Once you have something, you can lose it. When I bought a gallon of milk, I didn’t think it was at risk because my power might go out and the milk might spoil, but I was nonetheless taking a risk. When restaurant owners open a restaurant, they know they’re taking a risk. The waitress at the restaurant might not consider it to be her risk, but her job is tied to the restaurant staying in business. When flight attendants start working and flight attendants, they probably don’t think about something like COVID-19 and their jobs being at risk. But everything is always at risk. Once you have something, you can lose it. It’s worth the time it takes to figure out how you might lose what you have, how likely that is, and of course, what you’ll do if that happens.