As restaurants and bars resume operations in the TCI, the Ministry of Health offers the following guidance for operators to adopt in order to protect employees, customers, and communities from the spread of COVID-19. Implementation should be guided by what is feasible, practical, acceptable, and tailored to the needs of customers.

Common symptoms of COVID-19 include:

Coughing, shortness of breath, difficulty breathing, or at least two of the following symptoms: chills, shaking with chills, muscle pain, headache, sore throat, and loss of taste or smell. Symptoms can range from mild to severe and may appear up to two weeks after exposure to the virus, according to the CDC. Some people with COVID-19 don't display any symptoms.

Staying home when appropriate

Restaurants and bars should consider implementing the several strategies to encourage behaviours that can help reduce the spread of COVID-19 among employees and customers.

These preventive measuring include the following:

• Educate employees about when they should stay home and when they can return to work.
• Actively encourage employees who are sick or have recently had a close contactwith a person with COVID-19 to stay home. Develop policies that encourage sick employees to stay at home without fear of reprisal, and ensure employees are aware of these policies.
• Employees should stay homeif they have tested positive for or are showing COVID-19 symptoms.
• Employees who have recently had a close contactwith a person with COVID-19 should also stay home and monitor their health.

Note: Whenever possible restaurants should be naturally ventilated.

Entry 

• Determine the new capacity of restaurants based on physical distancing guidelines and the recommendation of approximately 113 sq. ft. per person/group per occupiable space or 70% capacity. Post signs listing the new maximum capacity.
• Place markers on the floor to mark required physical distancing space while in the waiting/reception area and outside of the restaurant if it is full.
• Arrange furniture in the waiting/reception area to allow for physical distancing.
• Remove shared, self-service refreshments e.g. water, coffee, tea etc. from reception areas. Remove shared reception area material including magazines and books.
• Remove shared, self-service items such as toothpicks, mints, matches or any other guest amenity to take.
• Remove shared condiments such as ketchup, mustard, hot sauce and salt/pepper shakers.
• Install or make available hand sanitiser in the entrance area. Require patrons to sanitize or wash their hands upon entrance to the restaurant.
• Wear face masks at all times inside the restaurant for employees. Patrons may remove face masks once they are seated.
• Encourage large groups (6 and above) to make reservations beforehand and establish a maximum amount of reservations that can be made for any day. Maximum group size should be no more than 10 individuals.
• Monitor seating capacity frequently and engage with patrons should wait time be extended.
• Disinfect the hostess stand/desk/table and reception area continuously throughout operating hours. Disinfect the hostess stand/desk/table area upon an employee shift change including chair, computer, keyboard, desk etc.

Seating Arrangements 

• Reduce seating capacity to 70%, ensure there is at least 6 ft. of space between tables/seating or if furniture is immovable ensure guests/groups of guests are seated 6 ft. apart from other groups.
• Remove the ability for patrons to seat themselves and guide patrons to seats to ensure distance between tables is maintained. If this is not possible given the staff compliment, clearly indicate which seats can be used through the use of markings and signs.
• Discontinue the use of communal tables/seating for multiple parties unless 6 ft. physical distancing can be achieved.
• Wipe down tables and chairs between use with alcohol-based cleaner (70% alcohol).

Guest Table Amenities 

• Sanitise highchairs, booster seats etc. after each guest usage using an alcohol-based cleanser (70% alcohol).
• Store guest table amenities (highchairs, booster seats etc.) outside of common areas in back rooms/storage rooms to limit exposure and unnecessary touching by employees or guests.
• Remove all condiments and self-serve items such as napkins, toothpicks and straws. These items should be provided upon request and containers should be sanitized between use if not in single use containers.
• Eliminate the use of any table pre-sets including cutlery, glassware, mugs and table decoration including candles, vases or flowers.

