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The Washington state guide to reopening your restaurant

Version 1.07 6/15/2020

Table of Contents:

Welcome ……………………………………………………………………………………………………. Page 2 Official Reopening Requirements for Phase 2 Restaurants & Taverns ………. Page 3 Operations Requirements for Phase 3 …...................................................................... Page 7 Template – Written Procedure for Compliance ………………………………………….. Page 8 Template – Self-Inspection Checklist for Compliance ………………………………... Page 13 Q&A – Operations ……………………………………………………………………………………… Page 15 Q&A – Workplace Safety…………………………………………………………………………….. Page 18 Template – Customer Log ………………………………………………………………………….. Page 20 Poster – Ready to Serve Window Safety Signage ………………………………………. Page 21 Poster – Ready to Service Interior Safety Signage ……………………………………… Page 22 Poster – Ready to Serve Window Signage ………………………………………………….. Page 23

 

 

 

 

 

 

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Welcome back! It’s been awhile since we’ve been able to say that.

We’re grateful you’ve allowed us to help you as we can these past months – by providing the fastest, most accurate information you need and organizing opportunities for you to get answers to your questions. We’ll continue to stay connected and stay informed, no matter what the future throws at us. This document will serve you every step of the way, with regular, timely updates and further guidance as information becomes available.

Washington state is known for its hospitality, acclaimed for its fine dining and local splendor. We will continue to welcome guests, from near and far, to our state, to our towns and to our restaurants. We’ll invite them in – and we’ll be ready to serve.

Thank you for being a member.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Official requirements for Phase 2 restaurant & tavern reopening Washington state has released the official requirements for restaurants and taverns to reopen in-house dining. Restaurants and taverns can reopen according to the guidelines below during Phase 2 of the governor’s Safe Start Washington plan. If your county has been approved to move into Phase 2, you may reopen as soon as you can meet the requirements of the guidelines. If not, you can begin making preparations today.

Official requirements Phase 2: The restaurant/tavern must adopt a written procedure for dine-in service that is at least as strict as the Phase 2 procedure below and complies with all safety and health requirements.

Procedure for dine-in service:

Restaurant/tavern must ensure strict adherence to all measures established by the Governor’s guidance, the Department of Labor & Industries (L&I) Coronavirus (COVID-19) Prevention: General Requirements and Prevention Ideas for Workplaces, and the Washington State Department of Health Workplace and Employer Resources & Recommendations (DOH). All businesses are strongly encouraged to require their customers to use cloth face coverings when interacting with their staff.

Hand sanitizer should be available at entry for all staff and patrons (assuming

supply availability).

No bar seating is permitted during Phase 2. If an establishment has bar seating

it must be closed off to prohibit use.

If the establishment does not offer table service, they must have protocols in

place to ensure adequate social distancing at food and drink pick-up stations,

and seating within their dining area.

All parties and tables must be 5 guests or fewer.

Guest occupancy must be 50% of maximum building occupancy or lower as

determined by the fire code. Outdoor seating is permitted but must also be at

50% capacity. Outdoor seating does not count toward the building occupancy

limit. Outdoor seating must follow all other requirements in this document.

Tables must be placed far enough apart when measured from occupied chair

to occupied chair, to ensure dine-in guests seated at a table are a minimum of 6

 

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feet away from guests at adjacent table, or there must be a physical barrier or

wall separating booths or tables.

It is strongly suggested customers wear a cloth face covering anytime they are

not seated at the table (while being seated or leaving, or while going to the

restroom).

Buffets and salad bars are not permitted at this time but may be addressed

through subsequent interpretive guidance.

[EFFECTIVE 5/15/20] Customers are no longer required to provide a business

with contact information, and businesses should not condition service on a

customer’s unwillingness to do so. Businesses are still obligated to maintain a

customer log of those who voluntarily provide their information. 

Single-use menus are required for in-person dining. 

Any condiments typically left on the table (ketchup, soy sauce, etc.) must be

single-use or sanitized after each use.

Restaurants must have implemented a plan to ensure proper physical

distancing in lobby/waiting areas/payment counters.

Minimize the number of staff serving any given table. It is strongly

recommended that one staff person take a table’s order, bring all of their

beverages/food/utensils, take their payment, etc.

