50 Things We Learned From Mayor Gimenez’s Reopening Plan

We read all 184 pages of the Mayor’s proposed Miami-Dade County reopening plan and all you get is this blog post.

Read the whole thing for yourself–really, we dare you.

Seriously, it feels like some sort of alternate reality. And we salute the businesses that actually carry out the procedures and processes because it’s A LOT. But if this is what it takes, then so be it.

We also salute those who decide it’s not possible to maintain their business until some of the restrictions can be eased–hard as that decision may be. No matter how you slice it, it won’t be easy.

So we urge you, dear reader, to help them help you by familiarizing yourself with what they’re going through.

Be a part of the solution, not the problem.

  1. Most businesses are asked to provide one exit and one entrance for all guests and employees.
  2. Employees and customers required to wear face masks inside retail establishments.
  3. Hand sanitizer and hand washing stations need to be  on deck for everyone, everywhere, across industry.
  4. At retail stores, customer queues for fitting rooms and cashiers need to be clearly marked to allow for social distancing.
  5. While the governor has to clarify whether it’s 25% or 50% capacity for restaurants, retail establishments should plan on 50% occupancy counting employees and customers.
  6. Only four people should ride in an elevator at one time.
  7. For clothing stores, clothes should not be returned to shelves after being tried on before being disinfected.
  8. No valet at malls. Merrick Park moms, we’re keeping you in our prayers.
  9. Car and basket handles should be sanitized in retail establishments.
  10. Avoid public seating and waiting areas in stores and offices.
  11. Work shifts should be designed so tracking and tracing is possible in the event of infection.
  12. Employers should encourage daily temperature check for employees, and in some cases, carry them out.
  13. Encourage contactless payment in all cases.
  14. Attempt to sanitize hands and products in front of customers.
  15. Hair and nail salons can open at 25% capacity and anyone in close contact has to wear a face covering and gloves.
  16. No sharing tools. Duh. Always.
  17. Customers should wear mask during their service, removing only for waxing, facial or grooming service.
  18. All non-porous surfaces must be thoroughly disinfected between use. Porous products must be single use or laundered.
  19. Hair must be washed before a haircut.
  20. Honestly, all the cleanliness protocols you wish your hair/nail/wax/spa used, they’re actually required to do now. In masks and gloves.
  21. Museums and gardens are allowed to open, encouraged to use virtual waiting rooms and social distance-enabled  queues.
  22. All group tours are suspended until further notice.
  23. Interactive exhibits are suspended until further notice.
  24. Warehouses are required to level up hand-washing and sanitizing stations and signage for all employees.
  25. Warehouses are required to remove seating from break rooms to allow for social distancing.
  26. Office workers are required to wear face masks and sanitize hands on building entry.
  27. If offices don’t have partitions, social distancing must be observed or partitions need to be built. Especially in partial cubicle or open floor plan offices.
  28. Conference room and lunch room usage should be limited.
  29. Stored goods in warehouses need to be sanitized between shifts.
  30. Warehouses need to provide face masks and single use uniforms for all employees.
  31. Delivery drivers should sanitize between deliveries and wipe down all equipment in between use.
  32. Restaurants should manage parking and garage entries to enforce social distancing and sanitize handrails and elevators in said garages.
  33. Restaurant waiting areas and entries should be equipped for social distancing and hand sanitizing by employees and guests alike.
  34. All restaurants should prepare to report unusual absenteeism from employees and shut down at the CDC’s notice as needed.
  35. An individual MUST be hired to oversee food prep and equipment to ensure all guidelines are being met.
  36. 4 person limit per table and 50% capacity must be adhered to.* Note: Florida must adhere to 25%. The governor will decide this.
  37. Employees will be questioned between shifts by manager about the state of their health.
  38. Glove use is reserved for food prep employees, and changed every 30 min. Servers are asked to wash or sanitize their hands in between contact with their tables.
  39. No mints or toothpicks to be provided for self service. All dishes, utensils and tablecloths to be washed at high heat, even if unused.
  40. No hanging out at the bar. At all.
  41. No self-service of any kind, including fountain drinks. All menus and condiments must be single use. No bread baskets, water or wine preset cups.
  42. Fast food establishments need to provide barriers between guests and employees, encouraging contact-less procedures and curbside pickup.
  43. Hotel, community and apartment pools can open, but every poolside surface needs to be disinfected.
  44. Chairs should be placed at six feet or more, and any gates should be set to self close and self latch.
  45. Hotels should arrange for task forces to help police and report absenteeism, and staff health.
  46. Guests are to wait in lines at at least six feet, use elevators with their party only, and employees and guests are required to use face masks.
  47. Daily temperature checks for hotel employees, contractors and vendors.
  48. Guests should self park wherever possible, and self-identify if they are high risk.
  49. ALL businesses should post an email of phone number for guests to use in case of spread.
  50. And we quote: “no fist bumps.”