Question: How should shift patterns be organized for restaurants offering takeaway and delivery?

Answer passage (source: UK):
page_title: Restaurants offering takeaway or delivery
section_headers: 7. Workforce management
7.1 Shift patterns and working groups
section_content: In this section

7.1 Shift patterns and working groups
7.2 Work-related travel
7.3 Communications and training

7.1 Shift patterns and working groups
Objective: To change the way work is organised to create distinct groups and
reduce the number of contacts each worker has.
Steps that will usually be needed:


As far as possible, where people are split into teams or shift groups, fixing these teams or shift groups so that where contact is unavoidable, this happens between the same people.


Considering where congestion caused by people flow and ‘pinch points’ can be improved. Using one-way systems, staggered shifts and assigned staff mealtimes are possible ways to minimise the risk of transmission.



Reviewer feedback on this answer:
This answer is about shifts and staying safe.  It doesn't appear to be specific to food service, but it's a good answer.
This is a direct answer to the question. This answer provides information on how shifts should be arranged in workplace during the pandemic so reduce the number of contacts each worker has.

Reviewer ratings:
Acceptable
Excellent

Answer passage (source: UK):
page_title: Restaurants offering takeaway or delivery
section_headers: 3. Social distancing at work
3.5 Common areas
section_content: Objective: To maintain social distancing while using common areas.
Steps that will usually be needed:


Staggering break times to reduce pressure on break rooms or places to eat.


Using safe outside areas for breaks.


Creating additional space by using other parts of the working area or building that have been freed up by remote working.



Reviewer feedback on this answer:
The info here is okay, but there isn't a lot of information.  It isn't specific to the food industry either.
This does not answer the question. The question is asking for information to arrange shifts in restaurants offering takeaway and delivery. However, the answer provides information on how to maintain social distancing while using common areas.

Reviewer ratings:
Could be Improved
Bad

Answer passage (source: UK):
page_title: Restaurants offering takeaway or delivery
section_headers: 8. Inbound and outbound goods
section_content: Objective: To maintain social-distancing and avoid surface transmission when
goods enter and leave the site, especially in high volume situations, for
example, distribution centres, despatch areas.
Steps that will usually be needed:


Revising pick up and drop off collection points, procedures, signage and markings.


Considering methods to reduce frequency of deliveries, for example by ordering larger quantities less often.


Minimising unnecessary contact at gatehouse security, yard and warehouse. For example, non-contact deliveries where the nature of the product allows for use of electronic pre-booking.


Where possible and safe, having single workers load or unload vehicles.


Where possible, using the same pairs of people for loads where more than one is needed.


Enabling drivers to access welfare facilities when required, consistent with other guidance.


Encouraging drivers to stay in their vehicles where this does not compromise their safety and existing safe working practice, such as preventing drive-aways.


Creating one-way flow of traffic in stockrooms.


Adjusting put-away and replenishment rules to create space for social distancing. Where social distancing cannot be maintained due to workplace design, sufficient mitigation strategies should be designed and implemented.


Definitions
Refers to areas and amenities which are provided for the common use of more
than one person including canteens, reception areas, meeting rooms, areas of
worship, toilets, gardens, fire escapes, kitchens, fitness facilities, store
rooms, laundry facilities.
Refers to people who have specific underlying health conditions that make them
extremely vulnerable to severe illness if they contract COVID-19. Clinically
extremely vulnerable people will have received a letter telling them they are
in this group, or will have been told by their GP. Who is ‘clinically
extremely vulnerable’?
Refers to people who may be at increased risk from COVID-19, including those
aged 70 or over and those with some underlying health conditions. Who is
‘clinically vulnerable’?

Reviewer feedback on this answer:
This answer seems to be about delivering goods.  The question is about food services and restaurants.
This does not answer the question. This answer provides information on how to keep people safe from Covid-19 when goods are entering and leaving premises. It does not provide any information on how shifts should be organized for restaurants offering takeaway and delivery as asked in the question.

Reviewer ratings:
Bad
Bad