Jeff Cavanaugh wrote:It's not the first time this scenario has been addressed, but this piece covers a restaurant superspreading event from China in detail. Recirculation of air (vs natural ventilation) seems to be a huge factor in how much viral load someone is exposed to and therefore their chances of contracting COVID-19 from another diner. Especially so with restaurants, where it's not possible for diners to wear masks that would otherwise significantly reduce aerosol spread.
Are restaurants in Louisville aware of this issue and doing anything to address it? Are they making that clear to patrons? What happens with places where good ventilation isn't possible?
https://english.elpais.com/spanish_news ... msyrMhyLFk
As a patron, we ARE aware of it, and only select restaurants with seating outside (or inside adjacent to open walls/windows, like Drakes). If restaurants advertise no recirculation we'd be much more interested in going there!