Urinals in gents' toilets could soon be a thing of the past under proposed safety guidelines for pubs after the coronavirus lockdown.
A 47-page draft document from UK Hospitality suggests "closing urinals" or adding a "divider between them", according to reports.
The trade group unveiled the the possible guidelines after consulting with industry leaders, while other proposals include no drinking at the bar and introducing smoking area patrols, reports MirrorOnline.
The document said: “As part of your risk assessment, have a plan specifically for communicating and controlling access to customer toilets to ensure compliance with physical distancing rules and ensure all staff are aware.
“Examples of other considerations include looking at closing urinals to maintain safe distancing levels if practicable, or installing some form of divider between them.”
Earlier this month, Prime Minister Boris Johnson said some hospitality venues in England may be able to reopen from July 4 at the earliest in the Government's third phase of the lockdown.
Pubs, restaurants and hotels have remained closed since shutting their doors in March. In the draft guidance, hospitality businesses clarified that they "do not wish to move ahead with reopening before the time is right" and support a phased reopening approach.
The guidance also suggests that "restrictions on customers remaining at the bar after ordering and getting their drink" should be considered.
It also proposed that customers are "discouraged" from returning empty glasses, are advised to keep a safe distance away from bar staff and form a socially-distanced queue for orders.
Tape on the floor showing the appropriate distance needed and customers collecting drinks from a pick up point are also among the measures suggested.
Pubs will also have to introduce a plan for toilets to ensure they don't become overcrowded - including the urinal suggestion.
Under the guidance for restaurants, it is suggested that condiments are not left on tables, with individually wrapped sauces handed out by staff on request.
Waiting staff would also need to bring cutlery with customers' food, rather than leave them on tables or allow customers to help themselves.
Tables would also be spaced to meet social distancing guidelines.
