Boulevard Family Restaurant in Amherst has been running for more than 20 years and often welcomes the same patrons multiple times a day. 

"The loyalty of customers is everything,” said Barbara Heilemann, the restaurant’s manager. “I've been to funerals and weddings and I've hired kids for dish washing that I knew as toddlers that are in college now. Our family base is everything to us.” 

As a staple of their community, employees said keeping those patrons safe is very important to them, explaining that a restaurant can't wait to make cleanliness a priority until something like the coronavirus forces it.

"Cleanliness is an everyday activity in any restaurant situation,” Heilemann said. “Washing your hands can never be spoken about enough, but I feel like everyone should have been washing their hands before this.”

At the end of each day, a team at the restaurant disinfects anything that is touched, including the tables, door handles, menus, calculators, and register. 

"Really anything that you're constantly handling. What's nice about our restaurant is our hands are constantly in Clorox water all day, because if we're cleaning up to get somebody else seated, we're pretty clean," said Heilemann.

The silverware is run through sanitation three times. On top of that, cleaning tables is an ongoing process.

"When the business is open and we're washing down tables and a have a line out the door, we have hot soapy water with a hint of Clorox in it, because we don't want to take people out, while they're eating fume wise," she said.

The time to stay clean is all the time, not just when there is something like the spread of the coronavirus to increase precautions in the name of protecting customers and employees alike.