@Debra300 The problem everyone has is reflected in the last paragraph :-
"The use of such disinfectants, the CDC says, is necessary only if a person known to be infected with the coronavirus has been inside the space in question within the previous 24 hours. But because it can be difficult for restaurants and other high-volume establishments to know whether a patron is infected — a difficulty compounded by the scarcity of rapid testing — it is likely that as unnecessary and expensive as such measures are, the hygiene theater will go on."
Bold italics are mine.
That has been the issue right from the start - not knowing who is infected, and insufficient testing.
Establishments have a big problem trying to deal with patrons that refuse to wear masks and socially distance - measures which are known to work, but there's substantial denial about that.
One could drop the "hygeine theater" if people behaved responsibly. But, we know, people don't behave responsibly. Way back when, there was a 3-day buffer required between guests. CDC guidelines indicate 24 hours is enough to allow any potential surface contamination to dissipate.
My closest covid exposure was from a friend who decided to go out, even though she "had the sniffles", and shrugged it off as a mild cold. I tested negative, fortunately.
I've been blocking a day before and a day after each booking. This works great for me. Plenty of time to turn the space over. I also ask guests to let me know if they have any symptoms of any respiratory illness, so I can take extra care with cleaning after they check out. Of course, they could be asymptomatic carriers.
I think folks doing back-to-back check-out-at-10-check-in-at-3 should still consider some kind of disinfection, in locations where there is still substantial viral transmission.
