Indoor Dining Rules In Massachusetts

Indoor dining is expected to return to Massachusetts before the end of the month, perhaps as soon as next week. But while many have been quick to embrace outdoor dining, eating inside carries a different set of risks.

Experts now believe the coronavirus spreads much more efficiently in indoor settings, especially when people are talking for long periods of time. The state has delayed the reopening of indoor restaurants for at least a couple weeks after outdoor dining reopened, and restaurants will still be encouraged to structure themselves for outdoor seating as much as possible.

>>>Everything Reopening In Phase 3 In Massachusetts

Here's a look at the state's rules and guidelines for indoor dining. See the full list here.

Social distancing

All indoor seating areas must have at least 6 feet between tables and any other high-foot traffic areas. Tables can be closer if there are solid barriers at least 6 feet high between them.

Restaurants will also be keeping crowds down. No more than six people can be seated at a table, and there will be no seating at the bar. Other non-eating areas, like pool tables and dance floors, must be closed off. There will be no lingering — such as people waiting for the bathroom. Walking areas should be one-directional if possible.

Employees should work on staggered shifts, have different break times and practice social distancing. Confined spaces, like elevators and vehicles, will be prohibited to one person at a time. And everyone must wear face coverings at all times, unless a customer is sitting down and eating.

Doors and windows should be open when possible.

Hygiene protocols

Proper hygiene is a general expectation at restaurants, but it takes on new meaning in the age of COVID-19.

Workers must not only frequently wash their hands, but also wash or use hand sanitizer between every table interaction. Sanitizing stations should be at entrances, exits and in the dining area.

Workplaces should bevequipped with sanitizer, disinfecting wipes and other cleaning products.

Any self-serve stations, like buffets and condiment or drink stations, will be closed. Condiments — including salt, pepper and salad dressing — will be available only upon request and in either single-serve portions or containers that are sanitized after each use.

Menus must be either a display, a single piece of paper per use or electronic. There will be no laminated menus at tables.

Utensils must be either single-use or sanitized after every use.

Tables and chairs must be sanitized after each seating.

Staffing and operations

Restaurants are encouraged to use reservations or call-ahead seating to avoid lines. They will not be allowed to provide buzzers to alert customers when a table is ready.

Workers must be reminded that they should not come into work if they are sick. Each worker must be screened for each shift to ensure they do not have a fever, cough, shortness of breath or a sore throat. They also cannot have had close contact with someone who has tested positive for COVID-19.

Restaurants are also encouraged to take the phone number of customers in case of potential contact tracing.

There should be minimal person-to-person interaction, meaning contactless payment, mobile ordering and texting upon arrival for seating should be used.

Cleaning and disinfecting

There will be an intensified focus on cleaning and disinfecting all commonly touched surfaces and heavy-transit areas.

If a worker, customer or vendor has a presumptive or positive COVID-19 case, the restaurant must immediately close for 24 hours and be cleaned and disinfected using federal guidance before reopening.