Serving meals during COVID-19 - airlines vs restaurants
Hi - this question is out of curiosity and to educate myself. Admittedly I have not been on an airplane since February but I've been in plenty of restaurants and had the pleasure of reading trip reports during this time. It seems that most U.S. airlines (and many others) have resorted to serving meals in wrapped containers on trays (whether hot or cold or in a bag), reduced multi-course servings, and deliver drinks in plastic cups to avoid personal contact and social distance in Biz and First class. Restaurants, however do not practice this and with the exception of waitstaff wearing gloves, there are no other substantial changes that I have noticed with serving of food due to COVID. Health purposes being the most important, what are the main differences here that cause airlines to take these measures compared to restaurants?