Gov. Gavin Newsom Issues Rules For Restaurant Reopening

By kmvq on May 13, 2020
LAS VEGAS, NEVADA – MAY 09: Owner Nicholas Sord wears a mask and gloves while patrons dine at his Sunny Side Up restaurant in Boca Park Fashion Village as some businesses that were closed seven weeks ago to fight the spread of the coronavirus are allowed to reopen on May 9, 2020 in Las Vegas, Nevada. On Thursday, Nevada Gov. Steve Sisolak announced that under his Phase One reopening plan, the state would be allowing dine-in restaurants, hair and nail salons, some retail stores and other nonessential businesses to reopen today with strict social-distancing guidelines and occupancy restrictions in place. All employees who interact with the public are required to wear face coverings. Gaming establishments, including all hotel-casinos, are not reopening in Phase One. (Photo by Ethan Miller/Getty Images)

California Governor, Gavin Newsom announced on Tuesday as California enters phase 2 of reopening, a guideline for restaurants to reopen dine-in service. “As we begin these modifications — and we already have reopened 70-plus percent of the economy — as we begin to modify with these dine-in opportunities, let’s make sure we do so cognizant not only of our own health but the health of our most vulnerable and those are our seniors,” Newsom said. The full list can be found here but some of the highlights include:

  • Restaurants must “provide disposable menus to guests and make menus available digitally so that customers can view on a personal electronic device, if possible. If disposable menus cannot be provided, properly disinfect menus before and after customer use.”
  • Restaurants must also “discontinue pre-setting tables with napkins, cutlery, glassware, food ware, etc. These should be supplied individually to customers as needed. Do not leave card stands, flyers, napkin holders, or other items on tables.”
  • “Suspend use of shared food items such as condiment bottles, salt and pepper shakers, etc. and provide these foods in single serve containers, if possible. Where this is not possible, shared items such as condiment bottles, shakers, etc., should be supplied as needed to customers and disinfected after each use.”
  • “Takeout containers must be filled by customers and available only upon request.”
  • “Dirty linens used at dining tables such as tablecloths and napkins should be removed after each customer use and transported from dining areas in sealed bags. Employees should wear gloves when handling dirty linens.”
  • Restaurants must also “discontinue tableside food preparation and presentation such as food item selection carts and conveyor belts, guacamole preparation, etc.”
  • Brewpubs, breweries, bars, pubs, craft distilleries, and wineries must remain closed if they don’t offer sit-down dining, but they can reopen if they “contract with another vendor to…serve dine-in meals.”




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