Page 84 - SAMUI+MODEL STANDARD OPERATING PROCEDURES_P_V_6

81 SOP 14 : RESTAURANTS

SAMUI MODEL

Measures for Restaurants and Similar

Establishments

Operational procedures

1.1 Restaurants and similar food establishments joining the programme must be

accredited for achieving standards of COVID-19 vaccination and herd immunity and
other required standards such as SHA+, SAMUI+ and others. They also need to
attend and pass the MOPH training.
1.2 Guests must make a reservation via their hotel’s COVID Manager at least30 minutes
before arriving at the venues. They can preorder their meals by calls or online
platforms/ applications.
1.3 Restaurant staff must clean the area and frequently touched surfaces with

disinfectant.
1.4 Dining tables must be set up at least 1-2 metres away from each other.
1.5 Dining utensils must be cleaned and disinfected properly.
1.6 Service staff must be fully vaccinated.
1.7 All guests must wear face masks during the entry screening. All staff and guests
must pass temperature checks every time before accessing the venues.
1.8 Staff must record all guests’ entry and exit history.
1.9 Limit the number of guests to one group per service round. If guests are from
different group, limit the numbers as appropriate to the venue size and strictly

follow the D-M-H-T-T-A precautions.
1.10 Leave time between each service round for cleaning the area and frequently touched
surfaces with disinfectant.