freecia

The mythbuster's videos linked in the NHK twitter thread above is kind of a good demonstration of how a single server vs common touchpoint can reduce spread. It is similar to how cruise buffets (pre-COVID) sometimes had a crew member serve customers rather than several guests with dubious health and hygiene serve themselves using common utensils.

It seems sensible to me to make it a food server like bar staff instead of a receptionist and put in food service hygiene standards. The receptionist is the same person also taking credit cards and giving/accepting room keys, interfacing with customers a little more closely with hand to card to hand contact. How often are they able to wash their hands? Perhaps some hotels in the US will offer more express checkout options, NFC key check in, and self service check-in/out machines. Or in-room Nespresso options?

evergrn

Actually saw this on NHK last week or the week before.
The visuals really drive home the point.
As much as I'd love to hit a buffet again, I'm probably not up for shared tongues and ladles until this Corona fight is over.

Souplantation has shut down.