Encourage customer reservations and bookings.
Implement measures to physically separate workers and customers by at least six
feet using measures such as re configuring space, installing physical partitions or
visual cues (e.g., floor markings, colored tape, or signs to indicate to where
workers should stand).
Implement required use of face covers in working areas where physical
distancing cannot be maintained.
Adjust in-person meetings, if they are necessary, to ensure physical distancing.
Stagger employee breaks, in compliance with wage and hour regulations, if
Reconfigure, restrict, or close common areas, like employee break rooms, provide
alternative where physical distancing can be practiced, and discourage
employees from congregating in high traffic areas.
Reconfigure kitchens to maintain physical distancing in those areas where
practical and if not practical staggers shifts if possible to do work ahead of time.
Remove tables and chairs from dining areas, use visual cues to show they are
unavailable, or install Plexiglas or other physical barriers to separate customers.
Limit the number of patrons at a single table.
Show parties to their tables one party at a time.
Face coverings are required for any employee who must be within six feet of
Do not seat customers where they cannot be six feet away from employee work
and food and drink preparation areas.
Prop open doors or automate opening if possible.
Post physical distancing rules.
Implement peak period queueing procedures, including a host to remind
customers to practice physical distancing.