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Have you ever actually watched a busboy wipe down your table? Sometimes I swear they just use a wet rag dumped into soapy water that's been reused over and over

Have you ever actually watched a busboy wipe down your table? Sometimes I swear they just use a wet rag dumped into soapy water that's been reused over and over.

zaroth 7y ago
Right, so this is a good time for the health department to provide specific instructions on what is required (e.g. the type of disinfectant spray, how long it sits, and drying with paper towels not rags) EDIT: HN is preventing me from replying to you so I’ll edit it in here... Yes, of course, all of it... - They of course should remove the salt & paper shakers. Single use packets can be provided. - They need disposable or wiped down menus. - There can be no self-serve dispensers for napkins or utensils, those have to be distributed one by one. - Seating must be reorganized to keep reasonable distances. - Chefs and waitstaff all must check temperature before their shifts and record in a logbook These are all reasonable common sense measures we can take to keep a massive segment of the economy alive. Restaurants can add a $10 COVID cleaning surcharge if they want to. I mean, it’s only worth like $1 trillion dollars to the economy. There are ~15 million jobs at stake, and that’s not counting secondary effects. And the problem isn’t going away in a few days or even a couple weeks. I saw a video of the Tesla Factory in China and the changes they’ve made to protect workers. For example, the cafeteria tables have been converted into single-person cubbies enclosed on 3 sides. https://youtu.be/9l_4ZH3iXbw https://youtu.be/9l_4ZH3iXbw
- function_seven 7y ago
  The surface of the table is just one thing out of dozens: Are they going to spray down the salt and pepper shakers, the menus, the hot sauce, the napkin dispenser, the chair seat and back? For self-serve places, how often are the trash cans disinfected, or the ketchup and mustard dispensers (or packet piles)? All that not to mention the other patrons in close proximity while you dine. We don't realize how many communal surfaces we touch in a normal day.
- sixothree 7y ago
  There sure does seem to be a vacuum of guidance.

Have you ever actually watched a busboy wipe down your table? Sometimes I swear they just use a wet rag dumped into soapy water that's been reused over and over.

zaroth 7y ago

Right, so this is a good time for the health department to provide specific instructions on what is required (e.g. the type of disinfectant spray, how long it sits, and drying with paper towels not rags) EDIT: HN is preventing me from replying to you so I’ll edit it in here... Yes, of course, all of it... - They of course should remove the salt & paper shakers. Single use packets can be provided. - They need disposable or wiped down menus. - There can be no self-serve dispensers for napkins or utensils, those have to be distributed one by one. - Seating must be reorganized to keep reasonable distances. - Chefs and waitstaff all must check temperature before their shifts and record in a logbook These are all reasonable common sense measures we can take to keep a massive segment of the economy alive. Restaurants can add a $10 COVID cleaning surcharge if they want to. I mean, it’s only worth like $1 trillion dollars to the economy. There are ~15 million jobs at stake, and that’s not counting secondary effects. And the problem isn’t going away in a few days or even a couple weeks. I saw a video of the Tesla Factory in China and the changes they’ve made to protect workers. For example, the cafeteria tables have been converted into single-person cubbies enclosed on 3 sides. https://youtu.be/9l_4ZH3iXbw https://youtu.be/9l_4ZH3iXbw

function_seven 7y ago
The surface of the table is just one thing out of dozens: Are they going to spray down the salt and pepper shakers, the menus, the hot sauce, the napkin dispenser, the chair seat and back? For self-serve places, how often are the trash cans disinfected, or the ketchup and mustard dispensers (or packet piles)? All that not to mention the other patrons in close proximity while you dine. We don't realize how many communal surfaces we touch in a normal day.
sixothree 7y ago
There sure does seem to be a vacuum of guidance.