Here is what Kentucky restaurants will look like when they reopen to dine-in service

Servers wearing masks, no tablecloths, partitions between tables: Dining out in Kentucky restaurants that choose to reopen next week will be a very different experience.

Late Wednesday, Kentucky released requirements that restaurants need to meet, in addition to the minimum requirements that other businesses must meet, to reopen safely for dining in.

Restaurants have been closed for dining in since mid-March to protect customers and employees from the coronavirus pandemic.

Gov. Andy Beshear announced last week that restaurants could resume dining in service on May 22 but only with 33 percent of capacity indoors. Beshear emphasized that restaurants are encouraged to continue take-out dining for safety.

Outdoor seating, which is in addition to the indoor seating, also is allowed without limits but Beshear said restaurants should not allow crowds.

Bars remain closed until July 1, when Kentucky also may begin allowing gatherings of up to 50, according to the state’s current reopening timeline.

While many are eager to reopen, some have said they plan to stay take-out only for now.

Kentucky restaurant COVID dine-in requirements

Here are some of the changes customers should expect to see:

▪ Face masks and gloves. All employees should wear face coverings when dealing with customers and while working, unless they are in an office alone or more than six feet from anyone. Those who cannot wear a mask for health or safety reasons don’t have to.

▪ Employees need to stay six feet away except when serving food or drinks.

▪ Restaurants also can refuse to serve customers who won’t wear face masks in common areas, such as while entering or exiting, or using the restroom. “Restaurants should establish a policy as to whether to serve customers who do not adhere to the business’s policy on requiring masks while in common areas. While customers of course will have to remove their masks in order to eat and drink, restaurants may choose not to serve those customers who refuse to wear a mask while away from their booth/table (i.e. entering, exiting, going to the restroom) in order to protect their employees and other customers,” according to the guidelines.

▪ Speaking of the restroom, restaurants will have to limit the number of people entering at a time.

▪ Restaurants also may limit entry to the dining room to one group at a time.

▪ While customers are waiting for tables, restaurants are encouraged to have them wait in their cars.

▪ Reservations-only business models and call-ahead seating are encouraged.

▪ Party size limited to 10 at the most, with people of different households seated at separate tables.

▪ Tables or booths must be at least six feet apart, even outdoors, so that individual parties maintain social distancing.

▪ Restaurants should consider installing portable or permanent non-porous physical barriers (such as Plexiglass shields) between tables.

▪ No cloth tablecloths or napkins. Every table and item must be able to be sanitized between customers.

▪ Expect disposable or electronic menus, napkins, table cloths, disposable utensils, and condiments to the greatest extent practicable.

▪ No children’s play areas. These have to stay closed.

▪ Probably no self-serve drink stations. Or place to pour creamer into coffee. “Restaurants should discontinue use of any self-service drink stations to the greatest extent practicable. Restaurants continuing self-service drink stations should remove any unwrapped or non-disposable items (e.g. straws or utensils), as well as fruit (e.g. lemons), sweeteners, creamers, and any condiment containers that are not in single use, disposable packages.”

▪ And probably no buffets or salad bars. Restaurants are highly discouraged from offering buffets but if they do, gloved employees have to do all the serving. No more self-serve, according to the guidelines.

▪ Restaurants also are encouraged to have special hours for seniors and other high-risk customers.

Restaurant protective barriers already in place

Before the requirements were released, some food providers already had additional protective barriers between employees and customers. Burke’s Bakery and Delicatessen in Danville has hung a wall of plastic shower curtains all around its deli counter.

Charlie’s Seafood on Winchester, which does brisk fried fish takeout business, has installed a plastic shield at the cash register and where people pick up their food.

And a Chinese takeout restaurant has installed a wooden structure to prevent customers from coming inside. Golden Wok near the intersection of Man o’War Boulevard and Richmond Road built a blockade with a sliding glass door to hand people their orders.

This story was originally published May 14, 2020 at 10:46 AM.