Digging into the City & Health Department’s (DPH) just-released reopening checklist and 28-page Health Directive finds commonsense standards alongside plenty that are completely arbitrary to virus spread. For example, all patrons must order “a bona fide meal” if they’re drinking, meaning going out for a bite with a cocktail or glass of wine/beer is forbidden. Also, requiring pest control and plumbing checks, outdoor barriers between tables but none allowed inside, no candles or flowers on tables, “no entertainment on screens” and a 12:30 am closing time.
Though SF meets CA’s case level requirements to actually have 50% occupancy, the Mayor and SF health department is merely allowing 25% for now, same as the nation’s hardest-hit cities like NYC. Though this is to test how well things go before increasing capacity, meanwhile the City has already allowed retail and shopping malls to increase from 25 to 50% capacity.
Granted, doing anything indoors brings more layers of concern. Those willing to go out and support some of our greatest cultural treasures want to do so wisely and safely. The city’s safety checklist is thorough, including guidelines, most of our best have already been following. Highlighting just a few City requirements, here are key precautions both diners and staff can employ to slow or prevent virus spread:
1. The Basics
Those (like me) who’ve been outdoor dining for months, know it takes diner participation to help restaurants stay open, especially in key areas: masks required, except when eating or drinking (this means whenever a server or employee approaches your table, protect them as they’re protecting you!), hand sanitizer stations, frequent hand washing, maintaining a physical distance of at least 6-feet whenever possible, with line spots marked for takeout.
2. Temperature checks/screenings
The City is requiring a detailed questionnaire for each diner (Screening Handout for Non-Personnel), while many restaurants have already been employing quick, easy temperature checks pre-entry.
3. Maximum six customers at a table
Tables are limited to six customers unless your larger family or household is getting together. If not, max of six keeps those exposure levels down.
4. Heavy cleaning and disinfection protocols
The City’s cleaning/disinfection requirements are thorough, including cleaning bathrooms a minimum of every 4 hours with posted cleaning logs, disinfection of all tables, chairs, etc. daily and “high touch” elements like handles, tables, and faucets cleaned at least every hour.
5. Windows or doors open, if possible
Cross-ventilation helps whenever possible. Winter, rain, and Karl the Fog may not agree but hot kitchens can handle a cooling breeze, while indoor heating may have to work overtime if cold air is blowing into a dining room.
A post shared by Ozumo San Francisco (@ozumosanfrancisco) on Oct 3, 2020 at 10:41am PDT
6. Updated HVAC systems
Since independent restaurants average less than 10% profit in the best of times, restaurants spent most of 2020 in the negative with no chance for profit under occupancy limitations. This means upgrading HVAC systems is a cost few can afford. Those who can, could look to SF’s Gozu, the first restaurant anywhere to employ UV Irradiation indoors, ensuring clean air equivalent to a hospital or airplane. Now that House Speaker Nancy Pelosi has moved the crucial Independent Restaurants Act into the HEROES Act (urge Congress to pass by calling here), if this aid becomes available to independent restaurants, HVAC systems could be a potential priority with that aid.
7. On-staff Safety Monitor and staff training
SFDPH is requiring a designated staff Worksite Safety Monitor at each business, even if not always on site, confirming it’s crucial managers keep staff informed and trained on all safety protocols.
8. Control the flow of traffic
Adjust furniture, layouts and traffic flow inside and out, plexiglass barriers where helpful and clear paths for employees and diners to walk.
9. Avoid complacency over time
It’s easy to get lax as this year drags on, but key mask, cleaning, space and safety measures go a long way towards keeping us healthy, as confirmed in cities that have had open restaurants, but are keeping numbers in check.
Most importantly, it takes all of us — employees and patrons — to ensure safety, whether we’re shopping, dining or working indoors.
// *Should you be interested, you can sign this petition to help “save restaurants” by asking the government to pass the-still-stalled-in-the-White-House Restaurant Stabilization Act, now part of the HEROES Act. Feature photo by Brett Sayles of Union Square, Powell st and Sutter st.
