1. Check the temperature of customers, remind customers to wear masks to enter the restaurant, take off the masks when eating, and put them back on when stopping eating.
2. For dining customers, each table customer should record at least one person's name, contact information and arrival time, and do a good job of information protection according to law; Conditional fast food service units should establish a traceability system for diners.
3. For dining customers, the service of "one dish, one chopstick, one soup and one spoon" or "one person, one chopstick, one person, one spoon" should be provided, and the male chopsticks should be distinguished by different colors, materials or prominent signs. Encourage the provision of toothpicks in sealed packages. Conditional restaurants should actively promote the dining system. It is recommended that the meal time should not exceed two hours.
4. advocate "CD-ROM Action" to stop food waste and cultivate saving habits.
5. Custom activities such as weddings, funerals and weddings shall be carried out in accordance with the Guidelines for the Prevention and Control of Epidemic Normalization in Rural Areas of Guangdong Province, and the number of participants shall be controlled within 15 in principle, and a safe distance shall be kept between people.
6. advocate private family gatherings and dinners, etc. to be controlled below 1 people, and try to discourage customers with flu and other symptoms from attending. Consumers from high-risk areas should be discouraged from participating in dinner activities, and only take-away or take-away services should be provided.
7. Large-scale mass activities. For large-scale mass activities that need to be approved or filed according to relevant laws and regulations, the number of participants should be controlled according to the size of the venue. In principle, the number of participants in the event should be controlled within 5% of the maximum number of people in the venue, and control measures such as appointment diversion and staggered admission in batches should be implemented to guide the participants to enter and leave in an orderly manner.
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