Reopening challenges but no complaints from restaurants, wineries
‘I want to do indoor dining, but we need to walk before we run’
Faced with a myriad of requirements to combat COVID-19, Rappahannock’s restaurants and wineries continue to move ahead under the rst phase of “Forward Virginia,” the state’s plan to re-open the economy.
Eight restaurants are providing take-away meals and ve of those are o ering dining service in outdoor areas only. Virtually all of Rappahannock’s wineries and distillers are open for take-away sales or service at outdoor areas.
The state’s Phase 1 outdoor dining requirements are strict and include a 50 percent capacity limit, six-foot distance between parties at tables with no more than 10 people at a table, cleaning and disinfection at least every 60 minutes, face masks for employees, single use menus, and signage turning away patrons who have a fever or COVID-19 symptoms. Practices not required but encouraged include asking customers to wear face masks when moving about the premises, as well as limiting person-to-person contact.
Some establishments are going beyond the requirements.
The Blue Door Kitchen in Flint Hill re-opened its patio last weekend with added safety measures. “Customers are required to wear masks until they get to their table. We are really being strict which might upset some people, but we just want to make sure our customers and staff are safe,” said owner Reem Arbid. “And, we limit seating to four people at a table, not ten, no exceptions.”
For customers who want to do extra cleaning at their tables, Off the Grid in Sperryville has sanitizing stations with disinfectant sprays, hand sanitizers, gloves and towels. Those using the restroom are asked to wear a face mask.
“It’s for their protection and ours, but most of the guests coming here are good about wearing masks. I’d say about 90 percent wear them,” said owner Anita Carshult.
At Magnolia Vineyards in Amissville, reservations are required for undercover outdoor seating areas.
“We want to control the number of people sitting at the tables to ensure proper social distancing,” said owner Glenn Marchione. “Those who want to picnic on the lawn are welcome without reservations. We also require those moving about to wear face masks.”
Narmada Winery requires 24-hour advance reservations and has marked out its outdoor areas for pathways, seating and picnicking.
“We are implementing stringent safety procedures,” said Alex Dias, a winery manager. “Guests are required to wear face masks outside their assigned ‘bubble’ area and must sign a slip agreeing to the policies we’ve put in place. We have installed outdoor toilets for customers who are not allowed in the building to use the restrooms.”
Gadino Cellars is open for bottle sales and outside tastings.
“All our employees wear masks and nitrile gloves, and the gloves are changed out between servings. We are constantly disinfecting surfaces, use a strong solution to clean glassware, and encourage customers to wear masks if they need to enter the building to use the restroom,” said owner Bill Gadino. “My wife pointed out that I’m 75 and not to take chances!”
ENFORCING THE RULES
The Rappahannock-Rapidan Health District (RRHD) is charged with making sure establishments understand and comply with the Phase 1 requirements.
“We are acting as a resource regularly providing guidance, checklists, signage, and other tools to help permitted establishments comply with the new requirements, and to protect public health. We’ve had a lot of positive feedback on our communication efforts,” said RRHD environmental health manager, Whitney Wright.
Last week, Rappahannock County Health Department specialist Medge Carter surveyed all permitted restaurants in the county.
“We did an assessment of each establishment to assure they are following the requirements and if they needed any assistance with compliance,” she said. “Everybody is still early on the learning curve, but I am pleased they have taken the necessary steps to protect the public and their staff.”
“Enforcement is difficult on a couple of levels,” said Theresa Wood, of Businesses of Rappahannock, an organization of county business owners. “First from a position of a restaurant or winery owner you’re asking customers to comply with requirements, but you can’t be an enforcer — it’s a dangerous proposition, especially with large groups.
“Second, the health department doesn’t have the means to enforce. They must rely on the public to make a report about violations,” said Wood. “Our businesses are being asked to do a lot, but we have to remember that it is to protect public health and for the greater good of all concerned.”
In the event an enforcement action is necessary, RRHD has established procedures with the Rappahannock Sheriff’s Office to resolve any problems.
“If we get a request or inquiry from the health department we will work together to resolve the situation,” said Sheriff Connie Compton. “Of course, if any establishment has a problem with crowds or individual patrons, we will respond. In the meantime, all of us should take care of ourselves, practice social distancing, and wear masks and gloves.”
THE NEXT PHASE
Reactions are mixed about the soonto-be-released second phase of “Forward Virginia” which is expected to allow indoor seating at restaurants and wineries.
“We are absolutely looking forward to Phase 2,” said Eric Tollefson, owner of Sperryville Trading Café and Market that opened for outdoor dining on May 15. “We have already spaced our inside tables apart and have additional room we can use as well. In the restaurant business it’s all about through-put. If you don’t have the customers, how long can you keep the doors open?”
“There are so many of my regulars that want to sit at the bar again,” said Debbie Donehey, owner of the Griffin Tavern, which offers outdoor dining. “I want to do indoor dining, but we need to walk before we run. Hopefully we can learn from what others have been doing, like Georgia, who opened up their restaurants a couple of weeks ago.”
“Things are going to be different for a while and people’s behaviors have changed,” said Carshult at Off The Grid. “Given our small space, we are not ready to do dining indoors. It doesn’t seem to make sense at this point. I think we will steer a little away from being a full-service restaurant and focus more on being a market and building up ‘our farm to freezer’ line with more packaged food,” she said.
Winemaker John Guevremont of Quièvremont Vineyard and Winery in Gid Brown Hollow is happy to be pouring his world-class wines again — Cabernet Franc, Malbec, Meritage, Merlot, Rose and Vin de Maison — atop the winery's timber frame outdoor tasting deck. “Even on a limited basis, opening the businesses can not start soon enough,” he said.
Kerry Sutten, owner of Before and After in Sperryville, is operating outdoor walk-by window service. He doesn’t plan on opening indoors until he sees the COVID-19 numbers come down.
“The numbers are still ticking up, so I don’t know why we would want to encourage people gathering in closed spaces. I see some political need for a rush to reopen, and I’m not going to abide by the political demands. I’m going to look at what science and health officials are telling us,” he said.
Many establishments outline their COVID-19 procedures on their websites.
Additionally, those with questions or concerns can call the RRHD hotline at 540-316-6302 or the Rappahannock Health Department at 540-675-3516.