Food Service - Table Service 

• Utilise existing hotel digital interface or social media pages where possible to display menus and encourage patrons to use their personal phones to browse food options in lieu of receiving a physical menu. Information for link should be placed at the entrance and/or wall(s) in the restaurant. Allow complimentary WiFi for patrons, if possible, if it is required to access the menu.
• Discourage the use of multiple-use menus (food, beverages, specials) if digital operations are not available. Use either signage or disposable printed menus. Printed paper menus must be discarded after use. If choosing to continue to use reusable menus, ensure they are laminated and sanitized after each use.
• Cover food until it is delivered to the table. Wipe down food covers between use.
• Sanitise hands upon each completed pick-up and delivery of food to each table party.
• Utilise single-use table clothes or change linens after each guest party. Handle used linens using gloves and deposit into a bin or bag with a cover or which can be sealed/closed e.g. drawstring bag until transported to laundry.
• Ensure all service and standards are in accordance with Hazard Analysis and Critical Control Point (HACCP)12 and/or ServSafe13.

HACCP - https://www.fda.gov/food/guidance-regulation-food-and-dietary- supplements/hazard-analysis-critical-control-point-haccp

ServSafe - https://www.servsafe.com/ss/regulatory/default.aspx

Food Service - Buffets 

• Eliminate guest self-service on all buffet and bar operations. Require that all stations be manned by a dedicated staff member handling utensils, serving food etc.
• Install glass/plastic/plexiglass shield between food and patrons if possible.
• Remove common condiments and food laying out in large quantities not behind a glass/plastic/plexiglass shield includes salt, pepper, oil, butter, sugar cubes etc.
• Ensure all service and standards are in accordance with HACCP and/or ServSafe.
• If a patron touches food, sneezes near food or similar, discard contaminated food. Ensure food supply is consistent and does not create a back-up in the line.

Food Service - Takeaway 

• Allow patrons to order food over the phone or online and carry-out/takeaway orders to be consumed in their guest rooms or at an offsite location (if allowable by hotel policy).
• Designate a location within or outside of the restaurant which services carry-out/takeaway orders only. Maintain physical distancing of 2 metres or (6ft) through the order and pick-up process.
• Ensure food is packed in disposable bags that comply with government regulation.
• Ensure workers sanitise or wash hands after each customer interaction.
• Arrange for curb-side delivery where possible/feasible given location and space. Encourage the use of curb side pickup for food where possible, offer discounts and update physical media platforms accordingly.

Food Service - Room Service 

• Allow for touchless ordering of room service items over the phone or via a digital app.
• Deliver room service items outside of the door of the room. Do not enter the room.
• Cover all room service items while being transported to the room.
• Wrap cutlery fully in a linen or paper napkin while being transported to the room.

Kitchen/Back of House 

• Wear face masks/face covering, single-use gloves and hairnets during food preparation.
• Separate zones within the kitchen for employees to work by placing markers/stickers on the floor.
• Separate workstations (where possible) so staff are not facing each other when working. Stagger workers on counters, tables and cooktops for food preparation.
• Restrict access of the kitchen and storage areas to kitchen and wait staff only. Deny patron access and discontinue (where applicable) an in-kitchen “chef’s table.”
• Test dishwashing machines to ensure they are functioning properly.
• Cover all raw materials such as vegetables, fruits, ice, meats etc. and store in closed containers which are only to be opened when needed.
• Maintain smaller than normal inventories in the event of possible contamination and the need to destroy stored items.
• Adhere to HACCP and/or ServSafe system protocols updated in the context of Covid-19.

Payment 

• Install glass/plastic/plex0iglass shield around certain areas of the cashier stations, if possible, to create a barrier between patrons and cashiers.
• Encourage use of digital POS systems where possible to reduce cash transactions. Notify patrons of preference for cashless payments prior to entering so they may plan accordingly. Sanitize POS machine after each use.
• Enforce physical distancing with distance markers on the floors or the use of stanchions to guide patrons and the distance they must maintain from each other.
• Encourage physical distancing of cash registers by spacing stations 6 feet apart, where possible, when there are multiple cash register stations.
• Sanitise or wash hands after interaction with customer credit cards, card machines and cash.
• Sanitise or wash hands after the acceptance of tips.
• Sanitise the cheque presentation folders with an alcohol-based sanitizer (70% alcohol) after each guest handling and use.
• Wipe stations (phones, registers, tables) regularly throughout the day and after the end of each shift.

