Guidance for Indoor and Outdoor Dining

Updated March 4, 2022

There is no curfew in effect and the below guidance must be followed. 

Key Points

  • Indoor and outdoor dining is permitted
  • Indoor and outdoor bar service is permitted (seated only). 
  • Tables must be spaced 6ft apart. 
  • Patrons must wear masks indoors only, when not eating/drinking or standing at the bar.
  • Staff must wear masks both indoors and outdoors at all times.

Travel Guidance for Patrons and Staff

The owner should develop travel policies for both employees and attendees to ensure the information is adequately communicated.

For further guidance visit the webpages for travellers.


May be required to make a reservation

Must wear a facemask whilst indoors only, unless eating/drinking

May be required to Maintain Physical distancing of at least 6 feet (2 metres) during any waiting / queuing

Use hand sanitizer before entering the establishment

Contact Tracing

Accurate and legible contact details of patrons must be recorded and kept for 21 days.

If requested, this information must be provided to Public Health Officers to assist with contact tracing during the COVID-19 pandemic.

The following procedures must be in place:

  • Tables must be numbered
  • Servers will wear name badges.
  • One server per table. However, at fine-dining establishments, a sommelier may be allowed to also service the table so long as they follow the same stipulations as those listed for servers.

The contact details to be collected include:

  • The Full name of one primary diner will be recorded
  • Date and time of visit
  • Number of persons in the party
  • The server name
  • Table number 
  • Phone number
  • Email address


All staff must wear masks indoors and outdoors at all times.

A dedicated staff at the entrance may ask whether or not a patron has symptoms of COVID-19; if they do have symptoms they should not be allowed to enter the establishment (Visit BHB Symptom Checker).

A dedicated staff at the entrance may ask guests about recent travel. 

Managers will ensure that staff regularly wash their hands and use hand sanitizers provided.


Dining establishments may have systems in place to ensure adequate physical distancing within restrooms; this may, in many instances, allow for only one person to use the restroom at any given time.

Hand hygiene/Sanitization / Cleaning

Sanitization: there will be accessible and visible sanitizing products for guests and staff, with hand sanitizers placed at each entrance, each table and at waiter stations and outside bathrooms. Managers will ensure that staff regularly wash their hands and use hand sanitizers provided. All surfaces will be regularly sanitized.

Table Service: once guests have left, the entire table will be cleaned and sanitized. Remove condiments and cruet sets from tables. Only the table number should be on the table.

Menus: single-use, washable or digital menus may be provided

Frequently Touched Areas: host desks, service stations, service carts, beverage stations, counters, handrails, serving trays, cheque presenters, votives, pens, chairs, chair backs, booster seats, doors, door handles and all other reusable guest contact items will be sanitized after use or as often as possible.

Cleaning schedules: there must be logging of cleaning schedules, sanitizing and disinfecting of all shared surfaces and bathrooms. Logs to be verified and signed by a manager. 


Kitchens and kitchen equipment must be deep cleaned prior to opening or re-opening after a period of closure. 

Kitchen Staff: hand washing to be mandated every 30 minutes, disposable gloves and use of quaternary disinfectant cleaners on a regular basis.

Kitchens: must be deep cleaned at least once per day,


Line flow at quick serve outlets may be monitored to ensure drink and food pick-up areas remain appropriately distanced.

Packaged cutlery and single use condiments may be provided upon request.


For licensed premises: table service from the bar and seated bar service is permitted. 

Buffet and Self-service Directions:

Buffet Service is a meal option in which guest serve themselves. While it would be preferable during COVID-19 for an establishment or operator to provide chef distribution, if you are offering this kind of meal option for self-service, you may ensure the following precautions are in place.

  1. Manage and maintain appropriate Physical distancing at service area
  2. Patrons and staff must wear Masks/face coverings (if indoors)
  3. Signage relating to COVID awareness (hand hygiene; mask; physical distancing etc.)
  4. Hand Sanitizers and/or hand hygiene provisions placed around the buffet section
  5. Regular changing and sanitizing of shared utensils for food service, at a minimum every hour and every 30 minutes during peak operation times.
  6. Ensure sneeze guards are installed to protect foods, or provide coverings for food options. Additionally, sneeze guards should be sanitized every 30-60 minutes. Keep log of each utensil change time and sneeze guard disinfection. A log must be verified and signed by a manager. 

