1. Allow seating at adjacent booths so long as a physical barrier (including, but not limited to a plexiglass shield) separate the adjacent booths from each other and prevent persons in adjacent booths from any physical contact while either seated or standing (i.e., a height of at least 6 feet from the floor to the top of the barrier).
2. Modify table arrangements to ensure customers are seated at least 6 feet away from each other, except for households or a group seated together. For indoor dining facilities, no more than 10 people may be seated together as a group at a table.
3. Establish a 6-foot marking system to visually demonstrate the recommended physical distancing at all locations where staff and customers may congregate.
4. Ensure that customers seated at a bar must comply with the appropriate physical distancing guidelines of at least 6 feet, except for households or a group seated together.
5. Prohibit standing in a bar area;
a. If the bar area is used to fulfill carry-out food and drink orders, a designated waiting area should be established with 6 feet of separation from seated customers at the bar; and
b. Visual markings should be used to establish six feet of separation between those in line for carry-out service; and clean and disinfect each table between each seating as well as all high touch surfaces. Cleaning products should be appropriate for food contact surfaces that still meet EPA criteria for use against COVID-19.
6. Buffets may reopen, provided the establishment clearly requires physical distancing of at least six feet between individuals and masking of customers who are not seated, particularly in the buffet area.