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atThe NFL's TV ratings are down so far this season and if that news isn't distressing enough for the biggest ratings driver on TV, the lest slump follows a 2016 season marked by unstable ratings that had pundits and analysts scratching their heads.So is it time for the league and its TV partners to panic once again? The answer is that it's simply too early to tell.Brian Hughes, a senior vice president at Magna, which monitors audience trends, believes Hurricane Irma impacted viewership during the NFL's first week. There's also not enough of a sample size of games to make an true assessment of the league's viewership so far, he said.But the ratings slump could also be a sign of disruptive media trends on the horizon. 733

As the pictures come in from along the Florida panhandle, especially from devastated Panama City and Mexico Beach, many of us are feeling a need to help those who lost their homes. Should you give cash, donate cleaning supplies or collect canned goods?Giving is good. But giving to a good charity — one that knows how to get the help to victims quickly — is even better.The Better Business Bureau and Charity Navigator are offering advice on how to donate and sharing which groups are best prepared to distribute your donation.Despite all the new high tech ways to donate, from crowdsourcing to charity apps, an oldie might be your best bet at first. 663

As Thousand Oaks comes to grips with the dual traumas of a deadly mass shooting and destructive wildfires, Brian Hynes will have to decide whether to reopen the Southern California bar where 12 people were killed.The Borderline Bar & Grill, the kind of place that comforted and supported the community in times of distress, is closed after a Marine veteran opened fire there last week in what authorities called a "horrific scene" before he apparently took his own life.Will the bar reopen? Hynes, the establishment's owner, said he knows how he'll come to a decision."With what Borderline is to ... my community, I don't know if (reopening) is going to feel right. But once I stand inside that building, it's going to be like going to my childhood home, and I'll know. I'll know then," he told CNN's Brooke Baldwin on Monday afternoon."There's no way I'm not going to reopen out of fear or anything like that. If it works, we will definitely reopen, but right now ... with the fires going on in our same community ... I'm trying to get people back in their home beds, with their pets and their families." 1117

At least 18 people were killed -- most of them teenagers -- and about 50 more injured following an attack in Russian-annexed Crimea, according to Russia.Russia's National Anti-Terrorism Committee told CNN in a statement that a blast was caused by an "unidentified explosive device" at a college in the city of Kerch -- where a new 19-kilometer bridge links Crimea to Russia.Russia's Investigative Committee said in a statement: "According to preliminary data, an unidentified explosive device packed with metal objects went off today in the dining room of the Kerch Polytechnic College."It said information on the victims is being clarified and that "most of them are teenagers."Sergey Aksyonov, the head of the Crimean government, said the suspected perpetrator of the attack had taken his own life, according to remarks carried on Russian state television. 866

As the number of COVID-19 cases rapidly increases, you might feel more apprehensive about eating out now.So WFTS took your questions straight to a former health inspector, who believes certain food safety protocols should be followed when you're dining out."I think everyone should be wearing a mask if they're in public," said Danielle Egger, who started her own restaurant consultation company called Florida Food Safety Systems, after being a health inspector for many years.She says since restaurant inspections are public, you should look up past inspections here to see how the restaurant performed before the pandemic hit."If the restaurant has had concerns about sanitation in the past before COVID started, it might be a good idea to consider going elsewhere. And if sanitation issues, handwashing, and cleanliness were an issue before this ever started, chances are they're struggling to get up to compliance now," she explained.When you walk into a restaurant, Egger says employees should be constantly cleaning, especially highly-touched areas."I have been advising them to set timers so that every 30 minutes, they're wiping down high touched areas. That's going to be any of the door handles, any of the points of sale systems that they're using to complete transactions," she said.And that includes stylists, pens, and even credit card machines because the virus can live on surfaces."There are some studies that say that COVID-19 is possibly able to survive on a surface like plastic for about three days so it's definitely possible," Egger said.But can the virus live on food?"It appears as though coronavirus and COVID is actually heat sensitive, which means that most of the time, those temperatures we're cooking those food items too is able to cook off any kind of the virus," she explained.And you may have heard that eating outside is safer than inside. So why is that?"I believe there were three reported cases of people consuming food in restaurants in an enclosed area and they actually did find the virus in the air conditioning system," she said.And masks are a must right now."Anybody that's facing our customers should be wearing masks, that includes general managers. That includes anybody who's out on the floor, interacting with customers or employees," she said.And the biggest mistake people make when wearing a mask? They don't cover their nose."You're still running the risk of inhaling that potentially contaminated air. So we have to keep everything covered," she explained.Egger also recommends restaurants display on their door what they're doing to keep you safe and what they expect of their customers.That may include things like 'masks required', 'please social distance' or 'think about take-out if you're not feeling well.'''Egger says disposable menus are the safest but if a restaurant hands you a reusable menu, they should be sanitizing that menu between each customer.WFTS' Wendy Ryan first reported this story. 2971

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