Upon entering restaurants, an observational screening of customers will be conducted, and access for customers with visible signs of respiratory infection will be prohibited, according to the joint order of the Ministers of Economy, Health, and ANSVSA for the reopening of restaurants. At the same time, one-way circuits will be established in the establishments if possible, and the wearing of masks by customers is mandatory when moving through the common areas of the public catering unit. Why this is important:<\/p>\n\n\n\n
Starting from September 1, 2020, activities involving the preparation, serving, and consumption of food products, alcoholic, and non-alcoholic beverages are permitted in public catering units such as restaurants and cafes, inside buildings, as well as in specially designated outdoor spaces.<\/p>\n\n\n\n
In this regard, the Ministry of Economy, Energy, and Business Environment, together with the Ministry of Health and the National Sanitary Veterinary and Food Safety Authority, issued the Order for the approval of the Norm regarding the establishment of specific measures to prevent the spread of the SARS-CoV-2 virus for the activities of preparation, commercialization, and consumption of food products and\/or alcoholic and non-alcoholic beverages, in public catering units such as restaurants and cafes, inside buildings, as well as in specially designated outdoor spaces.<\/p>\n\n\n\n
Thus, economic operators in the public catering sector have the following obligations regarding customer protection in the spaces to which they have access:<\/p>\n\n\n\n
a) at the entrance to the public catering unit, an observational screening of customers will be performed, and access for customers with visible signs of respiratory infection will be prohibited;<\/p>\n\n\n\n
b) they will ensure that at the entrance to the public catering unit, on tables, and in the restrooms, there are devices with approved\/authorized biocidal products necessary for disinfecting customers’ hands, as well as informing them on how to use them;<\/p>\n\n\n\n
c) they establish one-way circuits, if possible, to be followed by customers in the public catering units, so as to minimize contact between customers (example: to and from the toilet);<\/p>\n\n\n\n
d) the wearing of masks by customers is mandatory when moving through the common areas of the public catering unit;<\/p>\n\n\n\n
e) the transfer of menus, salt shakers, oil and vinegar sets, and other objects from one table to another is prohibited. These will be disinfected after customers leave a table and, where possible, disposable menus will be used;<\/p>\n\n\n\n
f) consumption of products while standing is prohibited to minimize customer movement inside the unit;<\/p>\n\n\n\n
g) consumption of food\/beverages at seats located at the bar is prohibited, and interaction between people standing is limited;<\/p>\n\n\n\n
h) entertainment activities (dancing) within the public catering unit are prohibited;<\/p>\n\n\n\n
i) in units with payment at the cash register, plexiglass protection panels will be installed;<\/p>\n\n\n\n
j) card payment will be encouraged, either at the register or to the serving staff;<\/p>\n\n\n\n
k) they ensure that physical distancing rules are effectively applied and that physical interaction with and between customers is avoided as much as possible; a maximum number of 6 customers is established who can occupy a table, with family members being an exception to this rule;<\/p>\n\n\n\n
l) they ensure compliance with the distance between occupants of adjacent tables by placing tables on the “one table occupied, one free” principle, in the case of public catering units such as restaurants and cafes inside buildings, or, as the case may be, respecting a distance of at least 2 m between the occupants of chairs at adjacent tables in specially designated outdoor spaces;<\/p>\n\n\n\n
m) depending on the placement of the tables and in compliance with the provisions of this norm, the maximum number of seats that can be occupied within the public catering unit will be established; this number will be displayed in a visible place at the entrance to the public catering unit;<\/p>\n\n\n\n
n) seating will be done by prior reservation or by registration upon arrival in the registry compiled in compliance with the provisions of EU Regulation 2016\/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data (collection of contact data for at least one person for each table), so as to avoid crowding at the entrance to the unit and to facilitate the epidemiological investigation in the event of a case of illness among the establishment’s customers. Exceptions are customers of public catering units serving accommodation units, where reservations can be made based on the room number where they are staying;<\/p>\n\n\n\n
o) they ensure that during meal service, staff will wear masks and disinfect their hands before each serving;<\/p>\n\n\n\n
p) they inform customers about hygiene, disinfection, and physical distancing rules, as well as the need to limit meal service time, where applicable;<\/p>\n\n\n\n
q) they ensure the cleaning and disinfection with approved\/authorized biocidal products of all spaces\/surfaces where customers have access, as well as the utensils used during meal service;<\/p>\n\n\n\n
r) additional protection of food products in open display cases or buffets located in serving and consumption areas is ensured, limiting customer access to products and preparations, these being served by staff assisting the service of products from display cases or buffets;<\/p>\n\n\n\n
s) the use of signage to direct customers into lanes, if possible, to facilitate movement while maintaining a physical distance between customers of 1.5 m.<\/p>\n\n\n\n
t) they ensure that table disinfection is carried out after each customer\/group with approved\/authorized biocidal products that require a minimum contact time;<\/p>\n\n\n\n
u) it is recommended to ventilate the premises as frequently as possible by opening windows and\/or doors, using air conditioning systems in case of heatwaves.<\/p>\n\n\n\n
A maintenance schedule for air conditioning equipment is ensured in accordance with the manufacturer’s recommendations. The cleaning and changing of filters for centralized air conditioning systems are ensured, as well as the frequent cleaning of filters from ventilation systems in elevators, in locations where access to the public catering unit involves its use.<\/p>\n\n\n\n
The resumption of activities in restaurants and cafes located inside buildings, including those in hotels, guesthouses, or other accommodation units, is permitted in counties and in the Municipality of Bucharest if the cumulative incidence of cases in the last 14 days is less than or equal to 1.5\/1,000 inhabitants. Activity in bars, clubs, and discos is not permitted.<\/p>\n\n\n
Customers must undergo observational screening at the entrance, and those showing signs of respiratory infection will be denied access. Masks are mandatory in common areas.<\/p>\nHow many people are allowed at a single table?<\/strong>\n A maximum of 6 people can occupy a table, with the exception of family members.<\/p>\nIs a reservation mandatory for dining in?<\/strong>\n Yes, seating is arranged via prior reservation or by signing into a registry upon arrival to facilitate epidemiological investigations if necessary.<\/p>","protected":false},"excerpt":{"rendered":" Rules Applied for the Reopening of Restaurants Upon entering restaurants, an observational screening of customers will be conducted, and access for customers with visible signs of respiratory infection will be prohibited, according to the joint order of the Ministers of Economy, Health, and ANSVSA for the reopening of restaurants. At the same time, one-way circuits…<\/p>\n","protected":false},"author":0,"featured_media":69579,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2852],"tags":[130,139,3307],"thb-sponsors":[],"class_list":["post-118303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotels-restaurants","tag-pandemie","tag-reguli","tag-restaurant-en"],"article_style_override":"on","post-style":"style2","post_via":"","post-top-image":"https:\/\/rhn.ro\/wp-content\/uploads\/2019\/11\/hotelieri-2.jpg","_links":{"self":[{"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/posts\/118303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/comments?post=118303"}],"version-history":[{"count":0,"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/posts\/118303\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/media\/69579"}],"wp:attachment":[{"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/media?parent=118303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/categories?post=118303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/tags?post=118303"},{"taxonomy":"thb-sponsors","embeddable":true,"href":"https:\/\/rhn.ro\/en\/wp-json\/wp\/v2\/thb-sponsors?post=118303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}