RESTAURANT REQUIREMENTS
Distancing and Occupancy
Limit parties to 10 people or fewer. Do not combine parties/guests at shared seating situations who have chosen to congregate together. People in the same party seated at the same table do not have to be six (6) feet apart.
Tables are spaced at least six feet apart and that distance is maintained while customers approach or leave tables .
Employees
Frequent and proper hand-washing is of utmost importance for all employees, including chefs, line cooks and waitstaff.
Employees must wear gloves when performing cleaning, sanitizing, or disinfecting activities. Frequently replacing gloves, including when handling money or clearing plates and dishes
All employees are required to wear cloth, paper or disposable face coverings.
Operations:
End all on-site consumption of food and drinks, including alcoholic beverages by 10 p.m.
Disinfect customer-contact surfaces at tables between each customer/dining party including seats, tables, menus, condiment containers and all other touch points.
Provide condiments, such as salt and pepper, ketchup, hot sauce and sugar, in single- service packets or from a single-service container. If that is not possible, condiment containers should not be pre-set on the table and must be disinfected between each customer or dining party.
Not pre-set tables with tableware (napkins, utensils, glassware).
Prohibit counter and bar seating
Ensure customers/parties remain at least six (6) feet apart when ordering.
Mark designated spots on the floors must have designated spots where customers will wait in line.
Frequently disinfect all common areas and touch points, including payment devices.
Use menus that are single-use, cleanable between customers (laminated), online, or
posted on a whiteboard or something similar in order to avoid multiple contact points.
Limit parties to 10 people or fewer. Do not combine parties/guests at shared seating situations who have chosen to congregate together. People in the same party seated at the same table do not have to be six (6) feet apart.
Tables are spaced at least six feet apart and that distance is maintained while customers approach or leave tables .
Employees
Frequent and proper hand-washing is of utmost importance for all employees, including chefs, line cooks and waitstaff.
Employees must wear gloves when performing cleaning, sanitizing, or disinfecting activities. Frequently replacing gloves, including when handling money or clearing plates and dishes
All employees are required to wear cloth, paper or disposable face coverings.
Operations:
End all on-site consumption of food and drinks, including alcoholic beverages by 10 p.m.
Disinfect customer-contact surfaces at tables between each customer/dining party including seats, tables, menus, condiment containers and all other touch points.
Provide condiments, such as salt and pepper, ketchup, hot sauce and sugar, in single- service packets or from a single-service container. If that is not possible, condiment containers should not be pre-set on the table and must be disinfected between each customer or dining party.
Not pre-set tables with tableware (napkins, utensils, glassware).
Prohibit counter and bar seating
Ensure customers/parties remain at least six (6) feet apart when ordering.
Mark designated spots on the floors must have designated spots where customers will wait in line.
Frequently disinfect all common areas and touch points, including payment devices.
Use menus that are single-use, cleanable between customers (laminated), online, or
posted on a whiteboard or something similar in order to avoid multiple contact points.