Bar areas are a bridge between front and back of house and can be a hotspot for coronavirus transmission. Great thought and care should be taken to prevent the spread of germs between employees and customers.
Try to limit the amount of staff behind the bar.
If you don't already, limit who can go behind the bar and the direction in which any foot traffic behind the bar flows.
If your bar requires multiple staff behind it at the same time, reorganize roles and supplies as necessary to reduce cross-reach.
Mark 6' between employees.
If 6' between employees isn't possible, install barriers.
Reduce customer seating by either spacing stools 6' apart or placing a sign or X on the seat to denote that it is not to be used.
Encourage frequent handwashing.
Proper handwashing – for a minimum 20 seconds as recommended by the CDC – is necessary for all restaurant employees, no exceptions. Bar staff should wash their hands:
Promote the use of masks and gloves
Even if your bar is a service bar only and not open to customers, bartenders and bar backs will still interact with servers and other employees. Because of this constant exposure, masks and gloves should be worn by bar employees.
Masks and gloves are essential if you're serving customers at the bar.
Frequently disinfect high-touch surfaces
Be sure your disinfectant is food safe and on the EPA's list of approved disinfectants that kill COVID-19.
Protect all clean items by:
It's also important to stay updated on recommendations and guidelines from the CDC, OSHA, and your state agencies.Room Checklist
❏ Handwashing reminder signs
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