Tables and seats for different groups of diners must be at least one metre apart.
Related diners (e.g. family members, couples) can be seated together.
Groups of diners should be limited to 10 persons or fewer. F&B establishments must disperse congregations of more than 10 persons by splitting the group into separate tables and ensuring a distance of at least one metre between tables.
Implement temperature screening twice a day and health declaration by employees each time they report for work; ensure cleanliness and hygiene practices.
Request for guest to have no more than 4 person at the salad bar at one time.