coronavirus pandemic, restaurant operators installed dividers and cut back staff to help with distancing among workers. They changed the workflow to minimize contact.Still, some workers, infectious-disease experts and local health officials say it can be difficult to avoid cramped and crowded kitchen conditions that can foster transmission of the coronavirus.Masks can slip, particularly in hot environments, and get contaminated, while social distancing often isn’t practical, said Davidson Hamer, a professor at the Boston University School of Public Health and School of Medicine.“It only takes one person in that environment to be shedding the virus, and everyone is at a risk," he said.Cooks and food-preparation workers—more than two million.