{"id":206584,"date":"2020-06-26T17:40:08","date_gmt":"2020-06-26T15:40:08","guid":{"rendered":"http:\/\/www.chrisvonulmenstein.com\/blog\/?p=206584"},"modified":"2020-06-26T18:38:21","modified_gmt":"2020-06-26T16:38:21","slug":"regulations-for-restaurants-for-sit-down-dining-finally-announced-restaurants-reopen-on-monday-29-june","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/regulations-for-restaurants-for-sit-down-dining-finally-announced-restaurants-reopen-on-monday-29-june\/","title":{"rendered":"Regulations for Restaurants for Sit-Down dining finally announced, Restaurants reopen on Monday 29 June."},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-206467\" src=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?resize=200%2C200&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chrisvonulmenstein.com\/blog\/wp-content\/uploads\/2020\/06\/20BF4B90-1E14-4485-85DA-D42B1B76AAD5.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>The Minister of Tourism Mmamoloko Kubayi-Ngubane has just announced the reopening of the Restaurant industry on Monday 29 June 2020, following the regulations as per below. The Minister apologised that the industry had to wait so long to receive the regulations and opening date, after the reopening of Restaurants for Sit-Down was announced by President Cyril Ramaphosa on 17 June 2020!<\/p>\n<p>Restaurants, coffee shops and take-away outlets may not seat more than 50 diners. Screening questionnaire per client, and no entry to diners not wearing a mask. Food Collection Areas must be demarcated. Persons receiving a meal via Delivery must wear a mask.<\/p>\n<p>The Minister confirmed that no Alcohol consumption is allowed \u2018on site\u2019. .\u00a0<!--more--><\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"CZDSnwkfaX\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/corona-lockdown-government-keeps-restaurants-in-the-dark-as-to-reopening-date-and-regulations-for-sit-down-service\/\">Corona Lockdown: Government keeps Restaurants in the dark as to reopening date and regulations for Sit-Down Service!<\/a><\/p><\/blockquote>\n<p><iframe title=\"&#8220;Corona Lockdown: Government keeps Restaurants in the dark as to reopening date and regulations for Sit-Down Service!&#8221; &#8212; Whale Tales Blog\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/corona-lockdown-government-keeps-restaurants-in-the-dark-as-to-reopening-date-and-regulations-for-sit-down-service\/embed\/#?secret=CZDSnwkfaX\" data-secret=\"CZDSnwkfaX\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p class=\"s3\"><span class=\"s2\">\u2018<i>MEDIA STATEMENT <\/i><\/span><\/p>\n<p class=\"s3\"><span class=\"s2\"><i>26 June 20202<\/i><\/span><\/p>\n<h1 class=\"s3\"><span class=\"s2\"><i>Statement by Minister Mmamoloko Kubayi-Ngubane \u2013 COVID-19 alert level 3 risk adjusted strategy tourism sector response measures and direction<\/i><\/span><\/h1>\n<p class=\"s3\"><span class=\"s4\"><i>In line with President\u2019s announcement last week, we are continuing with the effort to reactivate the Tourism sector so that we can save businesses and Jobs in the sector. Working together with the sector, we have developed protocols and guidelines to ensure that as we reopen more tourism activities we protect the lives of employers, employees, tourists and South Africans at large. <\/i><\/span><\/p>\n<p class=\"s3\"><span class=\"s4\"><i>Since the first of June when we opened, some of the subsectors with the commencement of level 3, we have seen businesses starting to contribute to increased economic activities and more and more South Africans whose livelihoods depends on this sector, going back to work. During this period, I have been encouraged by the manner in which the sector has adhered to protocols and guidelines in their operations. I personally visited accommodation establishments and restaurants to see for myself how they were handling the new normal and I experienced firsthand that the sector has embraced the new mode of operation. <\/i><\/span><\/p>\n<p class=\"s3\"><span class=\"s4\"><i>Following further discussions with industry representatives on stringent prevention protocols and guidelines for the Tourism subsectors, Minister Nkosazana Dlamini-Zuma has issued regulations that form the basis of the directions we are announcing today.