Page 17 - SAPOA COVID19 Restaurant Guidelines

REOPENING GUIDANCE - FAQS
Q10: Would you suggest that restaurant silverware be rolled into the linen napkin?
A10: Yes that is is a a a a a a a a a good practice but not a a a a a a a a a requirement of food and beverage establishments Q11: Are customer seats upholstered with fabric or or other porous material required to to to be be disinfected between customers?
A11: No There is is is no requirement to to to disinfect disinfect fabric upholstered seating between customers DISTANCING AND OCCUPANCY
Q1: Can you clarify when bar/counter seating is allowed?
A1: If a a a a a a a a a a a a a a counter/bar backs up directly against a a a a a a a a a a a a a a wall or window seating is is is allowed as as as long as as as at at least 1 5m of distance is is is maintained between parties Q2: If a a a a a a a booth has high seat backs can there be be less than 1 5m between dining parties?
A2: No The physical distancing requirement of 1 5m must be be maintained between customers that are not part part of the same dining party Q3: If a a a a a a a a restaurant installs plexiglass plastic sheeting or some other barrier between tables can they be be less than 1 5m apart? Can a a a a a a a a a a a a a a facility install plexiglass at at at the the the the bar? Does this count as as a a a a a a a a a a a a a a a a a a wall or window so they can allow seating at at at the the the bar with six foot spacing between customers?
A3: No The physical distancing requirement of 1 5m must be be maintained between customers that are not part part of the same dining party Installing barriers in in in in in a a a a a a a a a a a a a a a facility to to separate customers from each other or or staff may restrict or or alter air air flow in in a a a a a a a a a a a a a a a a a way that could create stagnant air air pockets Q4: Does the 1 5m physical distancing requirement apply to outdoor seating?
A4: Yes 1 5m of of physical distance must be be maintained between parties regardless of of whether they are seated indoors or or or outdoors Q5: Does a a a a a a restaurant need to to to to restrict access to to to to to sinks urinals or toilets to to to to to ensure that customers meet the 1 5m physical distancing requirements?
A5: No However to to to to the extent possible facilities should assign an employee(s) to to to to to to monitor customer access to to to to to to common areas such as as as restrooms to to to to to to ensure that customers do not congregate Q6: Does the restaurant restaurant have to to be set up so that customers entering a a a a a a a a a a a a a a restaurant restaurant restaurant or walking through the the restaurant restaurant to to a a a a a a a a a a a a a a a table must maintain a a a a a a a a a a 1 5m safety barrier between themselves and other customers throughout their trip to to the the the the table?
A6: There should be be 1 5m of distance between any area where a a a a a a a customer is is likely to to linger (e g g g just inside the the the entrance or or waiting for the the the restroom) If possible the the the dining room room should be set up to allow at at at least 1 5m of distance at at at all all all times However in in in smaller restaurants where that is is not feasible (e g would force the elimination of most capacity) it it it is acceptable for for customers customers to to to to briefly pass within 1 5mof seated customers customers as as they move to to to to or or from their table Q7: Is the the 1 5m rule from from table table to to to to table?
Or from from seated seated customer customer to to to to seated seated customer customer at at at another table?
A7: Tables need to be spaced at at at least least 1 1 5m 5m apart so that there is is at at at least least 1 1 5m 5m of physical distance between people not in the the same party >>
COVID-19 RESTAURANT GUIDELINES
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