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Consider allowing dine-in customers to order ahead of time to limit the amount of time spent in the establishment.
Ask customers to wait in their cars or away from the establishment while waiting to be seated.
If possible, alert patrons through their mobile phones when their table is ready to avoid touching and use of “buzzers.”
Adjust maximum occupancy rules inside the establishment based on its size to limit the number of people inside and/or use impermeable barriers between service tables to protect customers from each other and workers.
For outdoor seating, maintain physical distancing standards of at least six feet and as outlined in this guidance.
Limit the number of patrons at a single table to a household unit or patrons who have asked to be seated together.
People in the same party seated at the same table do not have to be six feet apart.