5 ms·

I’ve spent $1700 on uber eats since this covid thing started. Restaurants need help and drivers do too. I would normally think this amount of money for 6 weeks

I’ve spent $1700 on uber eats since this covid thing started. Restaurants need help and drivers do too. I would normally think this amount of money for 6 weeks of food is nuts but I’m glad I can help. Keeping the economy going as much as possible is really important, IMO.

Baeocystin 7y ago
Are you not concerned about kitchen staff acting as vectors? Honest question.
- doktrin 7y ago
  Not the parent, but when I've had food delivered I reheat it in a new container. That + disposing of original packaging, afaik, mostly mitigates any risk of transmission which for this particular vector is low to begin with. I havent ordered many fresh salads or sushi.
- untog 7y ago
  There's no evidence so that that it's transmitted via food.
  - brookside 7y ago
    Working together in the kitchen, I assume the comment above means.
- ttul 7y ago
  There is no hard evidence that COVID-19 is transmitted on food. Furthermore, restaurants in developed countries have to follow rigorous health and safety practices when preparing and distributing food. Those practices, which include hand washing, reduce the risk of virus transmission even further. Keep in mind that the transmission of disease via food is something that health authorities have been tackling for decades.
  - Baeocystin 7y ago
    >Furthermore, restaurants in developed countries have to follow rigorous health and safety practices when preparing and distributing food. The existence of the laws, and the actuality of most commercial kitchens, would likely surprise a lot of people who haven't worked in food service.
  - deleted 7y ago
    [deleted]
  - echelon 7y ago
    > There is no hard evidence that COVID-19 is transmitted on food. There are preliminary reports that it does. [1,2,3,4,5] But beyond this, the coronavirus family has a well-known fecal-oral route. [5,7] It's astonishing to think that fomites coming into contact with mucosa wouldn't pose a threat. [8] Edit: More sources added. - - - - - [1] https://pubmed.ncbi.nlm.nih.gov/32065057/ https://pubmed.ncbi.nlm.nih.gov/32065057/ > It was believed that 2019-nCoV was transmitted through respiratory tract and then induced pneumonia [...] However, many coronaviruses can also be transmitted through oral-fecal route by infecting intestines. [...] Our report provides a cautionary warning that 2019-nCoV may be shed through multiple routes. [2] https://www.eurekalert.org/pub_releases/2020-03/aga-gsa030520.php https://www.eurekalert.org/pub_releases/2020-03/aga-gsa03052... These pre-prints state and recommend: * Viral RNA is detectable in stool of patients with suspected coronavirus; it is now clear that the virus sheds into the stool. * Viral gastrointestinal infection and potential fecal-oral transmission can last even after viral clearance in respiratory tract. * Prevention of fecal-oral transmission should be taken into consideration to control the spread the virus. [3] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074995/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074995/ [4] https://www.medpagetoday.com/infectiousdisease/covid19/85315 https://www.medpagetoday.com/infectiousdisease/covid19/85315 [5] https://www.cidrap.umn.edu/news-perspective/2020/02/studies-show-covid-19-virus-likely-has-multiple-infection-routes https://www.cidrap.umn.edu/news-perspective/2020/02/studies-... [6] https://pubmed.ncbi.nlm.nih.gov/23681671/ https://pubmed.ncbi.nlm.nih.gov/23681671/ > [...] zoonotic viruses such as respiratory coronaviruses and influenza viruses may potentially be transmitted via contaminated foods. [...] Nevertheless, these respiratory viruses were able to survive for at least several days on produce. There is therefore the potential for transfer to the hands and subsequently to the mucosa via rubbing the eyes or nose. In addition, some respiratory coronaviruses (e.g., severe acute respiratory syndrome coronavirus) and adenoviruses are also capable of replication in the gut and there is thus some potential for acquisition through the consumption of contaminated produce. [7] https://pubmed.ncbi.nlm.nih.gov/15654797/ https://pubmed.ncbi.nlm.nih.gov/15654797/ > In addition to the lungs, the gastrointestinal tract is another target of SARS-CoV infection, as the intestinal epithelial cells and mucosal lymphoid tissue are infected. The findings provide possible explanations for the gastrointestinal symptoms and the presence of virus in the stool of SARS patients. [8] https://pubmed.ncbi.nlm.nih.gov/32088598/ https://pubmed.ncbi.nlm.nih.gov/32088598/ > The mode of transmission may become clearer in future: usually in outbreak investigations, hindsight is easy [...]
