varying degrees of infectivity and virulence . [ 9 ]