While some of this is a bit much, I’m glad that people are at least taking this seriously. Dining environments are often filled under the concept of “Generally considered safe” than “Swimming in disinfectants”.

I’d like to think if you can pass the inspections from the board of public health, you’re going to generate safe food. Relative to your staff’s health. But common areas like tables, chairs, booths, and other customer touch heavy areas can’t be held to same standards as your kitchen service; least not in practical terms. But a little bit of calculated effort can go a long way to avoid and limit stupid.