Restaurants
Phase 1
The State has moved beyond Phase 1, but the description, health measures and participants for Phase 1 are included for reference purposes only.
Function Description:
- Dining rooms, catering, event spaces, buffet sections, and bars are closed
- Online orders, grab-and-go, takeout, and delivery services are available
- Staff and hours of operation are minimized
Public Health Measures:
- Implement policies for employee health checks to protect employees and customers
- Implement policies to protect employees from customer interactions and unnecessary exposure
- Implement daily cleaning protocols to disinfect high traffic touch points and respective work areas
- Designate location for pick-up and takeout orders and post signage accordingly
- Prop doors open for hands-free entry if applicable
- Post signage outside of entry with communications about what to expect inside
- Use floor markers (“x”) to indicate where guests should wait to encourage social distancing
- Implement touchless pay
- Install plexiglass partitions to separate customers from employees at the ordering counter
- Provide employees with PPE appropriate for their position
- Place hand sanitizer prominently throughout restaurant for staff and customer use
- Eliminate handheld menus when possible or disinfect after each use
- Provide pens to give away or sanitize after each use
Participants:
- Employers / Employees / Customers
Phase 2 (Current Stage)
Function Description:
- Functions under Phase 1 continue, plus
- Limited return of staff with part-time schedules to match demand and maintain public health measures (Late Phase 2)
Public Health Measures:
- Phase 1 measures, plus (Late Phase 2):
- Reconfigure dining tables and add barriers to accommodate physical distancing
- Use disposable tableware when possible; when not possible, sanitize tableware between uses
- Use disposable menus when possible
- Encourage dining by reservation to manage capacity
- Use queue system with ability to text or call guests to notify them when table is available
- Clean tables, high-touch and high traffic areas and disinfect equipment per enhanced protocols
- Post safety signage in restrooms, employee areas and where appropriate for diners
Participants:
Employers / Employees / Consumers
Phase 3 (Future Stage)
Function Description:
- Expand hours of operation to accommodate more guests over extended periods of time
- Increase staffing
- Return of self-service areas
- Banquet areas made available to private party reservations accommodating “household groups”
Public Health Measures:
- Phase 1 & 2 measures, plus:
- Increase cleaning protocols during peak traffic times
Participants:
- Employers / Employees / Consumers
Phase 4 (Future Stage)
Function Description:
- Return of group seating, buffet, self-service areas, and bars
- Modified floorplans to regular table spacing, allowing for more guests
- Resume original hours of operation
- Increase staffing to accommodate demand
- Online and take-out orders continue to be promoted
- All methods of payment accepted
Public Health Measures:
- Discontinue use of PPE by staff, except for complying with local, state and federal guidelines for handling food, cleaning, and clearing tables and dishes
- Reintroduce permanent, handheld menus in plastic covers for easy cleaning
- Reintroduce waiting areas outside of the restaurant
- Assign restaurant greeter to manage the entry/exit door, if doors not propped open
Participants:
- Employer / Employee / Consumers