Reopening guidance for restaurants
Baonecci To Reopen! Indoor!!!
Bars, wineries, and tasting rooms that are not permitted to serve a bona fide meal (what could be considered the main course) still cannot open. Buffets and self-cooking options (like hotpots) are not allowed.
Screen everyone for COVID-19 symptoms before you seat them. Send people home if they feel sick.
Increase ventilation from the outside. Open windows and doors. Consider getting air cleaners or upgrading air filters.
Tables must only seat 6, and customers must be 6 feet apart
Restaurants must be able to set up their tables so that patrons are seated 6 feet apart.
If you cannot space patrons 6 feet apart, you must set up a hard, tall barrier (like Plexiglass) between tables.
Tables should only seat up to 6 customers. You can seat more if everyone is from the same household. Customers should not be served unless they are seated at a table. Customers should not stand between tables.
Everyone must wear face coverings
All staff must wear face coverings while at work. Customers must also wear face coverings when they are not actively eating or drinking.
You must be able to provide face coverings for customers and anyone who works for you. This includes vendors and gig workers.
Minimize contact between people
Customers may only dine for 2 hours at most. Your restaurant cannot serve food or drinks past midnight.
Encourage customers to make reservations and look at menus on their smartphones.
Remove any items that customers could share with each other, such as ketchup bottles, decorations on tables, candy bowls, and toothpick dispensers.
Only set up glassware and utensils after customers have been seated. Pre-wrap utensils. Make sure all staff handling utensils have washed their hands.
Have customers pack their own leftovers. Staff should provide containers only when asked.
No entertainment will be allowed. This includes TVs and performances. Close areas where people could dance or gathering.
Restaurants must stop:
Providing tableside service (for example, do not use food display carts)
Using self-service areas, such as condiments, utensil caddies, buffets, and salad bars
Using self-service machines, such as ice, soda, or frozen yogurt dispensers
Using coat or bag checks
Thoroughly clean between customers
Provide hand sanitizer at entrances.
Restaurants must disinfect:
Any items used, between customers (such as laminated menus, chairs, booster seats, tablecloths, and utensils)
Highly touched surfaces (such as doors, handles, faucets, and tables)
High traffic areas (such as waiting areas, hallways, and bathrooms)
Restaurants must provide dishwashers with protective equipment to prevent splashing into their faces.
City staff may inspect your restaurant, including the kitchen, at any time.