ASDMA advisory for eating out at restaurants, bars , banquest halls

Guwahati, May 2: Assam State Disaster Management Authority (ASDMA) has issues following  guidelines for COVID19 time operation for restaurants/bars/ banquest halls and other eateries as per the standing instructions of Union Ministry of Health and Family Welfare :

1. Person above 65 years of age, persons with co-morbidities, pregnant woman and children below the age of 10 years are advised to 
take necessary precautions in terms of maintaining physical distancing, wearing mask  properly etc. Restaurant management to advise accordingly.

2. Wearing Mask: Compulsory wearing of masks by customers/ staff/ delivery 
executives

3. Reduce seating capacity: Reduce seating capacity to 50% (By removing/ marking 
tables/ stools/ chairs not to be used)

4. COVID smart seating place: Adopt COVID smart seating place and ensure 6 ft. social 
distancing

5. Encourage online delivery: Takeaways and home-delivery of food items should be 
encouraged at all times. The staff for home deliveries shall be screened thermally by 
the restaurant authorities prior to allowing home deliveries.

6. Follow Govt. instructions: Follow Govt. instructions issued from time to time 
regarding timings for opening and closing of restaurants, related advisories etc.

7. Seating Arrangements: Outdoor seating arrangements should also be encouraged as 
far as feasible 

8. Cashless payment: Cashless payment modes may be adopted like online payments 
etc.

9. Hand hygiene: Hand hygiene practice to be adopted to build a culture of safety in the 
premises. (hand washing with soap or liquid soap for at least 40-60 seconds or use 
alcohol based hand sanitizers for 20 seconds)

10. Respiratory etiquettes: Respiratory etiquettes to be followed strictly. If required 
signage or notice for maintaining such etiquettes by all staff & customers should be 
reinforced. This involves strict practice of covering one’s mouth and nose while coughing/sneezing with a tissue/handkerchief/flexed elbow and disposing off used tissues properly. Spitting shall be strictly prohibited.

11. Audio visual, print Advisories: Promote Government advisories/ safety messages 
for COVID-19 through display/ TVs, run audio reminders/messages etc. if feasible

12. Digital / Disposable Menu: Menu can be displayed in digital forms/ display boards 
instead of circulating menu cards to promote contactless systems. Disposable menus 
can also be used.

13. Thermal Screening: Thermal screening of all staff and visitors should be ensured at 
the restaurant entrance. Only Asymptomatic persons should be allowed in the 
restaurant premises.

14. Sanitization premises: Restaurant premises should be sanitized frequently or at 
regular intervals

15. Queue management: Proper queue management at the entrance and at billing 
counters should be arranged with specific markings for social distancing measures. 
No. of persons in queue at a time can be specified as per size availability of the 
restaurant.

16. Management of Parking Lots: Proper crowd management inside the premises, 
parking lots and outside the premises – duly following physical distancing norms shall 
be ensured by the management/ any out-sourced agencies.

17. Valet parking: Valet parking, if available, shall be operational with operating staff 
wearing face covers/ masks and gloves as appropriate. A proper disinfection of 
steering, door handles, keys, etc. of the vehicles should be taken up.

18. Disposable Napkins: Instead of cloth napkins, use of good quality disposable paper 
napkins to be encouraged.

19. Buffet service: Buffet service should also follow physical distancing norms
20. Elevator safety: Number of people in the elevators shall be restricted, duly 
maintaining physical distancing norms.

21. Air-conditioning For air-conditioning/ventilation, the guidelines of CPWD shall be 
followed which mentions that the temperature setting of all air conditioning devices 
should be in the range of 24-30oC, relative humidity should be in the range of 40-70%, 
intake of fresh air should be as much as possible and cross ventilation should be 
adequate.

22. Gatherings: Gatherings/congregation related with functions and celebrations should 
be in accordance with the SOPs issued by the State Government from time to time.23. Sanitization of Premises: Effective and frequent sanitation within the premises shall be maintained with particular focus on lavatories, drinking and hand washing 
stations/areas.

24. Disinfection: Cleaning and regular disinfection (using 1% sodium hypochlorite) of 
frequently touched surfaces (doorknobs, elevator buttons, handrails, benches, 
washroom fixtures, etc.) to be made mandatory in all guest service area and common 
areas.

25. Tables to be sanitized each time customer leaves.

26. Protective Gears: The restaurant authorities shall provide the serving staff of 
restaurants with face shield, hand gloves and face mask to wear while serving food to 
the customers

27. Kitchen management: In the kitchen, the staff should follow physical distancing 
norms at workplace. Kitchens area must be sanitized at regular intervals. Kitchen 
should have hand washing facility, soaps and sanitizers for kitchen staff.

28. Gaming Arcade protocols: Gaming Arcades/ Children play areas (wherever 
applicable) shall function in accordance with the SOPs of the State government.

29. In case of a suspect or confirmed case in the premises, the person should be 
immediately isolated and immediately inform the nearest medical facility 
(hospital/clinic) or call the state or district helpline.