After reading Parts 1 and 2 of this series, you may ask, “what is really happening out there?” According to a current survey of CNM and UNM students working outside their homes, it’s evident that gloves, masks and sanitizers are being used. Customers are also being restricted from going inside businesses – retail or office.
One student reported, however, that at a popular coffee shop, workers wear masks but not gloves. Employees of the establishment are required to wash their hands every 30 minutes, but most are washing every 15 minutes.
According to Susan Davis, Franchisee Business Consultant for Dairy Queen, there are three things that all stores have added to their arsenal: new disinfecting practices, gloves/masks and separation of duties.
“Traditionally restaurants have followed ‘cleaning and sanitation’ guidelines outlined by the local health departments, corporate offices and the National Restaurant Association. Now, there is a new disinfecting plan that has been implemented to reduce any type of bacteria presence,” according to Ms. Davis. “In addition to gloves and masks, isolation of duties has been implemented. What this means is that a person handling the financial aspect of the transaction, money handling, has no involvement in the food component. A separate person will now put the food order in the packaging to deliver to the customer, separate from who the customer dealt with for payment purposes.”
Lastly, what is the best practice while using your credit card? Many establishments will take your payment at the time of the order removing the need to handle the card later (ask ahead of time). If they do not, it is best to insert your own credit card if a machine is available. If a business takes your card, whether they are wearing gloves or not, have a Clorox wipe ready to wipe it down.
