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Employers worry about safety, cash flow, 2nd wave in COVID-19 restart

作者:admin 2020-05-31

VICTORIA — Chef Kreg Graham says he’s been doing a lot of thinking about washing dishes now that some COVID-19 restrictions have been lifted and he can start serving meals again.

The executive chef at the Victoria-area Oak Bay Beach Hotel said much of the time he’s spending in the kitchen preparing for a restart has been on safety protocols, not the menu.

“We’ve been doing a lot of research and brainstorming on how we can safely operate in the kitchen in tight spaces,” Graham said in an interview. “Everyone understands we live in a different world now and there’s a lot of work to be done to make sure everyone’s safe.”

The British Columbia government lifted operating restrictions placed on restaurants, pubs and some personal and health services, including hair stylists and dentists, on May 19 after a successful effort at slowing the spread on the novel coronavirus.

Despite being closed since March or limited to take out, curbside and delivery services, many businesses took the week to fine tune their safety plans to protect customers and employees before reopening.

Graham said ensuring a safe dishwashing area became one of his greatest concerns.

“Probably the most vulnerable area in any kitchen right now is the dishwashing area,” he said. “As the plates and cutlery and glasses come back into the kitchen, we are being very careful to minimize any contamination to the dishwasher personnel and the other things in the area. Every plate, spoon, fork, glass is being soaked in a sanitizing bath before being put into the dishwasher.”

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