It has long been the purview of the government to keep people out of their own bathrooms.
But it’s no longer a policy that comes up in conversations around bathrooms, a trend that has been spreading nationwide since the Great Recession.
Now the trend is starting to spread among private businesses and institutions, too.
The trend started in 2017 when a group of New York City businesses started putting up bathroom grab bars on their premises.
It started with a local brewery, and since then it’s spread to other businesses in Manhattan, according to data compiled by The Hill.
The Grab Bar is a little glass tube that slides down a wall and is topped by a towel or blanket.
You can remove the towel or blankets and wash the towel away with hot water or dish soap.
The bar has been in use at dozens of New Yorkers’ businesses, according the data, including the New York Knicks, the New England Patriots, the Buffalo Bills, the Los Angeles Lakers and the San Antonio Spurs.
New York’s Grab Bar has been around for at least a year.
And now, it’s expanding to businesses across the country.
“I can tell you it’s been really helpful,” said a business owner who asked not to be named.
“The idea is, you can see that the bathrooms are full, so it helps people get a sense of what is happening around them.
It gives people an idea that they can come in and be safe, and that’s the first step.”
It also provides the customers with an extra sense of security, as the bar can’t be seen by anyone but the people in the restroom.
There are plenty of businesses in New York that have taken advantage of the Grab Bar concept, including Pizza Hut and the New Jersey-based restaurant chain Dandelion.
But the trend also has spread to restaurants and bars that serve alcohol.
The Washington Post recently reported that a number of New England restaurants have implemented Grab Bars at the request of the state liquor control board.
“There is nothing wrong with having a grab bar, but you have to ask yourself, what’s going on at the table?” said John Schulman, the executive director of the Boston-based Restaurant Association of Massachusetts.
“Is it a place where the food is good?
Is it a foodie hangout?
Is there alcohol on the menu?”
Schulma said that the restaurant industry needs to find ways to incorporate Grab Bars into their restaurant menu, especially in places that serve cocktails, but the Grab Bars have also been a hit in bars that are open 24 hours.
One restaurant owner told The Hill that the grab bar was a hit with her customers, and she even had a few people come in for a cup of coffee and a beer.
“They loved the idea, so I thought, ‘Well, this is a great opportunity for me to be able to give them something to do, so let’s have some of that fun.'”
The owner of the Buffalo Wings said she has seen a drop in the number of customers coming in to her restaurant after the GrabBar was installed, but said that customers have been welcoming.
“It’s really made it more welcoming,” said the owner, who did not want to be identified.
“We’ve had a great time.
It’s kind of made the experience a little more fun.”
A spokesman for the New Brunswick-based Buffalo Wings, where the GrabBars have been installed, told The Washington Times that the bar has allowed customers to “get away from the chaos of crowds” and has created an environment where “the patrons don’t get lost in the crowd.”
But the restaurant owners told The Post that they do see a drop-off in customers once the GrabBs are gone.
“If they’ve had it, they want to get it,” said one business owner.
“And they know that when it’s gone, it makes the experience much more enjoyable.”
The Washington Business Journal reported earlier this month that the number, however, has remained steady.
“As long as we keep working to keep it up, it seems like it’s going to stay there,” said Andrew B. Mancuso, owner of St. James Barbecue, which has installed the Grabbars at a number in the region.
Mampuso told The Business Journal that the Grabbing Bars have been an important part of the restaurant’s success.
“You could walk up to a table, have a glass of wine, have some chips and a sandwich and the customers would be in the same place,” he said.
“That’s really where it’s all come from.
They’re a very effective tool to create that atmosphere and make sure that the customers are in the right place and at the right time.”
But not everyone agrees that the concept is working.
“My take on it is that it’s a little bit like a bouncer or a security guard,” said Jennifer Smith, owner and founder of the New Orleans-based food blog,