DINING AT A RESTAURANT DURING LOCKDOWN LEVEL 3? HERE’S WHAT YOU NEED TO KNOW

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Tourism Minister Mmamoloko Kubayi-Ngubane announced new restaurant regulations under the new advanced alert level 3 lockdown on Friday, 26 June 2020.

READ: President Cyril Ramaphosa eases some lockdown level 3 restrictions

“We have developed protocols and guidelines to ensure that as we reopen more tourism activities we protect the lives of employers, employees, tourists and South Africans at large,” Kubayi-Ngubane said.

Restaurants have welcomed the new regulations, which allows guests to dine in. The Kove Collection MD Paul Kovensky said: “We’ve made it a priority to redefine our food safety, health and cleaning protocols to provide you with peace of mind that we are adhering to the COVID-19 guidelines.”

NEW GUIDELINES

Below are the new restaurant regulations, which went into effect from Monday, 29 June 2020.

 

RECORDS MUST BE KEPT

All eateries need to keep a daily record of all employees, delivery agents and patrons.

READ: These restaurants are open during lockdown level 3

ENTRY AND SIT DOWN

Restaurants need to conduct a screening questionnaire and take precautionary measures to protect everyone in the premises. Such measures may include denying guests access to the premises.

Eateries must deny entry if someone is not wearing a cloth mask, or homemade item that covers the nose and mouth or another appropriate item to cover the nose and mouth.

Customers and guests wear must wear masks at all times while they are in their premises except when eating or drinking.

All customers must be sanitised before entering the premises.

Restaurants must demarcate in a visible manner a distance of a line at least 1.5 metres:

  • from the point of sale serving counter towards the customer;
  • ensure customers queue at least one and a half meters apart behind each other or sideways;
  • between customers queuing next to each where two payment tills are opened;
  • spreading seat capacity to enforce distancing of one and a half metres between guest; and
  • consider a reservation system to manage demand, and help ensure capacity limits are adhered to.

READ: These restaurants are open during lockdown level 3

FOOD SERVICE

  • No buffets shall be offered to guests for self-service.
  • Menus must be replaced with non-touch options or sanitised after each guest use.
  • Tables must be sanitised before and after each guest use.
  • Where possible and for instance while taking orders, waiting staff must stand at least a meter from tables.

SCREENING, SANITISING AND PERSONAL PROTECTIVE EQUIPMENT

  • Every employee and delivery person must be screened.
  • On arrival for shifts and on departing after shifts, regularly sanitise the workplace, delivery transport, containers, and follow cleaning procedures.
  • Employees must be given employees masks to wear and hand sanitiser and that every employee must wear the relevant Personal Protective Equipment.
  • Ensure that delivery persons sanitise before and after handling card or cash payment.

SOCIAL DISTANCING AND SANITISATION

  • Employees and delivery persons must (where applicable), maintain a distance of at least one and a half meters apart at all times.
  • Employees occupying scullery areas, and using hand wash basins, must do so one at a time.
  • Employees who work in clearly defined spaces must stay in their space as far as possible.
  • Employees must move about using clear pathways with care and attention not to come in close contact with one another.
  • Where contact between employees takes place, employees must wash hands and go back to safe-spacing as quickly as possible.

COLLECTIONS

  • Demarcate an area for the collection of orders for delivery that is separate from the place where food is prepared.
  • Designate a contactless pick up zone for customers whose orders are ready to be collected.

DELIVERIES

When taking an order from a customer inform customers to

  • wear a mask when accepting orders from the delivery person; and
  • sanitise hands after handling the package.

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