The staff will greet their guests with gestures, timers will remind them to wipe the door handles every half hour, and visitors will be seated two meters away.
McDonald's has distributed a detailed guide with new rules to restaurants in the U.S. working under the company's franchise. The changes were in response to the need to change the approach to customer service and disinfection rates during the quarantine period. Restaurant guests and staff must feel safe, which is what the 59-page manual is about, reports The Wall Street Journal.
The rules also require all employees to wear personal protective equipment such as gloves and masks. Visitors must be provided with personal protective equipment if required by the laws of a particular state.
Disinfection of all surfaces will be carried out every half hour, not only for toilets but also for door handles, garbage can covers, card machines, and all other surfaces in the visitor lounges and offices. To ensure that this rule is appropriately observed, employees are provided with timers.
Visitors' toilets will be equipped with pedals to help them avoid touching the door. They will also be fitted with contactless sinks and special towel dispensers.
Employees, both in the hall and in the kitchen, must follow the norms of social distance. They must also ensure that visitors observe these standards. For this purpose, lounges for visitors are equipped with distinctive markings, and the location of tables is revised to provide a distance of two meters between people.
Employees are also instructed to avoid communicating verbally with customers and using gestures to greet them, such as raising a thumb.
In the event of difficulties in cleaning any equipment, such as drinking machines, it is suggested that they are either switched off or a particular employee be involved in this work.
Plans to quarantine and start working in full are already being discussed at the company for several weeks. The decision on when to open its doors to visitors is made by each restaurant individually, depending on the situation in each state and the requirements of local authorities.