Good Lifestyle

The locking almost at the national level finally ends in a large part of the country and, consequently,restaurant The owners quickly try new and creative ways to keep the customers safe, happy and well fed. The restaurant industry already has strict health guidelines to follow as they reopen, which canchange the way the guests experience their favorite restaurants for some time. But many restaurants take even further steps to promote a certain level of comfort and safety for their staff and customers.

Here are some new things you can expect to see the next time you enter your favorite restoration facility. And stay informed,Make sure you register for our daily newsletter To get the latest news from Coronavirus Food delivered directly to your inbox.

Social distancing and a crowded restaurant are not going with it. There is also a lot of research that suggests poorly ventilated interior locations are sensitive to the propagation of COVID-19. So, the rather obvious solution? Eat outside. "It is of crucial importance that restaurantsoutdoor To compensate for the cuts inside, "Andrew Rigie, Executive Director of the Hospitality Alliance of the New York Hospitality, told thePost of New York."The restaurants bringing their tables and their chairs in the streets would also bring energy and vitality from New York City, and this will be important as we return to a new normal."

The guidelines indicate that all restaurant workers will have to wear masks now, which can be a shock to some, but will probably last long. Since refined cuisine can often feel like an intimate theater, and restaurant owners / restaurant owners will probably seek differentiation, expect coordinated masks or designers to be carried by the waiting staff and Staff. If you need to convince how germs can be broadcast in a dining room, so look at thisHorrible video of Japan which illustrates how easy viruses can be exchanged easily.

Yes, dinners and restaurants of restaurants can expect that the omnipresent bottles of hand disinfecting and surface cleaner are readily available and displayed in all their favorite restorations. But you cantoo Expect dining hosts to check if you have a fever with a pistol at the temperature. Hands and safe and clean surfaces mean a safer and cleaner dining room experience, but knowing that no other pattern has a fever? Even better.

Many restaurants have already put in place online ordering systems for take-out or delivery controls ... but establishing these systems formanger orders? It's a new concept. The idea of ​​placing your order online before going to a restaurant (or your table at your table) means that there will be a lot less materials for you and the servers to touch and exchange, such as menus , Notepad and even your bill of invoice and payment at the end of the meal.

Related:Why a global food scarcity becomes a real concern

This could surprise you but restaurants flourish on the atmosphere. Whatever better than a noisy and happy restaurant jumping on a Friday night? Nothing. But right now during the pandemic? This could be a problem. As open restaurants, the seats will have to be more widespread because of social distancing. Keeping optimistic music and probably strong, it can compensate for a relatively submitted environment and encourage you to finish your meal faster (so that tables can have a higher rotation rate).

Instead, you bring your food directly to your table, restaurants can start implementing food waiting stations where you can go take your dish when it is ready. This limits the number of individuals affecting plates and service utensils and can significantly increase the spread of germs.

Ideas for having paper menus (which can be thrown after each use) or wiping menus (in order to disinfect them after each use) have been thrown around a lot recently. But, virtual menus can be the option that many restaurants end up choosing. Think: Once you are sitting at a table in a restaurant, you will receive the menu via a text or email. Menusare probably now a thing from the past in bars and salons too.

There have been many case studies on contact tracing that shows howAir conditioning vents allowed to broadcast the Covid-19 contagion in a restaurant. As a result, some restaurant owners plan to go without air conditioning in the client areas, choosing to keep the windows and doors open to ventilation. "If we have to run A / C, has recently written a restaurant on Reddit," we bought reusable air filters that can be washed and disinfected frequently. " here is 10 other shocking changes Restaurant owners plan to do now .