Wilmington-area restaurants look to reopen this weekend

While some restaurant owners said they hadn’t heard anything as of Wednesday morning, others received emails from New Hanover County or text messages from those in the know.

Elsewhere in the state, the North Carolina Restaurant and Lodging Association emailed its members on Tuesday.

The message that restaurants will be allowed to offer dine-in service at 50 percent capacity was meant to give a bit more notice ahead of Gov. Cooper’s public announcement, scheduled for 5 p.m. Wednesday, which could signal the state was entering Phase 2 of the COVID-19 coronavirus mitigation strategy.

It would lift the stay-at-home order and allow limited opening of some businesses. Many of the messages to restaurants included links to a N.C. Department of Health and Human Services document with 50 guidelines for restaurants as they reopen for dine-in service after being closed since March. It’s dated May 22.

Dawn Hames, of Hieronymus Seafood Restaurant in Wilmington, said she believed restaurants could open at 50 percent capacity as of 5 p.m. Friday.

Given what’s happened in the meantime, a few days doesn’t leave a lot of room for preparation.

“Forty-eight hours to open a restaurant is not enough time,” said Celeste Glass, owner of The Second Glass at 1540 South 2nd Street in Wilmington.

She said that food deliveries aren’t made every day and that some products are unavailable due to disruptions in the supply chain. Bringing back staff with enough time to prepare is also uncertain.

In Phase 2, restaurants will still be asked to continue to follow social distancing and safety protocols. In general, restaurants and bars can have 12 people per 1,000 square feet of space. The state also makes recommendations for cleaning, face coverings, combating misinformation and recommends restaurants limit parties to six or fewer people.

Glass said she’s already had a reservation request for a party of eight and isn’t sure where she can fit such a group inside. She has been able to add more tables to her outdoor patio dining area.

Other local restaurants are also making preparations. Hames said that she and her staff have been painting.

“Our chef painted a 30-foot ’Welcome to Wilmington’ mural,” she said. “It looks great and I think it’s something people will want to take a picture with.”

The Copper Penny in downtown Wilmington has added a new hostess stand and is replacing high-top tables with booths. South Beach Grill in Wrightsville Beach has renovated their patio to allow for more space between tables.

Evans Trawick, of Cape Fear Seafood Company (which has locations in Leland, Porters Neck and Monkey Junction), said he was waiting to hear Gov. Cooper’s message, but said he was ready to open.

“Whether we can open at 25 or 50 percent, or 75 or 100, we have a plan,” he said.

More than one restaurateur said that they were concerned about opening for the first time in weeks on Memorial Day weekend. But maybe, in this case, the damp weather that’s expected during the first part of the weekend won’t be a bad thing.

“The weather always makes the beach or breaks the beach,” said John Andrews, of South Beach Grill. “In this case I think it works to our favor. We are ready, but we want to make sure we open safely.”

A document from the N.C. Department of Health and Human Services lists more than 50 bullet points for restaurants as they begin to reopen. Here are a few of them that are recommended or required.

*Arrange tables and seating to achieve at least 6-foot separation between parties for indoor and outdoor dining.

*It is strongly recommended that all employees and customers wear a cloth or disposable face covering. Businesses should provide face coverings for employees and customers.

*Post signs to remind people about social distancing and hygiene. Mark 6 feet of spacing in lines at high-traffic areas.

*Allow no more than 6 people at a table, unless they are a family from the same household.

*Require patrons to wait outside, with markings to ensure 6 feet apart.

*Provide hand sanitizer (with at least 60 percent alcohol) at the entrance when available.

*Use rolled utensils. Offer condiments on request.

*Use disposable menus, a menu display board, or mobile options,

*Conduct daily symptom screenings for employees and post signs at the main entrance requesting that people who have been symptomatic with fever and/or cough not to enter.

What should you expect at local restaurants?