How To Dine Safely During COVID-19 In King County: Public Health

KING COUNTY, WA — With Mother's Day on the horizon, and more restaurants reopening dining rooms under Washington's Phase 3 guidelines, King County public health experts are sharing a few ways for diners to measure risk.

Indoor activities, including dining and other social events, present a higher chance for COVID-19 spread since the coronavirus is airborne and can hang in the air like smoke. King County's most recent coronavirus uptick includes many cases that reported visiting indoor establishments.

Related: King County's Coronavirus Metrics Are High, But Stable For Now

However, restaurants that follow the rules dutifully can effectively lower some of the risks, according to a recent public health blog.

"Even when indoor dining is permitted, it can be hard to know how risky it really is to sit down and order a waffle or a burrito," Public Health - Seattle & King County wrote. "Washington's guidelines for food-service businesses are designed to maximize safety and allow customers to make informed choices about safety where they eat. Knowing what those guidelines are — and how to spot a restaurant that's doing it right — can help all of us make decisions and protect ourselves and our communities."

One thing to think about, officials said, is how well the restaurant has improved airflow and ventilation. Restaurants and bars can be especially at-risk for virus spread since visitors have to remove their face coverings while eating or drinking. Outdoor patios are still considered safest.

Though some mitigation measures are evident, others may require a little research.

"Sometimes these measures are obvious — open windows and doors are almost always a good sign! Ideally these openings should allow a good crossflow of fresh air across the space. Exhaust fans in the bathroom and kitchen should be running non-stop. Other airflow measures are tougher to see, such as enhanced air-handling and filtration systems."

Another thing to consider is how well each restaurant is managing its occupancy limits, which are capped at 50 percent under Phase 3 rules

"You should see plenty of space between tables, and no large parties (limit of 10 people per party under Phase 3). If you see open spaces where some tables used to be, or tables/counters blocked off from seating, that’s a good sign the restaurant is taking COVID precautions seriously!"

Lastly, public officials said it's a good idea to look around and note mask use and whether tables and people are properly spaced 6 feet apart.

"All restaurant staff should be wearing masks at work. You shouldn’t see employees congregating for long periods. Other customers should be masked when they’re not eating or drinking, and especially when they’re moving around the establishment. Look for signs and flyers posted that remind people about mask requirements and speak up if you don’t see them."

Public health officials highlighted three specific instances of restaurants doing things right, including Ba Bar in Seattle's Capitol Hill, the Barbeque Pit in the Central District and Naan-n-Curry in Issaquah.

At the latter establishment, which is still running takeout only, owner Shan Janjua said no more than four customers were allowed inside at a time, and several changes were made to help employees reduce their risk behind the scenes.

"We adapted our process, such as giving employees more breaks," Janjua said. "They are wearing masks and standing in front of hot equipment, so giving them more breaks to ensure they are doing ok is really important. It’s important that I take care of my employees, so that they are doing their job and producing products that the customers will appreciate."

Read more on the Public Health Insider blog, and see the checklist of reminders for restaurants on the county's website.