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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.