New face of dining

FACE COVERINGS

Face masks are recommended in places where physical distancing is hard to follow.

Workers will be offered masks but they will not be mandatory. Customers will also be allowed to make that choice.

QUEUING

Any area where guests or employees queue must be clearly marked for appropriate recommended physical distancing. This includes stairs, elevator lobbies, public areas and drop-off areas.

BOOKINGS OVER WALK-INS

Restaurants will be asked to encourage bookings rather than walk-ins and allocate specific times. Doing so will assist physical distancing and maximise revenue.

ARRIVAL

Entrance doors must be propped open where possible, if in line with fire regulations.

All tables must follow public health advice and be spaced two metres apart.

Hand sanitisers must be available at the restaurant entrance.

When a group arrives and needs to queue, only one member should do so. The others must adhere to physical distancing until the group can be seated.

AT THE BAR/WAITING AREA

Peak-period queuing procedures must be implemented if guests can’t be seated immediately.

If queuing isn’t possible, a table reservation system must be considered.

The amount of seating and stools must be reduced and guests must order from their seat wherever possible.

MAKING AN ORDER

Menus must be single use or made of a material that can easily be cleaned. Electronic menus, phone apps and menu boards are an alternative option.

It may be possible to verbally recommend food and drinks to guests.

SERVING THE MEAL

Front of House personnel allocated to serve individual tables must adhere to physical distancing where possible.

Where offered, sharing plates must be served in individual portions from the kitchen. All food must be plated in the kitchen.

BUFFETS

Must only be provided where physical distancing and other public health advice can be followed.

Physical distancing must be maintained by staggering service and placing two-metre markings on the floor to highlight distance if queuing is unavoidable.

PAYING

Where possible, guests should use card or other contactless payment.

After bringing the debit/credit card machine to the table (if possible), it must be cleaned and disinfected before being used again.