<\/i><\/span><\/p>\n<p class=\"s3\"><span class=\"s4\"><i>The amended regulations and directions cover economic activities under the current level 3 of the Risk Adjusted Strategy.<\/i><\/span><\/p>\n<p class=\"s3\"><span class=\"s4\"><i>We therefore welcome the decision by NCCC and Cabinet to permit tourism services to reopen for the categories as stated in the amended Regulations.<\/i><\/span><\/p>\n<p>&nbsp;<\/p>\n<div class=\"s9\"><i><span class=\"s8\">1. <\/span><span class=\"s2\">DIRECTIONS FOR RESTAURANT, FAST FOOD OUTLETS <\/span><span class=\"s2\">AND <\/span><span class=\"s2\">COFFEE SHOPS<\/span><\/i><\/div>\n<p class=\"s10\"><i><span class=\"s4\">1.<\/span><span class=\"s4\">1<\/span>\u200b<span class=\"s4\">All restaurants, fast food outlets and <\/span><span class=\"s4\">coffee shops<\/span><span class=\"s4\"> must comply with the following Directions: <\/span><\/i><\/p>\n<p class=\"s10\"><i>\u200b<span class=\"s2\"> Records to be kept \u00a0<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">1.<\/span><span class=\"s4\">1<\/span><span class=\"s4\">.<\/span><span class=\"s4\">1. <\/span><span class=\"s4\">K<\/span><span class=\"s4\">eep a daily record of<\/span><span class=\"s4\"> all employees, delivery agents and patrons<\/span><\/i><\/p>\n<p class=\"s11\"><i><span class=\"s2\">Screening, <\/span><span class=\"s2\">Sanitising<\/span><span class=\"s2\"> and Personal Protective Equipment<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">1<\/span><span class=\"s4\">.<\/span><span class=\"s4\">1.2<\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s12\">(a)<\/span>\u200b<span class=\"s12\"> screen each employee and delivery person; <\/span><span class=\"s12\">on<\/span><span class=\"s12\"> arrival for shifts and on departing after shifts<\/span><span class=\"s12\">, <\/span><span class=\"s12\">regularly sanitise the workplace, delivery transport, containers, and follow cleaning procedures; provide employees with masks to wear and hand sanitiser<\/span><span class=\"s12\">;<\/span><span class=\"s12\"> and<\/span> <span class=\"s12\">ensure that every employee wears the relevant Personal Protective Equipment<\/span><span class=\"s12\">. Ensure<\/span><span class=\"s12\"> that delivery persons <\/span><span class=\"s12\">sanitize<\/span><span class=\"s12\"> before and after handling card or cash payment.<\/span><\/i><\/p>\n<p class=\"s7\"><i>\u200b<\/i><\/p>\n<p class=\"s7\"><i><span class=\"s2\">1.2<\/span>\u200b<span class=\"s2\">Social<\/span><span class=\"s2\"> Distancing<\/span><span class=\"s2\">, Sanitisation <\/span><\/i><\/p>\n<p class=\"s7\"><i>\u200b<span class=\"s4\">M<\/span><span class=\"s4\">ust in respect of employees and<\/span> <span class=\"s4\">delivery persons ensure that &#8211;<\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(a) <\/span>\u200b<span class=\"s4\">employees and delivery persons (where applicable), maintain a distance of at least <\/span><span class=\"s4\">one and a half<\/span><span class=\"s4\"> meters apart at all times;<\/span><\/i><\/p>\n<p class=\"s11\"><i><span class=\"s4\">(b)<\/span>\u200b<span class=\"s4\"> employees occupy scullery areas, and use hand wash basins, one at a time;<\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(c)<\/span>\u200b<span class=\"s4\"> employees that work in clearly defined spaces stay in their space as far as possible; <\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(d) <\/span>\u200b<span class=\"s4\">employees move about using clear pathways with care and attention not to come in close contact with one another; and <\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(e)<\/span>\u200b<span class=\"s4\"> where contact between employees takes place, employees must wash hands and go back to safe-spacing as quickly as possible.