SA LOCKDOWN: Rules for sit-down restaurants

SA LOCKDOWN: Rules for sit-down restaurants

The directive was published late on Monday evening (29 June), meaning the mentioned businesses can now open immediately.

These businesses include:

  • Restaurants, fast food outlets and coffee shops;
  • Lodges, bed and breakfast, timeshare facilities and resorts and guest houses;
  • Self-drive excursions;
  • Conference and meeting venues;

The basic rules for restaurants:

  • Restaurants, fast food outlets and coffee shops must keep a daily record of the full names, ID number or passport number, nationality, nature of position (i.e. temporary, casual or permanent), residential address, and cell phone numbers of all employees and delivery persons;
  • Ensure that every employee and delivery person is screened on arrival for shifts and on departing after shifts;
  • Provide employees with masks to wear and hand sanitiser;
  • Ensure that an area is demarcated for the collection of orders for delivery that is separate from the place where food is prepared;
  • Ensure that a contactless pickup zone for customers whose orders are ready to be collected is designated;
  • Sit-down restaurants must conduct a screening questionnaire and take precautionary measures to protect the person and other persons on the premises. Such measures may include denying such a person access to the premises;
  • Ensure that customers or guests wear masks at all times while they are on their premises except when eating or drinking;
  • Ensure that customers or guests queue at least one and a half meters apart behind each other or sideways;
  • Remove excess chairs /stools and tables or tables combined to enlarge the floor space while reducing and spreading seat capacity to enforce distancing of one and a half meters between guests or customers;
  • Consider a reservation system to manage demand, and help ensure that capacity limits are adhered to;
  • No buffets may be offered to guests for self -service;
  • Food may only be plated and/or provided in covered single portions;
  • Guests may pickup pre-portioned items and any other buffet service should be handled by food service employees only from behind Perspex or similar protective shields;
  • Menus must be replaced with non -touch options or sanitised after each guest use;
  • Where possible and for instance while taking orders, waiting staff must stand at least a meter from tables;
  • Where possible, tablecloths should be removed from tables. Only essential items such as salt and pepper, should remain on tables and be sanitised after each guest;
  • Remove excess chairs /stools and tables or tables combined to enlarge the floor space while reducing and spreading seat capacity to enforce distancing of one and a half meters between guests or customers;
  • Items on waiting stations must be minimised;
  • Clearing and cleaning systems with designated containers for different items and sealable refuse containers for food waste must be implemented and used.

It should be noted that the directive makes no provision for the sale of alcohol for on-site consumption.

Link to the directive:

https://www.gov.za/sites/default/files/gcis_document/202006/43487gen356.pdf

 

Source: BusinessTech

Photo Credit: Unsplash


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