Employee safety and health

The restaurant/tavern operating during Phase 2 has a general obligation to keep a safe and healthy facility in accordance with state and federal law, and comply with the following coronavirus worksite-specific safety practices, as outlined in Gov. Jay Inslee’s Stay Home, Stay Healthy Proclamation 20-25, and in accordance with the Washington State Department of Labor & Industries General Requirements and Prevention Ideas for Workplaces and the Washington State Department of Health Workplace and Employer Resources & Recommendations at https://www.doh.wa.gov/Coronavirus/workplace. All businesses are required to post signage at the entrance to their business to strongly encourage their customers to use cloth face coverings when inside the business.

Employers must specifically ensure operations follow the main L&I coronavirus requirements to protect workers, including:

 

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Educate workers in the language they understand best about coronavirus and

how to prevent transmission and the employer’s coronavirus policies.

Maintain minimum six-foot separation between all employees (and customers)

in all interactions at all times. When strict physical distancing is not feasible for a

specific task, other prevention measures are required, such as use of barriers,

minimize staff or customers in narrow or enclosed areas, stagger breaks, and

work shift starts.

Provide personal protective equipment (PPE) such as gloves, goggles, face

shields and face masks as appropriate or required to employees for the activity

being performed. Cloth facial coverings must be worn by every employee

not working alone on the job site unless their exposure dictates a higher

level of protection under Department of Labor & Industries safety and

health rules and guidance. Refer to Coronavirus Facial Covering and Mask

Requirements for additional details. A cloth facial covering is described in the

Department of Health guidance,

https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/ClothFacemasks

.pdf.

Ensure frequent and adequate hand washing with adequate maintenance of

supplies. Use disposable gloves where safe and applicable to prevent

transmission on tools or other items that are shared.

Establish a housekeeping schedule that includes frequent cleaning and

sanitizing with a particular emphasis on commonly touched surfaces.

Screen employees for signs/symptoms of coronavirus at start of shift. Make sure

sick employees stay home or immediately go home if they feel or appear sick.

Cordon off any areas where an employee with probable or confirmed

coronavirus illness worked, touched surfaces, etc. until the area and equipment

is cleaned and sanitized. Follow the cleaning guidelines set by the CDC to deep

clean and sanitize.

A site-specific COVID-19 Supervisor shall be designated by the employer at each job site to monitor the health of employees and enforce the COVID-19 job site safety plan.

 

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A worker may refuse to perform unsafe work, including hazards created by coronavirus. And, it is unlawful for their employer to take adverse action against a worker who has engaged in safety-protected activities under the law if their work refusal meets certain requirements.

Employees who choose to remove themselves from a worksite because they do not believe it is safe to work because of the risk of coronavirus exposure may have access to certain leave or unemployment benefits. Employers must provide high-risk individuals covered by Proclamation 20-46 with their choice of access to available employer-granted accrued leave or unemployment benefits if an alternative work arrangement is not feasible. Other employees may have access to expanded family and medical leave included in the Families First Coronavirus Response Act, access to use unemployment benefits, or access to other paid time off depending on the circumstances. Additional information is available at https://www.lni.wa.gov/agency/outreach/paid-sick-leave-and-coronavirus-covid-19-common-questions.

No restaurant may operate until it can meet and maintain all the requirements in this document, including providing materials, schedules and equipment required to comply. No reopening inspections are required prior to a restaurant reopening provided they meet and maintain all requirements in this document. All issues regarding worker safety and health are subject to enforcement action under L&I’s Division of Occupational Safety and Health (DOSH).

Employers can request coronavirus prevention advice and help from L&I’s

Division of Occupational Safety and Health (DOSH).

Employee Workplace safety and health complaints may be submitted to the L&I

DOSH Safety Call Center: (1-800-423-7233) or via e-mail to adag235@lni.wa.gov.

General questions about how to comply with agreement practices can be

submitted to the state’s Business Response Center at

https://app.smartsheet.com/b/form/2562f1caf5814c46a6bf163762263aa5.

All other violations related to Proclamation 20-25 can be submitted at

https://bit.ly/covidcompliance.

 

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Operating requirements for Phase 3 You can find a template for a safety plan here. You don’t need to submit this plan to any government agency, but you will need to have it on the premises and available for review during an inspection.

Some of the highlights of Phase 3 include:

· Restaurants must operate at less than 75 percent capacity

· Table sizes no larger than 10 people

· Bar seating at restaurants and taverns at less than 25 percent capacity

· Public gatherings can be at no more than 50 people

· Resume non-essential travel

During all phases, social distancing and increased sanitation measures are still in place.

