阪急高槻駅

Name: 阪急高槻駅
Address: 2-chōme−1, Jōhokuchō, Takatsuki, 〒569-0071 Osaka,Japan, Osaka, Japan

4/5 ★ に基づく 4 レビュー

Contact 阪急高槻駅

住所：	2-chōme−1, Jōhokuchō, Takatsuki, 〒569-0071 Osaka,Japan
カテゴリ：	バス停 ,
街：	Osaka

2-chōme−1, Jōhokuchō, Takatsuki, 〒569-0071 Osaka,Japan

Best Bus stop in japan

西	西岡繁安 on Google ★ ★ ★ ★ ★
竹	竹尾愛美 on Google ★ ★ ★ ★ ★
有	有記海蔵 on Google ★ ★ ★ ★ ★ 高槻が地元の彼と会うときの待ち合わせ場所によくしていました。彼は車で来てくれるけど仕事で疲れてるし、負担のないように地元の駅を選んでました。数年前に高槻駅来ましたが、がらっと変わっていて、洗練されてて、また旅行で行きたくなりました。大阪が元気になるのは私もうれしい。 I often used as a meeting place when Takatsuki met him locally. He came by car but he was tired of his work, so he chose a local station so as not to burden him. I came to Takatsuki station a few years ago, but it has changed a lot, I've been sophisticated, and I want to travel again. I am happy that Osaka will be well.
百	百川功 on Google ★ ★ ★ ★ ★ 阪急高槻市駅の改札を出て、エスカレーターで降りて少し行ったところにバス停があります。とても乗客が多く、また待機の客も多い駅。周辺も飲食店が多くにぎやか。立飲み店は要注意！感染リスクがとても高い状況は「三密」「大きい声」だが「来店客同士やスタッフとの距離がちかい」や「密集度が高い」特色をもつ立飲みは感染リスクがとても高い。英国は新型ウイルスの影響で休業していた居酒屋の営業の再開を認めた時、立飲みは感染リスクがとても高いということで営業禁止になった。阪急富田の膳も立飲みだが中は細ながく通路は狭く客同士やスタッフとの距離がちかくて密集度が高い。この店は感染対策を行なっておらず、集団感染が発生してもおかしくないのだが、集団感染が発生したら、飲み客やここのマスターはどうやって責任をとるのか。(フードビジネスの専門家の記事「『さよなら立ち飲み・バイキング・・・』コロナ社会で消える飲食店」を参考) Exit the ticket gate of Hankyu Takatsukishi Station, I got off the escalator and went a little There is a bus stop. A station with a lot of passengers and many waiting passengers. There are many restaurants in the area and it is lively. Be careful of standing bars! The situation where the risk of infection is very high is "three dense" and "loud voice", but the risk of infection is very high for standing drinks with the characteristics of "close distance between customers and staff" and "high density". When the UK allowed the reopening of izakaya, which had been closed due to the new virus, standing drinking was banned because of the high risk of infection. Hankyu Tonda's set is also a standing drink, but the inside is narrow and the aisle is narrow, and the distance between customers and staff is small and the density is high. This store does not take measures against infection, and it is safe to have an outbreak, but how do drinkers and the master here take responsibility if an outbreak occurs? (Refer to the article by a food business expert, "Goodbye Standing Drink / Viking ..." A restaurant that disappears in the corona society ")