Restaurants are used to having to protect food safety and minimize the chances of employee illness transmission and injury on the job, but the current situation requires extra precautions. First, ensure your staff is clear on your new protocols, and provide any new rules verbally and in print, and in different languages as needed. When you need to talk as a group or exchange documents, use technology as much as possible to limit in-person interactions. Within your establishment in both the front and back of house, make it easier to follow social distancing protocols and avoid congregating by marking off areas on the floor to separate people, tables and preparation areas. Take extra care with your handwashing stations to ensure they are well stocked – scrubbing with regular soap is the best defense against the spread of both the coronavirus and foodborne pathogens. Finally, make sure your team knows you take safety seriously: It’s a given that if they are sick or show symptoms of illness, they should not feel pressured or incentivized to work. But what’s your protocol if employees have recently been in contact with an infected person but have tested negative themselves? Anticipating your responses to such questions can help protect your team and business.