Dinah Jimenez assumed a world-class hospital would be better prepared than a chowder house to inform workers when they had been exposed to a deadly virus.
So, when her boyfriend, an employee of a popular seafood restaurant in Seattle, received a call from his boss on a Sunday in late March telling him a co-worker had tested positive for COVID-19 and that he needed to quarantine for 14 days, she said she assumed she’d get a similar call from the University of Washington Medical Center. After all, the infected restaurant employee worked a second job alongside her at the hospital’s Plaza Cafe.
That call never came, she said.
Jimenez, 42, said she returned to her job as a cashier at the hospital cafeteria two days later, and “it was like nothing had happened. They didn’t say anything.” She said the infected worker, a fellow cashier, was stationed just 2 feet