Wiped all surfaces. Dusted rugs. Vacuumed floors. Scrubbed sinks and bathroom floors. Cleaned toilets. Repeated the sequence at my mum’s unit. The following week – washed, cleaned and repeated the routine at my unit, and then my mum’s. Hard work these. I like a clean house and bathroom just like the next person. But, I much prefer not to do it myself.

For the past 30 over years, my husband and I were DINKS. Cleaning and cooking weren’t part of our lifestyle. We’ve consciously gone the extra mile to avoid these two chores. My nephew, when he was very little, commented that we were like movie stars. We’ve always had cleaners come in weekly. To their credit, they worked hard and left the house much, much cleaner than before they came. While I’ve had a moan or two when they hadn’t done or forgotten tasks that I had requested, I’ve always appreciated and recognised the labour involved. More so now that I am actually doing the cleaning myself.

How did I get conscripted? Covid-19. My maid service is not operating until the fourth phase of the Movement Control Order (MCO) ends on May 12. Despite being in this unenviable position, I totally agree with the MCO. The gravity of the situation required and requires grave measures such as allowing only certain essential services to operate, restricted travelling and movements, physical distancing and fastidious hand washing.

I am wholly cognizant of the dire socio-economic impact of this omnipresent pandemic. However, on a micro-level, as part of my considerations of the Covid-19 conundrum, I am mulling whether I should engage my cleaning service when it reopens? My cleaner used to clean both my mum’s and our homes. She does 3-4 jobs a day. Both offices and residences. In a six-day week, that’s probably 18-24 jobs. How many surfaces, things and people does she come in contact with? How many surfaces, things and people do the people she comes in contact with come in contact with? Apart from exposure, there is hygiene. Long before Covid-19, I have requested my cleaner to wash her hands with soap and water before she starts work. Now, it is even more critical. Additionally, should she change into fresh clothes? Should I provide her with a change of clothes? Should she wear a mask and gloves?

My concern is my mum. Should the cleaner clean my mum’s place as well, like before? Being in the vulnerable age group, is this safe? My husband and I keep our home a safe zone, with no outside elements and/or visitors, so that I can safely visit my mum. Are we being paranoid? I don’t know. The only way to maintain our supposedly safe zone is if I continue to clean both our homes. But, for how long? Until there are no more positive cases reported locally and/or globally. Until a vaccine is available to everyone in the world. Both ‘solutions’ don’t seem likely in the near term. Ouch! Not a happy prospect.

Since the MCO, I have been helping my mum cook dhal and side dishes like curried potatoes and tamarind infused pumpkin. Traditional meals that she enjoys. I don’t particularly like savoury food. Still, I cooked fried Maggie noodles, and baked scones and jacket potatoes to supplement my mum’s meals. My husband and I have always eaten out almost every evening. When we don’t, we have simple dinners – cheese or beans on toast. Over the last six weeks, our menu has extended to include canned fish and chicken, boiled peas and carrots, and frozen pizzas. Nothing too exciting. On the upside, I have enjoyed many new brands of ice-cream and chocolates. And, continued to bake biscuits and crumbles for a market of one.

I am also mulling what to do on the food front after the MCO. Do we revert to dinners out or not? Should we be more selective on our restaurant choices? Should we resort to more takeaways? From May 4, eating in at restaurants is allowed in Kuala Lumpur. With conditions. Tables must be two metres apart. Eateries must register the names of all customers to enable contact tracing if someone tests positive for Covid-19. One metre social distancing at the cashier’s with lines drawn on the floor. Hand sanitisers at payment counters and enough soap at sinks. Workers must wear face masks. And, if possible, customers must have their temperatures checked [1]. Good conditions. Other questions. Will kitchen staff wear gloves to avoid touching food? Will all workers be tested before they resume duties? Testing costs money in an already suffering hospitality market. Will eating out be more expensive?

So how? For now, I will err on the side of caution.