The hospitality sector is set to start reopening in May across some European countries. This move is not without risk, so there are a number of precautions that need to be taken. Here is an overview of things to consider.
In Germany, Austria and Switzerland it will be possible to go to restaurants from mid-May onwards. In France, the date for reopening will be announced at the end of May, while in the UK it will be at least July before people can eat in restaurants again.
But one thing is for sure: there will be no return to normal. Because after all, throughout Europe the pandemic has not yet come to a standstill. It has only been pushed back. That is why extreme caution is still required where large numbers of people are likely to come together.
What safety and hygiene measures should restaurants and bars take?
- No buffet options.
- Salt and pepper shakers and oil and vinegar bottles should not be left on tables, but provided to customers on request.
- Breathing masks are necessary for waiters and kitchen staff and for guests entering and leaving the restaurant.
- Food must not be prepared at the table, but must be brought out complete from the kitchen.
- Wine will not be refilled by the waiter, a wine cooler will be placed directly on the table instead, so guests can help themselves.
- Restaurants must use disposable napkins instead of cloth napkins.
- Disposable paper placemats must be laid out at each place setting.
- Menus should either be disposable, laminated and sanitised between customers or provided in a digital format.
- Crockery, glassware and cutlery should be cleaned in the dishwasher rather than by hand.
- Dishes have to be washed at temperatures of at least 60 degrees Celsius.
- Restrictions should be placed on the number of people in the restrooms at any given time.
- Markings on the floor ensure to keep distances when walking through the restaurant.
- Tables and chairs should be placed at a minimum of 1.5 metres from other tables.
- Tables, chairs and surfaces must be cleaned after each guest.
- Tables must be assigned and the names and addresses of guests must be documented in order to trace the chain of infection if a guest is later diagnosed with COVID-19.
- Guests must wash or disinfect their hands on entering and leaving the premises.
- Rooms should be thoroughly aired.
- Hygienic soaps, disinfectants and disposable tissues should be provided in toilets.
- Instructions on the necessary spacing and hygiene measures should be displayed.
On our own behalf
We are working hard to expand our production capacities, to help companies return to normality. The measures taken will enable GOJO to provide more PURELL® hand disinfectants, soap and surface disinfectants in the near future. Read more>>>
