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happybird

(5,192 posts)
8. Restaurant business
Thu Mar 12, 2020, 05:22 PM
Mar 2020

We are open and have been sanitizing the hell out of *everything* with a stronger bleach solution since February. We were already being cautious due to flu season. Separate stack for menus that have been touched (which get sanitized on our downtime), hand sanitizer bottles on every table, extra paper towels and trash cans by each door, and my already near-OCD level of hand washing has hit an all-time high. Each refill gets a fresh glass, no using pitchers to refill tea and water. We aren’t using straws (we don’t wanna touch the used ones) and are being generally paranoid. Of everyone.

We have several elderly employees, and a few of us have regular contact with our elderly parents, so we are being as careful as possible.

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