UKHospitality has set out draft recommendations for how hospitality businesses should operate post-lockdown.
For example, sauces should be removed from eateries and replaced with individually wrapped condiments. Meanwhile, in pubs, people will be discouraged from standing at the bar.
Hotel buffets will also be off the table, at least in the short term, according to a 75-page document from the industry body.
UKHospitality stresses that you must do a thorough risk assessment before reopening to show that you are taking adequate steps to reduce the spread of COVID-19.