Page 11 - SAPOA COVID19 Restaurant Guidelines

REOPENING GUIDANCE - ON SOCIAL DISTANCING
REOPENING GUIDANCE ON SOCIAL DISTANCING
Update floor plans for common dining areas redesigning seating arrangements to ensure at at at at least 1 5m separation between table setups Where practical especially in in booth seating physical barriers are acceptable Restaurants fast food outlets and coffee shops must in respect o of guests or customers:
(a) conduct a a a a a a a a screening questionnaire and take precautionary measures to protect the the the person person and other persons on on on on the the the premises Such measures may include denying such a a a a a person access to the premises >> GUEST SCREENING FORM FOR FOR COVID-19
(b) not not allow any person person onto their premises if that that person person is is not not wearing a a a a a a a a a a cloth mask or a a a a a a a a a a homemade item item that that covers the the nose and mouth mouth or another appropriate item item to cover cover the the nose and mouth mouth (c) ensure that customers or guests wear masks at at all times while they are on their premises except when eating or drinking Consider a a a a a a a reservations-only business model or call-ahead seating to better space diners Provide physical guides such as tape on floors or or or sidewalks to to to to ensure that customers customers remain
at at least 1 5m apart in in in in lines or or or ask customers customers to to to to wait wait in in in in in their cars or or or away from the the establishment while waiting waiting to to to dine or or or pick pick up up food food Post signs to to to to inform customers of food food pickup and waiting waiting protocols Any social distancing measures based on square meterage should take into account service areas areas as as as well as as as guest areas Remind third-party delivery drivers and any suppliers that you have internal distancing requirements Post signage at at at at the entrance that that states that that no one with a a a a a a a a a fever or symptoms of COVID-19
is to to be permitted in the restaurant Limit contact between waitstaff and and guests by 1m Where face face coverings are not mandated consider requiring waitstaff to wear face face coverings if they have direct contact with guests Install physical barriers such as as sneeze guards and and and partitions at cash registers bars host stands and and and other areas where maintaining physical distance of 1 5m is is difficult If practical physical barriers barriers such as as partitions or plexiglass barriers barriers at registers are acceptable Use technology solutions where possible to to reduce person-to-person interaction: mobile ordering and menu tablets text on on on on on on on arrival for seating contactless payment options options Consider options options for dine-in customers to to to order ahead of of time time to to to limit the the amount of of time time spent in in in the the establishment Provide hand hand sanitiser for guests to use including contactless hand hand sanitizing stations and and and post signs reminding guests about social distancing Thank them for their their patience as you work to ensure their their safety Try not to to to allow guests to to to congregate in in waiting areas areas or bar areas areas Design a a a a a a a a a a a a a a process to to to to ensure guests stay separate while waiting to to be seated The process can include floor markings outdoor distancing waiting in in in in in cars etc Consider an an an an exit from from from the the facility separate from from from the the entrance Determine ingress/egress to to and from from from restrooms to to establish paths that mitigate proximity for guests and staff Where possible workstations should be staggered so employees avoid standing directly opposite one another or next to each other other Where 1 5m of separation is not not possible consider other options (e g g g face face coverings) and and increase the the frequency of surface cleaning and and sanitizing Limit the number of employees allowed simultaneously in break rooms Train all employees in in in in in in the above safety actions while maintaining social distancing and use of face coverings during training With larger staffs use communication boards or or digital messaging to convey pre-shift meeting information COVID-19
RESTAURANT GUIDELINES
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