Access to restaurants during the New Year period is dependent on the presentation of a negative test result to covid-19, or self-test done at entry, according to the General Directorate of Health (DGS).
According to the guidance updated by DGS, to entry, for meals, in catering and similar establishments not closed by legislative or administrative means on the days 30 and 31 December and 1 of January is dependent on the presentation of proof of a covid-19 test with a negative result or a self-test, done at the moment.
The DGS indicates that the requirement to present proof of testing is waived for customers to remain on open terraces, as well as for “the mere entry of these citizens into the establishment for the purpose of accessing common services, namely access to sanitary facilities and payment systems (including payment and collection of meals in take-away service)”.
Test presentation is also waived for space or establishment workers or any suppliers or service providers”, as well as access to sanitary facilities.
Those who have a digital recovery certificate are also exempt from presenting a test..
The guidance also indicates that these establishments must post at the entrances, visibly, infection prevention and control measures to be followed by customers, namely, the mandatory use of a mask whenever they are not eating food or moving around the space, respect for physical distancing between people, compliance with respiratory etiquette measures and washing or disinfecting hands.
The DGS guidance also states that these establishments must prepare and/or update their specific Contingency Plan for Covid-19, also recommending the “minimalist use of sanitizable decorative elements in spaces, to make washing work easier, hygiene and disinfection of surfaces”.
It is also recommended that you ensure “good ventilation of spaces, preferably with natural ventilation, by opening doors or windows”.
Yet, the DGS says that mechanical air ventilation can also be used (of the AVAC system — Heating, Ventilation and Air Conditioning), as long as adequate cleaning and maintenance is guaranteed, according to the manufacturer's recommendations, and renewing the air in closed spaces, by frequent ventilation and/or by the mechanical ventilation systems themselves.
Restaurants must still “consider the provision/use of take-away services”, provide hand sanitizer dispensers near the entrance and in other convenient and accessible locations.
The DGS also considers that it should, whenever possible, favor the use of spaces intended for customers in outdoor areas, like the open terraces, as well as promoting and encouraging customers to book seats in advance.
