Gastronomic establishments

• Guests are informed about the access restrictions and distance regulations by means of suitable, clearly visible notices.
• All guests are required to wear mouth/nose protection both indoors and outdoors. Only when the assigned seats at the table have been taken can the mouth-nose protection be removed for the duration of the seating.
• All staff with direct guest contact (less than 1.5 metres away) are required to wear appropriate mouth/nose protection.
• In order to control the flow of guests in catering establishments with indoor and/or outdoor seating, there is an obligation to register or make reservations. (In the case of so-called 'spontaneous visits', registration on arrival is sufficient). This is supplemented by admission control, reservations and/or signs ('Wait to be seated' or similar). This also serves to avoid waiting times and 'meeting traffic'. The minimum distance between guests of at least 1.5 metres must also be ensured in the waiting area.
• The establishment is obliged to record the contact details of all guests per reservation or registration (surname, first name, address, telephone number). These are to be kept for a period of 1 month beginning with the day of the guest's visit to the facility and subsequently destroyed in compliance with the DSGVO. The data may not be used for other purposes. This regulation is introduced in order to trace possible chains of infection.
• At the entrance to the restaurant and before entering the dining area, guests must thoroughly disinfect their hands at clearly visible hand disinfection dispensers.
• In catering establishments, the minimum distance between the chairs from one table to the chairs of the next table of at least 1.5 metres must be ensured at all times. This applies equally to indoor and outdoor areas. Tables may not be shared.
• The bar area is closed for guests to remain (the bar does not count as a table and a bar stool does not count as a chair).
• The occupancy of the tables is based on the current regulations of the state of Rhineland-Palatinate regarding the stay of persons in public (i.e. alone, with one or more other persons not living in the same household, etc.). The minimum distance of 1.5 metres may be exceeded at the tables. Care must be taken to ensure that the seating is appropriately generous.
• Beer tables in the outdoor area may seat a maximum of 6 people older than 12 years.
• The guests' haptic contact with commodities (menu, cruets, trays, napkins...) is limited to what is necessary.
• Regular ventilation of rooms where guests or employees stay for longer periods is necessary.
• Hospitality is provided exclusively by table service. This applies equally to the indoor and outdoor areas. Buffets and counter sales are not permitted. Out-of-home sales (e.g. pick-up/delivery/delivery services) remain unaffected.
• The entire outdoor area must be demarcated by a clearly visible marking. Access must only be via a central entrance.
• In counter sales businesses (snack bars, etc.), markings are to be placed at intervals of 1.5 metres - analogous to the guidelines in the checkout area of supermarkets.
• The cleaning of used dishes (cutlery, glasses, plates, etc.) is to be carried out by means of a dishwasher with at least 60 degrees.
• A suitable access regulation must be created for the use of guest toilets. In accordance with the size of the toilet room, the number of persons who may be in the toilet room at the same time must be limited. Spacing rules are to be observed. If necessary, individual toilets/ urinals or, for example, every second one are to be blocked.
• Guest toilets are cleaned at regular intervals. A notice of the cleaning cycles with the cleaner's signature is required. It is ensured that liquid soap and disposable towels are available for guests. Guests are informed about proper hand washing and spacing rules, including in the restroom area. Highly visible disinfection dispensers should also be placed between the restroom area and the guest room.
• The guideline "Supplementation of the risk assessment in terms of the SARS - CoV2- occupational health and safety standards industry: hospitality industry" of the Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN) in its current form must be taken into account.
• The information applies to all gastronomic offers, in particular also in Straußwirtschaften, at wine tastings, in vinotheques as well as on cruises.