Outdoor Dining Operations Rules for Outdoor Dining Facilities for Customers ___________________________________________________ 1. Dining service is limited to outdoor areas only. 2. Customers must wear face coverings while: • waiting in line, going to or from their table • ordering their meals or interacting with a server or staff • seated at a table and waiting for food/drink or a check to arrive • after meal and beverages have been consumed • inside a facility to use a restroom or order/pick up food from a quick-service operation • touring winery grounds • at other times that a facility requires to keep workers and customers safe. 3. Distance tables and customers so that the nearest customer at one “This document defines outdoor operations to include table is at least 6 feet from another customer at another table. operations that are conducted under a tent, canopy, or APPROVED OUTDOOR TENT ARRANGEMENTS: 4. Consider non-traditional payment processing to minimize contact other sun shelter, as long as no more than 50% of the • 50% of the structure has nonadjacent impermeable walls time between servers and customers. structure's perimeter has impermeable walls, allowing • Ceilings, roofs, umbrellas, or canopies with no wall • Utilize credit card use over cash, when possible. • Mesh fencing or other permeable materials that sufficient, unrestricted outdoor air movement resulting in • If possible, limit payments and receipts to online transaction. cross-ventilation. Such walls must be non-adjacent or non- maintain cross-ventilation and do not significantly impede natural airflow may be used as a perimeter with continuous.” – CDPH no height restriction. NOT APPROVED APPROVED Rules for Outdoor Dining Facilities for Employees ________________________________________________________________ 1. Food facilities that do not have existing outdoor dining must obtain approval from local building and code enforcement agencies. 2. Workers must wear face coverings at all times. 3. Close areas where customers may congregate or touch food or food ware items that other guests may use. 4. Reconfigure wherever possible to allow for at least six feet of distance between people. 5. No food preparation or food storage shall be allowed at the outdoor dining area. Mandatory Directive for Outdoor Dining 6. Customer multi-use utensils shall not be stored, displayed or pre-set at the outdoor dining area. Things to considering when operating your outdoor dining facilities during 7. Do not use the restaurant glassware or dishware for service animals. the COVID-19 Pandemic 8. All food spills on sidewalks or streets shall be immediately cleaned and sanitized by the employee to prevent runoff issues into nearby storm drains. Guiding Principles to Keep in Mind 9. Ensure to have proper signage. ____________________________________________________________________________________________ 10. Density Limitation: All businesses must limit the number of people who may be at the facility at the same time. The risk of COVID-19 spread increases in a restaurant or bar setting as follows: • Lowest Risk: Food service limited to drive-through, delivery, take-out, and curb-side pick up. • More Risk: Drive-through, delivery, take-out, and curb-side pick up emphasized. On-site dining limited to outdoor seating. Seating capacity reduced to allow tables to be spaced at least 6 feet apart. • Even More Risk: On-site dining with both indoor and outdoor seating. Seating capacity reduced to No open flames in or within allow tables to be spaced at least 6 feet apart. • Highest Risk: On-site dining with both indoor and outdoor seating. Seating capacity not reduced and tables not spaced at least 6 feet apart. 10 feet of the tent. This includes but is not limited to butane heaters, fire pits, etc.).