Filenews 10 March 2021 - by Marilena Panagi
"To accept the new order of things so that we can see the relaxes as the only option and the reopening of the dining areas as a one-way street. To understand all, owners, staff and regulars, the specifics of these sites, to understand how we all participate in the dangerous process of spreading the virus and how we can all prevent its transmission and cooperate."
A year after the onset of the pandemic, the head of the Scientific Advisory Committee, Konstantinos Tsiotis, speaking to "F", stressed that "we realize that the reopening of any space must take place under certain conditions and with the aim of annihilating the possibility of a new setback. What if that's possible? Is. What if it's hard? It also is."
With the government's final decision on whether or not to reopen the dining areas next Tuesday, to be pending since the relevant decisions are expected to be taken at today's Cabinet meeting, Mr. Tsioutis analysed in "F", the reasons why these spaces are considered as "high risk" areas for the transmission of the coronavirus, but also the way in which , they could be re-operated as safely as possible.
"From a public health point of view, a dining area has several peculiarities. For this reason, we see that in many countries this sector has been significantly affected, since in times of exacerbation, they are among the first to suspend their operation and in times of relaxation they are among the last on the list".
Why these sites are seen as 'high risk'
The first prerequisite for the safe operation of these sites, "is to recognize these peculiarities and understand them. The second is to understand that these spaces can only be kept safe if some basic measures are observed."
'Simply put, these spaces are considered to be 'high risk' because, among other things, there is increased mobility from all bystanders':
- We see many different groups of people: regulars, waiters, people in the kitchen, people at the checkout, cooks, suppliers, carriers (delivery) etc.
- There are many different spaces: Entrance/reception area, space for those sitting (indoor, outdoor), cashier, kitchen, food/drink area, toilet, etc.
- People move around all the time. The staff, to get an order, to carry the order and then to deliver it or to get the collection. For regulars, to go to their table, to talk to someone they know, to pay (if their presence is required at the checkout), to place their order, if these are places where self-service is applied or even to simply go to the toilet.
All these people, "most unknown and unrelated to each other, are involved in different activities. They move, they talk, some shout, they laugh, often people at different tables talk to each other, while in several of these places there is also live or loud music, resulting in increased high-risk activities (voices, singing, dancing, etc.)". All these, "are conditions that favour the transmission of the crown, from person to person". So the fact is one: "These places are de facto crowded (i.e. a significant number of people can be found in a common place), while due to the nature of their operation (they offer food and drink), people do not wear a mask and often do not even keep distances".
"To understand the realities"
If, Mr. Tsoutis stressed, "we understand these realities, we can easily understand what we need to do, each from his own point of view to reduce the risk. In our effort - and I repeat in our "we" we are all included, owners, staff, regulars - come to make a significant contribution to the famous health protocols that are published from time to time and concern every space and activity". A "protocol", "it is nothing more than a detailed guide, a "map", about how a space should work, what to watch out for and what to do to keep it safe".
The basic principle, "in the pandemic case does not change. We keep our distance, wear our mask, limit our social circle. In this way we must also operate in the dining areas. We don't constantly change "groups", we don't crowd into the tills or queue for our order":
- We don't move if there's no need.
- We don't change table and company.
- We greet acquaintances and friends from afar.
- If we're on the staff, we're wearing our mask properly.
- We keep our distance from the regulars.
"For the proper application of a protocol in a dining area, whether it is a tavern, restaurant, beer garden, or café, we all have an important role and responsibility," stressed the head of the EES, indicating that "each of us has an obligation to act responsibly towards others but above all, towards public health".
"If there is transmission in such a space," he warned, "then the problem will not only concern that site, but also the pandemic management itself."
This, "probably was not understood to the extent that it was needed in the past. That's why we've seen in the past few months transmission chains associated with dining areas, so unfortunately, we have been forced to suspend the entire branch."
