Representatives of the hotel and catering industry, fearing a closure of establishments in Paris, on Thursday invited professionals in the sector to keep a "reminder book" in which customers can leave their contact details, a tool that would allow the wire contacts in case of contamination.
"All professionals fear a collective and blind measure like the one taken in Marseille," said Pascal Mousset, president of the National Group of Independent Hotels, Restaurants and Caterers (GNI) Paris Île-de-France in a statement.
A "reminder book" to trace the thread of contamination
The prefect of the Provence-Alpes-Côte-d'Azur region indeed announced on Tuesday a strengthening of the measures to fight against Covid-19, with the obligation to wear a mask throughout Marseille and the closure of bars and restaurants in 11 p.m. in all the Bouches-du-Rhône.
“In addition to the mandatory measures, we invite cafetiers and restaurateurs to set up a" reminder book "in their establishment in order to keep the contact details of their customers available to the health authorities in the event of contamination and to help them tracing the thread of contact cases ”, detailed the GNI.
"From tomorrow (Friday, Editor's note), customers of Parisian cafes and restaurants will be able, if they wish to leave their names and telephone numbers on small cards (...) which will be kept for a period of one month », He continued.
And also taking the temperature at the entrance to restaurants?
According to the organization, customers of these establishments "will thus be alerted by the health authorities in the event of suspicion of contamination of any person present in the establishment at the same time as them".
The union specifies that this measure "proposed by the City of Paris and discussed with representatives of the profession" is not "binding".
The GNI Paris Île-de-France, which is in the process of organizing the massive screening of all employees in the sector in Paris, also suggests that professionals "offer both their employees and their customers the taking of their temperature" .
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