Position highly visible staff in strategic locations. They should be well-informed and prepared to answer questions, and meter entry volume to maintain required capacity. Ensure they are safely equipped & maintain 6’ distance from diners at all times. Use stanchions and plants to create normalized buffers.
Package pick-up orders in sealed containers, bagged for easy transport. Be sure to include disposable cutlery and condiments to minimize return trips/delivery of forgotten items.
Always greet and escort diners to their table, eliminating the need for heavy environmental communication that may distract from the dining room’s ambiance.
Enliven outdoor seating areas to increase their appeal. Provide disposable paper menu and exterior table service to overcome interior capacity challenges during peak periods.
Suspend self-serve soup, salad bars, bakery cases, and buffets as required by local authorities. Remove communal condiments and elements except for single- serve napkin dispensers and automatic hand sanitizers.
Unless legally mandated otherwise, consider allowing “closed” tables to remain as ”spacers” between tables. Visually indicate they are closed (signage, etc.) and remove seating. An uncrowded restaurant can be desirable. A vacant one may be disconcerting.
Keep seated parties separated by no less than 6 feet. Indicate which tables are “open” and which are “closed” very clearly—either sign them, place an artifact on them, or physically remove them to maintain this distance.
Bar and counter seating is discouraged, and may not be allowed. If opened, ensure bar seats are 6’ apart. Closed bars may be used as employee space, providing easy access to supplies, beverages, and bar sink for hand-washing, decreasing the need to enter kitchen. Include sanitization requirement for such a shared space.
In order to provide maximum circulation for staff, block diner access to high staff flow areas. Use signage or stanchions to ensure diners know they should not enter these spaces.
Arrange furniture so that servers and cleaning staff can pass at the appropriate distances, without crowding seated diners. Determine primary routes to and from BOH, to avoid perception of “milling” among diners.
Package pick-up orders in sealed containers, bagged for easy transport. Be sure to include disposable cutlery and condiments to minimize return trips/delivery of forgotten items.
Always greet and escort diners to their table, eliminating the need for heavy environmental communication that may distract from the dining room’s ambiance.
Enliven outdoor seating areas to increase their appeal. Provide disposable paper menu and exterior table service to overcome interior capacity challenges during peak periods.
Suspend self-serve soup, salad bars, bakery cases, and buffets as required by local authorities. Remove communal condiments and elements except for single- serve napkin dispensers and automatic hand sanitizers.
Unless legally mandated otherwise, consider allowing “closed” tables to remain as ”spacers” between tables. Visually indicate they are closed (signage, etc.) and remove seating. An uncrowded restaurant can be desirable. A vacant one may be disconcerting.
Keep seated parties separated by no less than 6 feet. Indicate which tables are “open” and which are “closed” very clearly—either sign them, place an artifact on them, or physically remove them to maintain this distance.
Bar and counter seating is discouraged, and may not be allowed. If opened, ensure bar seats are 6’ apart. Closed bars may be used as employee space, providing easy access to supplies, beverages, and bar sink for hand-washing, decreasing the need to enter kitchen. Include sanitization requirement for such a shared space.
In order to provide maximum circulation for staff, block diner access to high staff flow areas. Use signage or stanchions to ensure diners know they should not enter these spaces.
Arrange furniture so that servers and cleaning staff can pass at the appropriate distances, without crowding seated diners. Determine primary routes to and from BOH, to avoid perception of “milling” among diners.
Wait staff and cleaning staff should be easily differentiated by their attire. Specific colors of face masks and gloves should allow diners to see and understand that cleaning is being undertaken by well-equipped, dedicated staff, to avoid cross-contamination.
Dining tables should be clean and dry. Remove all communal items, including menus, utensils, and condiments. Touchless self-serve napkin or hand sanitizer dispensers may remain.
Hospitality cards on table describe commitment to diners and staff, and outline cleaning protocols. Consider including “sanitized by” personalization.
Provide individually-packaged sanitizing wipes upon request, if automatic hand sanitizer is not available at each table.
Servers should wear masks and gloves at all times. Reimagine masks as a branded conversation piece, not just a necessary safety precaution.
Server to briefly explain new expectations (wear mask except when eating, raise hand to summon wait staff, new ordering or payment processes, etc.), and answer questions.
After initial seating, table should be serviced by only one individual during guests’ visit. Ensure guests are aware of more focused, infrequent table visits and individual attention.
Staff should maintain 6’ distance as practical. Minimize reaches, table visits, and time at table.
Provide disposable, single-use menus, or consider leveraging technology for touchless digital menu, ordering, and payment.
Kid's activities must not use shared crayons, etc.
Consider covering food between kitchen and table. Drape trays to ensure plates do not come into direct contact with communal tray surfaces. Minimize reaches to table, allowing diners to distribute food to their party.
Dining tables should be clean and dry. Remove all communal items, including menus, utensils, and condiments. Touchless self-serve napkin or hand sanitizer dispensers may remain.
Hospitality cards on table describe commitment to diners and staff, and outline cleaning protocols. Consider including “sanitized by” personalization.
Provide individually-packaged sanitizing wipes upon request, if automatic hand sanitizer is not available at each table.
Servers should wear masks and gloves at all times. Reimagine masks as a branded conversation piece, not just a necessary safety precaution.
Server to briefly explain new expectations (wear mask except when eating, raise hand to summon wait staff, new ordering or payment processes, etc.), and answer questions.
After initial seating, table should be serviced by only one individual during guests’ visit. Ensure guests are aware of more focused, infrequent table visits and individual attention.
Staff should maintain 6’ distance as practical. Minimize reaches, table visits, and time at table.
Provide disposable, single-use menus, or consider leveraging technology for touchless digital menu, ordering, and payment.
Kid's activities must not use shared crayons, etc.
Consider covering food between kitchen and table. Drape trays to ensure plates do not come into direct contact with communal tray surfaces. Minimize reaches to table, allowing diners to distribute food to their party.
- If space allows, deliver food on a cart or to adjacent table, and allow diners to distribute food to their party once server has moved away.
- Deliver sealed or covered beverages and allow diners to open/remove covering. All refills must be delivered in a fresh glass (no refills at the table). If opening bottled wine, put on fresh gloves as perform in front of guests, allowing guests to pour.
- Provide condiments in single-serve or disposable containers, upon request, only.
- Provide leftover containers and allow guest to package their own leftovers in a durable container. Provide a bag for easy transport. Include disposable cutlery.
- Leverage technology to provide alternative payment options. Ensure availability of non-technology options for those paying cash, etc.
- Provide single-use check covers to each table, a wrapped towelette for signing pen, or other method to ensure pens are sanitized, if pens are used.
- Provide a simple token of appreciation like wrapped candies or mints, and provide feedback cards to guests.
- Bus and sanitize tables in a single step after diners depart. Avoid incremental removal of dishes during the meal to reduce contact.
- Cleaning crew sanitizes and resets tables between parties and/or on set schedule.
- All horizontal surfaces and door handles should be sanitized frequently, within view of diners.