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