Public Notices

GUIDELINES FOR REOPENING A RESTAURANT

Social Distancing

  • Maintain 6 feet for both employees and members of the public at all times.
  • Designate with tape or signage for employees and customers in line to maintain appropriate distance.

Face Masks

  • A face mask made of cloth or fabric must be worn by all employees and cover an individual’s nose, mouth, and chin.
  • Exemptions – People with medical conditions who cannot wear the mask are exempt (must provide medical documentation).

Employees & Management

  • Employees are to take their temperature daily with a thermometer. If their temperature is 100 ̊ F. or higher they are excluded from working in the facility. They may return to work only when their temperature is under 100 ̊ F. for 3 days (without taking any medication). If an employee is experiencing coronavirus symptoms (cough, chills, sore throat, shortness of breath etc.) symptoms must improve for 3 days and at least 7 days must pass since symptoms first began before returning to work.
  •  Employees must wash their hands every 2 hours or more often as necessary.
  •  Ensure 6 feet distancing for all employees, kitchen and service staff.
  •  Limit the number of people in the break room to ensure distancing.
  •  Increase cleaning of commonly touched surfaces such as workstations, countertops, railings, door handles, and doorknobs.
  •  Make hand sanitizer readily available to all employees.
  •  Clean and sanitize tabletops, chairs, and menus in between seating customers.
  •  Condiment bottles cannot be used. Ketchup, mayonnaise, mustard, salt & pepper shakers. must be served in single packets or cups. Unused condiment packages must be discarded.
  •  Vases on the tables are prohibited.
  •  Arcade games, live entertainment, and dancing are prohibited in the restaurant, bar and patio areas.
  •  Clean and sanitize all high touch areas (door handles, light switches, phones, pens, touch screens) every 2 hours or more frequently as needed.
  •  Provide hand sanitizing stations for customers.
  •  Salad bars and buffets are permitted if served by staff with 6 feet of social distancing between customers.
  •  Customers must be seated when consuming alcoholic beverages (no standing).
  •  No more than a party of 10 can be seated with distancing of 6 feet between tables.
  •  High back booths are considered a barrier. They must be high enough where a customer cannot reach over to interact with another customer.

 

 

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