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 dispen

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.