The Washington Brewers Guild continues to work on behalf of the state’s breweries during the pandemic. Not only is the Guild processing and disseminating important information, but it is also working with Governor Inslee’s office to assure that the needs of the state’s breweries receive consideration as policies change.
Below, a message from the Washington Brewers Guild regarding outdoor dining/seating requirements at restaurants, which also applies to brewery taprooms, as well as taverns and other establishments.
Updated Guidance for Outdoor Service, Tenting and Structures
November 16, 2020
We know it’s a really tough day for many in our industry. We’re working hard right now on your behalf to get breweries relief and ensure your voices are heard. We will be sending an update later this week, detailing the advocacy efforts currently taking place and letting you know how you can help.
We’ll also be setting up a virtual meeting for members, later this week, to go over the new guidelines (including new outdoor structure guidelines issued this morning), answer any questions you might have, further detail our advocacy work, and take your input.
This morning, the Governor’s office issued new guidelines for outdoor dining and tenting/structures that provides more clarity on tenting/structures requirements and a little more flexibility than the previous guidance requiring tents and structures have no more than two sides.
Outdoor Dining/Tent/Structure Update Guidelines Overview
Outdoor structures should have no more than two walls to provide appropriate ventilation unless they meet ventilation requirements:
- Structures can have three walls if another opening exists that is large enough to create cross-ventilation
Smaller outdoor dining structures, such as pods/igloos must:
- Ensure the sanitation guidance in the DOH Covid-19 Guidance for Food Establishments is followed
- Be limited to one dining party (max 5 people) at a time
- Keep doors and windows open when the structure is inhabited
- Ensure the structure is aired out between dining parties. Wait ten minutes to air the structure out before cleaning and sanitizing. A new party may not be seated until after sanitizing
- Keep structure as open as possible during cleaning and sanitizing and, at a minimum, employees shall wear disposable masks (for medium risk)
- Ensure orders and food/drink delivery occur outside the structure, if possible,
Additionally, the guidelines require that:
- Lighting, electrical, ventilation and heating must not create a hazard for employees. Use caution with electrical cords; heaters must not produce carbon monoxide (such as propane heaters).
- Plans need to comply with state and local requirements/permits
- Adequate lighting for tasks such as cleaning and sanitizing must be provided