COVID-19 Restaurant Employer Guidance: Helping to Stop the Spread of the Virus

Posted By: Lisa F. Harper COVID-19, Legal + Regulatory,

By Lisa F. Harper, Esq., TFH Legal


How does a restaurateur protect the physical spread of the virus in its offices or facilities?

Among other policies, the restaurateurs should institute policies requiring employees to:

  1. Clean hands frequently and before and after entry into the employer facility; washing hands with soap and water for at least 20 seconds; or using an alcohol-based hand sanitizer that has at least 60% alcohol;
  2. Avoid touching their eyes, nose and mouth;
  3. Stop handshaking as a greeting and use other forms of noncontact greeting;
  4. Cover coughs or sneezes with a tissue, then toss that tissue in the trash;
  5. Clean and disinfect frequently touched objects and surfaces using sprays and wipes approved by the EPA as sanitizers encompassing COVID-19;
  6. Wear a face mask if an employee is showing symptoms of respiratory infection, or if the employee is a caregiver of someone who is sick;
  7. Refrain whenever possible from using phones, desks, tools or similar equipment being used by others; and when such multi-personnel equipment is used, wear protective gloves or insure proper disinfecting before and after each such use.
  8. Insure that all kitchen equipment is frequently sanitized using an approved sanitizer.
  9. Maintain physical distance from others of at least 3 feet and preferably 6 feet whenever possible;
  10. Avoid contact with those who are sick; and
  11. Replace in person meetings with telephone or conference meetings.
  12. Allow on take out or delivery service.
  13. Limit the number of people at any location to 10, unless it can be assured that no persons must stand or be seated within six feet of each other pursuant to Governor Kemp’s March 23, 2020 Executive Order.

In addition if the restaurant is still open to the public, the restaurateur should abide by all Georgia regulations regarding the same (including the recent prohibition of more than ten people in any gathering) and should institute other general policies and procedures, such as:

  1. Placing hand sanitizing stations at all entrances and bathrooms;
  2. Requiring all stations to be sanitized using appropriate sanitizing wipes after each customer leaves;
  3. Placing signs requesting customers displaying signs of respiratory illness to use take out or online ordering and delivery service rather than dining in;
  4. Placing approved sanitizing wipes at tables, booths and counters for each customer to use to wipe down the area if he or she is concerned;
  5. Rearranging tables or blocking off certain booths or tables, such that customer parties are at least not within six feet of other customer parties;
  6. Using single use menus, utensils, tableware, and condiments (including salt and pepper))if tablets are used as menus, insure proper sanitizing after each customer use); 
  7. Instituting a cashless policy during the threat, removing the need for cash and coins to be exchanged;
  8. Using credit and debit devices that do not require handling of customers’ credit and debit cards and wiping down the device with proper sanitizing wipes after each use; and
  9. Posting the policies that the restaurant is employing to help control the spread of the virus.

What do I do if an employee or his or her relative has traveled to an area of high concern?

Any employee who has recently been in an area of high concern for COVID-19, which is being defined as a CDC Level 3 area (see should confidentially advise the employer of the same in writing, and self-isolate for the 14 day or for the then recommended quarantine period.

For employees continuing to work at the employer location, what if an employee comes to work showing respiratory illness signs?

To protect other employees and customers, employees who develop or display symptoms of a respiratory illness may be quarantined in an area of the employer facility until they can leave that day and may be asked to wear a surgical mask. Employees who have symptoms of respiratory illness prior to work or during work hours should be asked to stay home or to go home and not come to back to work until they are free of fever and free of any other symptoms for at least 24 hours, without the use of fever-reducing or other symptom-altering medicines (e.g., cough suppressants). A fever is defined as a temperature of 100.4 degrees Fahrenheit or 38 degrees Celsius taken by an oral thermometer. 

What if an employee tests positive for COVID-19?

If you or an employee tests positive for COVID-19, contact the Georgia Department of Public Health at 1-866-PUB-HLTH (1-866-782-4584). The health status of any employee is confidential and may not be disseminated. Employers can and should however inform their employees that someone has tested positive and remedial actions should be immediately be taken, including, among other things, determining everyone with whom the employee came into contact (without disclosing protected information about the identity of the employee), requiring self-isolation of those with whom the employee came into contact, and remediating the facility by cleaning it with agents approved by the EPA to sanitize the coronavirus.


About TFH Legal 

Taylor, Feil, Harper & Lumsden P.C.  (TFH Legal) is a full service Atlanta law firm that concentrates in providing corporate and litigation services to a diversified business community ranging from entrepreneurs to Fortune 500 companies. Learn more.