As a GM of a restaurant that is set to reopen to the public this coming Friday, I have a lot of reservations about how to go about keeping my staff and the guests we serve safe. What are some of the things you are doing to ensure safety for your staff or yourself while working in a high contact position?
As a patron, have you or will you soon be dining out during the pandemic? What were your observations as a guest of an establishment? What can we focus on in the food service industry to put your mind at ease and encourage you to dine out?