Originally written by Anna Jordan on Small Business
For independent bars and eateries, the difference between the two-metre rule being enforced and one-metre social distancing is the difference between viability and the 2.8m hospitality staff currently on furlough not having a job to go back to, according to trade body UKHospitality.
The guidance does however allow some flexibility rather than a one-size-fits-all approach, as seen in other business sectors.
Kate Nicholls, chief executive of UKHospitality, told the Today programme: “What we understand so far is that they are looking to reopen our businesses on July 4 with appropriate guidelines in place that will allow individual premises to undertake a detailed risk assessment and propose and put forward the control measures that they feel are necessary to keep their team and their guests safe.”
- Limits to the number of people allowed into pubs with markings on the floor to ensure social distancing
- Customers encouraged to order drinks on smart phone apps, as opposed to queuing at bar
- Drinks delivered to spaced-apart tables
- Empty glasses will be collected from tables
- Pub staff will clean bar tops, door handles and fruit machines hourly
- Staff will patrol beer gardens to ensure social distancing is being observed
- Strict limits on number of customers allowed in at any one time to ensure social distancing
- Reservations encouraged to stagger bookings
- Napkins and cutlery will only be brought out with food
- Single-use paper menus will replace laminated menus
- Condiments served in single sachets on request
- Reduced menus likely as chefs try to minimise cross-contamination of ingredients
- Contactless card payment encouraged
- Doormen will remind new arrivals that social distancing must be observed
- Receptionists to keep their distance
- Porters will be allowed to carry suitcases up to guests’ rooms but will have to leave them outside
- Guests encouraged to take stairs as opposed to using the lift
- Hotel guests encouraged to use room service rather than hotel restaurant
- Guests must self isolate in their hotel room if they fall ill and food will be delivered on paper plates
Gyms and spas
- Gym staff will use clickers to count people into gyms and swimming pools with booking systems used to prevent overcrowding
- Treadmills and weight machines will be spaced apart and gym managers will enforce social distancing
UKHospitality recommendations post-lockdown
For example, sauces should be removed from eateries and replaced with individually wrapped condiments. Meanwhile, in pubs, people will be discouraged from standing at the bar.
Hotel buffets will also be off the table, at least in the short term, according to a 75-page document from the industry body.
UKHospitality stressed that you must do a thorough risk assessment before reopening to show that you are taking adequate steps to reduce the spread of COVID-19.
Specific guidelines for hotels, pubs/bars and restaurants are set out below.
Hotels, accommodation and hostels
- If staff help guests with luggage, keep the required distance apart from guests whilst collecting luggage and either take it to the room before the guest arrives there or knock on the door, step back and leave the luggage at the door. After handling luggage, staff should wash their hands or use a hand sanitiser
- Room service: consider using trays which can be left off the floor next to the door, or think of other ways to protect the order, for example a small light table, or a folding luggage rack both of which have been disinfected first. Staff should knock on the door and leave the tray outside the door and step away. The guest can then pick the tray up, and the staff can remove the tray stand or table
- Lifts: consider minimising lift usage from reception, and advice for safer use of lifts throughout the hotel, can be advised in pre-stay communications and in-building signage and staff communications
- Consider central key card deposit box placed in lobby for disinfection of room keys
- Hotel gyms and spas: numbers permitted into a spa/gym will be within safe guidelines and monitored through the day; booking system for spa/pool usage
- Residents encouraged to change in hotel bedrooms to minimise crowding of changing rooms
- Reception: no handshakes – adopt a USP for greeting guests
Restaurants and casual dining
- Individually wrapped condiments and sauces should be offered on request and put with the plated food, not left on tables
- Cutlery to be brought to the customer with the food and condiments rather than customers helping themselves or left on the table
- Develop your table plan and arrangement based on the physical distancing guidelines operational at the time.
- Customer contact with commodities (e.g. menus, trays, napkins) should be limited to what is necessary or designed in such a way that cleaning/replacement is carried out after each use. Menus left on tables/table talkers discouraged in favour of other forms of display to the customer. Consider the use of single-use/laminated menus brought to the table
- Use disinfectants and sanitisers that are effective against bacteria as well as cold and flu viruses, as recommended by the current government advice which can be found here: https://www.gov.uk/government/publications/covid-19-decontamination-in-non-healthcare-settings/covid-19-decontamination-in-non-healthcare-settings
- Cleaning regimes for kitchens should reflect the need to reduce risk from coronavirus as well as maintaining all normal expectations relevant to a food business regarding hygiene
- Control movements of staff to maintain mandated social distancing measures where possible i.e. include one person at a time allowed in the chilled stores or dry stores or the changing rooms and toilet
- Hand washing of glassware, plates and cutlery should be avoided where possible with glassware washed separately from plates and cutlery
Pubs and bars
- Assess the flow of staff and customers in the pub as part of the risk assessment. For bar orders, inform customers to keep the minimum safe distance from bar staff as well as from other customers waiting in a queue to be served e.g. directed by tape marks on the floor, signage
- Measures to consider include managing the bar to create directional movement of customers ordering drinks at a till point, then moving to a second point to collect their drinks
- Consider restrictions on customers remaining at the bar after ordering and getting their drink
- Advise that empty glasses are collected from tables by staff, and customers discouraged from returning empty glasses to the bar
- Beer gardens/outside areas: although easier to manage if a large outdoor area, there is a danger of groups forming. Consider as part of your risk assessment. Regular patrol of outside areas, smoking/vaping areas, restrictions that may be required for children’s play areas
- Toilets: as part of your risk assessment, have a plan specifically for customer toilets to ensure compliance with physical distancing rules and ensure all staff are aware
How to reopen your restaurant, pub or hotel post-lockdown