<\/span><\/i><\/p>\n<p class=\"s14\"><i><span class=\"s2\">1.3<\/span>\u200b<span class=\"s2\">Collections<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">1.<\/span><span class=\"s4\">3.1<\/span><span class=\"s4\">.<\/span>\u200b<span class=\"s4\">D<\/span><span class=\"s4\">emarcate an area for the collection of orders for delivery that is separate from the place w<\/span><span class=\"s4\">here <\/span><span class=\"s4\">food is prepared; and <\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">1.<\/span><span class=\"s4\">3.2.<\/span>\u200b<span class=\"s4\">D<\/span><span class=\"s4\">esignated contactless pick up zone<\/span><span class=\"s4\"> for customers whose orders are ready to be collect<\/span><span class=\"s4\">ed.<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s2\">1.4.<\/span>\u200b<span class=\"s2\">Deliveries<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">1<\/span><span class=\"s4\">.4.1 <\/span><span class=\"s4\">When taki<\/span><span class=\"s4\">ng an order from a customer<\/span><span class=\"s4\"> inform customers to &#8211;<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">(a)<\/span>\u200b<span class=\"s4\">wear a mask when accepting orders from the delivery person; and<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">(b)<\/span>\u200b<span class=\"s4\">sanitise hands after handling the package.<\/span><\/i><\/p>\n<p class=\"s14\"><i><span class=\"s2\">1.<\/span><span class=\"s2\">5.<\/span>\u200b<span class=\"s2\">Entry and Sit Down<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">1.<\/span><span class=\"s4\">5.1<\/span><span class=\"s4\">.<\/span>\u200b\u200b<span class=\"s4\">I<\/span><span class=\"s4\">n respect <\/span><span class=\"s4\">of guests<\/span><span class=\"s4\">&#8211;<\/span><\/i><\/p>\n<p class=\"s15\"><i><span class=\"s4\">(a)<\/span>\u200b<span class=\"s4\">Conduct<\/span><span class=\"s4\"> a screening questionnaire <\/span><span class=\"s4\">(which will be published with guidelines) <\/span><span class=\"s4\">and take precautionary measures to protect the person and other persons in the premises. Such measures may include denying such a person access to the premises; <\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(b)<\/span>\u200b<span class=\"s4\">Not allow any <\/span><span class=\"s4\">person into<\/span><span class=\"s4\"> their premises, if that person<\/span> <span class=\"s4\">is not wearing <\/span><span class=\"s4\">a cloth mask, or homemade item that covers the nose and mouth or another appropriate item to cover the nose and mouth;<\/span><\/i><\/p>\n<div class=\"s17\"><i><span class=\"s16\">(b) <\/span><span class=\"s4\">e<\/span><span class=\"s4\">nsure that <\/span><span class=\"s4\">customers and guests <\/span><span class=\"s4\">wear masks <\/span><span class=\"s4\">at all times while they are in their premises <\/span><span class=\"s4\">except when <\/span><span class=\"s12\">eating or drinking<\/span><span class=\"s12\">;<\/span><\/i><\/div>\n<p class=\"s11\"><i><span class=\"s4\">(<\/span><span class=\"s4\">c<\/span><span class=\"s4\">)<\/span>\u200b<span class=\"s4\">ensure that all customers are sanitiz<\/span><span class=\"s4\">ed before entering the premises;<\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(d<\/span><span class=\"s4\">)<\/span> \u200b<span class=\"s4\">demarcate in a visible manner a distance of a line at least <\/span><span class=\"s4\">1.5<\/span><span class=\"s4\"> (one and a half) <\/span><span class=\"s4\">meters &#8211;<\/span><\/i><\/p>\n<p class=\"s11\"><i><span class=\"s4\">(i)<\/span>\u200b<span class=\"s4\">from