Restaurants in California are preparing to reopen their doors to customers as the state allows some counties to lighten their restrictions amid the coronavirus pandemic.
But things are going to look quite different inside your local taqueria, sushi spot or burger barn.
Here are 10 ways the dining experience will be changed under the state’s coronavirus reopening restrictions:
1. Workers with face coverings
The guidelines provided by the state say employers should provide and make sure workers use protective equipment like face coverings and gloves when necessary, specifically when around others. Workers must be screened for fever and other symptoms, but a self-screening at home is adequate.
Anyone coming within six feet of customers must wear face coverings — a requirement that affects servers most.
2. Many more gloves
Bussers, servers and others handling dishes or other items used by customers should use disposable gloves when doing so. The guidelines also say dishwashers should protect their eyes, nose and mouth from potential splashes with face coverings, goggles and/or face shields.
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3. Heightened cleaning
The guidelines require restaurants perform “thorough cleaning” of high-traffic areas and frequently disinfect commonly used items, but they don’t specify measures for what constitutes appropriate cleaning. Customer seating areas must be cleaned after each use, and tablecloths should be removed by gloved employees and washed.
Hand sanitizer dispensers should be available to guests and workers at entrances and other contact areas.
4. Open windows
Restaurants are encouraged to increase fresh air circulation by keeping windows and doors open. They’re also asked to consider using high-efficiency air cleaners or upgrading the building’s air filtration to increase ventilation.
5. Disposable menus
Restaurants should give guests disposable menus or make menus available digitally so they don’t have to handle menus touched by others. If that’s not possible, staff will be required to disinfect menus between uses.
6. No more salt shakers or salsa bars
Restaurants won’t be allowed to provide food items that multiple customers share, such as condiment bottles, salt shakers and napkin holders. They will also be required to pre-roll utensils in napkins and provide them to customers only when necessary, rather than leaving them out on tables where they could be touched by others.
Areas and machines where people congregate or touch shared items — like salsa bars, salad bars or soda dispensers — must be closed.
7. Tableside prep is a no-no
Food must be prepared before arriving at the table, as tableside preparation or selection are banned. The guidelines specifically mention carts to show food options, conveyor belts and guacamole preparation, but this appears to also apply to fondue service and fresh ground pepper on pastas and salads.
8. Rearranging the furniture
Tables must be moved so that customers and employees can remain six feet apart. In the event tables can’t be moved, restaurants must mark clearly that they are not available for use.
Bar areas will be closed, and individual seating areas should be limited to single households — an interruption for communal-style dining rooms. Maximum occupancy should be dropped to the level at which people can remain a safe distance from each other.
9. Don’t come in. If you do, don’t stay
Restaurants are asked to prioritize outdoor seating and curbside pickup and encourage reservations and ordering ahead to decrease the amount of time a diner spends in the building. They should also ask customers to wait in their cars before they are seated.
10. Customers must comply
The onus is not just on the staff: Restaurants should post signs for customers and workers alike that are a condition of coming into the store.
Guests should be screened for symptoms when they arrive, asked to use hand sanitizer and to bring a face covering so they can wear it when they’re not eating or drinking.
Bonus: No parting-gift jar
If you’re the type who lights up at the sight of an out-the-door mint or toothpick, you’ll have to ask for one with the check. Restaurants are required to not simply leave them in a bowl for customers on their way out.
You can read the guidelines for yourself here, and restaurateur reactions here.