 

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Coronavirus Procedure for Food Establishment Operations The following procedure has been developed for businesses to ensure safe and healthy operations for employees and guests during the Coronavirus pandemic. This document serves as a template ‘written procedure’ for dine-in service required by the state for reopening. The procedure addresses:

employee health and safety  service and operational changes during each phase of operation  cleaning, sanitizing and disinfection 

No restaurant may operate until they can meet and maintain all the requirements in state’s Phase 2 Restaurant/Tavern Reopening Coronavirus Requirements. No reopening inspections are required prior to a restaurant reopening provided they meet and maintain all state requirements. This written procedure is provided as a helpful resource to businesses only. Each business is responsible for knowledge and understanding of the state requirements. The restaurant/tavern operating during Phase 2 has a general obligation to keep a safe and healthy facility in accordance with state and federal law, and comply with the following Coronavirus worksite-specific safety practices, as outlined in Governor Jay Inslee’s “Stay Home, Stay Healthy” Proclamation 20-25, and in accordance with the Washington State Department of Labor & Industries. See addition resources below.

This document serves as a written procedure for dine-in service that complies with health and safety measures as established by the state’s Phase 2 Restaurant/Tavern Reopening Coronavirus Requirements. The procedure involves limiting capacity and onsite dining to comply with each phase restrictions listed below.

Phase I Phase II Phase III Phase IV Take out & delivery

service only  Onsite dining areas

closed with tables & chairs stacked 

Essential services only 

Restaurants and taverns <50% capacity 

Table size limited to no more than 5 people 

No bar seating 

Restaurants and taverns < 75% capacity 

Table size limited to no more than 10 people 

Bar seating<25% capacity 

Full capacity  Gatherings < 50  Nightclubs may

reopen  Concert venues

may reopen 

Facility Plan for Equipment and Physical Structure (reopen plan for closed businesses) Ensure utilities are working (electrical, plumbing, heating, ventilation/air conditioning, and

fire suppression)  Flush water system and all plumbed food equipment for a minimum of 5 minutes   Flush and clean soda, beer, and wine tap lines  Ice makers should be fully emptied, pipes drained, and the equipment washed, rinsed, and

sanitized   Assess and discard food that is no longer safe (e.g., expired, or spoiled foods)   Check to ensure all equipment is functioning properly and maintaining proper temperatures   Wash, rinse, and sanitize all food contact surfaces  

 

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Continue services previously discontinued (pest control services, trash, and recycling services)  

Thoroughly clean and repair all physical facilities including floors, walls, and ceilings  

Facility Plan for Employee Health & Safety This plan is developed for employee health and safety while working during the Coronavirus pandemic to address the following items:

Designate a site-specific Coronavirus supervisor at each job site to monitor the health of employees and enforce the Coronavirus job site safety plan 

A worker may refuse to perform unsafe work, including hazards created by Coronavirus. It is unlawful for their employer to take adverse action against a worker who has engaged in safety-protected activities under the law if their work refusal meets certain requirements  Employees who choose to remove themselves from a worksite because they do not

believe it is safe to work due to the risk of Coronavirus exposure may have access to certain leave or unemployment benefits. Know and understand the responsibilities of employers to provide high-risk individuals covered by Proclamation 20-46 with their choice of access to available employer-granted accrued leave or unemployment benefits if an alternative work arrangement is not feasible. See additional resources in the Resources section of this document.

Training:

Educate workers in the language they understand best about coronavirus and how to prevent transmission and the employer’s Coronavirus policies  

Employees are trained on known signs and symptoms of Coronavirus:   Provide Handout: Coronavirus & Retail Food Establishments Employee Health &

Decision Strategies  Employees are trained on proper hand hygiene including proper use of hand gels and when,

where, and how to wash   Establish cleaning schedule to include frequent cleaning and sanitizing with emphasis on

commonly touched surfaces  Train employees on any new chemicals used and any correlating Material Safety Data

Sheets  Training on any changes in reservations and/or guest logs, service, menus, payment, and

social distancing 

Provide personal protective equipment (PPE) and materials: Provide employees personal protective equipment (PPE) including:  All employees are provided and required to wear cloth facial coverings when not working

alone on the jobsite unless their exposure dictates a higher level of protection under Department of Labor & Industries safety and health rules and guidance. Refer to Coronavirus Facial Covering and Mask Requirements for additional details. A cloth facial covering is described in the Department of Health guidance, https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/ClothFacemasks.pdf. 

