I don’t want to be a mask police. I don’t want to police people or business. That said, in one week, I had to question the Standard Operating Procedures (SOP) at two well established restaurants. Staff with no masks or masks worn under the chin. I was disappointment. I expected better. One, situated along Jalan Tun Razak, and the other in KLCC.

The Malaysian government has outlined SOPs for restaurants. It also constantly reminds restaurateurs to follow these SOPs. Primarily, to safeguard the health and safety of all concerned – you, me and everybody. To help restaurants get back into business and stay in business. To contain Covid-19. What’s visually being adhered to at many establishments are track and trace registrations, temperature scanners, hand sanitisers and physically-distanced tables. What about masks? What about 20-second hand washes after bathroom breaks, coughing and sneezing, and before preparing food? What about restaurants that fall short or lack consistency in enforcing SOPs?

As a customer, the simple answer is not to return. But that’s really not the point although no repeat business will affect earnings. The point is these restaurants and others that skirt SOPs could be placing customers and themselves at risk of contracting Covid-19. At the time of writing I Googled if wearing mask was mandatory for restaurant workers. Media reports, over several months, read as follows. 

July 24 – “Wearing face masks will be made compulsory for those on public transports and in crowded public areas from Aug 1 as the authorities work to break the chain of Covid-19 transmission[1].

July 15 - “The Health Ministry has no plans to make wearing face masks mandatory for the public. However, the practice of wearing face masks is strongly encouraged, especially in public and crowded areas, to reduce the risk of Covid-19 infection[2].” 

May 5 - “Before they are allowed to let customers in, restaurants must separate their tables’ two-metres apart to maintain social distancing, provide hand sanitisers, with the staff wearing face masks at all times[3].”

May 5 -  SOPs for the food sector particularly restaurants, food courts, hawker centres, covered food stalls and kiosks in the National Security Council (NSC) infographic  included - ‘To educate employees on personal hygiene at the premise[4].”

May 1 – Covid-19 : Procedures to resume restaurant operations included -  "The employees  & restaurant operator need to wear face masks[5]."  

Understandably, the advisory on masks for the public has evolved to fit the Covid-19 status in the country. In regards to restaurant employees, I thought they were required to wear masks, based on SOPs. Anyways… Personally, I think they should. Restaurants can be busy and crowded places. Restaurants’ service staff get close to customers to take orders. They handle food and drinks. They touch utensils, serviettes, surfaces, cash and cards. All possible homes to the virus. Masks are not 100% full proof. But they provide at least some barrier or shield to stop droplets from spreading to customers or contaminating food and drinks served.

But more importantly, as a customer, I want to feel confident that restaurants are doing everything possible to ensure a hygienic, healthy and enjoyable dining experience. And, correct masks wearing by staff from managers, cashiers, serving staff to chefs certainly adds another level of comfort. Particularly now when people are still a little hesitant and cautious about eating out. Perception and trust that restaurants are doing the right thing is powerful advertising.   

I appreciate that wearing masks all day at work is uncomfortable. I don’t profess to know if these will work. Maybe, serving staff can opt not to wear masks in-between registering customers, collecting payments, taking orders and serving food and drinks. Maybe, chefs and cooks can dispense with masks when not at their stations as kitchens can be hot and space might be tight. Maybe, like computer breaks to avoid eye-strain, there should be mask-breaks in restaurants.

I would be further reassured if restaurants declared, as part of the SOPs, that they will continue to educate and ensure employees practice 20-second hand washing after visiting the restroom, and when handling, preparing, serving and eating food. This is good hygiene, any time. As a member of the public, my contribution will be to continue doing these 3 simple, doable things : 20-second hand washing, physical distancing and wearing a mask in crowded public places, and confined spaces. Not a big ask.

Sure, the numbers of Covid-19 cases are relatively lower in Malaysia. But we are not out of the woods yet. We will not be until an effective vaccine is discovered and available to all globally. In the interim, all it takes is inconsiderate and irresponsible behaviour to create new clusters, push the numbers up, and lose valuable progress made so far. Food for thought.