Covid-19: the organizational puzzle in company canteens



Video length: 2 min.

France 2

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The new sanitary standards in company restaurants lead to a sometimes complicated reorganization.

A new health protocol has been put in place in company restaurants, and it is particularly tight. The canteens are identified as being places of contamination, and it will now be necessary to eat alone. For the bosses, the organization therefore becomes complicated. The schedules are therefore reorganized in order to facilitate circulation in the premises. “Suddenly our breaks are shifted, we do not find ourselves very much in a room“, says an employee.

In the canteen, it’s a waltz of tables to organize the 8 square meters needed per employee, as well as the two meters of distance. “The company nevertheless remained a place of conviviality (…) Here we are in the process of reducing people to production tools.“, denounces Christophe Bulliod, CEO of Spartoo. From now on, employees eat in groups of ten people scattered around. Some prefer to eat outside.

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