Tulalip put out a guide about what changes guests can expect. “Gamers that are avid gamers, they want to keep on playing.” “There’s cabin fever and some pent up demand,” he said.

Kettler said he was confident customers would return, even in these abnormal times. “We’re just the first ones in here, so I’m sure it’s gonna get crowded in another couple of hours.”īy noon, hundreds of people had arrived at the casino, which is now at least the fourth casino to reopen in Washington. “It’s good to see the cars back,” said gambler Richard LaChapelle. “On our Facebook page, we had 50,000 views that first day!” said Kettler. They said demand for reopening was huge from the very start. Workers said it took two full days to turn on all 2,400 slots in this casino.

If I get it, I guess I'll know.”īy reopening, managers told KIRO 7 that two-thirds of employees were brought back from being furloughed. 'It seems like it's attacking people with underlying illnesses,” he said. “It's a huge undertaking and when you cut that off, and everything stops, it's serious business,” Kettler said.ĭespite the changes, gamblers, such as Tucker, said they're confident they would be able to ward off the coronavirus. Once inside, they will also notice plexiglass at all counters and customer service desks.Ĭasino managers insisted it was the new price of doing business. Even to-go containers have a short “life” of 90 days and are compostable.Ĭoupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience.They will then be summoned through text messages when space is available.īefore anyone enters, visitors must have their temperatures taken at the door and must also be wearing a mask. Induction-style heat wells take the place of energy-gulping steam tables. And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. The result: a major reduction in energy consumption and waste output. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.

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