Bars

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.

• Post entrance and exit signs.
• At the entrance, post a "bar staff only" sign.

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 you use floor mats, use highly visible tape to place an X in the middle of the mat and a corresponding X on the floor to mark where they mats should go.

If 6' between employees isn't possible, install barriers.

• This might be most applicable at the service bar where servers picks up drink orders.
• Freestanding options don't require installation and allow you to make changes as recommendations and staffing needs change.

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.

• Consider adding partitions between stools.

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:

• When they start their shift.
• After a break or using the bathroom.
• At the end of their shift.

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.

• Keep an ample supply of disposable masks and gloves within easy reach for bar staff, so that they can replace them as needed during their shift.
• TIP: Make sure your staff knows how to properly remove gloves and masks to prevent the spread of germs.

Frequently disinfect high-touch surfaces

Frequently clean:

• Counters and stools between each customer
• Ice machine, freezer, and refrigerator doors and handles
• Beverage taps
• Sinks, sink faucets, and drying counters

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:

• Moving items such as napkins, condiment trays, and coasters out of customer reach.
• Covering clean glasses and other barware so that respiratory droplets won't fall on/contaminate them.