When Servers Shouldn’t Serve
According to the current understanding of medical experts, COVID-19 is primarily spread person-to-person. The risk of getting it from food, water, or food packaging is very low. The reason bars and restaurants have been targeted for closure is not because of the food and drink consumption occurring there, but because of the close congregation of people. Being vigilant about cleanliness and food sanitation – as bars and restaurants typically should anyway – is the best way to address even the low risk of infection through food and drink. Being diligent about cleanliness and sanitization will also make your customers feel safer and more comfortable.
The far more likely means of spreading COVID-19 in establishments is from one person to another. As indoor dining begins,* one of the most direct ways to reduce COVID-19 risk is to screen employees and ensure that symptomatic employees do not have contact with other employees or customers.
When should employees be sent home?
The current Centers For Disease Control list of most common symptoms includes the following:
- Fever or chills (a fever is typically 100.4 degrees Fahrenheit or higher)
- Shortness of breath or difficulty breathing
- Muscle or body aches
- New loss of taste or smell
- Sore throat
- Congestion or runny nose
- Nausea or vomiting
It appears the last three symptoms were only recently added to the CDC list.
While any of these symptoms could certainly indicate non-COVID related illness, or no illness at all, any one of them is a red flag. Servers experiencing any one of these symptoms should be immediately separated from contact with others until testing can be completed.
BASSET certified servers know the rules of the trade and best practices, and are accustomed to following them. COVID-19 has brought a whole host of additional new rules for servers and establishments, and at BASSET On The Fly, we’re here to help you navigate those too.
*Detailed guidelines for Phase 4 can be found here.Back to Blog