Hand-washing Stations, Temperature Checks, QR Codes: A Dispatch From Inside 3 Reopened Restaurants
The dining critic for the Washington Post ventures out into the new normal of dining in during COVID-19.
"While I was eager to order off a printed menu and eat from plates rather than cartons, I also couldn’t help but feel like a canary in a coal mine," writes the Post's Tom Siestema.
Expect waiters in masks, temperature checks for workers, paper menus, no buffets or shared condiments, and contactless payment, among other changes.
Read his full writeup here.
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