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Many states allowedRestaurants to reopenHowever, in more densely populated areas, the dining room is allowed only in outdoor settings.

When the weather comes for all cities allowing guests to come inside restaurants and eat in the dining room,Restaurant owners It will be necessary to follow several steps to help ensure the risk of exposure to the new coronavirus is as low as possible. Below you will see seven measures of what we have found that restaurant owners employ throughout the country that we think of being great examples of what all institutions should do.

The elimination of excess tables in the dining room is a step that many restaurant owners are taking to make sure that guests can enter and dinner. A dieKey guidelines issued by the CDC Do these tables need to be maintained at six feet from the other. If this is not feasible with the normal number of tables, the next move is simply deleting them entirely or putting on them indicating that customers can not sit there.

What better place to put these extra tables than outside? Since most institutions in the country are required to allow only 25 and 50% of their normal capacity inside, restaurants can get more business simply by serving customers outside on a patio, for example, where there may be more space.

This new method will help restaurants ensure that their staff are not sick at work, doing thecovered culinary experience Even safer. If someone runs a fever and someone does not know it, they will immediately be returned home, before they do not even have the chance to arrange. Some restaurants can even consider taking customer temperatures. This can especially the case for restaurants located in densely populated cities.

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Nancy Diaz, the owner of the newMexican Restaurant Palapa del Parian in Detroit, Michigan, saysEaterthat it plans to cover the bar area with plexiglass, in the same way as the cashiers are armored by buyers in thecrates. Instead, imagine being separated from the Plexiglass bartender. Not a bad idea, right? In this way, people can always sit at the bar of aperitifs and drinks and should not be fear of not being six feet outside the bartender.

Laminate menus can be a thing of the past in the post-pandemic world. If the menus will not be available online, the staff will probably distribute papers, which will be recycled immediately after use.

Depending on the size of the restaurant, there should be an employee (that is, every shift) operating solely on the cleaning and disinfection of common contact points such as tables and condiments. This person should also closely monitor the dining room to ensure that everyone adheres to regulation in social distance distancing. Some restaurants have even referred to this employee as theCOVID BOUNCER.

Of course, no restaurant can expect to reopen its catering services if they can not regularly provide its staff with the appropriate protective wear, such as new masks and gloves. If the restaurant you enter does not require that its employees carry this speed, then plan to eat elsewhere.