• Restaurants may operate at 50 percent capacity.
  • All parties must be separated by at least six feet, including in the bar area.
  • Customers may be provided with self-service options. Facilities must provide hand sanitizer at food lines and require the use of barriers (e.g., gloves or deli paper) when employees or patrons touch common utensils. Food lines must be monitored by trained staff at all times of operation, and serving utensils must be changed hourly.
  • Employees working in customer-facing areas must wear face coverings over their nose and mouth at all times.
  • Bar seats and congregating areas of restaurants must be closed to patrons except for through traffic. Non-bar seating in the bar area (i.e., tables or counter seats that do not line up to a bar or food service area) may be used for customer seating as long as a minimum of six feet is provided between parties at tables.