the point of sale serving counter towards the customer;<\/span><\/i><\/p>\n<p class=\"s18\"><i><span class=\"s4\">(ii)<\/span>\u200b<span class=\"s4\">ensure customers que at least <\/span><span class=\"s4\">one and a half<\/span><span class=\"s4\"> meters apar<\/span><span class=\"s4\">t behind each other or sideways;<\/span><\/i><\/p>\n<p class=\"s19\"><i><span class=\"s4\">(iii)<\/span>\u200b<span class=\"s4\">between customers queuing next to each wher<\/span><span class=\"s4\">e two payment tills are opened;<\/span><\/i><\/p>\n<p class=\"s13\"><i><span class=\"s4\">(iv)<\/span>\u200b<span class=\"s4\">spreading seat<\/span><span class=\"s4\"> capacity to enforce distancing<\/span><span class=\"s4\"> of one and a half meters<\/span><span class=\"s4\"> between guest<\/span><span class=\"s4\">; and<\/span><\/i><\/p>\n<p class=\"s18\"><i><span class=\"s4\">(v)<\/span>\u200b<span class=\"s4\">c<\/span><span class=\"s4\">onsider a reservation system <\/span><span class=\"s4\">to manage demand, and help ensure capacity limits are adhered to.<\/span><\/i><\/p>\n<p class=\"s7\"><i>\u200b<span class=\"s2\">1<\/span><span class=\"s2\">.6<\/span><span class=\"s2\">.<\/span><span class=\"s2\">FOOD SERVICE<\/span><\/i><\/p>\n<div class=\"s20\"><i><span class=\"s8\">1.61. <\/span><span class=\"s4\">No<\/span><span class=\"s4\"> b<\/span><span class=\"s4\">uffets <\/span><span class=\"s4\">shall be offered<\/span> <span class=\"s4\">to<\/span><span class=\"s4\"> guest <\/span><span class=\"s4\">for <\/span><span class=\"s4\">self-service<\/span><span class=\"s4\">;<\/span><\/i><\/div>\n<div class=\"s20\"><i><span class=\"s8\">1.62. <\/span><span class=\"s12\">Menus must be replaced with non-touch options or<\/span><span class=\"s12\"> sanitised after each guest use;<\/span><\/i><\/div>\n<div class=\"s20\"><i><span class=\"s8\">1.63. <\/span><span class=\"s12\">Tables must be sanitised before and after each guest use<\/span><span class=\"s12\">;<\/span><\/i><\/div>\n<div class=\"s20\"><i><span class=\"s8\">1.64. <\/span><span class=\"s12\">Where possible and for instance while taking orders, waiting staff must stand at<\/span><\/i><\/div>\n<p class=\"s11\"><i><span class=\"s12\">least a meter from tables<\/span><span class=\"s12\">;<\/span><\/i><\/p>\n<div class=\"s9\"><i><span class=\"s8\">2. <\/span><span class=\"s2\">DIRECTIONS FOR HOTELS, LODGES, BED AND BREAKFAST, TIME SHARES FACILITIES<\/span><span class=\"s2\">,<\/span><span class=\"s2\"> RESORTS AND GUEST HOUSES <\/span><\/i><\/div>\n<p class=\"s7\"><i><span class=\"s4\">Hotels, lodges, bed and breakfast, time shares facilities and resorts<\/span><span class=\"s4\">, <\/span><span class=\"s4\">guest houses<\/span><span class=\"s4\"> must comply with the Directions<\/span><span class=\"s4\"> as previously announced<\/span><\/i><\/p>\n<div class=\"s9\"><i><span class=\"s8\">3. <\/span><span class=\"s2\">DIRECTIONS FOR CONFERENCE AND MEETINGS<\/span><\/i><\/div>\n<p class=\"s7\"><i><span class=\"s4\">3.1.<\/span>\u200b<span class=\"s4\">Conference and meetings venues must comply with the following directions:<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">3.1.1<\/span>\u200b<span class=\"s4\">The number of persons entering a conference and meeting venue shall not be more than 50 <\/span><span class=\"s4\">and conference and meetings shall<\/span><span class=\"s4\">ensure compliance with the requirement relating to physical distancing, <\/span><span class=\"s4\">which is at least one and a half<\/span><span class=\"s4\"> meters.<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s2\">3.2<\/span>\u200b<span class=\"s2\">Records to be kept \u00a0<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">3.2.1<\/span>\u200b<span class=\"s4\">K<\/span><span class=\"s4\">eep a daily record of <\/span><span class=\"s4\">the<\/span> <span class=\"s4\">full <\/span><span class=\"s4\">details of all employees, delivery agents and attendees<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s2\">3.