No entry in the area of the kitchen for non personnel. in exceptional cases, one should enter the area wearing all necessary equipment of individual protection.
Food and beverage departments are certified by HACCP.
Cleaning and sanitising procedures are being implemented accordingly.
The minimum distances between the tables are applied, according to the layout of the seats.
The maximum number of customers allowed in the restaurant is defined as the number resulting from the ratio of one customer per 2 sq.m. of total usable allowable operating space.
Only those who stay in the same room and families can sit at the same table.