Food and Beverage
- Designate assigned working areas to workers where possible to limit movement throughout the restaurant and limit contact between workers (e.g., assigning zones to servers).
- Change restaurant and bar layouts to ensure that all customer parties remain at least 6 feet apart (e.g., removing tables/stools/chairs, marking tables/stools/chairs that are not for use).
- Offer drive-thru, curbside takeout or delivery options as applicable. Prioritize outdoor seating as much as possible.
- Ensure adequate supplies to minimize sharing of high-touch materials (e.g., serving spoons) to the extent possible; otherwise, limit use of supplies and equipment by one group of workers at a time and clean and disinfect between use.
- Avoid using or sharing items that are reusable, such as menus, condiments and any other food containers. Instead, use disposable or digital menus (menus viewed on cellphones), single-serving condiments, and no-touch trash cans and doors.
- Use touchless payment options as much as possible, if available. Ask customers and employees to exchange cash or card payments by placing on a receipt tray or on the counter rather than by hand to avoid direct hand to hand contact. Clean and disinfect frequently touched surfaces such as counters, or hard surfaces between uses. If pens are needed for some purposes, disinfect between uses and/or encourage customers to use their own pens.
- Consider using disposable food service items (e.g., utensils, dishes, napkins, tablecloths). Change and launder linen items (e.g., napkins and tablecloths) after each customer or party's use. Employees should wash their hands after removing their gloves or after handling used food service items.