The world has changed dramatically in the last ninety days. Just last year, the question of whether a restaurant would even ask a customer to take the customer’s temperature would have been unthinkable. Now, it is actually happening. All over the country.
Taking your customer’s temperature before dining may provide solace to restaurant owners and their customers. However, the practice is not without risk. Since the practice is entirely new, as is the Pandemic in general, there is not a lot of legal guidance on this issue. However, there are some general rules which may help prevent problems in the future. Here is a random sampling of things to consider.
Someday (hopefully soon) taking a restaurant customer’s temperature will be completely unnecessary. However, for restaurants which decide to pursue this path while the Pandemic is ongoing, they should proceed with caution.
About the Author: Roger Slade is an AV-rated commercial litigator with over 30 years of experience. Throughout his career, he has handled all types of litigation matters including business fraud, class-actions for both Plaintiffs and Defendants, real estate litigation, privacy litigation, commercial collection matters, employment discrimination claims, general business disputes and international family law matters. Roger has served on the Board of the Dade County Bar Association, is the President and Founder of the Heroes of Tomorrow Foundation, and is on the Board of Directors of the Florida Restaurant and Lodging Association.
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