COVID-19 infections continue to climb in the U.S. and since virus symptoms can take up to two weeks to emerge, it’s probable that at some point in the coming months, one of your team members will contract the virus or be exposed to others who have. Operators should have a clear plan of action to follow when this happens, to include sending the sick employee home, closing down any areas used by the employee, informing other staff of the infection, and then cleaning and sanitizing the affected areas in your restaurant. In the meantime, consider what support you would need to operate if and when one or more employees cannot come to work. Ensure there are multiple people cross-trained in daily tasks so you can avoid training someone on the fly. Also consider how you could adjust your seating or traffic flow if you had to temporarily close off any areas of your restaurant for cleaning and disinfection.