Phase 1 for the hostelry and the restoration is developed by the Order SND/399/2020, of May 9.
Start: from May 11th
With effect from May 11, several territorial units enter Phase 1.
Phase 1 for the hostelry and the restoration.
The experts of our Labour Consulting department summarize the main measures applicable to this phase.
The relief measures are extended over those established in Phase 0, for the territorial units entering Phase 1.
Free movement is authorized, restricted to the province where you reside. Without prejudice to justified movements to another part of the national territory for health, work, professional reasons, etc.
Meetings of up to a maximum of ten people may be held. A minimum safety distance of two metres must be maintained or alternative measures of physical protection, hand hygiene and respiratory etiquette must be established. This limit will not apply to live-in persons.
The sharing of private vehicles (with limitations), the holding of vigils and burials (with a maximum limit of fifteen people in open spaces and ten people in closed spaces) and the holding of and attendance at places of worship will also be permitted provided that one third of their capacity is not exceeded. In any case, the general measures of hygiene and physical distance established by the health authorities must be complied with.
Retail shops of less than 400 m2 and the provision of similar services may be reopened. Terraces (hotels and restaurants), hotels, educational centres, libraries, museums, etc.
Rules are established for hygiene and prevention common to all activities. Without prejudice to having to comply with those others specific to each activity.
Peculiarities in the reopening of open-air terraces in hotel and catering establishments
The hospitality sector may continue to provide home delivery services and order picking by customers in the corresponding establishments (consumption inside establishments prohibited), set at Phase 0.
Furthermore, in this Phase 1, the open-air terraces of the hotel and catering establishments may be reopened to the public. This is limited to 50% of the tables allowed in the immediately preceding year on the basis of the corresponding municipal licence. In any case, it must be ensured that the appropriate physical distance of at least 2m between tables is maintained. Or, where appropriate, groups of tables.
Any uncovered space will be considered an open-air terrace. Or any space that, while covered, is surrounded laterally by a maximum of two walls or facings.
In the event that the hotel and catering establishment obtains permission from the City Council to increase the surface area for the open-air terrace, the number of tables provided for in the previous section may be increased. Respecting, in any case, the proportion of 50% between tables and available surface area. And carrying out a proportional increase in pedestrian space in the same section of public road where the terrace is located.
The maximum occupation will be ten people per table or group of tables. The table or group of tables used for this purpose must be in accordance with the number of people, allowing the minimum interpersonal safety distance to be respected.
Hygiene and/or prevention measures in the provision of service on terraces.
The following hygiene and/or prevention measures must be carried out in the provision of services on terraces in hotel and catering establishments:
- Cleaning and disinfection of terrace equipment, in particular tables, chairs and any other contact surface between one customer and another.
- Priority shall be given to the use of disposable table linen. If this is not possible, the use of the same tablecloth or tablemat with different clients should be avoided. Opting for materials and solutions that facilitate their change between services and mechanical washing in washing cycles between 60 and 90 degrees centigrade.
- Hydroalcoholic gel dispensers or disinfectants with virucidal activity authorized and registered by the Ministry of Health must be made available to the public. In any case in the entrance of the establishment or local, that will have to be always in conditions of use.
- The use of letters of common use will be avoided, opting for the use of own electronic devices, blackboards, posters or other similar means.
- Auxiliary service elements, such as crockery, glassware, cutlery or table linen, among others, shall be stored in closed areas. If this is not possible, they shall be stored away from customer and employee areas.
- Self-service products such as napkin rings, toothpicks, cruets, oil cruets and other similar utensils shall be removed. Prioritizing disposable single-dose or service in other formats upon request.
- The use of the toilets will be of one person, except in those cases of people who may need assistance. In which case, the use of the toilets by the person accompanying them will also be allowed. The toilets must be cleaned and disinfected at least six times a day.
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