Closure and opening of restaurants
Restrictions on the operation of restaurants have been made by region in accordance with the action plan of the Ministry of Social Affairs and Health.
In September, the government issued additional regulations for the restaurant sector in provinces where the coronavirus is in an accelerating or spreading phase. An expert assessment of the acceleration phase will be made on a weekly basis and changes to the constraints will be decided every two weeks.
You can check the current situation in the region and the current recommendations here.
Up-to-date information on the measures caused by the corona can be found on the Government's website.
PAM has agreed with the employers' federation MaRa on temporary changes in regard of publication of shift lists due to the fact that it is exceptionally difficult to anticipate the demand for services and the need for labor. Similarly, changes have been agreed to the granting of annual leave for the current holiday period.
PAM and MaRa have drawn up joint guidelines for taking occupational safety issues into account at work. They can be found here in English.
Below are some tips for a few practical occupational safety issues. Click on the question and you will be taken straight to the answer.
How can protecting from infection be factored into shift planning and other work arrangements? (8.6.2020)
What should you do if illness is suspected? (8.6.2020)
How can protecting from infection be factored into shift planning and other work arrangements?
As far as possible, working premises should be arranged so that workstations are as far apart as possible (to provide physical distance).
If physical distance cannot be arranged, times should be staggered (i.e. working at different times) or employees advised to use personal protective equipment in line with the restaurant’s business concept and any official regulations (e.g. respiratory protection or face visors).
If there are jobs at the workplace that are normally done together, a good idea is to see if the workflow can be altered so that the work is done by one employee.
Movement of employees between the company’s operating locations is to be limited. As far as possible, contacts between employees should be minimised already in shift planning, e.g. by always putting the same employees in the same shifts.
For agency employees, the aim should be to use the same persons in shifts.
Arrival at work, leaving work and breaks are to be staggered so as to avoid having too many people in changing rooms and break rooms at the same time.
What should you do if illness is suspected?
Employers should encourage employees to monitor their state of health and possible coronavirus symptoms and to contact occupational health care if they suspect anything at all and, if ill, to stay at home.
If an employee’s symptoms indicate coronavirus infection or if the employee has been exposed to a person carrying the virus, the employee is to be instructed to contact occupational health care by phone or chat.
If, based on someone’s symptoms, infection is suspected during the working day, it must be ensured that other employees are not in danger. The employee can, for example, be moved to a separate room, where they can phone the employer’s representative and occupational health care. Data protection must be observed in dealing with information concerning employees’ state of health (more information on the Data Protection Ombudsman’s website).
Employees who recognise that they belong to a risk group are to be directed to contact occupational health care. After this possible changes required to working arrangements are to be evaluated.