Keeping Safe during the Covid Pandemic
Many businesses that have been allowed to open during the Covid pandemic have had to follow strict guidelines to keep their employees and customers safe. This has been proven to be an especially challenging task.
For the past year we’ve all been using some combination of face masks, shields, gloves, disinfectants, bleach, gowns, paper towels and hand sanitizer among other things all with the goal of keeping the virus away from our bodies.
Like other establishments we were spending a considerable amount of time cleaning our facilities. We use spray bottles of sanitizer to clean tables, chairs and other surfaces and then wipe them dry. To save time and supplies, we purchased an electrostatic sprayer. They are different from conventional sprayers in that an electrostatic charge is applied to the disinfectant as it leaves the cone making miniscule droplets that are evenly dispersed. That the droplets are so small allows them to dry quickly.
In this slow motion video the employee is using the wand to apply the disinfectant.
This employee is using a large electrostatic sprayer to clean a dining table.
The cone on the end of the wand evenly distributes the disinfectant. The disinfectant dries in a few seconds and is safe to the touch.
This 3 gallon capacity sprayer has a rechargeable battery and can be worn as a backpack.
This is a smaller sprayer comes with two rechargeable batteries. The unit weighs less than the orange one above. Instead of a wand, the nozzle is used to adjust the spray pattern of the disinfectant.
|The one gallon capacity tank for this sprayer has backpack straps for easier use. Two ounces of the concentrate are mixed with water to make a gallon of sanitizer. This brand of concentrate is confirmed to kill Covid germs.
So far we’ve had good success with these sprayers. If you’re looking for a way to keep your facility clean you’ll want to consider an electrostatic sprayer.
I’m a frequent visitor to Chinese restaurants. You might say that I’m a big fan of Chinese food.
But something has been bothering me for the last several years. Let me explain and then you can judge for yourself whether it bothers you too.
When the server seats us, she brings the usual: a napkin, a tea cup, a plate and chopsticks. Of course the bamboo chopsticks are wrapped to keep them sanitary. By the way, I hate those plastic chopsticks because they’re slippery, but that’s not what bothers me. You’ve undoubtedly noticed that the chopstick wrapper usually has printed instructions explaining how to use the chopsticks, but that’s not what bothers me either.
Actually, the thing that bothers me has nothing to do with Chinese restaurants at all. What bothers me has everything to do with the non-Chinese restaurants.
What if someone went into a restaurant, say to have a meal of spaghetti and this person doesn’t know how to use a fork? How would he get those long strands of pasta into his mouth? Of course, this dilemma isn’t unique to Italian food – think German sauerbraten, French coq-au-vin, English roast beef and Yorkshire pudding and Spanish paella – the food has to make its way from the plate to the tongue.
To be fair, this isn’t much of a problem with pizza, tacos or hot dogs since you can always eat these foods by hand. But by and large, the culinary world doesn’t look kindly on hand-food.
So I’m proposing an easy fix for those guests who have not yet mastered the art of consuming food with a fork. For the benefit (and non-embarrassment) of these guests, the restaurant establishment should consider wrapping their forks with the following instructions:
So now it’s your turn. Did I hit the nail on the head?
Written by: Arnie Lee