Gloves, goggles, face shields and face masks as appropriate or required to employees for the activity being performed (bussing tables, cash register, shared tools, etc.  

 

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Disposable gloves where safe and applicable to prevent transmission on tools or other shared items.  

When strict physical distancing is not feasible for a specific task, other prevention measures are required, such as use of barriers, minimize staff or customers in narrow or enclosed areas, stagger breaks, and work shift starts 

Ensure frequent and adequate hand washing by providing adequate maintenance of supplies  

Screening:

Develop employee illness policies and procedures  Screen workers for Coronavirus symptoms prior to each shift and ensure employees know

the symptoms of Coronavirus illness   Ensure sick employees stay home or immediately go home if they feel or appear sick 

Exclusion of Ill Workers: Please follow the Employee Health & Decision Strategies to determine when food workers should stay home, self-quarantine, and return to work  Cordon off any areas where an employee with probable or confirmed Coronavirus illness

worked, touched surfaces, etc. until the area and equipment is cleaned and sanitized  Follow the cleaning guidelines set by the CDC to deep clean and sanitize 

If notified of a positive Coronavirus employee:   Have the worker self-isolate at home   Identify coworkers that may have been exposed to the COVID 19-positive worker

(include from 48 hours before the worker’s onset of symptoms through their last work shift)  

Notify workers of a positive COVID case in the workplace (maintaining confidentiality of individual)  

Pre-screen all workers for symptoms prior to each shift in the form of a daily log. It’s recommended to keep the record for 30 days  

Ensure handwashing sinks are stocked with soap and paper towels and hand sanitizers are available  

Ensure 6 feet of distance between employees in both back and front of house   When strict physical distancing is not feasible for a specific task, other prevention

measures are required, such as use of barriers, minimize staff or customers in narrow or enclosed areas, stagger breaks, and work shift starts. 

Cleaning:

Establish a housekeeping schedule that includes frequent cleaning and sanitizing with a particular emphasis on commonly touched surfaces 

Increase the frequency that you disinfect surface touchpoints (keypads, door handles, etc.) and shared spaces (bathrooms, common areas) 

Do not share headsets, phones, drinks, or food  

Distancing: Ensure employees and visitors maintain proper social distancing of 6 feet of separation.

Stagger work schedules as much as possible to reduce employee contact with each other  Requiring cloth facial coverings for employees. This is not a substitute for 6-foot social

distancing 

 

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When strict physical distancing is not feasible for a specific task, other prevention measures are required, such as use of barriers, minimize staff or customers in narrow or enclosed areas, stagger breaks, and work shift starts 

Facility Plan for Customer Health & Safety Develop a site plan to minimize contact and ensure social distancing of at least 6 feet

throughout the facility  Plan must ensure social distancing in lobby/waiting areas and payment areas  Tables must be six feet apart when measure from occupied chair to occupied chair to

ensure dine-in guests are a minimum of six feet from guests at an adjacent table, or there must be a physical barrier or wall separating booths or tables  

Bar tops seating is closed in Phase 2, but dining tables and seating booths in 21+ sections are allowed and follow the same dine-in measures of social distancing, table spacing, barriers to separate booths, etc. 

Set facility limit to 50% of building occupancy or lower as determined by the fire code  Ensure service that limits tables to parties of 5 guests or less  Buffets and salad bars are not permitted in Phase 2 but may be addressed through

subsequent interpretive guidance  Provide hand sanitizer at all entrances for staff and guests (assuming supply availability)  Post signage in public areas of physical distancing requirements   Post signage (entrance & interior) recommending guests wear cloth face coverings when

arriving, leaving, or visiting the restroom  Keep a log of all guests who voluntarily provide contact information, including customer

names, phone, email, and time they entered/dined at the facility. Maintain the log for 30 days to help with contact tracing.  This information will not be used for any other purpose, including sales or marketing. If

this list is not used within 30 days, it must be destroyed. Menus, ordering and paying Single use or no contact menus are required for in-person dining  Clean and disinfect touchpoints hourly, including all surfaces at each table turning  Minimize the number of staff serving a table.   Consider one staff person take a table’s order, serving beverages/food/utensils, taking

payment, etc.  Any condiments (ketchup, soy sauce, etc.) on tables must be single-use or sanitized after

each use  Disinfect all touchpads after each use   Maximize pick-up or delivery services  

