hopes dim a little

Unless we have a very expensive miracle, we won’t be opening on the 1st.  Many health inspectors passed the restaurant without looking at the water heater, and it’s simply too small to operate with proper sanitization.  If we can get permission from the city and enough hot water (like three times as much as we have now OR a hot water on demand heater, both solutions requiring a gas fitter on short notice and somebody having the right equipment in inventory) we can still open on the first.  But so far I haven’t gotten a single call back and Katie and I are feeling kinda deer in the headlights right now.