Starting today, July 20, restaurants are allowed to resume indoor dining at 40% capacity with a series of health protocols, thus consolidating
Phase 3 of the country's Economic Reactivation, but putting people's health as a priority.
"Beyond the dynamics (of the reopening process), the protection of public health must take priority over all other considerations," said Madeleine Burns, Director at the Center for Training in Tourism (Cenfotur), who helped prepare the protocol.
She recognized that all the paraphernalia that comes with the dining experience will have to be reduced to its minimum expression in order to adopt organized forms of behavior and to avoid being exposed to the virus.
On the matter, she explained that the protocol meets the safety requirements to prevent COVID-19 infection, which was the main concern when preparing it.
The Cenfotur head affirmed that this was one of the reasons to allow indoor dining at only 40% capacity in each establishment.
"This responds to the need to prevent the spread of the virus, but the dine-in capacity will be modified as the situation and health system conditions improve," she said.
Published: 7/20/2020