Industry guidance to reduce risk

Restaurants

Tier status

Widespread (purple): Outdoor only with modifications

Substantial (red)

  • Indoor with modifications
  • Capacity must be limited to 25% or 100 people, whichever is less

Moderate (orange)

  • Indoor with modifications
  • Capacity must be limited to 50% or 200 people, whichever is less

Minimal (yellow)

  • Indoor with modifications
  • Capacity must be limited to 50%

Follow this guidance for restaurants to support a safe, clean environment for workers and customers. Review the guidance, prepare a plan, and post the checklist for restaurants in your workplace to show customers and employees that you’ve reduced the risk and are open for business.

Beginning April 15, 2021, private events that are held at restaurants must follow the guidance for private venues and events.

Wineries, breweries, and distilleries (where meals are not served) – effective March 13, 2021

The interim capacity limits below are effective March 13, 2021. The guidance is in the process of being updated. Check CDPH’s activity and business tiers table for information about these changes.

Tier status

Widespread (purple)

  • Outdoor only with modifications
  • Reservations required
  • 90-minute time limit
  • Seating/tables only
  • Limited hours (service for on-site consumption close by 8:00 pm)

Substantial (red)

  • Outdoor only with modifications
  • Reservations required
  • 90-minute time limit
  • Seating/tables only
  • Limited hours (service for on-site consumption close by 8:00 pm)

Moderate (orange)

  • Indoor with modifications
  • Capacity must be limited to 25% or 100 people, whichever is less

Minimal (yellow)

  • Indoor with modifications
  • Capacity must be limited to 50% or 200 people, whichever is less

Follow this guidance for wineries and tasting rooms that do not serve meals to support a safe, clean environment for workers and customers. This guidance also applies to breweries and distilleries and is in the process of being updated.

Review the guidance, prepare a plan, and post the checklist for wineries and tasting rooms, which also applies to breweries and distilleries, in your workplace to show customers and employees that you’ve reduced the risk and are open for business. Establishments that serve meals must follow the guidance and checklist for restaurants.

Beginning April 15, 2021, private events that are held at wineries, breweries, and distilleries must follow the guidance for private venues and events.

Bars (where meals are not served) – effective March 13, 2021

The interim capacity limits below are effective March 13, 2021. Check CDPH’s activity and business tiers table for information about these changes.

Tier status

Widespread (purple): Closed

Substantial (red): Closed

Moderate (orange): Outdoor only with modifications

Minimal (yellow)

  • Indoor with modifications
  • Capacity must be limited to 25% or 100 people, whichever is less

Follow this guidance for bars that do not serve meals to support a safe, clean environment for workers and customers.

  • This guidance does not apply to breweries and distilleries. Breweries and distilleries must follow the guidance for wineries. 
  • Establishments that serve meals must follow the guidance for restaurants.
  • When alcohol is being served with a meal, follow the guidance for restaurants.
  • Beginning April 15, 2021, private events that are held at bars must follow the guidance for private venues and events.

Review the guidance, prepare a plan, and post the checklist for bars in your workplace to show customers and employees that you’ve reduced the risk and are open for business.

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