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The country wants to eat it all. Everyone has paid the price.



According to experts, exposure monitoring can help prevent outbreaks in restaurants, but only in places where no widespread infections are not being made. “I like to think that due to contact tracing and the quick quarantine of close contacts, we have not let major epidemics occur,” said Melissa Lunt, nursing director of the Graham County Department of Health, Arizona. restaurant. When workers fell ill at two restaurants in the area, the health department quickly quarantined them to avoid spreading to the community.

Inspection is an employee’s own problem. While many cities offer free tests, results can take days or even weeks to return, leaving employees out of jobs in the meantime.

Dr Alex Jahangir, president of a Nashville coronavirus task force who has studied the role of restaurants and bars in his area, said: “A lot of times restaurants will pay the bill. if they want a quick check through a private company. “Sometimes restaurants will send their employees to one of the places in our city, which is free, but it can take three days to see results. If people have symptoms, restaurants will sometimes refer the person to the local medical center and will be covered by the health insurance for the test. “

Of course, low-paid restaurant workers, especially part-time employees, may not be covered by health insurance. Or if they do, layoffs could jeopardize their ability to pay for those plans.

In the meantime, some owners are doing what they can to stay active and safe for everyone, at great expense and worry. Benjamin Goldberg, the founder of Strategic Hospitality, an eight-point operating group in Nashville, has opened several in-house dining venues and closed others. In a short time, he and his staff became small public health specialists. “We have been studying what the world is doing and learning from them,” he said. “The city and state guidelines are just the basis of our expectations.”

Not being able to check all the people who work in or into his restaurant – which is unlikely – they take the temperature of every customer, worker, and supplier before they are allowed in. Employees are checked for viruses regularly. All silver is stored in a sealed bag with a sticker, the menu has turned virtual and the pens used to sign the check are sterilized and placed in a sealed bag.

“We feel that if we can build that trust in the short term, it pays off in the long term.”


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