Facility Plan for Cleaning, Sanitizing, & Disinfecting A plan should be developed for cleaning, sanitizing, and disinfecting during the Coronavirus pandemic that addresses the following items:

Cleaning: Use soap and water to clean food and non-food contact surfaces. Cleaning is a necessary first step for sanitizing and disinfecting chemicals to work 

Sanitizing: Use an EPA registered product (such as chlorine, QUAT or iodine) at a concentration appropriate for sanitizing food contact surfaces 

 

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Disinfecting: Use EPA Registered product at a concentration that has been shown to be effective against Coronavirus for disinfecting frequently contacted touchpoints and non-food contact surfaces at the appropriate frequency:  Every hour when operating in Phase I  Every 2 hours or between each dining group when operating in Phase II & III  Every 4 hours or between each meal service when operating in Phase IV 

___________________________________________________________________________

Name of Facility Address Person in Charge Date

Resources: General Requirements and Prevention Ideas for Workplaces and the Washington State Department of Health Workplace and Employer Resources & Recommendations at https://www.doh.wa.gov/Coronavirus/workplace. Employees who choose to remove themselves from a worksite because they do not believe it is safe to work due to the risk of Coronavirus exposure may have access to certain leave or unemployment benefits. Employers must provide high-risk individuals covered by Proclamation 20-46 with their choice of access to available employer-granted accrued leave or unemployment benefits if an alternative work arrangement is not feasible. Other employees may have access to expanded family and medical leave included in the Families First Coronavirus Response Act, access to use unemployment benefits, or access to other paid time off depending on the circumstances. Additional information is available at https://www.lni.wa.gov/agency/outreach/paid-sick-leave-and-coronavirus-covid-19-common-questions. All issues regarding worker safety and health are subject to enforcement action under L&I’s Division of Occupational Safety and Health (DOSH). Employers can request Coronavirus prevention advice and help from L&I’s Division of

Occupational Safety and Health (DOSH).  Employee Workplace safety and health complaints may be submitted to the L&I DOSH

Safety Call Center: (1-800-423-7233) or via e-mail to adag235@lni.wa.gov.   General questions about how to comply with agreement practices can be submitted to

the state’s Business Response Center at https://app.smartsheet.com/b/form/2562f1caf5814c46a6bf163762263aa5.  

All other violations related to Proclamation 20-25 can be submitted at https://bit.ly/covidcompliance.   

 

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COVID-19 Food Establishments Phase 2 Reopening Checklist

Thank you for doing your part to reduce the spread of COVID-19. Washington state is using a phased approach to reopen food establishment onsite dining closed by the Governor’s “Stay Home, Stay Healthy” order. Once a county is approved to enter Phase 2, food establishments can reopen onsite dining if they meet the Governor’s Phase 2 Dine-In Requirements. Food establishments that closed the kitchen and/or dining area should use the following checklist when reopening during Phase 2:

Equipment and Physical Structure

Make sure utilities are working (electrical, plumbing, heating, ventilation/air conditioning, fire suppression). 

Flush water system and all plumbed food equipment for a minimum of 5 minutes. Refer to this guidance for information on cleaning and flushing instructions for specific equipment. After flushing, make sure all floor drains are working properly. 

Check grease traps and clean if necessary.  Verify hot and cold water is available at all sinks.  Ice makers should be fully emptied, pipes drained, and the equipment washed, rinsed, and sanitized.  Assess and discard food that is no longer safe.  Check that all equipment is functioning properly and maintaining proper temperatures: 

Refrigeration equipment is at or below 41°F.  Low temperature chemical sanitizing machines provide correct water temperature and sanitizer

concentration.  High temperature (hot water) sanitizing machines provide correct wash and final rinse

temperatures and final rinse pressure.  Wash, rinse, and sanitize all food contact surfaces.  Clean non-food contact surfaces as needed.  Restart services you may have discontinued (pest control services, trash and recycling services).   Survey your establishment for signs of pest infestation and correct before opening.  Thoroughly clean and inspect all physical facilities including floors, walls, and ceilings. 

Employee Training, Health, and Safety

Develop employee illness policies and procedures.  Train workers in the language they understand best on: 

Employee health and safety including the symptoms of COVID-19, how to prevent transmission, required hand hygiene, and illness reporting requirements. 

