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The guidance specifies occupancy limits, physical spacing, dining party size, and restrictions on self-serve buffets and bar/counter seating. It also details infection-control practices: mask use, hand hygiene, disinfection schedules for tables and high-touch surfaces, employee pre-screening, staff training, contact pods, and procedures for suspected or confirmed cases, including notifying health departments and managing exposed individuals.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/restaurant-in-room-dining-reopening-guidelines-covid-19/340606/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/restaurant-in-room-dining-reopening-guidelines-covid-19/340606.png","ImageObject",300,407,{"name":92,"@type":93},"Noah","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",14,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What limits apply to dine-in occupancy and dining party spacing?","Question",{"text":113,"@type":114},"The document requires restaurants to limit dine-in service to 50% of maximum occupancy at a time and ensure each dining party maintains at least six feet of separation from other parties.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Are self-serve buffets or salad bars allowed during reopening?",{"text":118,"@type":114},"No. Self-serve buffets and salad bars are prohibited. Restaurant staff must serve food directly or implement buffet orders from the customer table without customer self-service.",{"name":120,"@type":111,"acceptedAnswer":121},"What should a restaurant do if an employee becomes sick at work?",{"text":122,"@type":114},"Send the employee home immediately and clean and disinfect workplace surfaces. Other employees and customers with close contact within six feet during that time should be considered exposed, and sick employees should stay home and follow CDC guidance while consulting the local health department.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},340606,1790085721,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":52,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},8796095462418,"https://ap-avatar.wpscdn.com/avatar/80000253c1241d02b47?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778826106357471780","Department of Health and Human Services COVID-19 Coronavirus  \nRestaurant In-Room Dining Reopening Guidelines  \nThe following requirements found in the most recently issued Directed Health Measures (DHM) must be followed at all times if a restaurant provides dine-in service:  \n● Limit of 50% of maximum occupancy rating at a time  \n● Each dining party must maintain a minimum of six (6) feet of separation from each dining party  \n● Maximum of six individuals in each dining party (groups larger than six will need to split into multiple tables)  \n● Self-serve buffets and salad bars are prohibited. Restaurant staff must serve food directly to customers or implement buffet orders from the customer table. No customer self-service  \n● Each dining party must be seated at individual tables. Bar and counter seating are not permitted  \n● Patrons may only consume alcohol on premise if also consuming a meal  \nIn addition to the requirements found in the DHM as outlined above, restaurants are asked to adhere to the following guidelines developed by the Division of Public Health and the Nebraska Restaurant Association.  \n● Post this document at entry to the facility.  \n● All employees should wear face coverings (cloth mask) that are washable and must be laundered or replaced daily. Employees must wash hands before and after putting on the face mask and after every time they touch it.  \n● Whenever possible, restaurant staff should not perform multiple roles (Example – servers should not also take money) . Ensure proper training for food employees with new or altered duties and that they apply the training according to established procedures.  \n● Disinfect tables and chairs after each customer use using an EPA-registered disinfectant.  \n● Disinfect all high touch surfaces at least once every four (4) hours.  \n● Complete employee pre-screening (e.g. , take temperature and assess for any symptoms consistent with COVID-19) prior to starting work.  \n● Consider using stickers after fever check and a confidential symptoms log. Communicate daily with staff that they must immediately inform a manager if they feel sick or experience any symptoms, including, but not limited to: onset of fever, cough, or shortness of breath.  \n● Employees who are well but who have a sick family member at home with COVID-19 (either lab-confirmed or clinical diagnosis) should notify their supervisor prior to the start of their work shift. The employer should consult with their local health department to assess whether there was an exposure to the family member at home (example: if the individual takes care of the sick family member) or if there is no exposure (example: individual resides in a separate room and bathroom) before determining if it is appropriate to come into work or needs to self-quarantine. Continue to monitor employee health during their shift for COVID-19 symptoms (including, but not limited to: fever, cough, shortness of breath) . If an employee becomes sick at work, send them home immediately and then clean and disinfect surfaces in their workplace. Other employees and customers at the facility with close contact (within 6 feet) of the sick employee during this time should be considered exposed. Instruct sick employees to stay home and follow the CDC’s What to Do If You Are Sick precautions and consult with their local health department on additional guidance.  \n“Helping People Living Better Lives” 4/28/2020 | pg. 1  \n● Create a response plan for any instance of an employee with a suspected or confirmed case of COVID-19 . If needed, consult your local health department for additional guidance.  \n● Create employees “contact pods” that only work together and redesign workflow to eliminate cross-pod interactions that meet the close contact criteria (contact within six (6) feet for several minutes or more) . Close contacts of a COVID-19 positive individual are required to self-quarantine. Working in “contact pods”may reduce the number of employees that must s","cbCaipjBwdz3HR4H","https://ap.wps.com/l/cbCaipjBwdz3HR4H","pdf",4350545,"English","# Dine-in service requirements\n## Occupancy, spacing, and party limits\n## Buffet, seating, and alcohol restrictions\n# Additional reopening guidelines\n## Posting and employee health controls\n## Masking, hand hygiene, and training\n## Cleaning and disinfection schedule\n## Screening, symptoms logs, and sick employees\n## Contact pods and workflow redesign\n## Social distancing and signage\n## Sanitizer availability and touchless stations","[{\"question\":\"What limits apply to dine-in occupancy and dining party spacing?\",\"answer\":\"The document requires restaurants to limit dine-in service to 50% of maximum occupancy at a time and ensure each dining party maintains at least six feet of separation from other parties.\"},{\"question\":\"Are self-serve buffets or salad bars allowed during reopening?\",\"answer\":\"No. Self-serve buffets and salad bars are prohibited. Restaurant staff must serve food directly or implement buffet orders from the customer table without customer self-service.\"},{\"question\":\"What should a restaurant do if an employee becomes sick at work?\",\"answer\":\"Send the employee home immediately and clean and disinfect workplace surfaces. Other employees and customers with close contact within six feet during that time should be considered exposed, and sick employees should stay home and follow CDC guidance while consulting the local health department.\"}]","Restaurant In-Room Dining Reopening Guidelines - COVID-19 | PDF",1790037647,25]