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Even though we picked someculinary skills during theconfinement, A lot counted on days until they can go back to their beloved restaurants. Of all the hardest affected industries because of the pandemic, restaurants are among the highest. While some restaurants have kept their cuisine to answerTake away food controls, Others temporarily closed so that they can furlough employees. As the country's navigation reopening measures, they must all comply with the provisions of local governments, as well as theRecommendations from the CDC, And must make some subtle changes in restaurants because of that.

In addition to placingsix feet between the tables And the disinfection regularly, there can be health precautions from your go-restaurant is taking it's so subtle that you do not notice them.Attentively look at these important, but subtle changes in restaurants to keep staff and customers safely.

Most restaurants have adopted a booking policy only to eat, even if it was not part of their operating plan pre-pandemic. This allows them to have control over the crowds, as well as providing extra time to clean the parts. Nick Wilson, the owner1618 West In Greensboro, North Carolina, has created an impressive booking system by five-minute installments to avoid too many clients gathered at the front door. "We ask you if you are sooner or later you have text before getting out of your car and coming into," he says.

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Urban Winery Wren At one of the largest bars of Greenville, South Carolina. For this reason (and others!), It is a popular place for locals and visitors. In fact, their Executive Director Nick Lincoln says it's a lot of their culture. As a general rule, anyone over 21 can walk, take a seat, and for everything that moistens their whistle. Since thenis not a safe tactic during COVID-19They changed the process by having a home seat bar patterns. "Our hosts are trying to make this approach as transparent as possible by greeting the guests at the door and the seats in the bar," he says. "It corresponds to our service style very well, and we can continue that after the social distancing guidelines disappear. He commits to our hosts a warm welcome and their launch begins the experience to eat. »

Of course, plexiglass is a little more obvious than other measures, but once you get used to it, it's easy to forget that there is a partition at all. AtNew York Deli and Coffee Shop In Houston, Texas, as well as many restaurants, this facility goes a long way to reassure customers and staff of the management's commitment to health. "Those between the cabins are sitting stand on the ceiling to reduce the spread of germs. Those between the tables are on wheels and can be settled and moved throughout our restaurant using the comfort level of our customers, "says the management partner, Michael Saghian.

Managers, waiting staff, barmen, hostesses, and all other restaurant staff have put their health in danger when they come for their shift. As they come in direct contact with customers, their vitality is of paramount importance. For everyone to take the same procedures, employeesPizza Stoner attached And Fort Lauderdale, FL, go through a welfare recording when they arrive. As the owner John Actions Stetson, which includes a temperature control and a frank conversion recorded by the service manager.

Some restaurants create unique use ormenus lamented which can be wiped to stop the propagation of germs, and others go fully digital. Take, for example,Jajaja Plantas Mexicana andGELSO & GREATAt New York. Both are founded and co-owned by Koorosh Bakhtiar, and he explains the decision to introduce a QR-Code-viable control system. "It connects you directly to our control site and prints your order directly in the kitchen," he says. "We did it to provide an option for those who live with an immune deficient person and make our customers feel personally safe while eating. »

When you drink with a glass, using utensils to eat, and so on, your body fluids are the transfer to these elements. While all restaurants wash their docilely silverware, glassware and covered, others go a notch above. For example,THINKFOODGROUPIn Washington, DC installed UV lights inside cabinets where these products are stored. "Each element ranging and from these cabinets is cleaned thoroughly with an antimicrobial polishing towel by our qualified staff. Then, it is exposed to UV lights during storage inside the cabinets, adding an additional layer of sanitation, "says Eric Martino, director of the ThinkFoodgroup exploitation.

hash cuisine Restaurants in Scottsdale and Phoenix, AZ, were among the first to identify a COVID exhibition at one of their locations. Because of this, co-founder and chef leaders Joey Maggiore immediately closed and implemented weekly tests for all employees and a weekly virus Vaporizer disinfecting service. This disinfects everything that lives on surfaces for 30 days using food grade, non-toxic spray.

As they now come back to business operations, they have appointed one for all "disinfective" shifts certified to each of their restaurants. This person is responsible for constant cleaning, monitoring mask and gloves use, and maintainingSocial distancing procedures In the restaurants. "Every day, we acclimatize the new norm, we are confronted. It can be difficult to keep track of all new security procedures, so we created a new restaurant at the restaurant, the "disinfector," says Maggiore. "We hope that, by designating this staff member, we can do our part to keep our restaurant as clean as possible while monitoring groups and all other new security protocols. »

Justin Jones, co-owner ofBovaconti Coffee In Indianapolis, in, not only wants its customers to feel safe, but his team, too. In order to limit the amount of risk of its employees take on their shoulders, they have created personal bubbles. "We are volunteering about which is composed when and with whom, to make sure that the same group of people always works together to limit the exhibition through all the staff," he says.

In recent months, you will probably familiarize with how many surfaces you touch throughout the day. Restaurant owners experienced this same knowledge, and they adopted learning in their reopening strategies. In addition to hand disinfectant spray and wipes on the tables,Almond RestaurantsWith two places in New York and one in Florida, added door kicks and paper towels, so you do not need to touch anything to get through.

If you make a reservation in a nearby restaurant and notice that your favorite menu is not on the list, try not to complain. To open up, maintain security measures, and make money, many restaurants work on a smaller scale. Like Trevor Gould, the Director of OperationsBroken Français Taco Pub In Chicago, he explains, they decided to reduce their menu to minimize the number of employees needed to perform the service. "It gives our cooks and other spaces space in the fields of cooking to prepare and food without clashing," he says.

If you remember "normal" time, try to remember what was on the tables in the restaurants when you took a seat. Perhaps a shaker of salt and pepper, a frame of place, flowers, and so on. If you pay attention now, you will notice most tables are clear of everything. It is the choice Ellen Lanahan, co-owner ofThe Wine Bar Cellar In Corning, New York, to reduce the risk of contamination. "We do not help the laminated menus, so they are easy to disinfect after each table, and nothing is preconfigured on the tables, so there are fewer elements available for clients to touch," she says.

Although the flow of incoming and outgoing customers may not seem like a big deal, having the customers enter and come out in a specific flow reduces the amount of exposure they experience. That's why Daniel Bruce, the executive head of theBoston Harbor Hotel In Boston, Ma, reconfigured the process. "All guests must now enter through the entrance inside the hotel with the use of pupils for social distancing measures. Then they leave through the entrance of the outside patio. We are fortunate to have the ability to do so, which strengthens our commitment to safety and strengthens trust with all our customers because there will be less cross traffic, "he says.