Closing your business after an employee gets sick is the right thing to do. But right now, it’s totally voluntary.
, is merely a set of guidelines that establishments are “encouraged” to implement, not codified law or enforceable regulations. That leaves closure and testing decisions entirely up to business owners, and that’s a serious problem — for workers and diners.
Restaurants are already expected to meet an extensive set of food safety guidelines, but combatting COVID-19 is not the same as battling foodborne pathogens. We still don’t know enough about how this virus is transmitted, especially in small spaces, or what can conclusively be done to stem its spread, and that makes it difficult for restaurants to implement effective safety measures.
So it’s no wonder that restaurant employees are getting sick. Right now, restaurants that choose to close after a positive diagnosis among staff are doing it voluntarily, and it’s absolutely the right thing to do. Continuing to expose patrons and workers to a potentially deadly virus is unjustifiable, even if a restaurant is looking at a seriously bleak economic picture.
In some cases, those staffers have had to publicly advocate on their own behalf. Earlier this year, it took highly publicized union efforts and worker strikes toat many of the country’s major grocery store chains. Like restaurant workers, these employees reported that their employers were slow to inform employees that they may have been exposed to the virus, and slow to close when a fellow worker fell ill.
Which is exactly why the decision to close shouldn’t be left up to business owners at all. It’s hard to blame most of these operators for their choice to open, because it often isn’t a choice at all: They’re already in a precarious position considering weeks of shutdown, the costs of adapting to service in the middle of a pandemic, and ever-declining revenues.
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