Colleen27
DIS Legend
- Joined
- Mar 31, 2007
- Messages
- 24,190
I'm fairly sure tracing isn't all it could be and I also find it curious that no cases (or very few) are being attributed to restaurants, airplanes, mass transit and what-have-you. It's really not that logical but then again, what is?We are seemingly full-on into a surge in our province and I've yet to know one single person personally or even reasonably closely associated, that has actually had Covid.
The quality of contact tracing varies a great deal from place to place. I suspect a lot of the reason we haven't seen cases linked to air travel, Disney World, or other tourist destinations is the weakness of contact tracing across multiple jurisdictions. But since restaurants (and salons and other primarily local businesses) pose a less challenging scenario.
I'm not sure if it is the same in Canada as here in the states, but for us, the state-level reporting can be sort of deceiving because the surges reflected in state case counts are often heavily concentrated in one local area within the state. About half of Michigan didn't have any cases to speak of when we were locked down in March and April - our state numbers were awful, among the worst in the nation, but the vast majority were in the Detroit area so if you lived in the northern part of the state it would have been very easy not to know anyone who had it. Even in my area, which isn't terribly far from Detroit, a lot of the people still don't know anyone who has had it. We've had about 40 cases so far, in a population of a bit over 4000. And it is the sort of small town where a lot of our neighbors' families have been here for generations and work or own businesses in town and rarely go anywhere else other than to the next town over where the "big" grocery store is (Kroger, rather than our independent place).
I’m wondering if we will see more cases in restaurants as we get deeper into the winter? Most of the restaurants by us have only had a few people inside and spread very far apart. Once they start to fill up more, I wonder what will happen.
I keep thinking about how there were a couple restaurants in China back in the Spring that reported cases of people getting infected from clear across the other side of the room due to the ventilation systems. This just stayed in my mind and I think for at least this winter we will stick to take out for the most part.
I also don’t think contract tracing is anywhere close to where it should be. Most of the time no one has a clue how they became infected.
In my area, restaurants have been fairly busy, particularly those that cater mainly to locals rather than tourists. I'm in a place where a lot of people, especially the old-timers who are regulars at the diner that had staff positives, don't "believe in" the virus - and spacing/capacity restrictions are unevenly followed at best. But the county hasn't connected outbreaks to those venues, and our contact tracing has been sufficient to connect outbreaks to other specific events and venues (and, I suspect, is particularly focused on trying to identify businesses that are a source of spread due to poorly followed safety protocols... one city got hit with a hefty fine for non-compliance after a relatively significant case cluster among employees in the city offices).
I do share your concern that things might worsen rapidly as winter sets in. Right now, everyone has their windows open and their ventilation systems set to fan/outside air. When it starts getting cold and things are closed up, I don't know that the relatively good luck we've had so far will hold.