Face masks don’t exactly have a reputation for comfort: they get hot, hurt the ears and steam up a glasses-wearing person’s lenses with every exhale. So can a clear face shield serve as a more comfortable substitute? Unfortunately, no. A report from MIT Medical confirms, COVID-19 spreads primarily from person to person through respiratory droplets we generate when we talk, shout, sing and simply breathe – and a face shield can’t contain those droplets like a mask that fits around the nose and mouth. However, since social distancing is the key approach to preventing the spread of the virus, a person can wear a shield along with a mask around their neck that can be pulled up when they are within six feet of others -- if the nature of their job allows for that.
On July 4th weekend, a San Francisco wedding celebration reportedly became a breeding ground for COVID-19. Following a rehearsal dinner gathering of 40 guests at the Harborview Restaurant and Bar, the wedding couple and at least eight of their guests from across the country tested positive for the virus. But according to an Eater report that addressed reviews of the restaurant’s policies for managing groups, as well as information relayed by a restaurant spokesperson, Harborview seems to have done everything right: They took such steps as spacing tables six feet apart, separating guests by household or family unit, plating food that they had previously served family style, and reminding guests to wear face coverings. After the outbreak, employees were tested and results came back negative. So what is a restaurant to do when it follows guidelines and takes the right precautions but must bear the brunt of bad publicity after an outbreak? Start by going on the PR offensive, collecting facts to demonstrate your commitment to safety, and sharing them with the media and on your social platforms. Partner with your health officials and describe what precautions you have taken, from new employee training procedures and protocols to virus testing to signage advising guests how to maintain safety – and publicize their findings in the news media, on your website and on your social networks. Take photos and video of your facility, introduce staff and talk about how your policies have changed since COVID-19. Finally, for the moment, rethink catering to weddings – and other gatherings where people set out to socialize and celebrate with friends and family, consume alcohol, and perhaps let down their guard and ignore precautions. They may be best left to large outdoor settings or until after a vaccine is readily available.
As restaurants reopen their dining rooms, there has been much focus on maintaining distance between tables. But don’t neglect your kitchen. While a few months ago, it might have been workable to have your back-of-house team working side by side and shouting across the room in a space with passable ventilation, that won’t work now. If your staff prepared each dish in a line, can you adjust your procedures so one person is responsible for preparing and plating each dish – or better stagger staff to allow greater distance between them? In the interest of limiting the spread of the virus should one of your staff be infected, can you create teams of employees that rotate on and off shifts together? While the National Restaurant Association and your local authorities have offered reopening guidelines, you know your kitchen best – and what safety precautions are most likely to fall by the wayside during a rush. What weak points can you address to protect your employees and business?