From March 8 all Georgian restaurants will be
allowed to work in full not only in outdoor spaces
But for this, they will have to observe complex and strict regulations.
Guests both in the interior and
on the verandas will be served only if a table is ordered in advance – a client
will not be able to enter a facility from the street and take a seat.
Places for guests must be
pre-marked with special signs on the floor, employees and visitors must measure
the temperature, if the facility employs more than 20 people, then
thermoscreening must be recorded, if less than 20, an account in a
special journal will be enough.
Contact between employees
and visitors should be minimized, for this purpose transparent barriers will be
installed at the checkout and bar counter. Each facility must be provided with disinfectants with alcohol 70%.
A distance between tables in
restaurants must be not less than 2 meters, if this is impossible, then there
should be a barrier between the tables. No more than 12 people will be allowed
to sit at the same table.
Regulations for indoor work will
be even stricter.
The facility must ensure at least 4 square
metres of space for each person, the total number of guests must not exceed 60 people, the distance between the
tables must be 2 meters, but the
distance between the chairs must be at least 1. No more than 6 persons can sit
at one table, not counting children under 12 years old.
If the facility is equipped with a ventilation system, it
must be turned on even out of hours, as for household air conditioners, they
must be turned on for 15 minutes every 2 hours.
Serving dishes to guests, washing dishes, cleaning and
disinfecting the premises, etc will b also strictly regulated.