Restaurants, private social clubs may offer dine-in services starting Monday

Those who choose to offer dine-in services are also required to adheres to a set of 39 measures to mitigate the spread of and exposure to COVID-19.

As of Monday, Stephens County restaurants and private social clubs may choose to begin serving dine-in meals. However, those that do so must ensure that no more than 10 patrons per 500 feet of public square feet are allowed in a location at one time. Waiting areas and bar areas should be included in the calculation; hallways , restrooms and spaces closed to patrons.are not.


Regulations put in place by Gov. Brian Kemp’s Reviving a Healthy Georgia Executive Order to ensure compliance with safety measures and guidelines for the restaurant industry include take effect at 12 a.m. on Monday, April 27.


Measure include the following:


  1. Screen and evaluate workers who exhibit signs of illness such as a fever of 100.4°, cough, or shortness of breath;

  2. Require workers who exhibit signs of illness to not report to work or to seek medical attention;

  3. Implement telework for all possible workers;

  4. Implement staggered shifts for all possible workers;

  5. Hold all meetings and conferences virtually whenever possible;

  6. Train all employees on the importance and expectation of increased frequency of hand washing, the use of hand sanitizers with at least 60% alcohol, and provide clear instruction to avoid touching hands to face;

  7. Require all employees to wear face coverings at all times. Such coverings shall be cleaned or replaced daily;

  8. Discourage workers from using other workers’ phones, desks, offices or other work tools and equipment; where possible

  9. Where possible, stager workstations to avoid employee standing adjacent to one another or next to each other. Where 6 feet of separation is not possible, consider spacing options that include other mitigation efforts with increased frequency of cleaning and sanitizing services;

  10. Establish limit numbers to reduce contact in employee break rooms;

  11. Prohibit handshaking and other unnecessary person-to-person contact in the workplace;

  12. Enforce social distancing of non-cohabitating persons while present on such entities' leased or owned property;

  13. Increase physical space between workers and patrons;

  14. Limit contact between waitstaff and patrons;

  15. Discard all food items that are out of date;

  16. Discontinue use of salad bars and buffets;

  17. If providing a grab-and-go service, stock coolers no more than minimum levels;

  18. Ensure the food safety manager certification of the person in charge is up-to-date and provide food handler training to refresh employees;

  19. Thoroughly detail, clean, and sanitize the entire facility prior to resuming dining services and continue to do so regularly, focusing such cleaning and sanitation on high-contact areas that would be touched by employees and patrons;

  20. Between diners, clean and sanitize table condiments, digital ordering devices, check presenters, self-service areas, table tops and commonly touched areas, and discarding use single use items;

  21. Use rolled silverware and the eliminate table presets;

  22. Remove items from self to service drink, condiments, utensils, and tableware stationed and have workers provide such items to patrons directly whenever possible;

  23. The use of disposable paper menus is strongly encouraged, which should be discarded after each patrons use. Otherwise, businesses shall clean and sanitize reusable menus between each use by a patron. Non-Touch menus are also acceptable for use;

  24. Clean and sanitize restrooms regularly, check restrooms based on the frequency of use, and ensure adequate supply of soap and paper towels at all times;

  25. Implement procedures to increase cleaning and sanitizing frequency of surfaces in the back-of-house. Avoid all food contact surfaces when using disinfectant;

  26. Check restrooms regularly and clean and sanitize based on frequency of use;

  27. Update floor plans for common dining areas, redesigning sitting arrangements to ensure at least 6 feet of separation from seating to seating. Utilize physical barriers on booth seating when available;

  28. Limit party size at tables to no more than six;

  29. Where practicable, consider reservations-only business models or call ahead seating;

  30. Remind third-party delivery drivers and any suppliers of your internal distancing requirements;

  31. Post signage on entrances that no one with a fever or symptoms of COVID 19 is permitted in the facility;

  32. Where practicable, physical barriers such as partitions or plexiglass at register should be used;

  33. Use technological solutions were possible to reduce person-to-person interaction: mobile ordering, mobile access to menus to plan in advance, text on arrival for seating, and contactless payment options;

  34. Provide hand sanitizer for use by patrons, including contactless hand sanitizing stations when available;

  35. Do not allow patrons to congregate in waiting areas or bar areas. Design a process to ensure patron separation while waiting to be seated that can include floor markings, outdoor distancing, or waiting in cars;

  36. If possible, use an exit from the facility separate from the entrance;

  37. Mark ingress/egress to and from restrooms to establish paths that mitigate proximity for patrons and staff;

  38. Where practicable, take-out and curbside pick up services should be prioritized over dine-in services

  39. All restaurant dining room playground shall be closed.

No regulations in the Order shall apply to the operation of dine-in services in hospitals, healthcare facilities, nursing homes, or other long-term care facilities.





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