Task Force




For Customers

Suggestions Include;

  • Stay home if you are sick
  • Stay home if you have come into contact with anyone that is sick
  • Order online or curbside pickup whenever possible
  • Parties maintain at least 6 feet distance apart from other parties at all times, including while waiting to be seated in the restaurant.
  • Do not dine with more than 6 to 10 people
  • Cover your mouth and nose with a mask or cloth covering anytime you are in public
  • Use touchless payment when possible
  • Wash hands before eating for at least 20 seconds

For Businesses

Suggestions Include;

  • Asking where employees have been and who they have come into contact with
  • Increasing cleaning staff and cleaning schedule
  • Requiring employees to wear masks and change gloves 5 or more times per shift
  • Total restaurant occupancy is limited to 50% as allowed by the fire department
  • Remove extra tables and chairs to facilitate distance regulations and movement between tables
  • Confirm floor markers are placed to mark six feet of distance in areas where a line might occur
  • Remind host staff that adjacent booths may not be sat at the same time
  • Remind host staff that parties of 10 or more must be split into two parties
  • Confirm bar stools are removed
  • Do not leave condiments, silverware, flatware, glassware, or other traditional table top items on an unoccupied table
  • Provide condiments only upon request, and in single use (non-reusable) portions
  • Use disposable menus (new for each patron)
  • Temporarily eliminate buffets
  • Train all employees on appropriate cleaning and disinfection, hand hygiene, and respiratory etiquette
  • Operate with reduced occupancy and capacity based on the size of the business location with special attention to limiting areas where customers and employees can congregate
  • Post cleaning log for the day
  • Review with serving staff that plate coverings are to be used and removed tableside when running food  
  • Implement comprehensive sanitation protocols, including increased sanitation schedules for bathrooms
  • Continue to provide options for delivery or curbside service even if a location offers dine-in
  • Assure proper container for disposal of masks and gloves is prepared
  • Implement symptom screening for employees prior to the start of their shift
  • Do not allow an employee with known close contact to a person who is lab-confirmed to have COVID-19 to return to work until the end of the 14-day self-quarantine period from the last date of exposure (with an exception granted for healthcare workers and critical infrastructure workers)
  • Have employees wash or sanitize their hands upon entering the restaurant, and between interactions with customers  
  • Have employees maintain at least 6 feet separation from other individuals
  • Consider assigning duties to vulnerable workers that minimize their contact with customers and other employees
  • Enforce hand washing, covering coughs and sneezes
  • Develop standards for the use of non-medical grade masks or cloth face coverings by employees when near other employees and customers
  • Ensure adequate supplies to support healthy hygiene practices for both employees and customers including soap, hand sanitizer with at least 60 percent alcohol (perhaps on every table, if supplies allow), and tissues
  • Consider posting signs on how to stop the spread of COVID-19, properly wash hands, promote everyday protective measures, and properly wear a face covering
  • Wipe any pens, counters, or hard surfaces between use or customer
  • Train all employees in the above safety actions
  • Verify ware-washing machines are operating at the required wash and rinse temperature and with the appropriate detergents and sanitizers

Please be advised that some or all of the information provided may not be applicable to some businesses. These are only recommended best practices, given by local businesses, to help in developing your own protocols. This is in no way an official order to any operating businesses. As COVID-19 circumstances continue to evolve, so will the recommendations and requirements.

As a result, our suggestions may not always include exact up to date information. We strongly advice that before implementing any suggested protocols, companies carefully evaluate and consult with their own legal counsel. Public health guidance cannot anticipate every unique situation. Individuals should stay informed and take actions based on common sense and wise judgment that will protect health and support economic revitalization.

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