COVID Era House Party: Practical Suggestions

Disclaimer: I am not an infectious disease “expert” – whatever expert means today.  I do hold a Masters of Science in Human Factors.    For the most part, the only thing that we can do to control the virus is about human behavior.   Since house parties are the news worthy super spreaders – I have thought about stuff people can do to minimize cross contamination that may help you not throw a super spreader and get on the local or national news…

Starters

·      Be aware of current state guidelines for gatherings

·      Entertain Outside

·      NO to POTLUCKS

Guest invites: know who you are inviting – invite people that will work with your plan and will not stress you out.  

HARDCORE STRATEGY A

#1  If guests are sick – they should stay home.  Basic 101.

#2  Have everyone wash their hands upon arrival.   Have either paper towels for people to dry their hands or you could have a bunch of cotton dish towels or other type of one use fabric towels.   Yes – you would need a lot of these.   They should be single use and have a basket for people to either discard of the paper towels or the one use fabric towels that will later be laundered. 

#3 Serve no food or beverages.   Have people bring their own and share nothing with each other.

#4 Position furniture and chairs at a reasonable distance.   Guests should be conscious of personal space and avoid talking too close to another person’s face.   You could come up with crazy large hats or long balloon head pieces.

#5 Masks – totally up to you and your guests.

SORT of NORMAL HOUSE PARTY STRATEGY B

#1 If guests are sick – they should stay home.  Basic 101.

#2  Have everyone wash their hands upon arrival.   Have either paper towels for people to dry their hands or you could have a bunch of cotton dish towels or other type of one use fabric towels.   Yes – you would need a lot of these.   They should be single use and have a basket for people to either discard of the paper towels or the one use fabric towels that will later be laundered. 

#3 Food:  only serve food in a manner that does not require people to cross touch anything and minimize long exposure of shared food around guests.    

PRESORTED INDIVIDUAL SERVINGS

2 Strategies: food should be individually plated ahead of time or tooth picks placed in items for guests to grab food by the toothpick.

Examples:

Chips: if you want to serve chips, place chips in individual cups for someone to grab a cup verses putting their hands in a bowl.   

Dips: same thing – create individual servings.   

Cheese tray – cut the cheese and place tooth picks in each piece – the guest would only touch the tooth pick.   

Pizza – designated server takes each piece of pizza and places each slice on an individual place.   Guests pick up the plate only.  

Sandwiches: place on individual plates or if they are mini sandwiches – place toothpicks in each sandwich and make sure they are spread apart on the serving tray.

Fruit: place fruit in individual serving cups.

CREATE DESIGNATED SERVER OR SERVERS

Do not allow guests to touch any serving utensil associated with the food.   You do not want your guests touching any shared utensil – it will automatically create cross contamination.

So how do you achieve this?   You have designated servers for the food.   The servers should wash their hands prior to serving and you can consider them wearing a mask while serving.   The server will place food items on the guests plate only.   After food is served, it should be put away – not in a common area where guests congregate.   Never re-use a serving spoon unless it has been washed.

#4 Discourage guests from congregating around food.   This goes against common party behavior so it may be hard.    I would place food that is self-serve in an area such that guests will not want to hang out there.   Try not to keep food out for long periods of time.

#5 Beverages

Ideal:  bottles or cans of water, soda and beer or other beverages – these are self-contained and do not require people to touch a common container.

Mixed drinks:   If you want to serve mixed drinks, have a designated “bartender”.   People could take turns.   Each person should wash hands prior to being “bartender”.   The alcohol bottles should be wiped down the outside of the bottles  with rubbing alcohol or similar between bartenders.

WINE: Ideally a “bartender” would pour each glass on demand.    Other option pre pour glasses on a tray – you can walk around with the tray and offer the wine or perhaps they could be left in the drink area for guests to grab a glass….   Once again, guests should be discourage from pouring their own wine.    Another option of the BYOB tactic would be for a guest to bring their own bottles of wine and label them as the only person to touch the bottle.    

#6 Position furniture and chairs at a reasonable distance.   Guests should be conscious of personal space and avoid talking too close to another person’s face.   You could come up with crazy large hats or long balloon head pieces. 

#7 Masks – masks make sense for people preparing or serving food.  Also, the bartender should wear one.   Other than that – it is your party and you can create guidelines according to how to make guests feel comfortable and safe.   With guests eating and drinking – masks cannot be worn during those times.  Focus on people keeping distances and keeping food from being cross contaminated by touching and people breathing on it.