The ones still open are fast food, bar food, and other restaurants that typically have some type of take-out in normal times. Don't know about you, but I have worked in multiple restaurants and the things you said are mostly false. Usually a different person does almost every task of the process. Someone preps, someone cooks, someone plates/boxes, and then someone takes it to the customer. This is pretty much the norm and efficient. I don't know of any real restaurant that has the chef do everything. While, yes, the cooking process kills the virus what about after? Many restaurants are also still doing take-out salad by me...that isn't cooked. I think it is relatively low risk in the grand scheme, but I don't see any reason why it isn't shut down. With all the other rules and bans that seems logical to be included.