Proper cleaning, sanitizing, and disinfection procedures.  The written procedures including physical distancing and change of service requirements. 

In addition to employee health requirements in the Food Code, the PIC should monitor employee status for COVID-19 symptoms prior to each shift and enforce the COVID-19 specific written procedures. 

Screen employees for COVID-19 symptoms prior to each shift by following the Daily COVID-19 Screening of Staff and Visitors guidance. 

Employers should follow the Employee Health & Decision Strategies guidance to determine when food workers should stay home, self-quarantine, and return to work. 

Employee Training, Health, and Safety – continued

Provide personal protective equipment (PPE) as appropriate or required for the activity performed. 

 

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Provide disposable gloves where safe and applicable to prevent transmission on tools or shared items. 

Ensure handwashing sinks are stocked with soap and paper towels and hand sanitizers are available.  Ensure 6 feet of distance between employees in both back and front of house.  Plan other prevention measures when strict physical distancing is not feasible, such as using barriers,

minimizing staff or customers in narrow or enclosed areas, and staggering breaks and work shift starts. 

Require cloth facial coverings for employees. This is not a substitute for 6 foot social distancing.  Stagger work schedules as much as possible to reduce employee contact with each other.  Establish a schedule that includes frequent cleaning and disinfection of high touch areas. 

Customer Protections

Develop written procedures to meet service modifications and physical distancing requirements.  Limit capacity to 50% the maximum building occupancy and ensure all dining parties and tables are 5

guests or less. Outdoor seating does not count toward inside occupancy, but may not exceed 50%.  Provide hand sanitizer at all entrances for staff and guests (assuming supply availability).  Implement a plan and mark the floor to maintain 6 feet of distance between customers in the lobby,

waiting area, serving or ordering lines, beverage/condiment stations, food pick-up stations, and payment areas (including indoor and outdoor lines). 

Keep a log of all guests who voluntarily provide contact information, including customer names, phone, email, and time they entered/dined at the facility. Maintain the log for 30 days to help with contact tracing. 

Post signage (entrance & interior) recommending guests wear cloth face coverings when arriving, leaving, or visiting the restroom. 

Place tables far enough apart so each occupied chair is a minimum of 6 feet away from guests at adjacent tables. If 6 feet is not feasible, there must be a physical barrier or wall separating booths or tables. 

Bar-style seating at a bar top is not permitted. Dining tables and seating booths in 21+ sections are allowed and follow the same dine-in measures of social distancing, table spacing, barriers to separate booths, etc. 

Self-service buffets and salad bars are not permitted, but may be addressed through subsequent interpretive guidance. 

Minimize the number of staff serving a table; consider one staff person taking a table’s order, serving beverages/food/utensils, taking payment, etc. 

Stop using reusable menus and post menu options or provide single-use disposable menus.  Wash, rinse, and sanitize food contact surfaces following routine procedures.  Clean and disinfect frequently touched non-food contact surfaces every hour using an EPA registered

product effective against COVID-19. Follow label directions.  Condiments (ketchup, soy sauce, etc.) must be single use or disinfected after each dining group.  Clean and disinfect dining area touchpoints, such as chair backs, condiments, and touchpads after

each dining group.  Maximize pick-up or delivery services. 

___________________________________________________________________________ Name of Facility Address Person in Charge Date

To request this document in another format, call 1-800-525-0127. Deaf or hard of hearing customers, please call 711 (Washington Relay) or email civil.rights@doh.wa.gov.  

 

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Questions regarding Phase II: Operations What kind of sanitizer to I get and where do I get it?

You should get alcohol-based (60%) sanitizer for employee and customer use. Place it in convenient and accessible locations, such as inside the front door and outside of restrooms. Contact your vendors or cleaning supply providers, restroom supply companies, broadline distributors, restaurant supply companies and even some of our local spirit manufacturers are making some.

How do I close off the bar seating?

During Phase 2, no bar top seating is allowed. You will need to remove chairs and stools so customers cannot sit at the bar. Customers may continue to sit in the bar or lounge area, so long as the seating complies with the rest of the requirement in Phase 2.

Do I need to implement a reservations system?

No, but you may want to consider if that’s the best way to control customer flow in and out of your establishment. You will need to ensure you achieve social distancing in any waiting or lobby area.

If I don’t offer table service, how do I implement social distancing at food and drink pick-up locations?

