The COVID-19 epidemic has hit the restaurant industry hard. To keep customers coming, some operators have begun implementing stringent disease prevention measures. At some all-you-can-eat buffets, customers and employees get their body temperature checked at the door. Every 30 minutes, cooks disinfect their hands and food tongs are replaced. They also provide more dishes made ON THE SPOT to minimize their exposure to airborne droplets.Diners get their temperature checked at the entrance of this all-you-can-eat restaurant. It’s one of the measures that these kinds of establishments have implemented to keep COVID-19 at bay.Chuck flap steaks are seasoned as they sizzle on the grill. They are made to order to minimize their exposure to germs so customers can enjoy the meat at ease. Other dishes are kept covered at all times. The lids are only removed when a diner wants to take a look. Tongs are changed every 30 minutes. No detail is too small for this restaurant on its epidemic prevention measures. Every time the timer goes off, all cooks must wash their hands. The epidemic prevention measures don’t just apply to customers. Employees also get their temperature taken by their manager. In the kitchen, cooks have to wash and disinfect their hands every 30 minutes and practice high self-monitoring standards. Everyone wears face masks and chatting is kept to a minimum.Liu I-hsunRestaurant managerWe have nine big dining areas spread across 350 pings and 288 seats. It takes up quite a lot of space. So when all customers have left after each service, we disinfect everything.This all-you-can-eat buffet is taking epidemic prevention measures seriously. Every day, they disinfect each seat up to four times to prevent the spread of the disease.
