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Outside workers brace for extreme heat in Rochester region



Outside workers brace for extreme heat in Rochester region

Rochester, New York – For anyone compelled to labor outside, the scorching temperatures can be particularly excruciating. This week, a lot of folks in the neighborhood are attempting to get through the workday while remaining calm and safe.

Brighton Landscape foreman Red Cuer stated that preparation is essential when landscaping in intense heat.

“The sun is always going to win, no matter what,” he said. “It’s always there, and it’s always going to win if you are not smart about it. We keep each other in check. If someone is working too hard, we will tell them to slow it down, get some more water into them, have a snack, sit in the shade.”

This week, the Rochester area is experiencing a heat wave with 90 degree temps that seem much hotter.

On Tuesday, Nicholas Camelio was resurfacing a road in Rochester’s downtown. According to him, staying hydrated is crucial to enduring the hot days.

“It’s a little rough sometimes, when the sun is really blazing and we have to wear all of our equipment,” Camelio said. “It really doesn’t matter how hot it is out. We are required to come out to the job pretty much every day, but like I said, we look out for each other and make sure we are all feeling alright.”

Cuer reported that he had seen colleagues suffer from heat exhaustion and heat stroke as a result of overworking in hot conditions. He continued by saying that many landscaping staff attempt to finish their work earlier in the day in order to avoid the intense heat of the afternoon.

“You almost can’t feel it coming sometimes,” Cuer said. “If you are focused on working all day and not taking care of yourself, it can sneak up on you pretty quick, and it’s a scary situation.”

Working in what he refers to as a “hot box,” Charlie Abiad of Joe & Charlie’s Grill in downtown Rochester expressed his dislike for hot days, but he understands that it’s a necessary aspect of the business.

“It’s a couple hundred degrees in there at least. When the fryer kicks in it’s probably about 300-350,” Abiad said. “But it’s OK. Try to stay cool, drink lots of water and step back when I get a chance.”

Positively, according to Abiad, he sells a lot more cold drinks on hot days.

“You know just like any other job it’s got its ups and downs,” Abiad said. “We do what we can, we take advantage of this weather, snow is coming soon so we try not to think about it.”