It’s only 50% with fever of those who have it. So the one who has it with no fever goes in with his whole group and sits and eats with them for two hours, mixing it up with waitstaff besides.
It gives a false sense of security to those without fever and to those with them.
Not everyone reads FR and is up on the facts.
I have read in several studies now that it is 80% present with fever.
Good point. We need more information. At what point in the incubation period does a person become contagious? Before high temps click in is the body creating enough virus to infect others. Maybe restaurants are out... too many strangers that can’t be ‘kept track of’... but this is a system that should work well in a company, grocery store, hospital, or pharmacy. Not fool proof but better than nothing. Good catch on the restaurant thing firebrand.