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(The New York Times)   Is ordering all this takeout food during this coronavirus pandemic supporting restaurants or just endangering their workers?   (nytimes.com) divider line
    More: Interesting, Take-out, Restaurant, Los Angeles County, California, Soup, Menu, Health care, Angeles National Forest, Fast food  
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524 clicks; posted to Business » and Food » on 08 Apr 2020 at 11:29 PM (13 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



Voting Results (Funniest)
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2020-04-08 8:56:19 PM  
13 votes:

The Googles Do Nothing: I make my own food because I am both cheap and scared to get sick.  Sorry, I didn't eat out much anyways so they don't miss me.


Not sure hot pockets are considered food.
 
2020-04-09 3:03:35 AM  
2 votes:

links136: bughunter: Those workers need their jobs.  Most of them live paycheck to paycheck.

Very few people I know who have been furloughed, or laid off, or had their hours reduced is happy about it.And, volunteering in alcohol and drug addiction recovery, I know quite a few.  They're very well represented in food service.

Like I tell all the musicians who can't your the world anymore they I know, plenty of openings in healthcare.


What the actual fark?

The topic is "are we endangering our food service workers" and your answer is, "let them work in hospitals."

I want some of what you're smoking.
 
2020-04-09 2:29:29 AM  
2 votes:

ReapTheChaos: I don't see how the risk is reduced much at all by using the drive thru or getting carry-out/delivery. You may not be coming into direct contact with other customers, but that drive thru or delivery person is. If the guy ahead of me is contagious and hands over his cash or card at the drive thru, the worker can easily pass that on to me when I pull up.


Well usually you need a decent amount of exposure to catch a bug. Otherwise we'd get sick every time we breathed or ate something, we're constantly being bombarded by pathogens of all kinds.

I'd be interested to find out what concentration of this stuff is necessary to trigger an infection.
 
2020-04-09 5:53:06 PM  
1 vote:

Gough: Vermithrax Perjorative: BolloxReader: ReapTheChaos: I don't see how the risk is reduced much at all by using the drive thru or getting carry-out/delivery. You may not be coming into direct contact with other customers, but that drive thru or delivery person is. If the guy ahead of me is contagious and hands over his cash or card at the drive thru, the worker can easily pass that on to me when I pull up.

Well usually you need a decent amount of exposure to catch a bug. Otherwise we'd get sick every time we breathed or ate something, we're constantly being bombarded by pathogens of all kinds.

I'd be interested to find out what concentration of this stuff is necessary to trigger an infection.

I actually looked into this when this whole thing started up. You will be pleased/horrified to know it takes only a single viral particle to result in an infection.

That's right. You can become infected with exposure to a single virion. Sort of put into perspective just how infectious novel virus can be.

The ID50 is a measure of the number of infectious particles (virion, bacteria, etc) necessary to cause infection in 50% of the exposed individuals.  It can be as low as 1, but there is often a range.  For norovirus, for example, 10 will lead to an infection with a small number of individuals, while 18 will cause the disease in 50%.

Persons with comprised immune systems are obviously more likely to develop COVID-19 with exposure to smaller numbers of virus particles.  That alone is a good reason to practice social distancing and other measures...to keep those people safe.  That seems to be especially important in light of the just-discovered (by Gov. Kemp!) fact that asymptomatic individuals can be contagious.


Wait a minute! Are you trying to tell me that immunology is more complicated than I might have gathered from a little googling?

No, that can't be right... I've been on forums for a long time.
 
2020-04-09 2:02:05 PM  
1 vote:

Gough: PictureAWave: https://www.seriouseats.com/2020/03/fo​od-safety-and-coronavirus-a-comprehens​ive-guide.html

This is an article from J. Kenji Lopez-Alt detailing for the average restaurant goer just how the virus is likely to impact food service workers and customers.  While the data and science is constantly updating as we learn more about the virus Lopez-Alt is a well known and trusted name in food science and safety.  I suggest giving it a read for anyone who has concerns.  His writing has a good readable voice too, even for the dry sciencey bits.

