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Restaurant Regulations and Safety

by Talley Ho @, Playa la Ropa, Friday, July 17, 2020, 12:12 (22 days ago)

We have been eating breakfast out as much as possible since restaurants have been allowed to be certified and reopen.

During breakfast at Jaiba Feliz this morning we thought we'd share how things are being done differently.

Most businesses and ALL restaurants have a wet mat and a dry mat. Step in the very shallow, textured disinfecting solution in the wet one and then into the dry textured one to be dry and not slip.

Tables are bare. No table cloths. Menus are either printed on paper disposable placemats or like at Jaiba Feliz, wiped down with disinfecting wipes just before being handed to you.

Silverware and napkins are presented in plastic bags. Hand sanitizer is dispensed.

Wait staff not only wears masks, but face shields and often gloves.

There are no condiments (salt, pepper, etc) on the table where they could be handled by more than one person.

Seating is spread out FAR apart. Jaiba Feliz is big, so they really separated the tables. Others that aren't as large have severely limited their capacity.

There is undoubtedly more being done behind the scene, but things seem to be as sanitary as can be made.


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