We’re all suffering from Covid fatigue – and a desire to get back to some semblance of pre-pandemic life. But restaurants are in a tough spot: They will likely be unable to relax pandemic safety policies while local regulations continue to change and the public’s concerns about safety rise and fall with the presence of new virus variants. (And for some time still, customers will be taking precautions based on their personal health and vaccination status.) How does a restaurant keep pace with the shifting environment – and keep staff informed about ever-evolving regulations? A recent report in The Atlantic about how we might manage the virus going forward may provide some clues. Several experts interviewed for the piece, including an infectious disease physician and global-health expert, anticipate we will adopt a tiered system of response – similar to how we categorize and respond to hurricanes. Rather than flipping a switch – masks or no masks, well-ventilated indoor dining or no indoor dining at all, for example – we can expect gradations. Future approaches will likely include pieces of the safety protocols you have had to adopt over the past two years – with some choice involved in how far a business goes. Going forward, how can you adapt your training procedures to flex with current environmental risks, as well as to concerns of employees and customers? Consider how you can provide just-in-time updates to trainees by packaging and delivering the content in new ways.