• Bar Seating should be a minimum of 6 linear feet apart from one another. Shorter distances can be implemented with protective barriers installed, meeting the minimum 6 linear feet in height, separating customers from one another.
• Plexiglass protective barriers should be installed between guests and bartenders to manage distance of 6 linear feet apart
• Aisle ways traffic flow should be managed with floor markings and signage at eye level to ensure that patrons understand the traffic restrictions. Arrows should be placed on floors going one-way to avoid crowding and keeping a minimum distance of 6 linear feet apart.
  • Hand sanitizer dispensers should be placed at the beginning and end of every aisle
  • Signage should be installed at both ends of every aisle providing clear and concise direction for customers and employees.
• Maximum and minimum occupancy rules for inside and outside of the restaurant should be based on the current pandemic concerns or official threat levels from 1 to 5. Level 1 identified as the minimum threat level to Level 5 representing the greatest level of safe threat. 
• The number of customers at one table should be screened by the hostess or an employee assigned by management at the front entrance to ensure that the table occupants are known to each other and that the choice to sit together is mutual. 
• The number off waitresses serving a table should be limited to 1 person only
  • Restrictions on employees congregating in high traffic areas such as bathrooms, hallways, bar areas, reservation and credit card terminals etc. are required and should be enforced by management
  • Measures such as floor markings or signs indicating where employees and guests should stand should be implemented to ensure safe distancing of 6 linear feet between employees and customers is adhered to
  • Physical barriers should be installed at places such as cash registers, bars, host stands, and other areas where maintaining a safe distance minimum of 6 linear feet may be difficult. Other places include terminals deli counters and lines, restrooms, elevator lobbies, host standing and waiting areas, valet drop off and pick up and any other areas where customers and employees may congregate. Posted signage of these areas safe distance measures, restrictions, and where safe distance and safe space may be compromised should be posted to guide employees on implementation
  • Where space permits, kitchens should be modified to ensure safe distancing and safe space management 
  • In areas where safe distancing measures may be compromised such as kitchens or storage areas, face shields and/or masks should be required
  • Employee meetings and training should be conducted virtually or in areas that allow for proper safe distance between employees. Maximum meeting occupancy should be consistent with lawful requirement of what is deemed public gatherings as per the current identified pandemic threat level.
  • Reservations are required to allow for time to disinfect restaurant areas and provide guidance through technology to customers for safe distance practices while at or in the restaurant.
  • Customers should be instructed to wait in their vehicles or away from the establishment while waiting to be seated. If possible, customers are to be notified by text through their mobile devices when their table is ready to avoid touching and the use of buzzers.
  • Designated delivery areas where food is received and distributed should be clearly marked with signage and located away from high traffic areas. Handover procedures should be developed
  • Hand sanitizer dispensers should be made available at doors for guests who must touch door handles. Signage should be posted making customers aware of store traffic plans and applicable safe distance measures.
  • Employers should be assigning employees to manage customers entering the establishment throughout the facility and is based on facility traffic plan. Employers should also be designating a host/hostess to direct customers to their assigned tables.
  • Lines should be placed to ensure that safe distancing and safe space management measures are being followed to manage traffic and avoid overcrowding and safe space and distance from being compromised
  • Exterior queuing or any other methods of managing traffic flow should not block exits and should be arranged to maintain safe space management. 
  • If possible, distinct walking lanes should be implemented to minimize close contact as customers are being seated to conform with safe distancing practices.  For example, in a table/booth layout, central tables can be removed, and markings can be installed designating the path for seating.  If possible, partition walls should be implemented to separate high traffic walking areas from tables and customers. Signage should be required in all areas where safe distance and spacing is compromised.
  • To avoid contact overlap, servers should serve specific zones in the restaurant where possible. This should be identified in the facility traffic plan.

Sanitation

• Menus should be laminated or made from materials that can be cleaned after each usage. Paper menus/disposable menus should be designated for single use and disposed of immediately after customer order is taken.

Buffet options: Buffet Trays should be replaced by packaged food stations and each food station should be placed 6 linear feet apart from one another.

• • When waiting in line at these food stations, clear visible markers will be placed on the ground to enforce keeping a distance of 6 linear feet from one another

