Phase 2 for the hostelry and the restoration developed by the Order SND/414/2020, of May 16. It will start on May 18th
In addition, modifications are published for Phase 0 and Phase 1.
Phase 2 for hostelry and restoration
The relief measures are extended over those established in Phase 0 and 1, for the territorial units that access Phase 2.
The degree of confinement is relaxed and the time slots for physical activity are extended, although free movement remains restricted to the area of the province where the person resides. This is without prejudice to justified journeys to another part of the national territory for health, work, professional reasons, etc.
The capacity for holding vigils and funerals is increased.
- With a maximum limit of 25 people in open spaces.
- And 15 people in closed spaces.
Also the celebration and attendance to places of worship provided that it does not exceed 50% of its capacity. Wedding ceremonies may be held in all types of public or private facilities, whether in open or closed spaces. As long as the capacity does not exceed 50% (maximum of 100 people in open spaces or 50 people in closed spaces).
In any case, the general measures of hygiene and physical distance established by the health authorities must be complied with.
The hygiene and prevention rules common to all activities are maintained, without prejudice to having to comply with those specific to each activity (access to common hygiene and prevention rules).
Retail shops can be reopened without restrictions, the provision of similar services, hotels and restaurants, use of common areas in hotels, visits in supervised housing, residential centres for the elderly, activities in the field of culture, sports, use of swimming pools, opening of beaches, etc.
Peculiarities in the provision of services in hotel and catering establishments
- Hostelry and restoration locals may be reopened to the public for consumption on the premises. With the exception of disco and nightclubs. Provided that they do not exceed 40% of their capacity and the conditions laid down for this purpose are met.
- Consumption on the premises may only take place at a table, or in table groups. And preferably by prior reservation. Under no circumstances will the customer be allowed to use the bar for self-service. It is also permitted to order takeaway food and drinks in the establishment itself.
- Self-service products may be offered, either fresh or prepared in advance. For the free disposal of the customers provided that it is assisted with a protective screen. Through individual plates and/or monodose properly preserved from contact with the environment.
- The service on the open-air terraces of the hotel and catering establishments will be provided in accordance with the provisions of Phase 1. This is limited to 50% of the tables allowed.
- The appropriate physical distance of 2m between tables or, where appropriate, groups of tables, must be maintained. The table or group of tables used for this purpose must be in accordance with the number of people. Always the minimum interpersonal safety distance must be respected.
Hygiene and/or prevention measures in the provision of the service on site.
The following hygiene and prevention measures must be respected when providing service in hotel and restaurant premises:
- Cleaning and disinfection of equipment, in particular tables, chairs and any other contact surface between one customer and another. The premises must also be cleaned and disinfected at least once a day in accordance with the hygiene measures required for the conduct of general business activities.
- The use of single-use linen should be prioritised. If this is not possible, the use of the same table linen or tablemats with different clients should be avoided, choosing materials and solutions that facilitate their change between services and their mechanical washing in washing cycles between 60 and 90 degrees centigrade.
- Dispensers of hydroalcoholic gels or disinfectants with virucide activity authorized and registered by the Ministry of Health shall be made available to the public, in all cases at the entrance of the establishment or local and at the exit of the bathrooms, which shall always be in conditions of use.
- The use of menu of common use will be avoided, choosing 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 and, if this is not possible, away from areas where customers and workers pass through.
- Self-service products such as napkin rings, toothpicks, cruets, oil cruets and other similar utensils shall be eliminated, giving priority to disposable single-dose products or their service in other formats at the customer’s request.
- An itinerary will be established on the premises to avoid crowding in certain areas and prevent contact between customers.
Special attention to:
- The use of the toilets is restricted to a maximum of one person, except in the case of persons who may need assistance, in which case the use of the toilets by the person accompanying them is also permitted. Cleaning and disinfection of the referred toilets must be reinforced, always guaranteeing the state of health and hygiene of the same.
- The working personnel that carry out the service at the table must guarantee the safety distance with the client and apply the necessary hygiene and prevention procedures to avoid the risk of contagion.
Labour Consulting and HR Management