zqglass
Well-known member
From what I’ve heard from old friends in the business:
Most restaurants (chains for sure) will be taking the temperatures of every employee before they clock in. 100 seems to be where most of them are drawing the line, then at least three days off mandatory if a temp of 100 or over is registered.
Mandatory masks on all employees while in the restaurant and some places will make vinyl or latex gloves mandatory as well. Some restaurants (probably not chains) will require masks while the guests are walking to and from their tables.
Most places will not even be able to reach the 50% capacity limit if they are properly setting up their tables to be 6 feet apart. One loophole they have found is partitions between booths that are higher than face level of a seated patron nullifies the need for a 6 foot buffer.
Most lobbies will be closed and bars will be off limits to walk up drink orders. Customers who are placed on a wait will be asked to return to their cars and await a text or call from the hosts.
There is supposed to be a mandatory 2 minute period after a table is disinfected before it can be sat, this will allow the disinfectants the time to work.
These measures look like they will last until at least the beginning of Phase 3.
Most restaurants (chains for sure) will be taking the temperatures of every employee before they clock in. 100 seems to be where most of them are drawing the line, then at least three days off mandatory if a temp of 100 or over is registered.
Mandatory masks on all employees while in the restaurant and some places will make vinyl or latex gloves mandatory as well. Some restaurants (probably not chains) will require masks while the guests are walking to and from their tables.
Most places will not even be able to reach the 50% capacity limit if they are properly setting up their tables to be 6 feet apart. One loophole they have found is partitions between booths that are higher than face level of a seated patron nullifies the need for a 6 foot buffer.
Most lobbies will be closed and bars will be off limits to walk up drink orders. Customers who are placed on a wait will be asked to return to their cars and await a text or call from the hosts.
There is supposed to be a mandatory 2 minute period after a table is disinfected before it can be sat, this will allow the disinfectants the time to work.
These measures look like they will last until at least the beginning of Phase 3.
