She had worn a mask when she walked in, and was glad that Ola Garcia, her server, wore one, too. Both had their temperatures checked when they arrived, Ms. Garcia before she started her shift and Ms. Wilson at the door.
“I don’t eat just anywhere, and I am not going to other places that have opened,” Ms. Wilson said. “But I’ve been here enough, and I see what they’re doing with the cleaning and the gloves and the masks to know I’m safe.”
Restaurants are experimenting with a number of ways to keep diners and employees safe, and signal that sanitation is taken seriously. An Ohio breakfast spot hung washable clear plastic shower curtains between tables. One Atlanta restaurant requires servers to change into different-colored gloves each time they head back to a table, to assure diners that the gloves are fresh.
For other diners, all the masked waiters and plexiglass dividers in the world wouldn’t get them into a restaurant yet.
“It’s not about trusting them, it’s about trusting the idiots who are coming in,” said Dale Benerofe, a health care worker in Atlanta who used to eat out two or three times a week. “I want restaurants to open up. I really do. But not now. It’s too stressful.”
Even Danny Meyer, who wrote a book on hospitality, said in a recent interview that he had no interest in reopening his fine-dining restaurants if capacity was so reduced that it wouldn’t be profitable and the risk of contracting the virus so high that temperature-taking and face masks had to be built into service.
“What we’re dealing with, all of us, is fear,” he told me last week. “I’ve always believed hospitality is the antidote to fear. What we are usually really, really good at is to welcome people and make people feel good around a table. But that tool has been taken from our hands.”
Article source: https://www.nytimes.com/2020/05/18/dining/restaurants-masks-coronavirus.html
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