The proposals, which were submitted to ministers yesterday (20 May), have been designed to support the reopening of hospitality businesses in a safe and secure manner, and help them meet Coronavirus guidelines.
Although businesses will be required to complete a site-by-site risk assessment, the template is intended to act as a blanket guideline for operators hoping to open in July.
For restaurants, the guidance suggests removing condiments from tables and instead have with individually wrapped sauces and seasoning sachets handed out by staff on request.
To make sure that knives and forks are not sitting on tables for long periods, cutlery would be brought out at the same time you receive your meal; and tables would be spaced 2m apart to meet social distancing guidelines.
For pubs and bars, the flow of both staff and customers are to be considered as part of the risk assessment.
The guidance suggests restrictions on customers remaining at the bar after ordering and getting their drink; and that customers should be “discouraged” from returning empty glasses.
Beer gardens and outside areas should also be regularly patrolled to prevent customers forming large groups.
“UKH is working hard with our members and alongside other industry bodies to develop practical and effective guidelines to enable businesses to begin to reopen safely when the time is right,” says UKHospitality chief executive Kate Nicholls.
“These are draft guidelines that have been shared with governments in England, Scotland and Wales, to help inform their thinking around re-opening. We hope that the guidelines will help businesses draw up their own plans based on their premises, ensuring that safety is at the forefront of operations when the right time comes to reopen.”
