Going to a patio? Here's what some Toronto servers want you to know

Work is anything but normal for Madison Pereira, as she serves drinks in the summer heatwhile wearing a mask and constantly sanitizing.

But you might be fooled watchingsome of her customers.

"There are some people who, I guess, kind of forgot we havethis worldwide pandemic," said Pereira.

People walk around totalk with other groups, she says, or try to grab drinks straight from her hand.

Others move to sit atempty tables meaningshe has to sanitize everything all over again.

"It's a bit more like herding sheep than it used to be," says Jeremy Mizu, a server at Smokeshow BBQ in midtown Toronto.

With patios re-opened in Ontariothis summer, some restaurant and bar staff are frustrated by certain customers' cavalier behaviour, while staff work a higher-risk job made tougher underCOVID-19 safety guidelines.

They're urging people tofollow the rules, have patience,andkeep a few things in mind.

Not 'business as usual'

Ani Gallina sees customers get impatient when asked theCOVID-19 screening questions, with some cutting her off or rolling their eyes.

She says some people get offended when she asks them to keep physical distance.

"A lot of people are being oblivious ... or taking it personally," said Gallina,a host at a Toronto restaurant. "It builds up an anxiety."

It's frustrating when people walk in likeit's "business as usual,"says Jamal Severin-Watson,co-owner of Loveless Cafe on Dundas Street.

Some people act like he's the "bad guy" for asking for contact tracing information, he said but he's just followingpublic health guidelines.

"We're trying to do everything we can, and all we need you to do is read a sign," said Severin-Watson.

"On top of COVID, I don't need the citybeing pissed at me."

Ontario's Alcohol and Gaming Commission said it would do more inspections this weekend,after "recent examples of bars in Toronto violating the restrictions." The commissionlaunched an investigation intoa downtown Toronto restaurant this week, after a video showedpatrons crammed together while surrounded by unmasked employees.

Be patient, this might take a while

Everything takes a lotlonger now, said Mizu, who urges customers to have patience.

Staff are constantly sanitizing and cleaning, he said. Plus thetables are physicallyfartherapart, so it takes longer to get places.

"We're all trying to figure out" the process, said Abby Rubiales, general manager at Fabricca restaurant in Don Mills.

Theyare running on fewer staff, she said, and safety standards in the kitchen slow things down as well.

"It'sreallyfunny to me that peopleare shocked that it's a two-hour wait."

'You just can't touch me'

Once seated, people need to "sit down and keep their hands to themselves," saidPereira.

"It's very much like a Kindergarten rule, but certainly what's needed right now."

And don't touch the servers, Mizu said.

"People will still kind of grab your arm as you walk by just to get your attention," he said.

"You just can't touch me."

Pereira is glad to be back at work and says most customers are understanding. But some people still act like it's a party, she said.

"We're really not trying to kill anybody's vibe,' she said. "We're just trying to protect ourselves from COVID."

It's hot in a mask

Alexandera Yetman says her downtown pub's customers have been great, but wearing a mask for more than six hours in extreme heat is extremely uncomfortable.

She's had dizzy spells, headaches, and canker sores since going back to work.

Customers aren't required to wear a mask outside. ButGallina, who works as a host at a restaurant on Church Street, says she'd feel safer ifcustomers wore a mask when they first come into the restaurant to be seated.

Don't take a table 'hostage'

Nicole Byng, who works at a restaurant on King Street West, urges people not to linger too long at their table.

The restaurant can serve fewer people under new guidelines, Byngsaid, and there are huge lineups.

Holding a table "hostage" ends up hurting the restaurant's bottom line, she said.

'Tip big'

Staff don't necessarily have a choice to go back to work, as refusing could mean losing CERB benefits.

But they're alsoserving fewer tables meaning fewer tips.

Pereira said staff are sometimes "dividing pennies."

"Tip big," said Sorcha King, speaking on CBC's Metro Morning last month. It can act as the "hazard pay" staff aren't getting, she says.

"If you can afford going out at these times, you can afford fiveextra dollars for the luxury of doing so," said Gallina in an email.

"It's much appreciated by the people putting themselves in harm's way to make you happywhile still keeping you and everyone else safe."