The Department of Trade and Industry would recommend to the Inter-Agency Task Force on Emerging Infectious Diseases (IATF-EID) the “gradual” reopening of dine-in services in restaurants in under general community quarantine (GCQ) areas.
The proposal would cover all restaurants that are compliant with the set health protocols, Trade Undersecretary Ruth Castelo said during the online hearing of the House committee on trade and industry.
“Secretary [Ramon] Lopez is recommending the gradual reopening of stores during the general community quarantine [but] only those who can comply with the DTI-issued protocols can resume operations,” Castelo said.
“Those that are not ready may take their time and prepare so that we will all be sure that we can all be safe dining in inside their restaurants,” she added.
Castelo said DTI Secretary Lopez would also recommend the proposal to the IATF-EID. The task force will decide on the reopening of dine-in service in restaurants.
“All operations are subject to post-audit from DOLE (Department of Labor and Employment), DTI, DOT (Department of Tourism), and the local government unit health officers or other deputized organizations,” Castelo said.
“We can do random inspections, as we normally do, and we will recommend the closure of business establishments that do not comply with health protocols imposed by the government,” she added.
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Reopening of dine-in restaurants during GCQ
Lopez said their recommendation “will make the reopening earlier during GCQ instead of modified GCQ.”
“Since during GCQ, this particular service is not yet allowed, we are making a case na i-allow ito (for this to be allowed) by presenting this, and therefore, all these are basically recommendations at this point. We hope to get the approval,” he said in the same hearing.
Restaurants who opt to resume their dine-in services should provide alcohol, floor mat or foot bath with disinfectants at entrances, and thermal scanning upon the arrival of customers.
Visible floor marking that would guide customers in proper physical distancing while queuing should be in place. Tables and chairs should also be at least one meter apart on all sides.
The restaurant workers are also required to wear face masks, face shields, gloves, hair caps, and closed shoes. Cashiers will provide small trays, so there would be no physical contact during payment.
The DTI also discouraged customer refill stations, buffets, and salad bars.