Who Is Most at Risk in a Restaurant?

During the COVID-19 pandemic, there’s been a lot of talk about risk. Public health officials urge everyone to consider not only their own safety, but also the risks they impose on others by going about their daily lives.

A restaurant employee may be more or less likely to catch the novel coronavirus from a customer depending on their position. Hosts, bartenders, servers, and any other front-of-house workers take the greatest risk by sharing indoor space with customers, who may or may not show symptoms even if they’re infected with COVID-19.

Still, seating diners outside doesn’t entirely extinguish risk for employees. In Philadelphia, restaurants are only allowed to serve guests outside, but even with that stipulation, Matthew Rankin, a spokesperson for the city’s public health department, says kitchen workers are still in danger due to transmission among staff.

If customers are choosing between delivery and picking up food to-go, Kowalcyk recommends contactless delivery with payment online as the least risky option. While picking up food to-go is still safer than an extended dining interaction at a restaurant, it may still require customers to touch various surfaces — such as door knobs and payment devices — and will expose them to other people.

Austin

Austin

Great article.

Philly 😳😷

I simply cannot comprehend wanting to eat or drink in any space, inside or outside, where the staff must dress like a biohazard cleanup team to serve “safely.” It is obviously not safe. I refuse to support any establishment normalizing this new “uniform” or work environment.

Let's just admit the world is over

you misspelled care about

ericriveracooks Hi chef, 20yr industry vet here. About to set my professional reputation on fire with an op-ed I wrote about New Orleans restaurants. Wondered if you had any interest in reading it? Can email you or message on twitter if you want to give a momentary follow.

No one is immune. Cannot probe otherwise. We are the risk of the weakest link, the one irresponsible guest/employee/actor in the scene that is a restaurant. ShutItDown

“A server interacting with customers could become infected and then unknowingly pass on the virus to other employees, like cooks and dishwashers, if they can’t maintain six feet of distance.”

“Even if a diner understands how COVID-19 spreads, believes they can mitigate transmission, no one can be entirely confident they aren’t unintentionally exposing food workers by dining in or ordering out. There’s just not enough information to eliminate all risk.”

NYCNavid Not eating out!! Not my family.

stupid article.

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