No hotel buffets, no cutlery laid out on tables and no drinks at the bar are just some of the rules outlined in a new report detailing how pubs, bars, restaurants and hotels could reopen on 4 July.
After months of lockdown, the hospitality industry is keen to return to business – though it will be far from business as usual.
Trade association UKHospitality (UKH), alongside other industry leaders, put together initial proposals in a 75-page document submitted to government ministers.
Other measures that have been floated include the closure of children’s play areas in pub gardens, removal of salt and pepper shakers and sauce and condiments only available on request.
Tables at restaurants will be spaced to adhere to social distancing, while tape on the floor will mark out the appropriate distance to stay away from other patrons.
The prime minister has said the reopening of pubs, bars and restaurants would form part of stage three of the easing of lockdown restrictions in England.
The date for this was touted as 4 July, though Boris Johnson made it clear this was subject to the government’s five objectives being met: making sure the NHS can cope; a ‘sustained and consistent’ fall in the daily death rate; rate of infection decreasing to ‘manageable levels’; ensuring supply of tests and PPE can meet future demand; and being confident any adjustments would not risk a second peak that would overwhelm the NHS.
The hospitality industry has also stressed it does not wish to move ahead with reopening “before the time is right”.
Kate Nicholls, chief executive officer of UKH, said: “UKH is working hard with our members and alongside other industry bodies to develop practical and effective guidelines to enable businesses to begin to reopen safely when the time is right.
“These are draft guidelines that have been shared with governments in England, Scotland and Wales, to help inform their thinking around reopening.
“We hope that the guidelines will help businesses draw up their own plans based on their premises, ensuring that safety is at the forefront of operations when the right time comes to reopen.”
Changes to restaurants
Proposals include spacing tables to meet social distancing guidelines and limiting the use of menus, with all menus thoroughly cleaned by a member of staff after use. Waiters would bring cutlery out with diners’ meals, rather than leaving it out on the table. Communal sauces and condiments would be swapped for individually wrapped packets, which would only be available on request.
Changes to pubs and bars
Customers will be “discouraged” from returning empty glasses and advised to stay a safe distance away from bar staff. Restrictions on people staying at the bar once they’ve ordered their drinks have also been proposed, along with socially distanced queues to order drinks, with tape on the floor showing an appropriate distance to stand. The idea of having one till for ordering and a separate pick-up point for collecting drinks has also been suggested. Pub gardens may be patrolled to prevent big groups from congregating, while plans must also be drawn up to stop toilets from becoming overcrowded.
Changes to hotels
The eating and drinking rules set out above will be applied to hotels, with breakfast buffets also scrapped. Room keys would be regularly disinfected; room service would be left outside rooms to limit interactions between staff and guests; and guests would be banned from using changing rooms at gym and spa facilities to prevent overcrowding.
