This article doesn't address what should be a key question for all corporate cafeterias going forward: are you serving COVID, or its follow-on viruses, with every meal? To use NYC as the example, the CDC is currently recommending indoor masking for three NYC counties (Kings, Queens, Richmond), and all the others are considered nearly as risky. With few exceptions, the company cafeterias I have seen have done little or nothing to improve social distancing or ventilation, and distancing negates a supposed plus for any corporate cafeteria -- the impetus to sit close to one's co-workers. Further, the most recent variants of COVID can last longer on surfaces while being even more easily spread through the air. My firm, like most, has completely capitulated to COVID -- vaccinations and testing are no longer required or tracked; masking is not required (and is tacitly discouraged).  Perhaps if one's job were in a clement climate and the cafeteria served food outdoors, it might not be adding to workers' stresses, but as it is, my peers grab a sandwich from the company cafeteria and then run back to their open plan office stalls, where they cough and sneeze over each other between bites. WFH means more safety, more productivity (of the two hours I save commuting, approximately one goes back to the company as work time, every day), and yes, better, more affordable cuisine.

This article doesn't address what should be a key question for all corporate cafeterias going forward: are you serving COVID, or its follow-on viruses, with every meal? To use NYC as the example, the CDC is currently recommending indoor masking for three NYC counties (Kings, Queens, Richmond), and all the others are considered nearly as risky. With few exceptions, the company cafeterias I have seen have done little or nothing to improve social distancing or ventilation, and distancing negates a supposed plus for any corporate cafeteria -- the impetus to sit close to one's co-workers. Further, the most recent variants of COVID can last longer on surfaces while being even more easily spread through the air. My firm, like most, has completely capitulated to COVID -- vaccinations and testing are no longer required or tracked; masking is not required (and is tacitly discouraged).  Perhaps if one's job were in a clement climate and the cafeteria served food outdoors, it might not be adding to workers' stresses, but as it is, my peers grab a sandwich from the company cafeteria and then run back to their open plan office stalls, where they cough and sneeze over each other between bites. WFH means more safety, more productivity (of the two hours I save commuting, approximately one goes back to the company as work time, every day), and yes, better, more affordable cuisine.

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