COVID-19 английский => русский Прочее zzz Другая тематика zzz

If tables, chairs, booths, etc., cannot be moved, use visual/physical cues to make them unavailable for use or install Plexiglas or other types of impermeable physical barriers to minimize exposure between customers.
*Discontinue seating customers* and/or groups at bar counters, sushi preparation bars, etc., where they cannot maintain at least six feet of distance from work areas/stations.
Discontinue open seating.
All members of a customer group must be present before seating and hosts must bring the entire group to the table at one time.
Whenever possible, ask guests to be seated rather than standing to discourage unnecessary movement.
Discourage customers from ordering at the bar and instead usher guests directly to their tables.
Staff should take and deliver orders to customers to limit the number of people moving around shared spaces.
If customers must order from the bar, reconfigure space so that bartenders, other workers, and customers can maintain at least six feet of distance from one another.
Implement peak period queueing procedures, including a host to remind guests to queue with at least six feet of distance between groups outside or in waiting areas.
Limit the number of workers serving individual customers or groups, in compliance with wage and hour regulations.
Consider offering workers who request modified duties options that minimize their contact with customers and other workers (e.g., managing inventory rather than working as a cashier or managing administrative needs through telework.