Patrons will be discouraged from standing at the bar post-lockdown

Patrons will be discouraged from standing at the bar post-lockdown

UKHospitality has set out draft recommendations for how hospitality businesses should operate post-lockdown.

For example, sauces should be removed from eateries and replaced with individually wrapped condiments. Meanwhile, in pubs, people will be discouraged from standing at the bar.

Hotel buffets will also be off the table, at least in the short term, according to a 75-page document from the industry body.

UKHospitality stresses that you must do a thorough risk assessment before reopening to show that you are taking adequate steps to reduce the spread of COVID-19.

Specific guidelines for hotels, pubs/bars and restaurants are set out below.

Hotels, accommodation and hostels

  • If staff help guests with luggage, keep the required distance apart from guests whilst collecting luggage and either take it to the room before the guest arrives there or knock on the door, step back and leave the luggage at the door. After handling luggage, staff should wash their hands or use a hand sanitiser.
  • Room service: consider using trays which can be left off the floor next to the door, or think of other ways to protect the order, for example a small light table, or a folding luggage rack both of which have been disinfected first. Staff should knock on the door and leave the tray outside the door and step away. The guest can then pick the tray up, and the staff can remove the tray stand or table
  • Lifts: consider minimising lift usage from reception, and advice for safer use of lifts throughout the hotel, can be advised in pre-stay communications and in-building signage and staff communications
  • Consider central key card deposit box placed in lobby for disinfection of room keys
  • Hotel gyms and spas: numbers permitted into a spa/gym will be within safe guidelines and monitored through the day; booking system for spa/pool usage
  • Residents encouraged to change in hotel bedrooms to minimise crowding of changing rooms
  • Reception: no handshakes – adopt a USP for greeting guests.

Restaurants and casual dining

  • Individually wrapped condiments and sauces should be offered on request and put with the plated food, not left on tables
  • Cutlery to be brought to the customer with the food and condiments rather than customers helping themselves or left on the table
  • Develop your table plan and arrangement based on the physical distancing guidelines operational at the time.
  • Customer contact with commodities (e.g. menus, trays, napkins) should be limited to what is necessary or designed in such a way that cleaning/replacement is carried out after each use. Menus left on tables/table talkers discouraged in favour of other forms of display to the customer. Consider the use of single-use/laminated menus brought to the table
  • Use disinfectants and sanitisers that are effective against bacteria as well as cold and flu viruses, as recommended by the current government advice which can be found here:
  • Cleaning regimes for kitchens should reflect the need to reduce risk from coronavirus as well as maintaining all normal expectations relevant to a food business regarding hygiene
  • Control movements of staff to maintain mandated social distancing measures where possible i.e. include one person at a time allowed in the chilled stores or dry stores or the changing rooms and toilet.
  • Hand washing of glassware, plates and cutlery should be avoided where possible with glassware washed separately from plates and cutlery.

>See also: Top 5 Facebook groups for small businesses during coronavirus

Pubs and bars

  • Assess the flow of staff and customers in the pub as part of the risk assessment. For bar orders, inform customers to keep the minimum safe distance from bar staff as well as from other customers waiting in a queue to be served e.g. directed by tape marks on the floor, signage
  • Measures to consider include managing the bar to create directional movement of customers ordering drinks at a till point, then moving to a second point to collect their drinks
  • Consider restrictions on customers remaining at the bar after ordering and getting their drink
  • Advise that empty glasses are collected from tables by staff, and customers discouraged from returning empty glasses to the bar
  • Beer gardens/outside areas: although easier to manage if a large outdoor area, there is a danger of groups forming. Consider as part of your risk assessment. Regular patrol of outside areas, smoking/vaping areas, restrictions that may be required for children’s play areas
  • Toilets: as part of your risk assessment, have a plan specifically for customer toilets to ensure compliance with physical distancing rules and ensure all staff are aware.

Read more

How to reopen your small business post lockdown – what we know so far

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