<\/span><span class=\"s2\">3.<\/span>\u200b<span class=\"s2\">Screening, <\/span><span class=\"s2\">Sanitisation<\/span><span class=\"s2\"> and Masks<\/span><\/i><\/p>\n<div class=\"s10\"><i><span class=\"s21\">3.3.1 <\/span><span class=\"s4\">Conduct at reservation, a screening questionnaire for every delegate in the format of<\/span><span class=\"s4\"> the form issues with published guidelines, <\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.2 <\/span><span class=\"s4\">set up screening stations before or after entrances, at the front of queues to facilitate screening<\/span> <span class=\"s4\">of delegates<\/span><span class=\"s4\"> at each and every entry<\/span><span class=\"s4\">.<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.3 <\/span><span class=\"s4\">after screening, <\/span><span class=\"s4\">where necessary, <\/span><span class=\"s4\">isolate a person in a facility within their premises designated for isolation.<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.4 <\/span><span class=\"s4\">No person shall be allowed into premises, if that person is not wearing a cloth mask, or homemade item that covers the nose and mouth <\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.5 <\/span><span class=\"s4\">Delega<\/span><span class=\"s4\">tes must wear masks at all times except when eating or drinking<\/span><span class=\"s4\">;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.6 <\/span><span class=\"s4\">Sanitise<\/span><span class=\"s4\"> delegate<\/span><span class=\"s4\">s<\/span><span class=\"s4\"> be<\/span><span class=\"s4\">fore entering into the premises;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.7 <\/span><span class=\"s4\">Frequently <\/span><span class=\"s4\">sanitise<\/span><span class=\"s4\"> guests during their stay in the premises or provide gu<\/span><span class=\"s4\">ests with sanitisers for frequent use<\/span><span class=\"s4\">;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.8 <\/span><span class=\"s4\">Only individual water and individual mints condiments will be provided. The use of containers or bowls is prohibited;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.9 <\/span><span class=\"s4\">Sanitise microphone and podium after use by every person; and<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s21\">3.3.10 <\/span><span class=\"s4\">Designate <\/span><span class=\"s4\">a <\/span><span class=\"s4\">seat<\/span><span class=\"s4\"> for each delegate and not allow a delegate to change the seat.<\/span><\/i><\/div>\n<div class=\"s9\"><i><span class=\"s8\">4. <\/span><span class=\"s2\">D<\/span><span class=\"s2\">IRECTIONS FOR CASINOS<\/span><\/i><\/div>\n<p class=\"s7\"><span class=\"s4\"><i>Casinos must comply with the following directions:<\/i><\/span><\/p>\n<p class=\"s7\"><i><span class=\"s4\">4.1.<\/span><span class=\"s4\"> \u00a0<\/span><span class=\"s4\">The number of persons entering a casino shall not be more than 50 percent based on the available floor space of the gambling floor <\/span><span class=\"s4\">and casinos shall<\/span><span class=\"s4\"> ensure compliance with the requirement relating to physical distancing, <\/span><span class=\"s4\">which is at least one and a half<\/span><span class=\"s4\"> meters.<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s2\">4.2.<\/span>\u200b<span class=\"s2\">Record<\/span><span class=\"s2\"> Keeping<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">Keep a daily record of the full details of all employees, delivery agents and <\/span><span class=\"s4\">customers.<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s2\">4.3.<\/span>\u200b<span class=\"s2\">Screening, Sanitization and Masks<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">4.3.