Theorem four by two to sit at the restaurant in the phase 2 exit from the pandemic plus service shift and reservations required. “The sessions must be arranged in such a way as to ensure an adequate distance between customers”, reads the Technical Document on the hypothesis of remodeling the containment measures in the restaurant sector “of theInail, in agreement with the Technical Scientific Committee of which Il Messenger came into possession and which will guide the reopening of public catering premises from 18, “bearing in mind that it is not possible to predetermine membership in cohabitation units”. To overcome this unknown factor, self-certification that certifies bonds of familiarity could be envisaged.
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Experts and scientists however, having to ensure distance, propose a solution that someone has renamed as the new Pythagorean constant post virus. “In any case, a predetermined capacity limit must be defined, maximum providing for a space that normally should be not less than 4 square meters for each customer, without prejudice to the possibility of adopting organizational measures such as, for example, dividing barriers” .
It must be said at once that Fipe, the abbreviation of Confcommercio representing restaurateurs, does not like this recommendation: «With one person every 4 meters, we will lose 60% of the seats», reads a note.
THE NO OF RESTAURANTS
But the die is now cast. “The shift in the service in an innovative way and with preferably compulsory reservation – continues the document – can be a useful organizational tool for the purpose of sustainability and the prevention of gatherings of people waiting outside the venue”. The new organization of catering provides that “buffet or similar methods of service” typical of hotel breakfasts, weddings and large events should be eliminated. Not only that but technicians and experts “in order to mitigate the risks associated with contact with surfaces” have suggested “innovative solutions”. Thus “it is appropriate to use alternative menu presentation formats compared to the traditional ones (for example menus written on whiteboards, which can be consulted via apps and sites, menus of the day printed on disposable sheets.” Of course “customers must wear masks in preparatory or subsequent activities at the seat at the table (eg cash payment, transfers, use of toilets) “. As regards the opportunity to” privilege electronic payments with contactless and the possibility of separating barriers in the cash area, where necessary “.
In the chapter on organizational measures of prevention and protection »Inail explains that« social distancing takes on an aspect of great complexity ». Therefore, “the exchange of natural air and the ventilation of the premises” is indispensable. Where it is possible to prioritize outdoor spaces “with a remodeling of the tables and seats, ensuring the spacing of the tables not less than 2 meters”. Scientists need “a distance capable of avoiding transmission – by contact between people, even including indirect transmission through dishes, cutlery, also through specific containment and mitigation measures”. The chairs arranged “in such a way as to ensure adequate distance between customers”. In the end, “use sanitation measures with respect to surfaces, avoiding as much as possible reusable if not sanitized tools and containers”.
Self-certification was said that by demonstrating kinship, it will allow you to set up smaller tables saving space compared to the four square meters of principle.
“If the government decides to distance the tables of 4 linear meters from each other, the loss of seats would be 3.5 million, or half of the 7 million currently available in Italian restaurants” continues Fipe. “If instead we opted for the two meters of distance between the tables, without spacing between the diners at the same table, the loss would be 30% of the place settings”.
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