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Jan 2, 2021 · Though an indoor seating capacity of 50% is allowed, regulations limit the overall number of diners to a maximum of 75 people indoors and 150 outdoors (if the restaurant's maximum licensed seating ...
May 27, 2020 · The risk of COVID-19 spread increases in a restaurant or bar setting as follows: Lowest Risk: i : Food service limited to drive-through, delivery, take-out, and curb-side pick up. More Risk: i : Drive-through, delivery, take-out, and curb-side pick up emphasized. On-site dining limited to outdoor seating.
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Effective May 3, 2021, restrictions on gatherings and businesses in Anchorage became recommendations instead. Although the state fully reopened on May 22, Anchorage took a slower approach to ease restrictions. Anchorage reduced COVID-19 restrictions on January 1, allowing indoor service in bars and restaurants at 25% capacity.
Nov 18, 2020 · local, territorial, or tribal health and safety laws, rules, and regulations with which businesses must comply. Guidance for customers on reducing the risk of spreading COVID-19 when dining at aGuidance for customers on reducing the risk of spreading COVID-19 when dining at a restaurant can be found restaurant can be found herehere..
To get an accurate estimate on how much your restaurant will spend on utilities, you’ll need to know the approximate square footage of your space. Restaurants in the U.S. spend an average of $2.90 per square foot per year on electricity, and $0.85 per square foot/year on natural gas.
(iv) Ensure that the seating capacity is reduced by 50% and the seating style is changed in order to maintain social distancing. Tables to families or a group to be allocated strategically to ensure non contamination to other guests/ areas. (v) Markings on the floor to be done to maintain social distance, wherever required.
A clear floor area of 30 inches by 48 inches is needed at each seating area to meet ADA seating requirements for restaurants. There needs to be at least a portion of the food-ordering counter that is no more than 36 inches high, or there must be a space at the side for passing items to customers who have difficulty reaching over a high counter.