- millstone 7y ago
  Fortunately it seems prepared food is low risk. https://www.vox.com/the-goods/2020/4/10/21216586/coronavirus-food-safety-takeout-grocery-stores https://www.vox.com/the-goods/2020/4/10/21216586/coronavirus...
- fernandotakai 7y ago
  as in, the are sneezing/coughing on your food? if so, that would be a vector for a LOT other diseases and i would hope that restaurants are more careful than that. re: packaging? here, we are cleaning everything we get, but, at the same time, WHO said[0] that there are no cases of COVID-19 being transmitted through food or food packaging. (we have spent something like ~1000 USD in delivery food since this all started, mostly on local restaurants since they are the ones that are suffering the most) [0] https://twitter.com/WHO/status/1251401883660554240 https://twitter.com/WHO/status/1251401883660554240
- ghaff 7y ago
  I don't really have food delivery options where I live. I mostly cook a lot anyway so I haven't been getting a lot of takeout (or which there also aren't a lot of great options even if I pick up myself). I do get a pizza or something like that every now and then. But I might be inclined to skip cold cuts like Italian subs, sushi, salads, etc. I don't think the risk is really all that great in the scheme of things. But I live somewhere that I can totally avoid person to person contact unless I go to the store--which I've been doing about once a week in off hours--so I'm not inclined to increase risk for trivial reasons.
- IvyMike 7y ago
  It is a good instinct to be concerned about this. But far as anyone can tell data, food has not acted as a transmission vector in any statistically detectable number of cases. The numbers don't show it, and the detailed disease transmission studies rule it out. Here's a some high-level coverage of a lot of the obvious questions: https://www.news4jax.com/health/2020/03/31/answering-common-questions-about-covid-19-and-the-food-you-eat/ https://www.news4jax.com/health/2020/03/31/answering-common-... If you prefer podcasts, this episode of Food Safety Talk covers it pretty well, too: http://foodsafetytalk.com/food-safety-talk/2020/3/18/food-safety-talk-205-cough-record-scratch http://foodsafetytalk.com/food-safety-talk/2020/3/18/food-sa...
- dkdk8283 7y ago
  I have zero concern of this.
Cookingboy 7y ago
The crazy thing about Uber Eats is that it takes a 30% cut of food item price, and on top of that they add the "service fee" and delivery charge, so very often restaurants had to raise their price significantly on Uber Eats vs. their actual menu. In fact, that 30% fee applies even for in-restaurant pick up, which is plain ridiculous.
- hkmurakami 7y ago
  A paltry sum to not have talk to another fellow human on the phone. /S
  - blaser-waffle 7y ago
    You're sarcastic, but I think the current model of ordering is great. No risk of having to dial in 4 times and only get busy signals, no waiting on hold, no shouting over the sounds of people eating, no issues with accents or distracted hosts, etc. One less conversation means I can focus on the conversations I do want to have.
yingw787 7y ago
I've heard Uber Eats has much higher margin anyways, and many restaurants (the ones that haven't closed down anyways) are still shipping via Uber Eats among other delivery apps. I'd love to hear more about how Uber Eats might work with restaurants and delivery staff to have an accepted sanitary and packaging standard, esp. with food like salads or burritos. Going the extra mile w.r.t. assuring consumer confidence might keep both consumer burn and churn lower.
untog 7y ago
I'm in NYC where the vast majority of restaurants can do deliveries themselves. I've just been ordering from the restaurants directly so that they don't have to deal with the cut and charges Uber Eats imposes on them. I do feel bad that drivers for services like Uber Eats don't get business as a result of this but I'd prefer the restaurants stay in business. At least the restaurant workers are supposed to be paid minimum wage.

