Dealing with COVID-19 has been a challenge from the start to where we are now. People are starting to see an end to the tunnel—all the changes we have made to offer protection to our employees and safeguard them during the pandemic.
I always feel the Island Protection Plan works best.
For example, a restaurant had in-room dining. Guests arrive with masks, temperatures are checked, and groups are moved without passing other groups in the process. Many think the temperature being reviewed by customers is overreaching, but I found many don’t mind and feel the comfort of knowing you are doing something to protect them.
Now you are moving them to their table, which is now their island. They can take off masks, sit over 6 feet from any other guests, and face into their table.
Employees entering their island must believe each person may have the virus and should protect the other islands(tables) from each other. They must have on masks and non-contact. When contact is made, like picking up a customer plate, gloves should be used or sanitized after each contact. It would also involve contact during payment and so on.
Another example would be bussing customers or employees. Masks on, temperature checked, load back seats to front seats, households 6 feet apart, exit front seat to back seat, hand sanitized offered at the exit.
Dealing with guests how don’t believe in COVID-19 safety protocols
Being in the industry, this was one of the most complex parts of the job, making and processing COVID-19 protocols, which many people do not believe in the practice itself. Walking in a lobby without a mask, not believing they do any good, or stating they could not work because of ADA issues. ADA issues were easy to fix by using shields w/drapes or doing remote checking and sanitizing. But dealing with the person who does not care to catch the virus or doesn’t think masks will help was a challenge.
Most of the time, we were able to get the guest to put on a mask stating it is a government requirement, and as a company working within the state, we had to ask customers and employees to wear masks. With others, we had to make remote checking areas to assist guests once the line had gone down.
We are sure you all have your own stories on how you had to deal with this type of emergency. One that will remain in the history books for generations to come.