Show what six feet looks like by measuring and mark six feet of space on the floor with brightly colored tape at the counter where customers pick up food, and at drink stations. Use signage as markers to demonstrate where you would like customers to wait, and what you would like them to do. Have two extra feet of space between the next six feet measurement to account for the customer at the counter. Again, place signs in the area that clearly explain this new procedure.

Do I need Plexiglas barriers at the counter?

No. You do need to keep guests and employees six feet apart or use barriers.

 

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Should I assign a team member to direct customers to their place? Should I put up signage? How do I enforce this?

Using a team member to help explain new rules and how you intend to keep guests and employees safe is a great idea, but not a requirement. Be polite—you need your customers. Gently explain that these measures are in place to ensure customer and employee safety. If you decide that you need a social distancing monitor, choose a staff member with an engaging personality and are pleasant. Train them in your procedures.

If a large party comes in, do we have to limit the table to 5 or should we break the party up into separate tables?

In the governor’s plan, no public gathering may include more than five people, and there are no exceptions for members of the same family. If a larger party arrives, break them up into separate tables, even if they are part of one family.

Guest occupancy must be 50% of maximum building occupancy or lower. Should I rope off half of my dining area, or should I put half of the tables and chairs in storage to create more distance between them?

You should not rope off your dining area. The intent of restricting capacity for Phase 2 businesses is to ensure that guests are spaced apart and distributed across the entire building to allow for adequate social distancing.. If your tables and chairs are bolted to the floor, block off seating that is less than 6 feet apart or consider installing a barrier between tables and booths. If you can, rearrange the tables and to spread out space between the tables. Again, good signage can let your customers know where they can and cannot sit.

Tables must be placed far enough apart when measured from occupied chair to occupied chair, to ensure dine-in guests seated at a table are a minimum of 6 feet away from guests at adjacent table. Should I create a seating chart of my dining room?

Yes, this will help to train your employees and inform them of the social distancing required.

 

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Single-use menus are required for in-person dining. Should I implement a chalkboard instead? Where can I get chalkboards?

You can use a single menu or large sign or chalk board. This will help inform customers about menu choices if supply changes or if you need to make quick changes to the menu. For supplies, check with your local art supply store, office supply store or with your distributor.

Any condiments typically left on the table (ketchup, soy sauce, etc.) must be single-use or sanitized after each use. What is the best practice for serving single-use condiments?

Offer condiments on request. You can ask when you take the order, or when you serve the food.

Restaurants must have implemented a plan to ensure proper physical distancing in lobby/waiting areas/payment counters. Should I ask guests to wait outside or in their cars until their table is ready?

Have a plan in place and communicate it with your staff. You will need to train them on the new physical distancing procedures. If there is a line waiting outside, place tape on the ground in six-foot intervals or use signage instructing guests on what to do.

Minimize the number of staff serving any given table. How do I utilize my team that has traditionally brought the food out to the tables?

Using only one staff member per table will help customers feel safer dining out—one person takes the order, fills the water glasses, brings the food, beverages, utensils and the bill. The staff that traditionally brings the food, fills the water glasses, buses the table, can be used in other areas—social distancing monitors. Think about the strengths of these employees and where they could be used best. Could they be trained as servers? Behind the scenes in food prep?

If you are a quick-service restaurant, the fewer contacts between customers and employees, the better. If you take the customer’s order at the counter and deliver the meal to their table, that should be fine, as long as the server is wearing the proper personal protection equipment and limits the number of visits to the table.

 

 

 

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Questions regarding Phase II: Workplace Safety  

Make sure you’ve seen the CDC guidance for businesses and employers here.

Should I conduct a hazard assessment of my business prior to reopening?

Yes, you should. Review your Accident Prevention Program manual and ensure all areas in your business meet compliance requirements. Create a cleaning schedule and train employees to follow all guidelines. Consider high touch areas to include restroom handles, cashier areas/counters, all available seating and all other areas guests may gather. Frequently clean all areas. Eliminate community use condiments and move to individual packets.

If I introduce a new cleaner to my business as a result of coronavirus, what are the requirements?

Make sure that you have Safety Data Sheets (example) added to your chemical notebook and that all staff has been trained on proper usage and disposal. Proper usage includes using only the recommended amount of cleaner – more is not better!

What can I do to keep my workplace safe and L&I compliant?

