1. Clear related marks. It is necessary to publicize the prevention and control measures of the unit and the instructions for customers to eat in a conspicuous position. Set a 1.5m separation line at the entrance and checkout counter, and arrange special personnel to divert people to avoid people gathering.

2. Standardize the dining arrangements. The actual number of tables in the lobby with fewer tables and chairs should not exceed 50% of the usual number, and the table spacing should not be less than 1 m. Diners in the lobby sit in the same direction, and customers at the lobby round table should avoid sitting face to face. There is only one table in each private room, and customers sit next to each other, with no more than 8 people at each table.

3. Avoid cross infection. Implement a separate meal system.

4. Disinfect and clean in time. After eating at each table, the relevant tables and chairs should be disinfected immediately before arranging the next batch of customers. Provide customers with hand sanitizer and disinfectant alcohol, and remind customers to wash their hands before meals.

5. Ensure indoor ventilation. Open doors and windows regularly, and catering units with poor ventilation may not operate. Units that use wall-mounted air conditioners and closet air conditioners should disinfect the air-conditioning filter regularly; Central air conditioners without air purification and disinfection devices shall not be used. 6. Strengthen elevator management. Public elevators are prohibited in restaurants below the third floor. For elevators that must be used, the disinfection frequency should be increased; And put up a reminder in the elevator room to remind customers to wear masks and not to talk, and limit the number of people taking the elevator as appropriate to reduce the risk of agglomeration.