The Maine Sunday Telegram talked to restaurants about the steps they’re taking and the guidance they have on how to operate safely and what to do when they have a potential Covid exposure.
Similarly, every one of the five food businesses I called to learn more about COVID-19 closures was eager to talk about their plans and procedures. “It’s an issue every restaurant has to think about,” Zak Taillon, general manager of Boda, said. “We did lots of pre-preparation and have always been a few steps ahead, all the way back to March of last year, when we closed for indoor dining way before we were even required to be. We’re doing our best and have successfully avoided spreading it in our tiny kitchen two times so far. We are really proud and don’t want to keep that hush-hush.”
