Planning To Reopen - Updated MA Safety, Restaurants Part 1 of 3

10/7/2020 (Permalink)

Restaurants

1. Require face coverings for all customers and workers at all times, except where an individual is unable to wear a face covering due to medical condition or disability
2. Customers must wear face coverings unless seated at tables
3. While indoor table service is permitted, restaurants are encouraged to structure operations to operate as much as possible through outdoor table service and to strictly limit indoor table service in order to assure effective compliance with social distancing requirements and to limit activities within confined spaces
4. Restaurants must comply with the following sector specific social distancing rules for providing dining services in all customer seating areas:
   1. Tables must be positioned so to maintain at least a 6 foot distance from all other tables and any high foot traffic areas (e.g., routes to bathrooms, entrances, exits); tables may be positioned closer if separated by protective / non-porous barriers (e.g., structural walls or plexi-glass dividers) not less than 6 feet high installed between tables and high foot traffic areas
   2. The size of a party seated at a table cannot exceed 10 people 
5. Bar seating is permitted provided that either: 
   1. There are no active work areas or working staff behind the bar at least 6 ft away; or 
   2. There is a physical barrier (e.g. Plexiglas) separating customers from the bar space that is at least 30 inches high and a gap/opening at the bottom of the barrier is allowed for food and drink service as long as the gap/opening is no more than 8 inches high 
   3. In addition, parties must be seated at bars (no standing customer service) and parties must be spaced at least 6 feet from other parties
   4. Subject to any applicable building and fire code requirements, bar areas may be re-configured to accommodate table seating that complies with all spacing and other requirements in these COVID-19 safety standards. Tables must not be placed within 6 feet of the staffed bartending area. 
6. All customers must be seated; eat-in service to standing customers (e.g., around bar areas) is prohibited
7. Restaurants may provide carry-out or delivery service, but all safety standards for table separation, size of party, and hygiene must be maintained for any indoor or outdoor table seating that is available to carry-out patrons
8. All other amenities and areas not employed for food and beverage service (e.g., dance floors, pool tables, playgrounds, etc.) must be closed or removed to prevent gathering of customers. 
9. Recreation amenities which are allowed to open in Step 1 of Phase III (such as arcade games) may be open if adhering to all safety protocols in the Arcades & Other Indoor & Outdoor Game & Recreation Businesses including the requirement that active use of pool tables and other games involving patrons not seated at tables is not permitted in areas where food service is provided. 
10. Ensure separation of 6 feet or more between all individuals (workers, vendors, and customers) unless this creates a safety hazard due to the nature of the work or the configuration of the workspace 
11. Close or reconfigure worker common spaces and high density areas where workers are likely to congregate (e.g., break rooms, eating areas) to allow 6 feet of physical distancing; redesign work stations to ensure physical distancing (e.g., separate tables, stagger workstations on either side of processing lines so workers are not face-to-face, use distance markers to assure spacing including in the kitchen area) 
12. Establish directional hallways and passageways for foot traffic if possible, to minimize contact (e.g., one-way entrance and exit to the restaurant). Post clearly visible signage regarding these policies 
13. Prohibit lingering in common areas (e.g., waiting areas, bathrooms) and ensure social distancing in common areas by marking 6 feet spacing with tape or paint on the floor and signage 
14. All customer-facing workers (e.g., servers, bus staff) must minimize time spent within 6 feet of customers

Recommended Best Practices

1. Designate assigned working areas to workers where possible to limit movement throughout the restaurant and limit contact between workers (e.g., assigning zones to servers)
2. Stagger work schedules and staff meal and break times, regulating maximum number of people in one place and ensuring at least 6 feet of physical distancing
3. Minimize the use of confined spaces (e.g., elevators, vehicles) by more than one individual at a time
4. Valet parking operations should be avoided unless necessary due to physical or geographic constraints or in order to accommodate individual guests with disabling conditions
5. Valets must be provided with hand sanitizer and should use sanitizer before and after parking vehicles