Fortunately, there are a number of actions operators of restaurants and bars can take to help lower the risk of COVID-19 exposure and spread. Therefore, personal prevention practices (such as handwashing, staying home when sick) and environmental cleaning and disinfection are important principles that are covered in this document. It is thought that the virus may spread to hands from a contaminated surface and then to the nose or mouth, causing infection. Seating capacity not reduced and tables not spaced at least 6 feet apart.ĬOVID-19 is mostly spread by respiratory droplets released when people talk, cough, or sneeze but You can buy an N95 mask to stay safe.

Highest Risk: On-site dining with both indoor and 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.

On-site dining limited to outdoor seating. More Risk: Drive-through, delivery, take-out, and curb-side pick up emphasized.Lowest Risk: Food service limited to drive-through, delivery, take-out, and curb-side pick up.

The risk of COVID-19 spread increases in a restaurant or bar setting as follows: The more an individual interacts with others, and the longer that interaction, the higher the risk of COVID-19 spread. These considerations are meant to supplement- not replace-any state, local, territorial, or tribal health and safety laws, rules, and regulations with which businesses must comply. Implementation should be guided by what is feasible, practical, acceptable, and tailored to the needs of each community.

Restaurants and bars can determine, in collaboration with state and local health officials, whether and how to implement these considerations, making adjustments to meet the needs and circumstances of the local community. I also took the bar module and created an idea for a possible trophy too, but a more traditional silver cup was chosen instead.Īs restaurants and bars resume operations in some areas of the United States, CDC offers the following considerations for ways in which operators can protect employees, customers, and communities and slow the spread of COVID-19. I won’t go into much detail as the finished product (sadly) went through another design firm, but these are the first sketches I produced for DunneFrankowski to be used in the new Coffee Masters competition.ĭesigned to be easily transportable and adaptable, the two level counter showed off sponsors’ equipment whilst providing good workflow for six different disciplines

Super fly guy