Retail Reopening - Best Practice Guidelines May 2020

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RESTAURANT AND CATERING: BEST PRACTICE GUIDELINE S

Retailers offering restaurants and café dine-in options will need to reconsider business operations which incorporate food or beverage services. When State Government allows retailers to reopen these services, the following guidelines can be used to ensure best practices for the safety of customers and employees.

BOOKINGS AND CONDITIONS OF ENTRY

Bookings / Tracking: •Using the federal government’s COVID-Safe Tracking App. •Ensure pre-bookings or sign-ins to dine in (where practicable) include a name, address/email address, and contact number. •Walk-in patrons should sign into or scan into the booking app/program or reservation book of therestaurant as a condition of entry. Refusing Entry to Patrons: •Place signs at entry points to request customers do not enter the shop if they are unwell or have COVID-19 symptoms. •You have the right to refuse service or ask a patron to leave the premises if they appear to have symptoms of the virus. Waiting Areas: • Remove waiting area seating and clearly outline floor social distancing requirements.

DINING IN, TAKEAWAY AND CUSTOMER SERVICE

Table / Seat Distance: •Implement social distancing between table edges/centres to adjacent tables (minimum 1.5m between patrons seated at different tables). Outdoor services need to adhere to the same table distance requirements. •Tables, chairs, stools, and booth seating must be sanitised after every use. •Set up different areas for ordering and collection. •Use separate doors for entry and exit, if practicable, to avoid contact between people. •Ensure customers wait outside and practice social distancing, if safe to do so, for takeaway collection. Condiments/BYO: • No condiments left on tables (including salt & pepper). Condiments should be disposable and not stored or distributed from a common container. • No public water stations. • You should refuse to accept keep-cups, BYO alcohol bottles, or containers for safety reasons. Food and Beverage: • Menu’s should either be laminated for easy cleaning or should be completely disposable after each use. • No bar service and no waiting at the bar. • Limit all shareable items from menus. • No buffets or shared ‘serve yourself’ sections such as salad bars etc. • No open food displays or food on display meant for consumption. Cutlery: • Use disposable/ recyclable cutlery/ glassware when available and adhere to strict table clearing guidelines requiring gloves. • Non-disposable crockery / cutlery/ glassware permitted when cleared after each course and washed using a commercial grade dishwasher or glasswasher only.

Information sourced from Restaurant & Catering Australia (R&CA)

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