Our staff has had some real fears. The communication that the staff was receiving was not being delivered in a way that resonated with them, so we turned our break room into a mini-command center. We broke down some of the information and clarified processes by mapping them out on a white board. We are also setting up a ‘thank you’ board so we can recognize each other. We learned the correct way to don a mask — it’s these little details that were contributing to the fear. Our team has been cross-training prior to this, and they’ve really stepped up and covered where they’ve been needed. I’m really proud of all of our staff.
Michelle Kerr, interim manager, Food and Nutrition Services (Northwest)