SOCIAL DISTANCING

Whenever possible, employees are expected to maintain a safe social distance of 6 feet from other employees, vendors, and guests at all times while working and moving throughout the restaurant. Maintaining physical distancing and installing physical barriers can help prevent spreading illnesses through respiratory droplets in the air. Additional information can be found in the SOPs for Social Distancing Guidelines, Cleaning, Sanitizing, and Disinfecting, and Dine In Steps of Service.

Best Practices | Employees
• No physical contact (hugs, high fives, handshakes, etc.) will be permitted.
— Any incident of accidental physical contact must be followed by thorough handwashing of all contacted individuals.
• For restaurants with tight quarters in which full distancing may not be feasible, operators should install physical barriers to prevent the spread of respiratory droplets and contamination.
Operators should consider outdoor dining in order to increase air flow and dining space.
• In limited spaces where social distancing measures cannot be followed, only one employee is permitted into the space at any time. Examples of these include:
— Locker rooms
— Dry storage areas
— Walk-in refrigerators and freezers
— Offices
• Sneeze and cough directly into a tissue, if available, or your elbow. Wash your hands immediately after.
• Where physical distancing is not possible, consider installing protective glass or plexiglass barriers at counters or  other areas with potential close contact.
• Establish traffic flow guidelines in your restaurant.
—  There should be a clear path to and from various parts of the restaurant such as the dining room, dish area, kitchen, and restrooms.
—  Use verbal signals such as “coming down” and “corner” in order to communicate your location and avoid contact and collisions with other employees.
• Kitchen work stations should be separated to allow at least six feet away from one another. Clear markings should be visible to establish the boundaries of each work station area.
• The dirty dish drop off area should be as close as possible to the main dish station while maintaining a safe distance from whoever is operating the dish machine.

Best Practices | Guests
• Establish guest capacity limits based on governmental social distancing guidelines.
• Operators should consider outdoor dining in order to increase air flow and dining space.
• Dining tables should be at least six feet apart. Guests sitting at a dining table must be six feet away from guests at a neighboring table.
• Establish a queuing system for entering the restaurant, ordering (in a quick service or takeout only model), and using the restroom.
• Guests will be encouraged to use a contactless payment system.
• See Dine-In Steps of Service SOP for more details.