¿Qué ocurre cuando un empleado de un restaurant tiene COVID-19?

Los dueños de restaurantes y chefs se ven obligados a decidir entre la salud y los negocios.
Jenn Harris • Los Angeles Times • January 15, 2021
El 1° de noviembre, Ashley y Tyler Wells conducían por las zonas rurales del norte de California hacia el sur, a unas 10 horas de Los Ángeles. Regresaban de un campamento en el desierto. Aunque el servicio de celular era irregular, ingresó una...
The full article can be read on the Los Angeles Times website.

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