Baeocystin 7y ago

Are you not concerned about kitchen staff acting as vectors? Honest question.

doktrin 7y ago
Not the parent, but when I've had food delivered I reheat it in a new container. That + disposing of original packaging, afaik, mostly mitigates any risk of transmission which for this particular vector is low to begin with. I havent ordered many fresh salads or sushi.
untog 7y ago
There's no evidence so that that it's transmitted via food.
- brookside 7y ago
  Working together in the kitchen, I assume the comment above means.
ttul 7y ago
There is no hard evidence that COVID-19 is transmitted on food. Furthermore, restaurants in developed countries have to follow rigorous health and safety practices when preparing and distributing food. Those practices, which include hand washing, reduce the risk of virus transmission even further. Keep in mind that the transmission of disease via food is something that health authorities have been tackling for decades.
- Baeocystin 7y ago
  >Furthermore, restaurants in developed countries have to follow rigorous health and safety practices when preparing and distributing food. The existence of the laws, and the actuality of most commercial kitchens, would likely surprise a lot of people who haven't worked in food service.
- deleted 7y ago
  [deleted]
- echelon 7y ago
  > There is no hard evidence that COVID-19 is transmitted on food. There are preliminary reports that it does. [1,2,3,4,5] But beyond this, the coronavirus family has a well-known fecal-oral route. [5,7] It's astonishing to think that fomites coming into contact with mucosa wouldn't pose a threat. [8] Edit: More sources added. - - - - - [1] https://pubmed.ncbi.nlm.nih.gov/32065057/ https://pubmed.ncbi.nlm.nih.gov/32065057/ > It was believed that 2019-nCoV was transmitted through respiratory tract and then induced pneumonia [...] However, many coronaviruses can also be transmitted through oral-fecal route by infecting intestines. [...] Our report provides a cautionary warning that 2019-nCoV may be shed through multiple routes. [2] https://www.eurekalert.org/pub_releases/2020-03/aga-gsa030520.php https://www.eurekalert.org/pub_releases/2020-03/aga-gsa03052... These pre-prints state and recommend: * Viral RNA is detectable in stool of patients with suspected coronavirus; it is now clear that the virus sheds into the stool. * Viral gastrointestinal infection and potential fecal-oral transmission can last even after viral clearance in respiratory tract. * Prevention of fecal-oral transmission should be taken into consideration to control the spread the virus. [3] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074995/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074995/ [4] https://www.medpagetoday.com/infectiousdisease/covid19/85315 https://www.medpagetoday.com/infectiousdisease/covid19/85315 [5] https://www.cidrap.umn.edu/news-perspective/2020/02/studies-show-covid-19-virus-likely-has-multiple-infection-routes https://www.cidrap.umn.edu/news-perspective/2020/02/studies-... [6] https://pubmed.ncbi.nlm.nih.gov/23681671/ https://pubmed.ncbi.nlm.nih.gov/23681671/ > [...] zoonotic viruses such as respiratory coronaviruses and influenza viruses may potentially be transmitted via contaminated foods. [...] Nevertheless, these respiratory viruses were able to survive for at least several days on produce. There is therefore the potential for transfer to the hands and subsequently to the mucosa via rubbing the eyes or nose. In addition, some respiratory coronaviruses (e.g., severe acute respiratory syndrome coronavirus) and adenoviruses are also capable of replication in the gut and there is thus some potential for acquisition through the consumption of contaminated produce. [7] https://pubmed.ncbi.nlm.nih.gov/15654797/ https://pubmed.ncbi.nlm.nih.gov/15654797/ > In addition to the lungs, the gastrointestinal tract is another target of SARS-CoV infection, as the intestinal epithelial cells and mucosal lymphoid tissue are infected. The findings provide possible explanations for the gastrointestinal symptoms and the presence of virus in the stool of SARS patients. [8] https://pubmed.ncbi.nlm.nih.gov/32088598/ https://pubmed.ncbi.nlm.nih.gov/32088598/ > The mode of transmission may become clearer in future: usually in outbreak investigations, hindsight is easy [...]
millstone 7y ago
Fortunately it seems prepared food is low risk. https://www.vox.com/the-goods/2020/4/10/21216586/coronavirus-food-safety-takeout-grocery-stores https://www.vox.com/the-goods/2020/4/10/21216586/coronavirus...
fernandotakai 7y ago
as in, the are sneezing/coughing on your food? if so, that would be a vector for a LOT other diseases and i would hope that restaurants are more careful than that. re: packaging? here, we are cleaning everything we get, but, at the same time, WHO said[0] that there are no cases of COVID-19 being transmitted through food or food packaging. (we have spent something like ~1000 USD in delivery food since this all started, mostly on local restaurants since they are the ones that are suffering the most) [0] https://twitter.com/WHO/status/1251401883660554240 https://twitter.com/WHO/status/1251401883660554240
ghaff 7y ago
I don't really have food delivery options where I live. I mostly cook a lot anyway so I haven't been getting a lot of takeout (or which there also aren't a lot of great options even if I pick up myself). I do get a pizza or something like that every now and then. But I might be inclined to skip cold cuts like Italian subs, sushi, salads, etc. I don't think the risk is really all that great in the scheme of things. But I live somewhere that I can totally avoid person to person contact unless I go to the store--which I've been doing about once a week in off hours--so I'm not inclined to increase risk for trivial reasons.
IvyMike 7y ago
It is a good instinct to be concerned about this. But far as anyone can tell data, food has not acted as a transmission vector in any statistically detectable number of cases. The numbers don't show it, and the detailed disease transmission studies rule it out. Here's a some high-level coverage of a lot of the obvious questions: https://www.news4jax.com/health/2020/03/31/answering-common-questions-about-covid-19-and-the-food-you-eat/ https://www.news4jax.com/health/2020/03/31/answering-common-... If you prefer podcasts, this episode of Food Safety Talk covers it pretty well, too: http://foodsafetytalk.com/food-safety-talk/2020/3/18/food-safety-talk-205-cough-record-scratch http://foodsafetytalk.com/food-safety-talk/2020/3/18/food-sa...
dkdk8283 7y ago
I have zero concern of this.

