In view of the current outbreak of COVID-19, it is essential that restaurants and other hospitality units take appropriate steps to prevent any further transmission of the virus while providing restaurant services.

Do's

  • Provide option for Delivery or Takeout.
  • Physical distance of at least 6 feet to be pursued as far as possible.
  • Follow the government regulations such as Compulsory hand hygiene (sanitizer dispenser) and thermal screening
  • Allow Only asymptomatic staff and clients are allowed . Both staff and customers must be allowed to join only if they wear face cover / masks. The face cover / masks will be worn inside the restaurant at all times.
  • Implement frequent hand washing with soap (for at least 40-60 seconds) even though your hands are not clearly dirty. The use of alcohol-based hand sanitizers (for at least 20 seconds) should be achieved wherever possible.
  • Use Disposable menus or digital menu
  • Instead of cloth napkins, the use of good quality disposable paper napkins should be promoted. Buffet service should also adopt the norms of social distancing between patrons.
  • Cleaning and frequent disinfection of regularly touched surfaces (door knobs, elevator buttons, handrails, tables, washroom fixtures, etc.) that must be made compulsory in all guest service area and common areas
  • Adequate crowd and queue management to maintain social distancing practices

Don’ts

  • Big gatherings / congregations
  • Allow kids to move around.Allow kids to move around.
  • Spitting is strictly forbidden anywhere inside/outside your restaurant
  • Don't touch food when you're sick
  • Don't skimp on washing up. Cleaning and disinfecting regularly handled objects and surfaces with approved items is more relevant than ever.
  • Keeping common mouth freshners