Bars, wineries, and tasting rooms that are not permitted to serve meals still cannot open.
Restaurants must be able to set up their tables outside, so that patrons are seated 6 feet apart. Another 6 feet must be available for pedestrians. You can get a free temporary permit to use the sidewalk, parking lane, or the entire street for dining.
If you cannot space patrons 6 feet apart, you must set up a hard, tall barrier (like Plexiglass) between tables.
Tables should only seat up to 6 customers. You can seat more if everyone is from the same household. Customers should not be served unless they are seated at a table. Customers should not stand between tables.
All staff must wear face coverings. Customers must also wear face coverings when they are not eating. You must be able to provide face coverings for customers and anyone who works for you. This includes vendors and gig workers.
Increase ventilation from the outside. Only use umbrellas or shade structures if air can move between them. Open windows and doors to protect your staff. Consider getting air cleaners or upgrading air filters.
Minimize contact between customers
Encourage customers to make reservations and look at menus on their smartphones.
Remove any items that customers could share between each other, such as ketchup bottles, decorations on tables, candy bowls, and toothpick dispensers.
Only set up glassware and utensils after customers have been seated. Pre-wrap utensils. Make sure all staff handling utensils have washed their hands.
Have customers pack their own leftovers. Staff should provide containers only when asked.
You should only have live entertainment that uses percussive, string, or electronic instruments. No singing, wind instruments, or brass instruments are allowed.
Restaurants must stop:
- Providing tableside service (for example, do not use food display carts)
- Using self-service areas, such as condiments, utensil caddies, buffets, and salad bars
- Using self-service machines, such as ice, soda, or frozen yogurt dispensers
Thoroughly clean between customers
Restaurants must disinfect:
- Any items used, between customers (such as laminated menus, chairs, booster seats, tablecloths, and utensils)
- Highly touched surfaces at least once per hour (such as doors, handles, faucets, and tables)
- High traffic areas, at least once per hour (such as waiting areas, hallways, and bathrooms)
Restaurants must provide dishwashers with protective equipment to prevent splashing into their faces.
Daily health screener you can use with your workers.
Download signage to print yourself, or get printed posters.
Find SF vendors who sell face masks, hand sanitizer, and other protective equipment for your employees.
See general information about operating a business during the pandemic.
See business guidance from Department of Public Health
See health directives and plans in various languages
Outdoor dining allowed under new health directive (June 12, 2020)