I find it hard to believe that restaurants are the source of COVID-19 infections.
As a result of the December restrictions on all but takeout service, I was recently let go from the restaurant job that was paying my way through school. We were given daily temperature checks when we arrived for work, sanitized all surfaces throughout our shifts, were kept out of the kitchen and food prep areas, and wore masks and gloves as did our customers.
All year long, our restaurant had no COVID-19 infections with its employees, but we are still singled out as some kind of a danger to the public. Meanwhile, I’m aware of several grocery stores whose employees have contracted COVID-19. Why aren’t they held to the same standard?