RestaurantS Guidelines TO reopen

Here’s a list of other notable guidelines restaurants must try to meet in order to reopen:

Allowing only ten patrons per 500 square feet in dining room, waiting area, bar area
No self-service drink, utensil, or condiment stations
Encouraging the use of disposable menus
Discontinuing salad bars and buffets
Thoroughly sanitizing tables and any other commonly used items by guests
Using rolled silverware and no presetting of tables
Limiting parties to no more than six people per table
Encouraging reservation-only
Posting signs at the entrance stating no one is allowed in the restaurant who is exhibiting COVID-19 symptoms or a fever over 100.4
Using contactless pay options when possible
Providing hand sanitizer or additional hand-washing stations for staff and patrons
Not allowing people to congregate in waiting areas
Prioritizing takeout and delivery over dine-in service when possible