• • Single-use items such as packets of ketchup or salt should be used as much as possible. Disposable condiments are highly suggested.
  • Employers should be designating staff members to sanitize surfaces in dining areas or restrooms and posting their last cleaning time. Washrooms should be cleaned approximately every two hours, rotating between men’s and women’s posted restrooms. 
  • Handwashing stations or hand sanitizer dispensers should be placed at all entrances, tables, exits and communal spaces throughout the establishment 
  • Employers should implement hourly touch point sanitation routines (e.g.; for workstations, equipment, screens, doorknobs, restrooms throughout the site)
  • Single-use items such including, but not limited to, disposable silverware, condiment packets and straws should be removed from public access and only handed out upon request
  • Takeout containers should be filled by customers only and only available upon request
  • Waiting inside restaurants should not be permitted, individuals should be staying in their vehicles and being texted when their tables are ready
  •  Thorough cleaning in high traffic areas should be done, such as customer lobbies, break rooms, lunch areas and areas of ingress and egress including host stands, entryways, stairways, stairwells, escalators, handrails, and elevator controls 
  •  Commonly used surfaces including doors, door handles, crash bars, light switches, waiting area chairs, credit card terminals, ATM PIN pads, receipt trays, bus tubs, serving trays, water pitcher handles, phones, toilets, and handwashing facilities should be frequently disinfected.
  • When handling dirty linens, employees should be wearing gloves and removing them from tables after each party has finished their meal
  • Customer dining locations should be cleaned after each use. This should include disinfecting tables, chairs, booster seats, highchairs, booths, etc. and allowing adequate time for proper disinfection, following product instructions
  • Restaurants should increase fresh air circulation by opening windows and doors if possible 
  • Restaurants should consider installing portable high efficiency air cleaners, and upgrading building filters as well as making other modifications to increase the quantity of outside air and ventilation in all working areas 
  • Tableside food preparation, food item selection carts, and conveyor belts should be discontinued 
  • Customers should be provided with the check and should only be provided with after meal mints upon request
  •  Hand sanitizer dispensers, touchless, if possible, should be installed at guest and employee entrances and contact areas such as reception areas, in dining rooms, near elevator landings, etc. 
  • Shared entertainment items such as board games, pool tables, arcade games, vending machines, etc. should be discontinued. Game and entertainment areas where customers may share items such as bowling alleys, etc.  should be closed unless disinfected after each practice
  • Touchless appliances such as contactless payments, paper towel dispensers, soap dispensers and trash cans should be installed wherever possible
  • Refilling customer beverages from common containers such as pitchers should be eliminated. Only bottled, canned or boxed self-contained beverages should be used.
  • Doors to multi-stall restrooms should be able to be opened and closed without touching the handles, opening-devices, or powered door-operators with the hand, whenever possible.
  • An elevated cleaning and sanitizing schedule for all surfaces that staff and customers contact should be created and executed
  • Food establishments should use mobile ordering and payments where possible to reduce hand contact. The use of no-touch entrances and exits are suggested, as well as having separate entrances and exits where possible 
  • Buffet and self-serve restaurants should provide utensils, cups, plates and other service items only from the counter where food is ordered and should not be accessible to the public
  • Access to soap and hand sanitizer dispenser stations should be easily accessible to employees at all times during and after work hours.

Other Operational Guidelines

Temperature checks:

• Kitchen staff should be screened regularly due to Safe Space Management 
  • Pres-screening questionnaires should be drafted and given to customers in advance to avoid people with symptoms entering the premises.
  • Customers should be having their temperatures checked before entering the restaurant and after leaving the restaurant. 
  • Employers should designate employees to manage the entrances and exits of establishments to ensure that customers do not enter on their own
  • Employees should be having their temperature checked before their shift starts, half way through their shift. Frequency of these checks will be dependent on the duration of the shift 
  • Employers should be designating at least 2 employees to conduct the temperature checks
  • Restaurant owners have the right to refuse anyone who may be showing symptoms
  • Establishment owners should be designating hosts/hostesses to ask customers pre- screening health questions at building entrance and customers should only be permitted access depending on answers given
  • Reservations should be encouraged; walk-ins are permitted if a visitor log is kept that has sufficient information to be able to contact a visitor should the need arise 
  • A Mitigation plan should be established to address the measures and practices to protect staff and the public. 
  • Hard copies of written safety, sanitization, space management, and safe distancing measures should be left on the business premises.
  • Signage should be placed at the front of restaurants to alert patrons not to enter the facility if they are sick or have symptoms such as cough, sore throat, fever, or shortness of breath
  • Restaurants are encouraged to have a senior hour to provide exclusive access to these high-risk individuals.
  • A set of clearly visible rules should be displayed for customers and restaurant personnel at the restaurant entrance(s) that are to be a condition of entry.
  • Employers should be placing hosts at the front entrances to ensure that safe distancing and  safe space management measures are displayed on signage is being followed
    • Rules on signage should include instructions to use hand sanitizer, maintaining  the instructed safe distance from other customers, avoid unnecessary touching of restaurant surfaces, contact information for the local health department, and changes to restaurant services
    • Whenever possible, the rules should be available digitally, include pictograms, and included on/with menus
  • Outdoor seating and curbside pickup options should be prioritized to minimize over crowding of customers in more restricted areas. Takeout, delivery, and drive through options should be encouraged. Traffic management is required by management to ensure the health and safety of consumers and employees.
  • Pickup and delivery standards for takeout food items should be made available using contactless methods. Notices for pick up and delivery codes should be posted at the restaurant entrance, and on the website for online orders
    • Employers should designate employees to direct traffic in parking lots. Signage should be clearly displayed where pedestrians can walk
    • Consumers should be asked to wait in their vehicles when there are longer wait times and be informed that they will be texted when their tables are ready

The next revision of Safe Space 1st Safe Space Management framework will include documentation, training, and assessment. Standards of Safe Space Management will be available in Spanish and French shortly.