General Consideration

Provide Hand sanitizer at entrance
Support employee with medical sources information including telephone and web site
Pre shift temperature check of all employees
One time health check declaration for all employee including new hires
Remove chairs and bench in waiting area and ask guests to wait outside for table
Maintain a 2 meter distance from other workers and guests, if not possible use of mask
Limit the number of people seated together to a maximum of 6
The capacity is determined by calculating how many tables of six to be fit into our space with 2 meters apart between tables and a meter between back of chairs

Table Services

Provide container for guests to pour their own water
Remove one chair per table and use that space as a designated place for the server to come to the table
Remove all on-table condiments, table cards, billfolds, candles and all table items
Provide packaging and let customer pack their unfinished food into container for taking home
Encourage tap payment , try to limit the use of cash and handling of credit cards
Assign a person to direct the flow of people during busy times
Close bar seating

Cleaning and hygiene

Post handwashing procedures near all sinks
Place hand sanitizer at entrance, after check out and throughout the establishment
Table, vinyl or laminated menus and vinyl/leather/metal seats should be wiped when turning tables
Remove all items when turning a table
Establish clean procedures for condiments and other items brought to the table
Clean bathrooms throughout the day
Develop a cleaning schedule for all frequent touch points and assign/train a responsible staff
Address the hygiene practice needs of workplace – wash hands after coming into contact with public items

Kitchen

Mark exit and entrance doors from kitchen to service area
Restrict access into kitchen by delivery persons, public or other staff
Drop off packages at the door or outside building
Consider the use of masks if it is not possible to maintain physical distance at all times
Include high touch equipment (e.g. freezer doors, oven handles, knobs) into the cleaning schedule.

Establish additional handwashing procedures for all kitchen staffs