The test done on how a virus could be spread in a buffet situation is something that the cruise and hotel industry could take note.
Iv noticed over the past few years the trend with some Vegas Buffets is to have individual-sized portions plated to minimize handling, it works well and a vast portion of Dessert portions are being served as that. But there is still that element of society that will touch and grab. With serving tongs there is nothing worse than finding the tongs for what you want at the next serving station. But alas to have a person covering serving stations dishing the food out does increase costs. And sadly at the end of the day cost does play a big factor no matter how much "they doth protest"
If we think back to only a few month going out for a meal, just how often did your server appear at your table , its probably much more than you ever imagined
How many of us can honestly say we would sanitize our hands on QE2 when the dispense machines were in place at The Lido. assuming that is they had been checked to make sure there was liquid in them.
Being a single person with the Table for one situation, it was always surprising when being seated , invariably at a table set for two, just how often the other setting was just left there, and that applies to any restaurant.
My little bug bear , is toast, its always nice at breakfast to toast your own bread, with those toasting machines , they do operate at a high temperature , which is all well and good but if some idiot decides they want to toast a croissant , it just catches fires . Where as if you are being served toast , then you have no idea when you server last cleaned their hands before putting your bread in the toaster. Alas it was something i never found was very good on QE2 at breakfast, it was usually pretty cold by the time it arrived.
Topic: Coronavirus : general discussion focussed on the impact on the cruise industry (Read 60937 times)
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Sep 23, 2021, 04:05 AM