Cookingboy 7y ago

The crazy thing about Uber Eats is that it takes a 30% cut of food item price, and on top of that they add the "service fee" and delivery charge, so very often restaurants had to raise their price significantly on Uber Eats vs. their actual menu. In fact, that 30% fee applies even for in-restaurant pick up, which is plain ridiculous.

hkmurakami 7y ago
A paltry sum to not have talk to another fellow human on the phone. /S
- blaser-waffle 7y ago
  You're sarcastic, but I think the current model of ordering is great. No risk of having to dial in 4 times and only get busy signals, no waiting on hold, no shouting over the sounds of people eating, no issues with accents or distracted hosts, etc. One less conversation means I can focus on the conversations I do want to have.

yingw787 7y ago

I've heard Uber Eats has much higher margin anyways, and many restaurants (the ones that haven't closed down anyways) are still shipping via Uber Eats among other delivery apps. I'd love to hear more about how Uber Eats might work with restaurants and delivery staff to have an accepted sanitary and packaging standard, esp. with food like salads or burritos. Going the extra mile w.r.t. assuring consumer confidence might keep both consumer burn and churn lower.

untog 7y ago

I'm in NYC where the vast majority of restaurants can do deliveries themselves. I've just been ordering from the restaurants directly so that they don't have to deal with the cut and charges Uber Eats imposes on them. I do feel bad that drivers for services like Uber Eats don't get business as a result of this but I'd prefer the restaurants stay in business. At least the restaurant workers are supposed to be paid minimum wage.