You are now permitted to start indoor dining but you will need to comply with the new rules issued by the San Francisco Department of Health. We’ve also summarized these guidelines here. Please contact us to receive this information in another language. As always, feel free to email us with any questions: [email protected].
Occupancy and Hours of Operation
Limit the number of patrons to 25% of the established occupancy limit for the space (total occupancy divided by four). Post the occupancy limit at the entrance to the building.
A two-hour limit for indoor dining is required.
Food and beverage service ends at 12:00 am, Patrons may stay and finish their meal until 12:30 am. At 12:30 am indoor dining spaces must be closed to the public.
Ventilation
Improve ventilation as much as possible. Keep windows and doors open. install portable air filters if you can.
Physical Layout of Space
Redesign layout to allow for proper social distancing.
Create separate spaces for vendor pickups and/or deliveries, take-out, and indoor dining.
Create sufficient space to enable the customer to stand at least six feet away from the cashier.
Close areas where patrons may congregate, serve themselves, or touch items that other guests may use.
Create markings that indicate 6-foot distancing for patrons in various settings (for example – waiting line to order or take out, line for bathroom).
Post signage
Reminding patrons of the need to wear face coverings at all times except while eating and drinking.
Informing patrons that they must be seated at tables to consume food or beverages, and that they must be at least six feet away from patrons at other tables at all times.
o Must include a standalone sign bearing the message: that (1) COVID-19 is transmitted through the air and the risk is much higher indoors and (2) seniors and those with health risks should avoid indoor settings with crowds.
Examples of signs can be found at https://sf.gov/outreach-toolkit-coronavirus-covid-19.
Interacting with Patrons
Everyone must wear face coverings at all times except when actively eating or drinking.
Eating establishments must verbally screen all patrons upon entry with the questions about COVID-19 symptoms and exposure to COVID-19. Facilities must ask the questions and relay the information found at: https://www.sfcdcp.org/screeningvisitors. Facilities must exclude those who answer yes to any of the questions on the above form.
Prevent Cross-Contamination from Touching Common Items – e.g. electronic menus, disinfect dining location after every use, limit passable items at the table.
Employee Training
Train employees on social distancing and conduct wellness checks for everyone (employees, vendors, and delivery staff) before they enter the building.
Train personnel in how to de-escalate situations with patrons who do not comply with policies. The National Restaurant Association offers these trainings.
Train personnel on cleaning and disinfecting techniques.
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