1. From the video, what were some of the things the owner of the Pineapple Hill Saloon had done to protect customers and employees from COVID before the government announced closures of restaurants and bars in LA, and how did these actions affect their costs?

2. How do you think the above actions affected the saloon's supply of restaurant meals, and how do you think the equilibrium price and quantity of dine-out meals were impacted?

3. What was "double-standard" mentioned by the Fox News reporter, and did this video help you understand the pain/agony small business owners faced during early COVID?

4. Looking back and considering what we know now from a historical context, do you think government officials properly weighed the costs and benefits of their actions to interfere in markets? Before answering, please consider reviewing the following about the Spanish Flu, at a time when there were no modern medicines or vaccines.

Video being referred too- Restaurant owner who slammed LA shutdown in viral post speaks out - YouTube