The Order of the Ministry of Health published on May 3, which relaxes certain social restrictions and determines the conditions for the development of retail trade and service provision, as well as hotel and restaurant activities in the territories least affected by the health crisis caused by the COVID-19, regulates the opening to the public during phase 0 of the de-escalation plan. Specifically, the Government allows hotel and restaurant activities to be carried out by means of home delivery and order collection services, without consumption of the products on the premises.

According to the regulations that will be in force until the next phase is reached, hotel and catering establishments may only remain open to the public during order-picking hours. In addition, they will be able to set up a preferential home delivery system for the groups most vulnerable to coronavirus infection, such as persons over 65 years of age.

To make the collection service, the customer may call or contact the restaurant ‘online’ and this will set a schedule for collection of the same “avoiding crowds in the vicinity of the establishment.

In addition, the order establishes the following measures:

  • The premises must have a space set up and signposted for the collection of orders and payment.
  • The restaurant must ensure physical separation of two metres or, where this is not possible, have counters or screens installed for the protection of workers and customers.
  • The time that customers stay in the restaurant “shall be the strictly necessary” for the collection of orders.
  • In establishments where it is possible to serve more than one customer at the same time, the interpersonal safety distance should be “clearly” marked with floor markings, beacons, posters and signs.
  • Customers may not be served simultaneously by the same worker.
  • In the event that more than one customer cannot be served individually at the same time, access to the establishment shall be restricted to one customer only, except in cases where an adult accompanied by a disabled person is involved.
  • In restaurants that have collection points for vehicles, the customer may place orders from their vehicle in the establishment itself and then collect them.
  • The company must ensure that workers have personal protective equipment (PPE), such as masks and hydroalcoholic gels or soap for cleaning hands.
  • Waste bins with non-hand operated lids should also be made available to customers at the exit of the establishment.

The Ministry of Health specifies that workers who are in isolation because they have VID-19 or any of the symptoms compatible with this disease, as well as those in quarantine because they have had contact with a person who has presented symptoms or has been diagnosed, may not be incorporated.

In this first phase, it is also permitted to open bar and restaurant terraces with a capacity of 50% of the tables allowed on the basis of the corresponding municipal licence. In the event that the establishment obtains permission from the town hall to increase the surface area allocated to the terrace, the Government allows the planned number of tables to be increased “respecting in any case the proportion of 50% and carrying out a proportional increase in pedestrian space on the same stretch of public road as the terrace”.

In any case, Health stipulates that the physical distance of at least two meters between the tables must be maintained. In addition, the following measures have been established:

  • Meetings on the terraces will be allowed for a maximum of ten people per table or group of tables. Those used for this purpose “must be in accordance with the number of people, allowing the minimum interpersonal safety distance to be respected”.
  • The availability of hydroalcoholic gels must be guaranteed and the disinfection of all terrace equipment is stipulated.
  • Priority is given to the use of single-use tablecloths or the change of tablecloths between one client and another.
  • Payment by card will be encouraged, cleaning the dataphone after each use, avoiding the use of cash.
  • Commonly used cards will also be avoided, opting for blackboards, posters or electronic devices.
  • For the safety of workers, the shift organization should be modified to guarantee a safety distance of two meters between the staff.
  • In addition, the employer must provide a space for the worker to change clothes and footwear on arrival at the workplace and at the end of the shift.

In the case that Galicia will move to Phase 1 on Monday, in the area of restaurants, hotels and other tourist activities:

TERRAZAS
They’re reopening at 50%. The terraces would be opened to only 50 % of the tables they were allowed to. The tables must maintain a safe distance. Cleaning must be constant and priority will be given to single-use materials such as tablecloths. Payment by card will be encouraged and printed cards in common use will be avoided. Service items, such as crockery, should be stored indoors or away from passing areas. Single-dose containers will be prioritised. The maximum occupancy of the toilets, which must be cleaned at least six times a day, shall be one person, unless the user needs assistance. Businesses that reopen may set up collection systems on the premises, provided that this is staggered and avoids crowding inside or access.

NATURE TOURISM
Countryside and beaches. Active and nature tourism can be done in limited groups within the same province.

HOTELS
With restrictions. They would open without the use of common areas and with restrictions on restoration, among other activities.

SHOWS
Cultural events. In the open air they could be held with less than 200 people, and in closed spaces with less than 30.

GOLF AND HIGH PERFORMANCE
Fields and centers included. Opening of high performance sports centres at lower occupation and by turns, which will include the golf courses. In phase 2, even tournaments could be held, since the courses are open-air spaces, as long as no more than 400 people congregate and with the corresponding social distancing and protection measures.

 

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