there is still risk that new diners could inhale the air just recently exhaled by previous diners."įor those who want to brave the elements for food and drink, here are a few options. He classified dining igloos as "likely an intermediate risk" and explained why: "Importantly, since we know SARS-CoV-2 can hang in the air for a long time. (Lahey also noted that the risk of each scenario could vary depending on factors such as the number of people at the establishment, whether the dining party is strictly limited to household members, and the local incidence of the virus.) Eating in a semiprivate dining room used by others recently. Eating or drinking outside and apart from others.He rated the risk level of various dining scenarios, from lowest to highest, as follows: The safest way to eat a restaurant meal during the pandemic is to order takeout, Lahey wrote in an email to Seven Days. Two resorts erected plastic-covered domes, called dining igloos, equipped with space heaters.Įven with these adaptations, dining out comes with a certain level of risk for coronavirus transmission, according to Tim Lahey, an infectious disease physician at the University of Vermont Medical Center. Innovations installed by Vermont restaurants for winter dining include unheated tent areas, outdoor space heaters and firepits. "People bundled up in snow gear and sat out there and had drinks," she observed. Still, Donnell Collins, chef-owner of Leunig's Bistro & Café on Burlington's Church Street, said that during the holidays, especially, folks sat outdoors at tables framed by gas-flamed lanterns.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |