Hotels and restaurants
- All food and drink outlets should serve takeaways only, and seated restaurants and cafe areas must be closed
- Bar areas must be closed
- Use signage to make clear these areas are closed
- Minimise the number of people in kitchens and reduce interaction between kitchen workers and other workers, including during breaks
- Space workstations two metres apart as much as possible
- Consider cleanable panels to separate workstations in bigger kitchens
- Minimise access to walk-in pantries, fridges and freezers
- Minimise contact at “handover” points with other staff, including delivery drivers
- Use a “grab and go” service or room service for hotel guests
- Provide hand sanitiser for visitors
- Avoid crowded reception areas – stagger check-in and check-out times or place two-metre markers on the floor
- Carry out essential services and contractor visits at night where possible
- Reduce the number of guests who can stay in a single room, particularly in dormitories
- Interact with guests via phone, emails and guest apps
- Encourage customers to order online or via phone to avoid queues
- Serve customers in walk-in takeaways with tills two metres away from the kitchen, ideally behind a screen and separated from the kitchen by a partition or wall
- Use contactless payments
- Mark out two-metre distances for customers queuing
- Enhance cleaning and providing signage on good hygiene practices
- Limit access to premises for people waiting for takeaways. Ask customers to wait in their cars