Connecticut will allow outdoor dining at restaurants starting May 20 if the state’s COVID-19 infections and hospitalizations continue to decline, based on guidance to reopen the economy announced by Gov. Ned Lamont this week.

The state has only announced the first stage of its four-stage reopening plan (for more details, click here).

Georgia restaurants, meanwhile, were allowed to resume indoor dining and open bar areas April 27 with a list of 39 guidelines issued by Gov. Brian Kemp. Many restaurants declined to open because of health and safety concerns. Those that did were required to have employees wear masks at all times, stagger shifts, space bar and dining-room seating to follow social distance guidelines and screen staff for fever over 100.4 degrees and other COVID-19 symptoms.

Here’s a list of other notable guidelines for Georgia restaurants:

  • Allowing only 10 patrons per 500 square feet in dining room, waiting area, bar area.
  • No self-service drink, utensil, or condiment stations.
  • Encouraging the use of disposable menus.
  • Discontinuing salad bars and buffets.
  • Thoroughly sanitizing tables and any other commonly used items by guests.
  • Using rolled silverware and no presetting of tables.
  • Limiting parties to no more than six people per table.
  • Encouraging reservation-only.
  • Posting signs at the entrance stating no one is allowed in the restaurant who is exhibiting COVID-19 symptoms or a fever over 100.4 degrees.
  • Using contactless pay options when possible.
  • Providing hand sanitizer or additional hand-washing stations for staff and patrons.
  • Not allowing people to congregate in waiting areas.
  • Prioritizing takeout and delivery over dine-in service when possible.

The National Restaurant Association recently announced its own recommendations to restart restaurants.

This is how the association defines safe dining in the social distancing era:

  • Consider a reservations-only or call-ahead business model.
  • Post signage at the entrance stating no one with a fever or symptoms of COVID-19 can enter the restaurant.
  • Update floor plans for common dining areas, redesigning seating arrangements to ensure at least six feet of separation between table setups.
  • Design a process so guests stay separated while waiting for seating. Don’t allow them to congregate in waiting or bar areas. This process can include floor markings, outdoor distancing, waiting in cars or other means.
  • Limit party size at tables to no more than the established “maximums approved” as recommended by CDC or approved by local and state government.
  • Physical barriers are acceptable where practical, especially in booth seating.
  • Consider a reservations-only or call-ahead-seating business model to better space diners.
  • Social distancing measures based on square footage should take into account service and guest areas.
  • Remind third-party delivery drivers and any suppliers that you have internal distancing requirements.
  • Limit contact between wait staff and guests.
  • If practical, physical barriers such as partitions or plexiglass at registers are acceptable.
  • Use technology where possible to reduce person-to-person interaction, including mobile ordering, menu tablets, texts on arrival for seating and contactless payment.
  • Determine entrance and exit from restrooms to establish paths that mitigate proximity for guests and staff. Consider an exit from the facility separate from the entrance.

Not feeling well? Call your healthcare provider for guidance and try to avoid going directly to an emergency department or urgent care center, as this could increase the chances of the disease spreading.

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