INTENTIONAL SAFETY
“Bigfoot showed up half an hour after sunset…. “Strength of a River in His Shoulders,” I said. “You’re welcome at my fire.”
“Wizard Dresden,” River Shoulders rumbled. “It is good to see you.” He took a couple of long steps and hunkered down opposite the fire from me. “Man. That smells good.”
“Darn right it does,” I said. I proceeded with the preparations in companionable silence while River Shoulders stared thoughtfully at the fire. I’d set up my camp this way for a reason—it made me the host and River Shoulders my guest. It meant I was obliged to provide food and drink, and he was obliged to behave with decorum. Guest-and-host relationships are damned near laws of physics in the supernatural world: They almost never get violated, and when they do, it’s a big deal. Both of us felt a lot more comfortable around one another this way. “ - Bigfoot on Campus, Jim Butcher
Okay, so I could have picked a much better known example of Guest Rights and the laws of Hospitality, possibly the most extreme violation from popular culture, the Red Wedding, but that one didn’t have Bigfoot in it, and who doesn’t love Bigfoot? The idea of Guest Rights isn’t just something from fantasy novels, they have existed for as long as recorded history. The ancient Greco-Romans knew it as Hospitium, the divine duty of the host and right of the guest. They were regarded as sacred, the host must not harm the guest, the guest must not harm the host. To break them or fail to offer them was an affront to the gods and often subject to the most extreme punishments, punishments which now appear utterly disproportionate.
This has relevance how exactly?
As we discussed in the previous posts in this series, we’re not returning to normal. Many are still at risk or are anxious about the continuing pandemic, so now more than ever we need to re-asses what we mean by Hospitality. It needs to move away from simply taking care of their needs as they relate to the service we provide and instead have the welfare, physical and mental, of our guests as the number one concern. We must do everything in our power to ensure that no harm will come to them on our watch.
Before we get on to how this thought process has informed the new bar design at Full Court press, let’s talk about protection. Each country has their recommendations on how to re-open, and you’d be excused for thinking that it is enough to simply follow these and all will be well. But to do that without fully assessing the potential harm to your staff and customers is a negligent disregard for their well being. It’s not as simple as putting 2m marks on the floor and using a temporary screen. How and why these and other safety measures work is important; they need to be more than just performative.
So what do we know about Covid-19 transmission as it pertains to the service environment? Transmission was originally thought to be “primarily between people through respiratory droplets and contact routes” (WHO) and this of course forms the basis of most advice: Wash your hands regularly and maintain distance. It also has been used as part of a push to eradicate using cash despite the WHO explicitly clarifying that they have issued no warnings against its use, more on this later (Fullfact.org). As time has moved on, we can see conflicting studies and reports on the efficacy of face masks (Guardian), Asymptotic carriers as vectors (WHO, ERS) and the viability of airborne transmission, with the more recent reports on this pointing towards it as a viable mode of transmission. (DELVE, PNAS, ERS).
This is key. If these studies indicate that airborne transmission can occur at greater ranges than previously thought, then in the confined spaces of our cafes, the small temporary screens are simply not enough. They are like bringing a knife to a gun fight, sure they offer some protection, but they are outmatched and outgunned.
Your response needs to be tailored to your environment, the take away windows and hatches we’ve seen set up around the world have worked because that screen divides a confined space and an open space, likewise those that have closed off their entire bars with perspex, but simply placing a screen on a bar top and asking people to stand back doesn’t add up, all that does is add a layer of potential protection from coughs and sneezes and even then they work in a straight line. To truly ensure no harm comes to our guests, especially in enclosed spaces we need to do more. Masks or face guards are crucial here. Their use signals that you are concerned about the welfare of your staff and guests, anyone could be an asymptotic carrier, and any of your guests could be at risk or come into contact with someone who is. Its is our responsibility to consider these outcomes
On to the new bar design. Full Court Press is an odd shaped space, its not unique in this regard, and it was immediately apparent that this shape was Ill suited to life post Covid. Have a look at this pic and you’ll see why. The bar is set up to dominate the room, it leaves little space for movement or separation for either staff or customers, access was especially poor. What we’re building is informed by the questions asked in the previous post, and you can view it here.
Immediately there is a large space open at the front of the shop, almost 10sqm. This new space upon entry addresses many of the access issues we had. We hope it's more physically and mentally welcoming, as well as safer than the previous layout for those who are anxious wanting to avoid contact. Eliminating transmission contact routes and providing adequate spacing were impossible before and whilst not eliminated, they are far easier to manage. The working space for the staff is larger, with deliberate barriers and air gaps between production and pickup, the aim being to help provide distance without having to rely on our guests to adhere to it (many won’t). It also works in both the short and long terms, with PPE being used in the short term that can be gradually removed as we transition out of the pandemic. But how does it work?
On the left hand side you’ll see a small plinth. This is the order point and will have the card payment reader and stack of tip trays for taking cash. You’ll order here from the staff member standing just behind the bar, clear signage will instruct you to do this. (Note, in todays demonstration the parts of the staff and customers are being played by floor lamps). Once you’ve ordered and paid you’ll transition to the right side of the room for pick up. The barista will be at the far end of the room making your drink, and leave it for you at the end of the bar on the R/H side. Sounds pretty normal huh? But consider a normal bar top is 60-80cm wide, and that’s as much seperation as you usually get. Ours is 40cm but we’ve positioned staff and customers so there is a minimum of 1.5m space, more if possible. Production is 1.9m away from pick up creating an air gap between staff and customers. The design works with screens, masks/faceguards, hand washing to create as safe an environment as is possible in the space, an integrated approach.
One last thing. Cash. It’s not a danger, to refuse to accept it is exclusionary, the message is that its easier to exclude members of society than it is to adjust your systems ever-so slightly, ineffectual you are refusing to offer guest rights. The WHO has made that clear and numerous studies show that the handling cash is no worse that it was before and certainly no worse than touching a doorknob, or a lift button, or your phone. Paper money holds the virus longer it seems, but transmission is less effective, vice versa for plastic notes and coins (BIS). The answer to taking cash with extra precautions lies partly in every European cafe and bistro, and partly in the sun. Remember the tip trays on the plinth? If you pay by cash, you leave your money on a tray. The staff member takes the tray and places is it in a UV-C sanitiser, treating it and then placing it in the till. Any change is taken from the till and placed at pick up for you on a fresh tray (whilst your money is being sanitised), simple, easy and most importantly ensuring as much as we can that no harm comes to our guests and staff.
We're still building the bar in anticipation of the official go ahead for re-opening from the UK Government, but we look forward to seeing you when the time is right.