Phase 3 foodservice guidelines, 3.17.21

Information taken directly from WA Hospitality Post

In preparation for Phase 3 of Washington state’s Healthy Washington – Roadmap to Recovery Plan to start statewide on March 22, the Governor’s Office has released rules eating and drinking establishments will need to follow.

The biggest changes

• Indoor dining capacity allowed at 50%.
• Table size increased to 10 with no household restrictions.
• Alcohol service allowed until 12 a.m.

Reminders for all phases – Previous rules still apply

1. Liquor licensees must offer foodservice. Food may be sold or provided free-of-charge in at least one of the following ways:
   1. Onsite food: At a minimum, foodservice should include a combination of small serving food items such as a mix of hors d’oeuvre-type foods, cheeses, fruits, vegetables, deli-style meats, chips, pretzels, nuts, popcorn, crackers, or similar items. Food may be prepackaged for individual sale and consumption or prepared off-site for plating for the customer.
   2. Offsite food: Customers may bring food from an outside business. The liquor licensee must be posted in a visible place, a list of multiple local restaurants or food trucks where customers can purchase food during hours of operation. The list shall include names, addresses, contact information and hours of operation for each restaurant or food truck named.
      
      
2. Tables must be placed so that adjacent tables are a minimum of 6 feet away from each other, or there must be a physical barrier or wall at least standing height tall separating booths or tables.
   
   
3. If the establishment does not offer table service (i.e. wait staff), it must have protocols in place to ensure adequate social distancing at food and/or drink pick-up stations, and within their seating area.
   
   
4. No bar seating. This is the area with a bar table/counter where patrons sit or stand side-by-side. If an establishment has bar seating it must be closed off to prohibit use. Counter-style seating is permitted in other areas of the establishment (indoors or outdoors). Six feet of distance is required between other tables.
   
   
5. Customers must wear a face covering anytime they are not actively eating or drinking. This includes when arriving or leaving, while going to the restroom and while they are seated at tables and talking.
   
   
6. Single-use menus or reusable menus that are sanitized after each use are allowed.
   
   
7. Minimize the number of staff serving any given table. It is strongly recommended that one staff person take a table’s order, bring all of their beverages/food/utensils, take their payment, etc.
   
   
8. Hand sanitizer should be available at entry for all staff and patrons (assuming supply availability).
   
   
9. Any condiments typically left on the table (ketchup, soy sauce, etc.) must be single-use or sanitized after each use.
   
   
10. Buffets and salad bars are permitted and must follow Department of Health guidance.
    
    
11. All establishments must have implemented a plan to ensure proper physical distancing in lobby/waiting areas/payment
    
    
12. Standing is prohibited in any area of the establishment, except when engaging in allowable entertainment activities or while in the lobby/waiting area. In these instances, 6 feet of distance between patrons must be maintained.
    
    
13. Please see Indoor Entertainment Guidance for allowable activities such as darts, billiards and arcade games, etc.
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14. Please see Theater and Performing Arts Guidance for allowable live entertainment. Dancing is prohibited.

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