What can you expect when pubs, bars and restaurants reopen?

Raising a pint
Raising a pint - (Copyright PA Wire)
10:38am, Wed 24 Jun 2020
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The Government has published its latest detailed guidance to allow pubs, bars and restaurants in England to reopen from July 4.

Here, the PA news agency takes a look at the details on what we can expect.

What’s in?

Face coverings for staff – but not clinical face masks and other PPE which are needed in hospitals.

Working from home – unlikely to be an option for most hospitality workers, but it should be encouraged where possible.

Guestbook – venues should keep a record of all their customers for 21 days in order to help the NHS trace any outbreaks.

Bar owner in facemask - (Copyright PA Wire)

One-way systems – single-direction traffic inside pubs and restaurants can ensure people do not cross paths.

Extra parking – more parking spaces and bike racks will help customers and staff avoid public transport.

Queues – these should be outside and protected from traffic.

Hand sanitiser – customers should be encouraged to clean their hands when coming into a venue.

Sanitising hands - (Copyright PA Wire)

Apps – orders should be placed without contact and from the table, including via smartphone apps.

Shift patterns – staff should ideally work with the same team members each time they come to work, to avoid unnecessary contact.

What’s out?

Live performances – drama, comedy and music in front of a live audience is not allowed.

Packed venues – even when it is possible to seat lots of people safely inside, it might be unsafe for them to travel to or enter the venue.

Self-service – diners should not be allowed to fetch their own cutlery, condiments or food.

Ketchup bottles – only disposable condiments should be used, or non-disposable condiment containers should be cleaned after each use.

Condiments - (Copyright PA Archive)

Walls – outdoor areas should be well ventilated, which could involve “increasing the open sides of a covered area”, the guidance said.

Lots of waiters – tables should be served by the same person each time.

Toilet doors – customer toilets should be well ventilated, including “fixing doors open where appropriate”.

Loud music – people should not have to raise their voices, which can increase transmission.

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