Have signage visible regarding capacity and other coronavirus-related guidelines. Also have handwashing stations available at the front and back-of-house, with mobile hand sanitizer available as well. Sanitize with anti-viral or other EPA approved disinfectant cleaner frequently as set by the CDC. Clean common-touch surfaces like tabletops after each customer’s use and frequently clean counters.

How do I maintain social distancing requirements when training my staff?

Either stagger training sessions or do remotely via web meeting platform. You can gather a larger group of staff outdoors or in a large open space. Any new training materials should be made available electronically or printed for each employee.

Do I need to change the access to my business?

If possible, create a separate entrance and exit for your guests to encourage better flow and meet social distancing requirements. Also, setting up outdoor waiting areas is encouraged.

 

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What can I do if I receive notice that a coronavirus-related complaint has been filed against my business?

When there is a complaint, the business will receive a letter in the mail from Labor and Industries that addresses the specific complaints from the party, employee or customer. Then they will ask the business to post that complaint in a common area for the employees to see. The business must post that letter for at least three days or until the hazard is corrected. The business must report back to the department in writing, describing what corrective actions they have taken. This can be a written statement or may require documentation, like training records or purchase receipts.

How can I de-escalate a conflict between a staff member and a customer who is complaining about restrictions?

Ensure all staff has been trained for this kind of situation and remove the customer from public view if possible. Request manager assistance and empathize with the customer while enforcing the necessary restrictions to keep all others safe.

Should I call the police if a customer causes a disturbance related to a perceived lack of safety/coronavirus prevention?

If you believe your safety is at risk or that of any team member, then you should call law enforcement.

My restaurant is a buffet-style establishment, am I not permitted to open?

Buffets and salad bars are not permitted in Phase 2, but you may reopen your establishment if you are able to convert to table service. Our team is working closely to develop additional options.

What can I do about overcrowding?

If you can reduce the opportunity for high traffic areas do so, reservations are strongly encouraged. Create ample space for guests to social distance and designate an employee as a safety ambassador who is experienced at crowd control.

How do I enforce social distance requirements?

Set your business up for success. Create social distance by moving tables and creating space that does not encourage unrelated groups to gather. Doing this early will limit confusion for guests and staff. Outdoor seating is encouraged if possible.

How do wait staff serve tables while maintaining social distancing?

Servers can wear masks, maintain some distance and still provide guests with excellent customer service as well as a sense of safety.

Name: ___________________________________________________ Time: _______________________

Phone number: ________________________________________________________________________

Email address: _________________________________________________________________________

Names of people in your party: ___________________________________________________________

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Name: ___________________________________________________ Time: _______________________

Phone number: ________________________________________________________________________

Email address: _________________________________________________________________________

Names of people in your party: ___________________________________________________________

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Name: ___________________________________________________ Time: _______________________

Phone number: ________________________________________________________________________

Email address: _________________________________________________________________________

Names of people in your party: ___________________________________________________________

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Name: ___________________________________________________ Time: _______________________

Phone number: ________________________________________________________________________

Email address: _________________________________________________________________________

Names of people in your party: ___________________________________________________________

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TODAY’S DATE:

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Our restaurant is helping to keep our customers and employees healthy during this pandemic. Restaurants are leaders in meeting high health and safety standards. We will ensure everyone is healthy and safe during this time by:

Providing hand sanitizer at the entry. Please use it!

Spacing tables — both inside and outside — and so we can all maintain a 6-foot distance.

Spacing guest waiting areas to maintain social distancing.

Limiting parties to no more than 5.

Providing single-use or no-contact menus.

Sanitizing all items on your table or providing single-use items.

Increasing scheduled cleanings.

Screening employees at the start of their shift to make sure they’re ready to serve.

Here’s what we ask of you:

Wash your hands regularly and use hand sanitizer between washes.

Maintain a 6-foot distance from anyone not in your dining party.

Wear face coverings when not seated.

We can keep our business open and keep

doing what we with your help:

Please follow the rules to help keep everyone safe.

love

love

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Keep Each Other SafeTo ensure your safety and the safety of others, please

maintain six feet of distance from other guests

Thank you for your cooperation Under Washington’s Safe Start plan/COVID-19 Phase II Reopening Requirements for Restaurants

(Governor’s order 20-25.3, dated May 11, 2020 www.governor.wa.gov)

When not at your table, we encourage and recommend guests wear face masks (while being seated or leaving, or while going to the restroom).

6 FEET

Wear face coverings when not seated.

Wash your hands

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