The current ratio is one customer per two sq.m. of the total useful allowable operating area.
The total allowable operating area results from the sum of the area of the outdoor area and the internal semi-outdoor area, mainly space.
The outdoor surface is the area of the surface outside the physical store while the inner semi-outdoor surface is the surface inside the store where table seats can be developed.
The possibility of using the internal semi-outdoor surface arises when there is a side or sides of the space with an opening in contact with an outdoor outdoor area or patio.
Depending on the opening of the side, the space can be used in depth at a rate of 80% to 160% of the width of the opening. – It is determined as the minimum distance between the tables according to the layout of the seats from 0.70 cm to 1.70 cm – Maximum number of people sitting at a table is six allowed. There is no limit in the case of a family with minor children. – Depending on the job of the staff, there is an obligation to use a mask or face shield, while a recommendation also applies to customers.
Examples of table settings:-
Open Pdf and scroll to where it says 4o Στάδιο – 25 Μαΐου (4th stage- 25thMay)
EFET’s guide EFET has issued a guide that aims to provide simple and practical instructions for adapting stores to the new reality that has been created. It includes instructions on how to receive the materials and how to store the food as well as everything related to the staff. At the same time, it is requested that a program for the gradual arrival and departure of employees be formed. The EFET guide for catering shows the following 10 key points:
– Employees with symptoms should, with the responsibility of the employer, abstain from their duties.
– It is better to use stairs, where there are, instead of elevators.
– Keep the distances to the table seats, as defined by the new rules for catering
– Preferred contactless card transactions instead of cash – POS should be disinfected regularly, as well as the space around the cash register. There must be an antiseptic in place of the cashier and a second antiseptic in the customer’s place
– The restaurant must not allow tail formation. The recommendation of EFET is to have delimitation distances with markings
– EFET recommends that restaurants be adequately ventilated.
For extra protection, EFET recommends the use of sinks with intact batteries (footers, photocell, etc.). the waiters’ disks as well as the catalogs are disinfected. In addition, the take away areas must be disinfected
– According to EFET, the staff and distributors must wear a mask and gloves
For the complete guide Greek you can download from the link provided below:-
It is noted that the procedures and areas of employment where COVID-19 may be exposed are: supply and receipt of raw materials and packaging materials, storage and transport in the processing area, food processing / food / kitchen preparation (back of the store), lunch ( utensils for washing dishes), delivery for delivery, sales / service, attendance and departure of staff, suspicious / confirmed case to staff, visit and stay of external workshops and associates / visitors / control bodies, offices (use of common tools, visit treatment) , toilets and staff rest areas.
In more detail, the following guidelines are included in the guidelines for business executives:
– Avoid congruence and compliance with the requirements of “distance” by rearranging the workplace and reorganizing the table seats of outdoor and indoor spaces based on the recommendations of the competent bodies.
– Formation of a program of gradual origin / departure of employees by creating working groups so that there is limited interaction between them.
– Formation of a program of controlled access of the employees of the company in common areas (break spaces, locker rooms, baths, toilets, etc.)
– Cash transactions: 1. Encouragement of intact transactions, 2. Installation of antiseptic in the place of the cashier and in the place of the customer, 3. Installation of marking on the floor to limit distances to avoid customer queue formation and appointment of a supervisor, . Placing plexiglas if necessary.
– Encourage customers and employees to use the stairs and avoid elevators as much as possible.
– Posting information-reminder signs for personal hygiene and preventive measures for all areas (proper use of gloves, mask, proper hand washing and keeping distance).
– Regulation of the attendance of third parties (associates, distributors, etc.) in the workplace in order to avoid overcrowding and to ensure the observance of the required distances and the use of individual protection measures.
– Informing drivers, suppliers, external partners, customers, visitors by any appropriate means for the instructions of the competent state authorities.
– Care for adequate adequate ventilation (with emphasis on natural ventilation) of all areas and avoidance of congestion of persons indoors without adequate air renewal. Regular maintenance of ventilation / air conditioning systems is required.
– All-phase crews should enter the workplace using protective clothing (disposable plastic apron, masks and gloves).
– Care for an organized waste management program.
– Taking measures for the health and hygiene of staff, spaces and equipment. These measures include, but are not limited to, the provision and supply of laundry detergents, hand dryers, antiseptic solutions, as well as clothing and gloves.
– Taking special measures for service, receipt from the store (takeaway), distribution (delivery), suppliers and maintenance crews.
– It is necessary to train staff through written instructions on personal hygiene, hand washing, proper use of gloves and mask, avoidance of congestion as well as its guidance on the symptoms of the disease so that it is able to recognize them early and be able to seek medical attention and tests.
– If an employee shows symptoms compatible with COVID-19 disease, the person in charge of the operation must isolate the suspected incident, call the EODY for instructions, inform the other employees and take care of the disinfection of the workplace.
– It is necessary to strengthen the cleaning programs of the workstations because the surfaces can be sources of transmission of the virus. It must be ensured that all surfaces and common areas are cleaned frequently, ideally every two hours where possible. Cleaning / disinfection facilities include, but are not limited to, switches, door handles, ladder handrails, food contact surfaces, and staff / customer toilets.