Social/Cultural Activities 

• Limit social/cultural activities to those which can be accomplished from a safe, physical distance of 6 ft. e.g. musical performances, dance shows etc.
• Ensure 6 ft. of space between patron and performers on stage or the designated stage area.
• Sanitise microphones prior to each use for musical and karaoke activities.
• Limit the number of games/contests which are held within the restaurant/bar space which break physical distancing rules.

Bathrooms 

• Erect hand sanitiser stations at the entrance to the bathrooms.
• Place floor markers or indicators on the ground to guide patrons as to where the lines will need to form should waiting occur for the bathrooms.
• Utilise hands-free garbage cans with covers for no touch waste disposal.
• Turn off the water source for water fountains and include signage marking them as closed until further notice.
• Remove any reusable hand towels and do not allow the use of air dryers. Utilise only disposable hand towels.
• Sanitise bathrooms regularly (at a minimum every two hours).

Inventory Delivery 

• Drivers need to be aware of physical distancing when picking up deliveries and passing deliveries to customers and of the need to maintain a high degree of personal cleanliness and to wear clean protective clothing. Drivers also need to be aware of the need to ensure that all transport containers are kept clean and frequently disinfected, foods must be protected from contamination, and must be separated from other goods that may cause contamination.
• Maintaining physical distancing in retail food premises is critical for reducing the risk of transmission of the disease.
• Delivery personnel must sanitize their hands upon entering each business.
• Take the temperature of each delivery person. Those with elevated temperature should be documented and denied entry. If appropriate, contact the SPP for an initial screening of the delivery person. Report instances of denial of entry due to elevated temperature or visible symptoms to the Ministry of Health.
• Encourage the use of wearing face masks/face coverings by delivery personnel.
• Disinfect receiving areas after each delivery.
• Encourage distributors to wipe down the reused carry bins after each delivery.

Employee Spaces 

• Stagger shift start times to ensure there is no overcrowding in the locker/employee rest areas.
• Provide hand sanitizer and wipes (where possible) in locker/employee rest area. Encourage employees to wipe down their lockers before use.
• Maintain all personal belongings in a contained bag which can be tied or sealed.

BARS

Entry

• Determine the new capacity of the bar based on physical distancing guidelines and the recommendation of approximately 113 sq. ft. per person/group per occupiable space or 70% capacity. Post signs listing the new maximum capacity.
• Place markers on the floor to delineate required physical distancing space while in the waiting/reception area and outside of the restaurant if it is full.
• Arrange furniture in the waiting/reception area to allow for physical distancing.
• Remove shared, self-service items such as toothpicks, mints, matches or any other guest amenity to take.
• Install or make available hand sanitizer in the entrance area. Require patrons to sanitize or wash their hands upon entrance to the bar.
• Patrons should wear face masks/face covering until seated at which point, they can be removed.

Seating Arrangements 

• Reduce seating capacity to 70%, ensure there is at least 6 ft. of space between tables/seating or if furniture is immovable ensure guests/groups of guests are seated 6 ft. apart from other groups.
• Restrict seating at the physical bar to be limited to a space between each seat. Do not allow for congregation at the bar. Wipe down chairs between use with alcohol-based cleaner (70% alcohol).
• Wipe down the bar with a clean, disposal towel and an alcohol-based solution (70% alcohol) at regular intervals and when patrons leave. Dispose of used towel in a hands-free garbage can with a cover.
• Remove all condiments and self-serve items such as napkins, toothpicks and straws. These items should be provided upon request and containers should be sanitized between use if not in single use containers.
• Remove all shared items from the bar area including toothpicks, matches, ashtrays etc. Make these items available on request and sanitize between use if reusable.

Drink Service 

• Designate areas behind the bar exclusively for drink preparation. If possible, install glass/plastic/plexiglass shield around certain areas of the bar where drinks are being prepared to create a barrier between patrons and bartenders.
• Sanitise or wash hands between making an order of drinks.
• Sanitise or wash hands between drink runs and delivery. Specifically, the wait staff should sanitize/wash hands after picking up a drink from the bar and delivering it to a customer’s table.
• Discourage the use of multiple-use menus (food, beverages, specials). If digital operations are not available, use either signage or disposable printed menus. Printed paper menus must be discarded after use. If choosing to continue to use reusable menus, ensure they are laminated and sanitized after each use.

