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Restaurants

These guidelines apply to all businesses serving food and drinks, such as restaurants, trattorias, pizzerias, self-service restaurants, bars, pubs, pastry shops, ice-cream bars, delicatessens (including those inside tourist accommodation, beach resorts and shopping malls) as well as catering services (in which case if food services are provided in third party organisations the prevention measures of the organisation concerned must also be respected).

▪ Suitable information on prevention measures must be displayed which can also be understood by non-Italian speakers.

▪ Body temperature can be measured and access denied to those with temperatures of over 37.5°C.

▪ Hand cleaning products must be made available for clients and staff including in multiple locations, especially at the entrance and near toilets, which must be cleaned several times per day.

▪ Magazines and info material for multiple use must be removed.

▪ In businesses with seating areas access via booking is to be prioritised with a list of those booking to be kept for a 14 day period. In such businesses numbers of clients within the building must not exceed available seating spaces.

▪ In businesses without seating areas, only a limited number of clients at a time must be allowed to enter, to be calculated according to the specific characteristics of the business concerned in such a way as to ensure a distance of at least one metre between clients.

▪ Where possible, outside spaces should be preferred (gardens, terraces and courtyards), always leaving at least one metre between clients.

▪ Tables must be arranged in such a way as to ensure at least a one metre gap between clients with the exception of those not subject to interpersonal distancing on the basis of current regulations. This latter aspect is a matter of personal responsibility. This distance can only be reduced by means of physical barriers between the various tables capable of preventing droplet contagion.

▪ Counter service is allowable only if at least a one metre gap between clients can be guaranteed with the exception of those not subject to interpersonal distancing on the basis of current regulations. This latter aspect is a matter of personal responsibility.

▪    Buffet service, involving serving by staff, is allowed as long as clients are prevented from touching the food, and keeping a one metre distance among clients and between clients and staff; airway protection masks are compulsory. The self-service mode can possibly be allowed for buffets made exclusively with single- dose packaged products. In particular, the distribution of food must take place with organizational methods that avoid the formation of gatherings, also through a reorganization of the spaces in relation to the size of the premises; suitable measures must also be assessed (e.g. signs on the ground, barriers, etc.) to ensure the interpersonal distancing of at least one meter during the line to access to the buffet.

▪ Serving staff in contact with clients must wear masks and clean their hands with hydro-alcohol solutions frequently (prior to each table service).

▪ Internal spaces must be aired frequently. As regards air conditioning, where technically possible all air circulation must be totally excluded. Where this is not technically possible natural air circulation measures must be reinforced and air filters cleaned when the air conditioning is switched off, to maintain adequate filtering/removal standards in line with Istituto Superiore di Sanità document technical guidelines.
 
▪ Cash desks must be equipped with physical barriers (e.g. screens). In the absence of these staff must wear masks and have hand cleansing gel available. Electronic payment methods must, in any case, be encouraged, preferably at tables.

▪ Clients must wear masks whenever they are not seated at tables.

▪ At the end of each table service all customary surface cleaning and disinfecting measures must be applied, avoiding reusable utensils and containers (salt shakers, salad dressing containers, etc.) which cannot be disinfected as far as possible. Online mobile phone menus, plastic covered menus which can be disinfected after use or disposable paper menus are to be preferred.

CERIMONIES

In compliance with the above general measures and the protocols adopted for the performance of (religious and civil) rites, the following additional indications represent specific instructions for banquets in the context of ceremonies (e.g. weddings) and similar events (e.g. conferences).

▪    Provide adequate information on the prevention measures to be respected during the event.

▪    Keep the list of participants for a period of 14 days.

▪    Rearrange the spaces, to ensure access to the event venue in an orderly manner, in order to avoid gatherings of people and to ensure the maintenance of at least 1 meter of distancing between users. Where possible, separate entrances and exits should be organized.

▪    Tables must be arranged in such a way as to ensure at least a one metre gap between the guests, with the exception of those not subject to interpersonal distancing on the basis of current regulations. This latter aspect is a matter of personal responsibility.

▪    Where possible, favour to the use of outdoor spaces (e.g. gardens, terraces), always observing the distance of at least 1 meter.

▪    Ensure adequate cleaning and disinfection of internal environments and of any equipment before each use.

▪    Guests must wear masks indoors (when they are not sitting at the table) and outdoors (if the distance of at least 1 meter cannot be observed). The service staff in contact with the guests must use the mask and must carry out frequent hand hygiene with sanitizing products.

▪    It is possible to organize a buffet mode through the administration by the staff in charge, excluding the possibility for the guests to touch the exposed food, and establishing in any case the obligation to keep the distance and the obligation to use the mask to protect the respiratory tract for guests and staff. The self-service mode can possibly be allowed for buffets made exclusively with single- dose packaged products. In particular, the distribution of food must take place with organizational methods that avoid the formation of gatherings, also through a reorganization of the spaces in relation to the size of the premises; suitable measures must also be assessed (e.g. signs on the ground, barriers, etc.) to ensure interpersonal distancing of at least one meter during the line to access to the buffet.

▪    For any musical performances by professionals, please refer to the indications contained in the specific sheet. In any case, activities and aggregation opportunities that do not allow to observe the interpersonal distance of at least 1 meter must be avoided.


* The Campania Region considers one metre distances to be calculated from the table.