<\/span><span class=\"s4\">1<\/span>\u200b<span class=\"s4\">Conduct a screening questionnaire for every guest in the format of <\/span><span class=\"s4\">form issued with the directions<\/span><span class=\"s4\"> and take precautionary measures to protect that guest and others in the premises. Such measures may include denying a guest access to the premises.<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">4.<\/span><span class=\"s4\">3<\/span><span class=\"s4\">.2<\/span>\u200b <span class=\"s4\">After screening, where necessary, isolate a person in a facility designated for isolation within their premises.<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">4<\/span><span class=\"s4\">.3<\/span><span class=\"s4\">.<\/span><span class=\"s4\">3<\/span>\u200b<span class=\"s4\">No person shall be allowed into premises if that person is not wearing a cloth mask, or homemade item that covers the nose and mouth <\/span><\/i><\/p>\n<div class=\"s10\"><i><span class=\"s8\">4.3.4 <\/span><span class=\"s4\">Guests<\/span><span class=\"s4\"> must wear <\/span><span class=\"s4\">masks \u00a0at all times except when eating or drinking;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s8\">4.3.5 <\/span><span class=\"s4\">S<\/span><span class=\"s4\">anitise<\/span><span class=\"s4\"> guests before entering the premises<\/span><span class=\"s4\">;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s8\">4.3.6 <\/span><span class=\"s4\">F<\/span><span class=\"s4\">requently <\/span><span class=\"s4\">sanitise<\/span><span class=\"s4\"> guests during their stay in the premises or provide gu<\/span><span class=\"s4\">ests with <\/span><span class=\"s4\">sanitisers<\/span><span class=\"s4\"> for frequent use<\/span><span class=\"s4\">;<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s8\">4.3.7 <\/span><span class=\"s4\">Mai<\/span><span class=\"s4\">ntain at least a distance of one and a half <\/span><span class=\"s4\">meters between open machines<\/span><span class=\"s4\">;<\/span> <span class=\"s4\">and<\/span><\/i><\/div>\n<div class=\"s10\"><i><span class=\"s8\">4.3.8 <\/span><span class=\"s4\">Sanitise all machine and other surfaces touched after every use, or provide guests with sanitisers to sanitise the surface that they will occupy and touch<\/span><span class=\"s4\">.<\/span><\/i><\/div>\n<div class=\"s9\"><i><span class=\"s8\">5. <\/span><span class=\"s2\">DIRECTIONS FOR PRIVATE SELF DRIVE EXCURSIONS<\/span> <span class=\"s2\">remain as announced in previous media briefing<\/span><\/i><\/div>\n<p class=\"s7\"><i><span class=\"s4\">6.<\/span>\u200b<span class=\"s4\">Furthermore<\/span><span class=\"s4\"> r<\/span><span class=\"s4\">estaurants, fast food outlets and coffee shops; <\/span><span class=\"s4\">Hotels, <\/span><span class=\"s4\">Lodges, bed and breakfast, time shares facilities and resorts and guest houses; Conference and meeting venue;<\/span><span class=\"s4\"> including C<\/span><span class=\"s4\">asinos<\/span> <span class=\"s4\">shall adhere to the following Directions<\/span><span class=\"s4\">: <\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s2\">6.1.<\/span>\u200b<span class=\"s2\">Training of Employees<\/span><\/i><\/p>\n<p class=\"s10\"><i><span class=\"s4\">The employer must regularly provide information and train employees and delivery persons on the COVID- 19 health protocols issued by the <\/span><span class=\"s4\">Minister of Health from time to time, including protocols on the following: \u00a0<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(a) <\/span>\u200b<span class=\"s4\">The procedures related to the use, reuse and wearing of masks;<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(b) <\/span>\u200b<span class=\"s4\">the utilisation of \u00a0Personal Protective Equipment;<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(c) <\/span>\u200b<span class=\"s4\">keeping physical distance;<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(d)<\/span>\u200b<span