Indoor Eating Areas

  • Face coverings must be worn over the nose and mouth whenever not actively eating or drinking.
  • Eating location must be mechanically ventilated.
  • Density and furniture configuration is dependent upon ability to consistently achieve 6 ft physical distancing from others.
    • Reduce density in eating areas whenever possible.
    • Increase physical distancing between tables/ chairs wherever individuals are likely to congregate and interact.
    • Consider use of a scheduling/ reservation system or stagger work breaks.
  • Establish cleaning and disinfecting protocol for individuals using the area.
  • Encourage hand hygiene through availability of hand sanitizer or soap and water.
  • No communal food (e.g., buffet style).