• Starting at 8 a.m. February 12, capacity limits at restaurants and other indoor venues loosened as Delaware continues to see a decrease in COVID-19 cases and hospitalizations. The new rules allow for 25 people or 50% of the stated fire occupancy, whichever is less, though organizers may ​request to host up to 150 people. Outdoor gatherings are limited to 50 people or up to 250 with an approved plan from DPH. Delaware bars and restaurants no longer had a curfew as of January 8.
  • As of November 23, 2020, the state limited indoor dining at restaurants to no more than 30% capacity. Restaurants and bars in Delaware will also have a 10 p.m. curfew, and businesses in the state will have capacity limits cut back under new restrictions.
  • Starting December 14, Delaware will also require people who are indoors with anyone outside their immediate household to wear a mask. This is in addition to the state’s current mask order, which requires everyone out in public to wear a mask.
  • Restaurants and other food and drink establishments may operate at the required occupancy so long as the following criteria are met:
    • Management must ensure all staff and customers wear a face covering, except for customers seated at a table to eat or drink, and arrange tables so that guests are 8 feet apart. Tables and high human touch surfaces must be disinfected every 15 minutes to two hours, depending on volume and between each party.
    • Must ensure that all guests have seats, be seated, and remain seated unless going to the restroom. Guests should not leave the table to retrieve food or drink.
    • Must ensure customers have a reservation in order to sit down in a facility.
    • Food establishments that do not provide table service must ensure counter service locations are spaced 6 feet apart. Signage and floor markings must be present to guide patrons in appropriately spacing while in line. Staff must be designated to ensure social distancing throughout the facility.
    • Must ensure that guests are provided with disposable menus and that there are no condiments on the table, with only single-use condiments provided.
    • In accordance with the Food Code, must ensure no bare hand contact by food workers with ready-to-eat foods and to-go containers for food guests to bring home after dining are protected from possible contamination.
    • Employee health screening and return to work criteria.
    • Customers should be guided to seats by staff or clear signage to control traffic in, out, and through restaurants to ensure that safe social distancing is maintained as much as possible.
    • Must ensure that there are no common areas, pool tables, smoking areas, dance floors, etc. available for guests to congregate in.