"...well-known and trusted name in food science and safety..."
He's an architect for crissakes!

/I am still an idiot


Ftfy
 
2020-04-09 8:47:33 AM  
1 vote:
The government really should provide guidelines on how restaurants can safely operate takeout operations.

Some in my neighborhood are really doing it right: There's a designated spot in the outdoor seating area where people line up to get their food; orders are brought out one at a time and put on a table; when the restaurant worker goes back inside you then step up to the table. Throughout the whole interaction everyone maintains a 6+ foot buffer.

Then there are other places that have people coming inside the restaurant to get their order. WTF?

Side note: There are other businesses operating like takeout restaurants. My bike store is still open for repairs. They have a drop off spot in front of the shop where you leave your bike; you step back 10 feet and then someone from the store comes out to take the bike inside. And I assume it's pretty easy for the employees to maintain social distancing inside the store when working on bikes. I hope more stores can do something like this.
 
2020-04-09 7:26:15 AM  
1 vote:

BolloxReader: ReapTheChaos: I don't see how the risk is reduced much at all by using the drive thru or getting carry-out/delivery. You may not be coming into direct contact with other customers, but that drive thru or delivery person is. If the guy ahead of me is contagious and hands over his cash or card at the drive thru, the worker can easily pass that on to me when I pull up.

Well usually you need a decent amount of exposure to catch a bug. Otherwise we'd get sick every time we breathed or ate something, we're constantly being bombarded by pathogens of all kinds.

I'd be interested to find out what concentration of this stuff is necessary to trigger an infection.


You need one bug.

Pathogens multiply themselves. So, they can start with one and turn you into their reproduction site.

You don't get sick with every breath because your immune system kills bad things it knows about. When a new virus comes in, it can attack your cells and reproduce. It takes a while for the immune system to recognize the new virus.

Toxins are the ones that you need a certain level before you can get sick.
 
2020-04-09 3:34:02 AM  
1 vote:

thurstonxhowell: lolmao500: Endangering their workers? Lulz.

Not if you run a tight ship.

"Lulz" is the opposite of a tight ship. Anyone who would use that syllable to describe anything does not understand what running a tight ship means.


User name sorta checks out.
 
2020-04-09 2:46:23 AM  
1 vote:

Znuh: ReapTheChaos: I don't see how the risk is reduced much at all by using the drive thru or getting carry-out/delivery. You may not be coming into direct contact with other customers, but that drive thru or delivery person is. If the guy ahead of me is contagious and hands over his cash or card at the drive thru, the worker can easily pass that on to me when I pull up.

There was a video that an RN posted about food safety and Fast Food joints.

The long and the short of it is, the virus does not like heat. His method of handling the food was to get it home, unfold the paper and 'flip' the burger onto a plate. Same with the fries. 

Said burger and fries was then popped into the microwave. You want the food hot enough so that it's steaming. Steaming hot = virus will be more than dead.

It turned out to be easier to deal with than groceries, where you have to deal with wiping down exterior containers, or carefully storing contents in tupperware.


I saw that.  TFA said he was a doctor iirc.  Yet he had McDonald's and Arby's.

I am not taking food advice from an MD that microwaves his Big Macs and Beef'n'Cheddars.

You want rubbery bread?  Microwave it.

For burgers and sandwiches, wrap it in foil and put it in the toaster oven when you get it home for a few minutes.  If it was cold, like from the fridge, you'll have to wrap the meat seperately and start it early because the bread will insulate the meat and you'll just get burnt bun and cold meat.

Same for french fries - wrap them separately, spritz 'em with some Pam, close tight and heat at 400 till you can hear 'em sizzle.  Then open the foil and let 'em crisp up a bit in the toaster oven.  This method can even revive days old fries that have been shriveling in the fridge.
 
2020-04-08 6:08:34 PM  
1 vote:
Taco girl, oh taco girl....
 
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