Welcome back to sit down restaurants
I am sure that one of the things you have missed during lockdown has been your favourite eatery. Well from today, they are back. But with a few extra requirements to accompany your meal.
In a press briefing on Friday evening (26 June), Kubayi-Ngubane said that government has developed clear rules for both delivery and sit-down restaurants.It should be noted that a full directive – containing all of the required rules – will be gazetted on Monday (29 June).
The new rules will also apply from Monday so make sure you use our checklist to comply.
What definitely can’t be done:
- No serving of alcohol for consumption on site
- No sale of cigarettes
What you HAVE to do about guests:
- Screening of patrons with a questionnaire. Restaurants may refuse admission if they deem a guest is a safety risk;
- Ensure your patrons where a mask which must be worn at all times except where eating and drinking;
- Provide hand sanitiser for all guests before entering the premises;
- Physical distancing markers must ensure there is a distance of at least 1.5 metres between the customer and the point-of-sale serving counter, also between queuing customers and between queues at different till points and tables must be placed so that patrons are seated 1.5 metres apart;
- Implementing a reservation system is advised where possible to manage demand and ensure capacity limits.
What you have to do about the Food services
- No self-service buffets are allowed;
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Replace your existing menus with non-touch options preferably or menus must be sanitised after each use;
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Tables must be sanitised before and after each seating;
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Where possible and while taking orders, waiting staff should stand at least a metre from the table.
General rules which you should already have in place if you have been open for delivery and take aways
- Each employee must continue to be screened on arrival and departure for shifts with a record; this includes your delivery drivers
- All employees should be provided with masks and hand sanitiser (Employees should be washing their hands not just sanitising)
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Employees should sanitise before and after all card payments;
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Employees should maintain a distance of at least 1.5 metres at all times, make sure workstations are set up to accommodate this as far as possible
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Only one employee should occupy scullery areas and use handwash basins at a time;
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Make sure you have proper cleaning procedures in place and pay much more attention to high touch points including the bathrooms, door handles and counters.
Note
The Regulations DO NOT impose a restrictive number on how many guests are allowed to be served onsite - provided the social distancing directions are adhered to. This has been confirmed by the Department of Tourism.
For more:
https://www.tourism.gov.za/AboutNDT/Publications/Statement%20by%20Minister%20Mmamoloko%20Kubayi-Ngubane%20%E2%80%93%20COVID-19%20Alert%20Level%203%20Risk%20Adjusted%20Strategy%20tourism%20sector%20response%20measures%20and%20direction.pdf
