Procedures and Guidelines for Indoor Dining

  • Parties must be capped at eight people, and tables must be 6 feet apart.

  • Staff must wear masks all times.

  • Diners must wear masks when not in their seats.

  • Food and beverages can only be consumed while seated.

  • Diners must keep masks on while waiting for food and once they're eating and drinking is finished. 

  • You can only order food while seated at your table and only staff can bring you food and beverages.

  • You can dine at the bar but you must be properly socially distanced.

  • Groups seated at the bar must be capped at 4 people

  • Air conditioner units must be turned for outdoor air to flow into dining areas.

  • Windows must be open for air flow into dining areas

  • Restaurants must post signage saying that no one with a fever can enter the establishment.

  • Restaurants are encouraged to take reservations

  • Customers should wait in their cars if they have to wait for a table, and if social distancing can't be maintained in outdoor waiting areas.

  • Buffets and salad bars are prohibited.

  • Restaurants should disinfect all commonly touched areas, such as menus.

  • Physical barriers should be posted at cash registers.

  • Employers must do daily health screenings of their staff.

  • Restaurants should ensure ventilation, heating and air conditioning units are working properly.

  • Air conditioning and heating units must be run two hours before and two hours after the facility is occupied.

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