The SGV Was Weeks Ahead of LA on Coronavirus, and Maybe Still Is - Eater LA
"Henry Hsu, the son of the owners of Taipei Bistro, and its head manager, has modernized his family’s restaurant to keep them in business, creating an online presence and signing up with delivery services like Ubereats, Doordash, Postmates, and GrubHub. 'We have to do all this to offset the huge rise in food costs and the limited availability of inventory everywhere,' Hsu said. 'Our business is able to stay afloat because of our loyal customers so we’re lucky.' Hsu has implemented new sanitation rules for the restaurant: Customers are not allowed into the restaurant at all, and all pickups and money exchanges are done from 20 feet apart via a bench. The food and money is placed on a bench before the staff steps away for retrieval. The entire staff wears masks and gloves, and all surfaces, cooking utensils, and other restaurant instruments are sanitized multiple times a day. All cash must be sanitized upon receipt." - Kristie Hang
