IN THE RESTAURANT

Activating dine in and table-side service should only begin upon clearance and guidance from the local or state government. Employees and guests should continue to practice social distancing and wear safety equipment when appropriate.

Put up signage around the restaurant to communicate proper guidelines for hand-washing and sanitising, queuing, and paying. 

DINING ROOM FLOW & PHYSICAL SPACE

Restaurant operators should modify their floor plans to allow for safe social distancing and create a traffic flow map to dictate safe travel within the restaurant. Modified floor plans should be included in the training process and be posted for employees to reference throughout the restaurant. If possible, consider outdoor seating and increase the air circulation throughout the restaurant to minimise stagnant air.

Restaurant operators may need to reassess the storage of plates and glassware throughout the dining room to prevent idle contamination due to passing parties. 

Set up guest-facing disinfecting stations at guest entrances and restroom exteriors and provide clear signage on proper sanitising procedures.

SERVICE STANDARDS

Single-use menus must be available for guests to use.

Dining tables and counters must be fully cleaned and disinfected after each guest leaves and before another party is sat. Hosts must be notified when a table and its surrounding areas are cleaned and disinfected before seating a party.