Avoid crowding at restaurant entrance and maintain physical distancing in any waiting line.
All cleaning, sanitizing and disinfecting shall be to a safe level as recognized by the CDC utilizing disinfectants approved by the EPA.
Require all sick employees to stay home until safe to return.
Follow established protocols for dealing with a guest or employee who reports symptoms of or tests positive for COVID-19.
Customer Area Practices
Regularly sanitize all frequently touched objects in public areas and log each occurrence. (door handles, tables, chairs, bar, bar stools, restroom facilities, etc.).
Menus should be laminated or plastic covered and sanitized after each use, or single use paper.
Offer single serve units for condiments, cutlery, napkins, etc.
Arrange seating in accordance with CDC guidelines for safe social distancing.
Use disposable napkins Staff-Only Areas
Regularly sanitize all high contact objects and log each occurrence
Provide hand sanitation units and tissues in all back of house and staff change areas.
Limit sharing of handheld equipment, phones, desks, workstations, and other tools and equipment between employees to the extent possible.