Catering units need to take sufficient restrictive measures when they resume eating in restaurants. Before eating in the restaurant, it is necessary to take a temperature measurement, register the name and contact information of at least one dining guest at each table, reduce the placement of tables and chairs, arrange meals at other tables, and keep a "safe distance". After each table and each batch of customers eat, disinfect the table immediately, and then arrange the next batch, the time interval is not less than 10 minute.

Diners should also be strict with themselves, wear masks when they go out, take them off at the last moment when they sit down to eat, and wear masks after meals, check out and leave. When eating, keep it clean and tidy. It is best to use public chopsticks and spoons to share meals to prevent cross-contamination.

The "Detailed Rules" clearly stipulates that customers must have their body temperature measured before entering the dining area, and customers with fever (body temperature ≥37.3℃) and dry cough symptoms are not allowed to enter.

Before entering the dining area, the staff should spray alcohol on the soles and hands of customers.

Customers can enter the dining area without wearing a mask, but they need to wash their hands with tap water before eating.