Brookfield Bar Owner Stayed Open After Coronavirus Ban

BROOKFIELD, WI — A Brookfield saloon owner says he may have "taken things too far," but had to speak out for business owners everywhere, after he kept his bar open on St. Patrick's Day after Gov. Tony Evers ordered all dine-in bars and restaurants closed by 5 p.m. Tuesday over coronavirus transmission concerns.

According to a FOX 6 report, Saloon on Calhoun owner Dave Dayler opened his bar at 4 p.m. Tuesday, and tried keeping it open after the 5 p.m. Along with the ordered restaurant and bar closures, Evers limited public gatherings to no more than 10 people. According to the report, Brookfield police showed up that night, and Dayler agreed to close the place down for the night.

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Dayler took to Facebook Wednesday to elaborate further about what happened Wednesday night, saying he's already received "hate mail and threats" over the incident.

"If staying open a few extra hours gave us a chance to make a statement about the damage being done to our country right now by this, then that was worth staying open for. To exercise our freedom of speech and public gathering. To unite as unafraid, free people together. It was never about being rebels or risking public health. We wanted to speak out on behalf of bar and restaurant owners everywhere," Dayler said in a Facebook post on Wednesday.

Dayler said because of the ban, he's already had to lay off a total of 58 employees, who are now out of work. He went on to say that he has about two weeks before the economic pressures brought on because of the ban will force his establishment to close for good.

"Yesterday we may have fought a bit too far. For the sake of our loyal patrons, we wanted to explain what happened and apologize for any embarrassment we may have brought on our community by our actions. We have such loyal patrons, and we want you all to be proud of our collective Saloon family," he said.

Dayler said his saloon is available for delivery and carry-out options, and that the dining area is closed. "We totally care about our guests," Dayler wrote. "Our industry also trains and certifies us in keeping things clean, sanitized and uncontaminated. We were diligent about hand washing and sanitizing tables after every guest left their space. We have a vested interest in our guest’s health and well-being. It’s what we have always done."