The “Stay-At-Home” order has gradually come to an end and downtown Chicago cautiously began reopening on Wednesday, June 3. Gov. J.B Pritzker closed dine-in restaurants and bars 79 days ago, but this has officially come to an end now as Wednesday marked a step towards an economic recovery from the Coronavirus pandemic in Chicago and across the globe. Even though Restaurants are now open, and owners are very excited to welcome customers back, they are currently only opened for patio dining. Restaurants are also expected to place 6 tables 6 feet apart, preferably with plexiglass in between, which will enable social distancing and limit capacity. The restaurants downtown Chicago which will be opening do not require reservations, but they are encouraged when the need arises. However, some restaurants like Oak Brook’s Mon Ami Gabi will require reservations as it intends on using only half it’s patio to seat customers for outdoor dining.
The health and safety of Chicagoans are of highest importance and as a result, the City of Chicago has developed food service guidelines for Restaurants reopening which they are required to meet and adhere to. hubub has sourced these guidelines out and here is the guide to patio dining.
Physical Distancing
Restaurants are encouraged to ask diners when they arrive at the restaurant whether they have COVID-19 symptoms and also ask to take their temperature with touchless thermometer or infrared camera.
Employees and diners are expected to maintain 6 feet physical distancing when they visit restaurants for outdoor dining and each table is to be limited to no more than 6 people.
With appropriate physical distancing guidance, restaurants are also required to clearly mark areas where employees or diners queue such as waiting rooms, registers, restrooms, service tables and more.
Restaurants are to decommission and space tables 6 feet apart including the addition of physical barriers between tables if they are unable to be moved.
Cleaning & Sanitation
To avoid contamination, restaurants are expected to provide disposable table items such as containers, menus, condiments and encouraged not to use self-service stations. And when using non-disposable table items, cleaning and sanitizing them after each use is necessary. To minimize contamination, diners after eating are to pack and take along with them any leftovers.
Restaurants are supposed to clean, sanitize and disinfect entire restaurant thoroughly prior to opening and throughout the day including high touch surfaces every half hour in between use.
Workers are to wash their hands regularly approximately every 30 minutes, including when they arrive at work, use restrooms, prepare food, sneeze, cough, smoke, eat, drink or touch their face.
Restaurant management to ensure that hand washing facilities or hand sanitizers are available and ready for use for both diners and employees. Restrooms are also to be monitored, cleaned and disinfected regularly.
Health and Safety training related to COVID-19 and cleaning procedures are to be provided to employees.
Protective Gears
Employees are to wear facemasks at all times and when within 6 feet of others. Also, face coverings are to be provided for diners/ guests when they are not seated.
Restaurants to provide gloves in order to follow standard food handling guidelines.
Provide employees with proper PPE trainings as to how to wear and properly remove them.
In times of bad weather, restaurants should not seat customers and if the weather gets bad while people are seated outside, restaurants should pack food and politely encourage diners to leave.
With hubub’s guide to patio dining, let us know which restaurants you will be visiting and how you intend on staying safe!
Stay Home! Stay Safe!
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