Additional general operating guidance for Buffet and Self Service

  1. Display smaller portions to encourage faster turnover of foods
  2. Ensure hot foods remain at the appropriate temperature above 140°F while on display
  3. Ensure cold foods remain at the appropriate temperature below 40°F while on display

Coffee and Tea Self-Serve Stations

  1. Hand Sanitizers and/or hand hygiene provisions placed around the coffee station
  2. Signage relating to COVID awareness (hand hygiene; mask; physical distancing etc.)
  3. Manage and maintain appropriate Physical distancing at service area
  4. Wearing of Mask / face coverings
  5. As much as reasonably practicable, ensure that sugar, creamer, milk options are single use. Alternatively, communal dispensers should be sanitized and changed regularly
  6. Sanitize station at a minimum every hour and every 30 minutes during peak operation time. Logs should be kept.

Staff and Patron Health and wellbeing

Businesses should monitor the health of staff:

  • Temperatures may be taken and recorded of staff and patrons. If the temperature reading is above 37.5 degrees Celsius (99.5°F) the staff will be told to seek medical advice, and will not work until medically cleared. Patrons whose temperature exceeds 37.5 degrees Celsius (99.5°F) will be asked to consider seeking medical advice and not be allowed into the establishment
  • Managers should look for any staff showing symptoms of COVID-19. If a staff member has any symptoms, they must call their manager and not go to work. 
  • No staff with symptoms should be allowed to work. They will be sent home and advised to contact their medical practitioner
  • Managers will also have the right to remove guests who show other signs like coughing or sweating at their discretion (Visit BHB Symptom Checker)
  •  Staff are required to inform management if someone in their household (or a close contact) tests Covid-19 positive or is in quarantine.

The following recommendations may be considered by establishments

  • Introduction of digital menus or menu boards
  • Pre-packaged cutlery or cutlery provided upon request for take-out
  • Cloches (plate covers) to be used to cover food when being carried into the dining area and not removing until table-side.
  • E-receipts to be offered in place of paper ones.
  • Point of Sale (POS) terminals to be assigned to a single server where possible and sanitized between each use, before and after each shift. If multiple servers are assigned to a POS terminal, servers will sanitize their hands before and after each use.
  • Condiments to be served in single use containers on request of the customer.
  • Hand sanitizers and wipes to be made available everywhere possible
  • Increased cleaning across the board with an external agency deep sanitization every 10 days.
  • Guest’s considerations/concerns can be logged into a log book for future reference and adaptation.
  • Offer a hygienic option for guests to store their masks during the meal. (Using a small, sealed paper bag with a sticker/envelope)
  • All straws to be individually wrapped or eliminate the use of them altogether.
  • Napkin service to be suspended until further notice (i.e. no placing in a guest’s lap or refolding), Single use (washable) or disposable napkins to be used.
  • All food and beverage items to be placed on the table, counter or other surfaces instead of being handed directly to a guest – contactless service to be emphasized.

Multi-venue Operations

Identify team members who move between venues and find a way to eliminate or at least severely limit crossover.

If you have a large enough team, splitting them into separate groups and scheduling them so that there is no overlap may be possible.

This limits the impact on the restaurant: if someone from one group becomes ill - the rest of the team can self-isolate, allowing the other group to continue to work.   

Staff may adhere to distancing from one another and patrons (3ft as they are masked) wherever possible. Use digital communication to provide pre-shift meetings instead of in person.

Mediums that can be considered include messaging services, conference calls and video conferencing services. 


COVID 19 Self-Monitoring Inspection Checklist for Restaurants, Bars and Clubs

Infection Prevention and Control Mandatory Training    

Bars and Nightclub Guidance

WeHealth Bermuda App

The Bermuda Government launched the WeHealth Bermuda app in an effort to closely monitor the local developments of COVID-19 and ultimately help control the spread of the virus. WeHealth Bermuda is a new smartphone application that provides anonymous COVID-19 exposure notifications, and it is one of the world's most sophisticated apps of its kind.

All Bermudians and visitors to the island are strongly encouraged to download the app for free from the App Store or Google Play. It will run on iPhone models 6S and above with iOS version 13.7 installed. Android users can use the app if their phone supports Bluetooth Low Energy and Android Version 6 (API 23) or above.

Learn more about WeHealth here