class=\"s4\">basic hygiene practises including the washing of hands;<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(e) <\/span>\u200b<span class=\"s4\">cleaning and disinfecting of equipment and surfaces;<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(f) <\/span>\u200b<span class=\"s4\">contactless operations;<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(g) <\/span>\u200b<span class=\"s4\">package handling; and<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">(h) <\/span>\u200b<span class=\"s4\">handling of orders and delivery to customers.<\/span><\/i><\/p>\n<p class=\"s7\"><i><span class=\"s4\">6.2<\/span>\u200b<span class=\"s4\">Employer must inform employees, delivery persons on the responsibility to advice the employer if they are tested positive <\/span><span class=\"s4\">for Covid-19 <\/span><span class=\"s4\">o<\/span><span class=\"s4\">r<\/span><span class=\"s4\"> have been in contact with so<\/span><span class=\"s4\">meone who is Covid<\/span><span class=\"s4\">&#8211;<\/span><span class=\"s4\">19 positive.<\/span><\/i><\/p>\n<p class=\"s7\"><span class=\"s4\"><i>We take this moment to appreciate the role played by various leaders of the sector, specifically captains of industry, leadership of TBCSA together with various small businesses in townships, rural communities, the Women in Tourism and other individuals who have reached out to make submissions as we move to rebuild our sector.<\/i><\/span><\/p>\n<p class=\"s7\"><i><span class=\"s4\">I would like to also take this moment to appreciate the patience during this time<\/span><span class=\"s4\"> to appeal for patience as we work <\/span><span class=\"s4\">on <\/span><span class=\"s4\">further reopening more subsectors. Whilst we are working on the re-opening of the sector one should not lose focus on the health risk of the pandemic, particularly as the rate of those<\/span> <span class=\"s4\">infected has exceeded the 100 000 mark and we are yet to reach out peak.<\/span><span class=\"s4\"> It has become even more important to adhere to all safe protocols\u2019.<\/span><\/i><\/p>\n<p><b>Photograph: Tiramisu dish by Janse &amp; Co, own photograph\u00a0<\/b><\/p>\n<p>&nbsp;<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"CqdGUPlDJc\"><p><a href=\"https:\/\/www.chrisvonulmenstein.com\/blog\/about\/\">About Chris von Ulmenstein<\/a><\/p><\/blockquote>\n<p><iframe title=\"&#8220;About Chris von Ulmenstein&#8221; &#8212; Whale Tales Blog\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"https:\/\/www.chrisvonulmenstein.com\/blog\/about\/embed\/#?secret=CqdGUPlDJc\" data-secret=\"CqdGUPlDJc\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p><strong>Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com\/blog Tel +27 082 55 11 323 Twitter:@Ulmenstein Facebook: Chris von Ulmenstein Instagram: @Chrissy_Ulmenstein<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; The Minister of Tourism Mmamoloko Kubayi-Ngubane has just announced the reopening of the Restaurant industry on Monday 29 June 2020, following the regulations as per below. The Minister apologised that the industry had to wait so long to receive the regulations and opening date, after the reopening of Restaurants for Sit-Down was announced by [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[40264,3,124,34331,40246,39790,20,528,22,32565],"tags":[40491,40489,40484,40485,1129,32378,6941,32394,39709,9384,40487,26638,40236,40074,129,40469,27,36311,39791,6209,40037,12201,7525,1318,40477,40490,40483,39754,40479,40480,40488,73,13,40176,40482,40481,40476,40463,40025,10682,40492,3329,40478,200,40486,1528],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"The Minister of Tourism Mmamoloko Kubayi-Ngubane has just announced the reopening of the Restaurant industry on Monday 29 June 2020, following the regulations as per below. 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