– where possible, book by phone or via app;
– in premises with take-away products, order online or by telephone;
– if you are waiting in the restaurant, keep your distance from other customers;
– when not possible, wear the mask.
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Once you enter the club, the Higher Institute of Health recommends:
– follow the directions for access and for internal movements, limiting the latter as much as possible;
– always keep your distance; respect the obligatory routes to reach the table or the point where to consume;
– always wear a mask, even when you turn to the staff, remove it only when consuming;
– always use the hand sanitizing sprays or gels made available;
– if you use the toilet, always wash your hands thoroughly after use;
– avoids the promiscuous use of dishes, cutlery and bottles;
– in premises with counter consumption or take-away products, limits the stay in the room to what is strictly necessary;
– if possible, avoid using cash.
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The Report then contains rules and recommendations also for managers and exhibitors. In addition to the well-known ones on the number of customers admitted to the premises to avoid overcrowding, on separate routes for the entry and exit of customers and the safety distance between people, there is also the rule that “advises against accepting customers who use filter half-masks equipped with a valve (Ffp2 / Ffp3 with exhalation valve) which, by not providing an exhalation barrier due to their specific manufacturing principle, do not guarantee respect for risk situations.It’s still:
– it is advisable to adopt alternative methods to the use of menus and the paper wine list, for example through the posting of signs or screens or the use of applications for smartphones or the use of single-use paper menus;
– eliminate the buffet service and avoid the administration of appetizers with shared dishes, favoring single portions.
To these are added the staff rules and the “stringent hygiene measures” for workers in the kitchen and food preparation, those for “adequate sanitization” and for staff in charge of table service who must use “the surgical mask for the whole work shift and where the use of gloves (which are always to be used during the sanitizing activities at the end of each table service) is possible. Finally: the administrative staff and the staff in charge of the cashier must wear the surgical mask also providing separation barriers (eg .plexiglass separator).