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So we just landed in New Zealand. Temperature checks and symptoms screening on landing. Now taken on a bus to a quarantine hotel for two weeks in Auckland. This is how you properly manage a border in the age of #COVID19
We are staying at the Sudima hotel. This was breakfast the first day. Little adorable meat pies and porridge. The meat pies were good. I chomped one before thinking to take the photo.
This is the booklet we got when we checked in. Published by the New Zealand Government @ChiefSciAdvisor It’s 20 pages long. It covers all the questions you might have about quarantine including what might happen if you test #Covid19 positive.
This is the Table of Contents. I’m so impressed. There’s even a section about looking after your mental health and wellbeing.
Day #1 lunch. Fish. @TJMitchellWS dumps it on his only pair of jeans and partially on the floor.
This is a problem in that we can’t have housekeeping in & they only allow us laundry twice a week and I really don’t want our room to smell like fish. There’s some cleanser in the bathroom though so after a few spritzes of that and a spot clean for the jeans I think we are OK.
Quarantine Day2 I woke up at 4:30AM because I’m a morning person & that means it’s 9:30AM YESTERDAY on the West Coast of the U.S. Time to catch up on e mails. This international date line thing is whacky but I love it.
Moving. Got a job. Temporary essential worker for 12 months with the possibility of permanent employment. In Wellington Hospital. I’m the new forensic pathologist starting August 1.
He said it was not as unpleasant as he expected. I was impressed with the setup. Stations 3M apart, open door to get fresh air in and dispel aerosols, and the staff switch gloves and use hand sanitizer between patients, per proper protocol.
Day 4 (technically 3 since we landed on Day 0) breakfast is some sort of lukewarm spaghetti in tomato sauce and a quiche thingy. T.J. says the quiche is good. No one wanted to taste the spaghetti. I took one for the team...
My reaction to the spaghetti.
