CURRENT NSW CORONAVIRUS RESTRICTIONS

Venue rules 

  • Maximum of 10 people per booking or per table.

  • Maximum of 10 people on a group entering or being on the premises.

  • Alcohol can only be consumed by seated customers.

  • Maximum of 300 people in the venue at any one time or one customer per 4 square metres, whichever is the lesser.

  • For venues that consist of separate areas, the maximum capacity is 300 people in the separate area at any one time or one customer per 4 square metres, whichever is the lesser.


  • To be a ‘separate area’, the area must:

    • be separate from other areas on the premises

    • if food and drink services are being provided in the area, have staff that are providing food and drink service only in that area

    • not allow persons gathering in different separate areas of the venue to mingle.

COVID-19 Safe Hygiene Marshal

  • Venues must assign one staff member as a COVID-19 Safe Hygiene Marshal who will be in distinctive clothing (eg shirt or badge) and responsible for ensuring all aspects of the COVID-19 Safety Plan are being adhered to including overseeing social distancing, cleaning and ensuring the accuracy of record keeping. 

  • Large hospitality venues with a capacity of more than 250 people must have a COVID-19 Safe Hygiene Marshal on duty whenever the venue is open.

  • Smaller hospitality venues with a capacity of less than 250 people must have a COVID-19 Safe Hygiene Marshal during peak periods, and at least during lunch from 12pm to 3pm, and dinner from 5pm to 9pm.

Customer sign-in 

  • All customers (unless only collecting takeaway) must sign-in by providing accurate contact details (name and phone number or email address) and their time of entry.

  • The COVID-19 Safe Hygiene Marshal should ensure the accuracy and legibility of records.

  • Paper sign-in is permitted, however hospitality venues must create a digital record of customer contact details within 24 hours and provide it immediately if requested.  

  • QR code sign-in is strongly encouraged.

Physical distancing

  • Move or remove tables and seating to support 1.5 metres of physical distance where possible.

  • Reduce crowding and promote physical distancing with markers on the floor where people are asked to queue, such as at a bar.

COVID-19 Safe Business registration

From Saturday 25 July, all cafes, restaurants, food and drink premises, micro-breweries, cellar doors, small bars, clubs and casinos must ensure they are registered as a COVID-19 Safe Business . Pubs should already be registered as a COVID Safe Business.

Penalties and fines

Any business found in breach of the Public Health Orders could face a penalty of up to $55,000 and a further $27,500 penalty may apply for each day an offence continues. On-the-spot fines can also be issued.

 

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