COVID-19 General Standard Operating Procedures for Restaurants

*adopted from federal, state and local regulations and recommendations

Milgard School of Business

Presented by They Need XYZ and University of Washington Milgard School of Business, Students Assisting Business Program

I. People

  1. Customers
    1. Alternate booths to maximize social distancing (and follow 50% rule)
    2. Make use of signs to mandate social distancing for customers waiting or entering
    3. Make room for customers to exit in case of forming a line
  2. Employees
    1. Advise at home pre-checks for COVID-19 symptoms before coming to work
    2. Advise sick employees of Home Isolation Criteria
    3. Ask employees if they have been in contact with someone who has had COVID - 19
    4. Rotate or stagger shifts to limit the number of employees in the restaurant
    5. Consistently schedule same employees on shift to reduce exposure
    6. Remind employees about social distancing throughout the shift

II. Places

  1. Protective Equipment
    1. Require the use of cloth face coverings among all staff.
    2. What is approved PPE? Refer to: Proper PPE
    3. Ensure adequate supplies to support required hygiene behaviors such as handwashing
  2. Hygiene and Cleaning
    1. Clean each table in between customers and frequently clean constant contact areas
    2. Remove or cover porous surfaces
    3. Approved cleaning materials? Refer to: EPA
  3. Communication
    1. Post signs in visible areas upon entry specifying your rules and advertise free masks for those who forgot
    2. Inform your customers about using contactless payment and use of disposable cutlery

III. Process

  1. Screening
    1. Evaluate employees for signs/symptoms of COVID-19 at the start of their shift e.g. temp guns
  2. Disinfection of contaminated areas
    1. Have a plan for cleaning, disinfection, and contact tracing in the event of a positive case
    2. Increase circulation of outdoor air as much as possible
  3. Share less
    1. Use touchless payment options as much as possible
    2. Avoid using items that are reusable, such as menus, condiments, and any other food containers

IV. Supplies

  1. KN95 Masks for staff 
  2. 3ply Face Mask to give away to customers while they shop or eat.
  3. Face Shield for staff 
  4. Ready to use Surface Sanitizer

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