The state periodically updates the Sector Rules for Reopening. For that reason, we suggest you bookmark this page and check back often.
 Recent updates (August 14) to the Restaurant Guide include:

Reopen Rules for Restaurants (capacity limits) – page 7
If a restaurant or food establishment is hosting an event they must follow indoor event rules which are capped at 25 people. Restaurants cannot hold events at 50% capacity.
 Buffets and Self-Serve Stations – page 10
Self-serve beverage stations are allowed but must adhere to the guidelines below. All other self-serve items must remain closed. 

• Hand sanitizer must be made available next to beverage stations and require customers to use before pouring beverages 
• Only cello or paper wrapped straws and stirrers are allowed; sweeteners, sugars and creamers must be individual packets
• Samplings and refills of personal mugs and cups are not allowed; frequent disinfecting of the beverage station must take place, even during busy times
• Floor markers must be installed to achieve social distancing

Personal Protection for Employees – page 14
Employees that cannot wear a mask due to a medical condition must provide documentation to their employer.
 Personal Protection for Customers – page 14
Businesses have the right to refuse service to an individual who is not wearing a mask.
Please refer to the guide for full explanation of each section. Recent updates are highlighted in red.
For any questions, please email us at [email protected].

GOVERNOR LAMONT ISSUES NEW GUIDELINES FOR INDOOR & OUTDOOR EVENTS 
 
While we are still pushing for increases to 100 outside and 25 inside, the state has launched new sets of Outdoor & Indoor Guidelines for Events to help the industry. Some highlights of these guidelines include:
 
​OUTDOOR TENTS
Events in tents are allowed to place one flap down at all times. If inclement weather occurs, a total of three flaps can be down. Once inclement weather passes, flaps must be lifted immediately.

​PERFORMERS/TALENT
• For indoor events, performers/talent must wear a mask when they are performing and remain at least 6 ft away from the general public. Musical vocalists are not allowed to perform indoors
• Commonly shared items (e.g. microphones) will be cleaned and disinfected frequently

DANCING/DANCE FLOORS
While dancing at major life events is allowed, coming into close contact with others does pose a health risk. Dancing within 6 ft of another individual is strongly discouraged with the exception of family members, dates and individuals from the same household. For events that have dancing, it is strongly recommended to provide a guest list with phone numbers to local public health upon request for contact tracing purposes.

BUFFETS/FOOD STATIONS (ONLY ALLOWED DURING EVENTS)
Employee-staffed buffets and food-stations are allowed, provided only staff are touching utensils and serving attendees. Employees serving and attendees going through the buffet must wear face coverings. Only one table should be called up at a time.

PASSED HORS D’OEUVRES AND DRINKS
Passed hors d’oeuvres and drinks are allowed for events, as long as the employees pass the food and drinks directly to the customers.


CLICK HERE FOR FULL OUTDOOR GUIDELINES
CLICK HERE FOR FULL INDOOR GUIDELINES

CT RESTAURANT INDOOR GUIDELINES RELEASED
INDOOR DINING BEGINS WEDNESDAY, JUNE 17
Governor Lamont moved up the date yesterday for indoor dining to Wednesday, June 17 and earlier today the state released their new guidelines for indoor service at restaurants. The Connecticut Restaurant Association has been in consistent communication with the administration to help provide insight in drafting these specific guidelines for Phase II. Some of the new guidelines include:


Capacity:
Indoor dining capacity is limited to 50% of overall indoor regular seating capacity and expanded outdoor dining will continue, as long as a restaurant doesn’t exceed their total legal seating capacity

Maximum Party Size:
The maximum party size will continue to stay in line with the current Executive Orders, which for inside dining is currently 10 per table inside

Barriers Allowed:
Non-porous barriers will be allowed to separate customer groups less than six feet apart, as long as the barrier installed is at least 30 inches above table height between tables/booths

Bar Seating:
Restaurant will be allowed to use their bars for seating, provided that either:

• There are no active work areas or working staff behind the bar; or
• There is a physical barrier (ex. Plexiglass) separating customers from the bar space;
• In addition, parties must be seated at bars (no standing customer service) and parties must be spaced at least six feet from other parties

Menus:
Businesses are strongly encouraged to use no-touch or disposable options for menus (e.g. phone app, whiteboard). If no-touch or disposable options are not utilized, businesses must sanitize menus between uses.

Bathrooms:
Clean and disinfect frequently, implement use of cleaning log for tracking.

Performers:
Performers are exempt from wearing a mask when they are performing and are at least 12 feet away from the nearest person (including other performers).