Screen ALL employees before entering the bar or similar establishment. Train all employees on the appropriate disinfection, cleaning, hand washing, and respiratory etiquette.
If there is a buffet, the employees at the bar need to serve the food to the consumers. Menus need to be disposable, a new one for each patron. Wash & sanitize after the payment process.ĭon’t leave condiments, flatware, glassware on an unoccupied table.Īll items such as condiments, flatware, cups, etc will need to be single-use, disposable items (non-reuseable).
If not possible, contact should be as minimum as possible. Orders will be taken from customers seated at their table or by phone/web application.Ĭontact-less payment is encouraged. Tables & chairs must be arranged to maintain social distancing and not be moved. No tables allowed of more than six people. Staff will need to ensure that parties obey the 6-foot rule.Ī hand sanitizing station will need to be placed at the entry of the establishment. Pathways for entry and exit should always be clear. Parties should practice social distance, staying six feet away from other parties, even when waiting to be seated or waiting to enter the establishment.Ĭlose contact activities, including dancing, is discouraged. Since it’s unfeasible to expect patrons to wear masks during eating & drinking, there should not be more than six people seated at a table. You miss the story behind the dish, the story behind the chef bringing you that dish, along with missing the HOT food, instead of the lukewarm food you’re stuck with once you get home.Īnyway, here are some of the establishments IN CENTRAL, DOWNTOWN, EAST, SOUTH, & WEST AUSTIN that are open (or opening soon) up that you should visit ASAP! see below This list is constantly evolving, email me, DM me, or comment on this post to share reopenings with me so I can add to this list, please!Ĭustomers cannot loiter or gather directly at the bar or in heavy traffic areas, instead, they should remain seated at tables inside the establishment.īars will only provide service to seated individuals, at tables, not the bar. Most of these places aren’t meant to survive off of 100% takeaway, they don’t want to be doing to-go food because the experience just isn’t the same as dining in. I encourage you to dine-in as well if the establishment is safely sticking to the health requirements. It’s important to me to say that if you have the means to support restaurants, bars, breweries, wineries… more than ever, it’s crucial that you do. Instead of having to have a commercial grade kitchen, these establishments are allowed to bring from off-site or commercially pre-packaged food and sold now. Thanks to TABC, Texas is allowing bars, breweries, and wineries to re-open and operate with creative ways to cover the food side.
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