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Seattle Restaurant Week returns for the second time during the epidemic. Here’s how to put one together for use with your COVID-19 case

Seattle Restaurant Week returns for the second time during the COVID-19 epidemic. The 2021 Spring Edition once again spanned an entire month, from April 1 to 30, to give sponsors more opportunities to support the surrounding industry. More useful innovations are being implemented since the fall of 2020, including the website (srweek.org:), which contains restaurant options, which are classified not only by neighbors, but also by factors such as Eat Local First, vegetarian, etc. The “Give Me Food” version, which donates to That Brown Girl Cooks. Community cuisine, Musang community cuisine, Fe feast և more; վճար There is no fee for restaurant participation (registration is full month).

Participating restaurants can also offer any type of prix fixe menu, including withdrawals. The Centers for Disease Control and Prevention still ranks procurement options as “lowest risk” in terms of COVID-19 contract terms when it comes to restaurant sponsorship. And Groundhog Day, which is an epidemic, is suddenly extremely relevant. Recent data show that COVID-19 cases are on the rise in the states, including King և Snohomish, while counts across the state are rising instead of continuing to decline. This is a development that Dr. Umayr Shah, the state health minister, calls “very worrying” in numbers comparable to Washington’s second wave in mid-October.

If you are planning to dine inside, here is a list of thoughts. While vaccinations are on the rise, restaurant workers who are regularly exposed to masked customers are not eligible until March 31. Even if all 251,000 of them were able to shoot at once, Marisa Baker, a professor of environmental and occupational health at the University of Washington, would do so by the end of the Seattle restaurant week or longer until maximum protection begins.

As for the open-air restaurant dinner, which the CDC calls a “greater risk”, even with tables at a distance, Baker warned that “buildings closed on more than two sides [means] you block the flow of air, so it relates to the impact [to COVID-19] perspective. ” It is assumed that all outdoor dining installations must meet the state’s “Outdoor Seating Requirements”, which include layout features such as stiffeners to “maintain table seats at least six feet away from adjacent table seats” to ensure that customers and staff always wear cloth. “Face masks, except when eating or drinking while sitting.” It is up to the future dinners to assess compliance և own risk.

The epidemic fatigue is real, but although the potential allowed last week increased by 50%, some Seattle restaurant owners are waiting for the resumption of lunch for the safety of both staff and sponsors. In a March 25 news release from the state Department of Health, Scott Lindquist, a “more and more concerned” state health officer, said: “We all need to realize that the epidemic is not over, there is a serious risk, even if we vaccinate more and more people. “We need to limit the spread of the virus by actively making good choices in our communities, including wearing masks, keeping our distance, avoiding gatherings, and postponing travel.”

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