Social/Cultural Activities 

• Limit social/cultural activities to those which can be accomplished from a safe, physical distance of 6 ft. e.g. musical performances, dance shows etc.
• Ensure 6 ft. of space between patron and performers on stage or the designated stage area.
• Sanitise microphones prior to each use for musical and karaoke activities.
• Limit the number of games/contests which are held within the restaurant/bar space which break physical distancing rules.

Payment 

• Install glass/plastic/plexiglass shield around certain areas of the cashier stations, if possible, to create a barrier between patrons and cashiers.
• Encourage use of digital POS systems where possible to reduce cash transactions. Notify patrons of preference for cashless payments prior to entering so they may plan accordingly. Sanitize POS machine after each use.
• Enforce physical distancing with distance markers on the floors or the use of stanchions to guide patrons and the distance they must maintain from each other.
• Encourage physical distancing of cash registers by spacing stations 6 feet apart, where possible, when there are multiple cash register stations.
• Sanitise or washes hands after interaction with customer credit cards, card machines and cash.
• Sanitise the cheque presentation folders with an alcohol-based sanitizer (62% alcohol or above) after each guest handling and use.
• Wipe stations (phones, registers, tables) regularly throughout the day and after the end of each shift.

Bathrooms 

• Erect hand sanitizer stations at the entrance to the bathrooms.
• Place floor markers or indicators on the ground to guide patrons as to where the lines will need to form should waiting occur for the bathrooms.
• Utilise hands-free garbage cans with covers for no touch waste disposal.
• Turn-off the water source for water fountains and include signage marking them as closed until further notice.
• Remove any reusable hand towels and do not allow the use of air dryers. Utilise only disposable hand towels.
• Cease providing shared hygiene or sanitary products e.g. comb, brush, mints, hair spray, lotion, cologne etc.
• Sanitise bathrooms regularly (at a minimum every two hours).

Cleaning 

• Sterilise and wash all used plates, cups, forks etc. in hot water at 80°C.
• Wear gloves and face mask when clearing and cleaning tables or removing finished plates/cups during the serving of the patron. Wipe and sterilise chairs, tables, placemats, cruets and replace linen on tables after usage by a patron. Be sure to replace all cutlery and glasses on the table regardless of whether it appears used.
• Wipe surfaces throughout the course of opening hours and conduct a thorough sanitisation of the bar after close of business.
• Clean and sterilise bar tops every 30 minutes minimum, bar tops should be wiped on a continuous basis.
• Sanitize all soda taps, bar equipment and nozzles daily.
• Clean all reusable bar and serving equipment according to HACCP and/or ServSafe standards.
• Clean all reusable kitchen and serving equipment according to HACCP and/or ServSafe standards.

Employee Spaces 

• Stagger shift start times to ensure there is no overcrowding in the locker/employee rest areas.
• Provide hand sanitizer and wipes (where possible) in locker/employee rest area. Encourage employees to wipe down their lockers before use.
• Maintain all personal belongings in a contained bag which can be tied or sealed.

Inventory Delivery 

• Take the temperature of each delivery person. Those with elevated temperature should be documented and denied entry. If appropriate, contact the SPP for an initial screening of the delivery person. Report instances of denial of entry due to elevated temperature or visible symptoms to the Ministry of Health on a daily, real-time basis.
• Encourage the use of wearing face masks/face covering by delivery personnel.
• Disinfect receiving areas after each delivery.
• Encourage distributors to wipe down the reused carry bins after each delivery.

Reference

https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/business-employers/bars-restaurants.html

https://www.jtbonline.org/wp-content/uploads/Jamaica-Tourism-Covid-19-Resilience-Protocols_vFinal.pdf

Note that as the COVID-19 situation continues to develop, the Ministry of Health will provide updates if any additional precautions are recommended.