Phase Three Guidelines for Restaurants

Phase Three Guidelines for restaurant and beverage service providers, Executive Order from Governor Ralph Northam.


Restaurants, Dining Establishments, Food Courts, Breweries, Cideries,
Mobile Units (food trucks), Distilleries, Wineries, and Tasting Rooms
*During Phase 3, businesses should continue to offer takeout and delivery options. If businesses choose to open to dine-in customers, they may do so in outdoor and indoor spaces and must adhere to the following additional requirements for service:

  • Post signage at the entrance that states that no one with a fever or symptoms of COVID-19, or known exposure to
  • COVID-19 case in the prior 14 days, is permitted in the establishment.
  • Post signage to provide publish health reminders regarding physical distancing, gatherings, options for high risk
  • individuals, & staying home if sick.
  • Provide a minimum of six feet between parties at table:
    • Spacing must also allow for physical distancing from areas outside the facility’s control
    • If tables are not movable, seat parties at least six feet apart
  • All parties, whether seated together or across multiple tables, must be limited to 250 patrons or less.
  • Do not seat multiple parties at any one table unless marked with six-foot divisions (such as tape).
  • If live musicians are performing at an establishment, they must remain at least six feet from patrons and staff.
  • Employees working in customer dining & service areas are required to wear face coverings over their nose & mouth.
  • Buffets may be open for self-service, with continuous monitoring by trained staff required at food lines, and serving utensils must be changed hourly during peak meal times:
    • Facilities must provide hand sanitizer at buffets, and employees and patrons must use barriers (e.g. gloves or deli tissue) when touching utensils.
  • Provide hand sanitizer stations or hand washing stations for patrons and employees.
  • Prior to each shift, employers should ask employees to self-check their temperature & assess symptoms.
  • Perform thorough cleaning & disinfection of frequently contacted surfaces every 60 minutes, which include digital ordering devices, check presenters, self-service areas, tabletops, bathroom surfaces, & other common surface areas:
    • Tabletops & credit card/bill folders must be disinfected between patrons
  • Table resets must be done by an employee who has washed their hands with soap & water for at least 20 seconds just
  • prior to reset activities.
  • Patrons may wait in the lobby area for takeout & seated dining provided that 6ft distance is maintained between parties

*Disclaimer: This article and its contents represent the opinions of the author only and is not intended to convey or constitute legal advice. ABC Consulting is a private consulting firm, in no way do we represent the VA ABC Authority. You should not act upon any such information without seeking qualified professional advice, based upon your situation.

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