03/13/2020
As a Chef and member of the Hospitality Industry as a whole; I know first-hand how serious my current and former peers, partners, employees, and friends take sanitation regulations and guidelines—just adhering to minimum requirements never crosses our minds. As professionals we always strive to exceed expectations of our guests with what we serve, but people should be aware of how that translates to the our entire work environment. A kitchen to me is one step away from an operating room in terms of cleanliness and sanitation—these rules are applied because it relates directly HOSPITALITY; we all recognize acutely the situation we are in with and I have seen first hand the swift action to re-address best practices in-house and reassurances to guests, new or returing, that they are safe darkening our doors. If you are symptomatic—stay home. If not, support your local restaurant, bar, tavern;. small business owners are the life blood of our economy, this industry will endure, as it has through other economic/social/weather events; 2008 to name a few — WE WILL GET THROUGH THIS; but we need your help! Support your local establishments NOW, as best you can, and rest assured we'll be there for you with an nice beverage, gracious service, and something delicious to eat...👨🏼🍳⚜️ Link in bio--> CDC resources for food service operations @ Albany, New York
