Opening catering units dine-in operation in an orderly manner. Each catering unit to strictly implement the staff and dining staff temperature detection, wearing masks, hygiene and cleanliness, ventilation and disinfection and other preventive and control measures. Control the number of people dining, the actual number of people dining at the lobby table is no more than 50% of the usual, dining customers separated by a distance of not less than 1 meter, to avoid crowded and potluck activities. The maximum length of time for each table and batch of customers to dine is no more than 45 minutes, and the interval is no less than 10 minutes. In principle, the company promotes a separate meal system and provides public chopsticks and spoons; if the company does not have a separate meal system, it should provide each table with public chopsticks and spoons to prevent cross-contamination. Customers dining in private rooms and compartments should be well ventilated. Catering operators are required to leave the contact number of the person who ordered the meal. Strictly prohibit large gatherings of food, are prohibited to receive any form of wedding banquets, meetings, celebrations and other large gatherings of food activities.
Small reminders
Dialog box send health can get the Tangshan health pass for the guide, health declaration form to download;
Dialog box send masks can get the Tangshan online mask booking channel with the latest news of Tangshan mask;
Dialog box sends the resumption of work can be viewed in Tangshan resumption of work the latest news with the latest notices of the districts.