Self-serve stations are being eliminated and reconfigured to reduce the risk of transmission of the virus.
By now, the steps for helping to slow the spread of the coronavirus are familiar: Wash your hands. Don’t touch your face. Now, restaurants are adding another item to their own list: Nix the buffets.
Dan Henroid, director of nutrition and food services for the University of California at San Francisco’s teaching hospital, says he’s eliminating all the self-serve stations in the three campus cafes he oversees — which includes salad bars and serve-yourself cereals and soups, within the next two days. They’ll either be converted into served counters or be discontinued, he said.
Even fine-dining venues are taking the precaution: The Lafayette, the elegant restaurant atop the Hay-Adams Hotel with sweeping views of the White House, is replacing its regular Sunday brunch buffet with an a-la-carte-only menu, a representative says. Restaurants have been scrambling to step up their sanitation practices, mandating more frequent wipe-downs of commonly touched surfaces and monitoring employees for signs of illness.
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