Restaurants use an insane amount of water due to the amount of ice/drinking water/waste and sanitization that needs. Things like having glasses and silverware sparking clean from a pure aesthetic perspective will lead to 2 wash cycles per load in a lot of place.
You can tell the owner/operators of establishments that are cognizant of costs for water/sanitization/labour with how they handle glassware in their business. A new glass for a pint of beer is normal or a different type of wine. Bringing a new glass of water or pop every single refill has always been a waste of water/ice/straws, detergent and labour. There are exceptions to this of course.
I don't know if this has been brought up at all but given this crisis, does the city water works department have enough man power working to fix this issue? Could a few people from outside of Calgary with knowledge of this specific infrastructure be helpful?
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