This weekend some local restaurants went to a wait list. Amerigo, which was close to empty when I visited two weeks ago, had to start a list Friday night. So did Char. A friend tried to order takeout from Coastal Fish Company and was told they were too busy to take his order.

The sun is shining, spring is moving into summer, and Memphians think it’s a new day. I’m not telling you to stay home — I haven’t been for weeks — but I certainly understand anyone’s reluctance to go out to public places, including restaurants.

Restaurateurs take advantage of closed dining rooms to get spiffed up

You might find temptation building this week, as more places reopen. On Tuesday, June 2, Celtic Crossing opens, updated and with expanded patio seating; so does Sweet Grass, after a soft opening over the weekend. On Wednesday, June 3, Jose Gutierrez is back in the kitchen at River Oaks. On Thursday, June 4, 117 Prime, Acre and Erling’s open (Acre has its great patio ready and Erling’s has a new bar). On Friday, June 5, Boscos opens the door to its renovated dining room and, of course, that means the patio is ready to go, too. 

And on Sunday, June 7, the Beauty Shop will open for brunch, taking indoor and outdoor space at Bar DKDC and Back Do to make one big restaurant with the Beauty Shop menu for now. 

What to expect

Everyone who works in the restaurant will be masked and most places will have employees in gloves, though the latter is not part of the Shelby County Health Department’s directive. This, however, is.

Employees involved in food preparation or service are required to wear masks or cloth face coverings that cover the nose and mouth.

The nose: I’ve been kind about the drooping mask that falls below the nose after watching a server struggle to keep his up while he talked. But sorry, we have to be diligent. If the mask design is poor, it’s on the restaurant to provide something better.

You should expect your server (and everyone at the restaurant) to have both nose and mouth covered. I say it’s OK to mention it if you see the exposed nose, but do it kindly, and let’s be real: If you’re not wearing a mask yourself, you’re mighty bold to call out someone else.

Your table will look different. It will be bare until you arrive, at which time you’ll be given what you need. Your silverware will be rolled (and some places, it will be plastic). There won’t be salt and pepper grinders, though you can request them. The menu will be paper and disposable, or you might be able to scan a QR code and read the menu on your phone. Tip: Go online ahead of time and get an idea of what you want.

Some restaurants will require reservations. They’re limited to 50% occupancy and must meet appropriate social distancing guidelines, so they need to know who’s coming. Call ahead to find out before you go anywhere. If you go somewhere and have a wait, you will either be asked to go to your car to wait, or to maintain distance while you wait.

Know that the employees waiting on you and cooking your food have undergone a health check and probably a temperature screening before the shift. Some places will also ask to scan your forehead, and there’s nothing to this — just a thermometer pointed at your head. But they haven’t proven reliable in my experience and I haven’t had my temperature taken at a restaurant in about two weeks, so I think this is falling out of favor.

There will be a sign wherever you go asking if you have COVID-19, if you’ve been around anyone who has it, or if you’ve experienced symptoms. You’ll be asked to read it and agree that you meet the safety requirements before you go in.

Ideal mask protocol

Wear your mask in the restaurant and keep it on at the table until your food or drink arrives. When it’s time to eat or drink, masks come off. Put it on if you get up and move around the restaurant.

Super ideally, you’ll put it on when you want your server or when your server approaches you. It’s for public safety, and it’s also the right thing to do. Would you blow cigarette smoke in someone’s face? Would you let someone do that to you? 

Restaurateurs reject May 1 reopening recommendation

Your mask does three things: It helps protect the public; by wearing it you show that you respect the people waiting on you and around you (everywhere, not just in restaurants); the more we wear them, the more aware everyone becomes of them and hopefully we help spur greater participation in this simple act.

What you should do

Be responsible. Stay home if you are sick. Keep your distance when in the restaurant. You might be happy to see your favorite restaurateur or server, but don’t offer him or her a hug or even a handshake.

Be patient. There’s a lot going on behind the scenes that you won’t see, if it’s done right. Employees will be changing gloves and/or washing their hands after just about everything they do. They’ll be sanitizing high-touch areas almost constantly, and stopping every 30 minutes to sanitize other things you don’t think about such as handles on coffee pots and beer kegs. It’s a lot of extra work, but it’s to keep us safe.

Be courteous. Make your reservation, show up on time and leave on time if your table is booked for another party. If your plans change, be sure to cancel your reservation. These guys won’t make it long at 50% occupancy, and if you say you’re coming, you have to show up or give as much notice as possible. (Down the line, you might even be expected to put down a credit card deposit for a table, something frequently done in other cities.)

What I’m doing

I’ll be out and about this week, checking out places as they reopen and letting you know what it’s like.

If outdoor seating is available, that’s where I’ll sit. I’ll ask for it when I make reservations.

I’ll wear my mask, taking it off only when settled at the table.

I’ll share food at my table, but by dividing it with clean utensils ahead of time.

I’ll only eat with people in my close circle.

If I feel unsafe, I’ll leave, and if that happens, I’ll tell you about it.

I have very little concern about most restaurants following the rules, or at least doing their very best. Little mistakes can happen and there’s no reason for any of us to get mad about it. But if I see any restaurant blatantly violating occupancy restrictions, if workers are not in masks, if other safety protocols aren’t being met, I’ll report on it. If you see it, you can email me and I’ll look into it.