Grand Master’s COVID Update

Excerpts from the Grand Master’s recent COVID Update:

As we move into a new Masonic year and the installation of new officers with all the accompanying festive celebrations, lodges all over Texas have expressed their desire to on serve meals, both in conjunction with installations and as part of their monthly stated meetings. 

We were informed ... that if Texas lodges were strictly to adhere to the Checklist for Restaurants and Checklist for Restaurant Customers below, lodges may begin preparing and serving meals in our lodges. 

I require that all lodge officers read and become knowledgeable of the guidelines. In addition, I require that the Worshipful Master of each lodge appoint an individual to be responsible for the lodge complying with ALL the items on the Checklists for the safety of everyone in attendance. I ask that all Brothers read both checklists to ensure that every requirement be followed by everyone attending a Texas lodge. 

Our members over sixty-five and those with underlying health conditions are at a higher risk of infection. All of us should be especially protective for them and their safety. I STRONGLY discourage those who are sixty-five years of age or older from participating in lodge meals. 

CHECKLIST FOR RESTAURANTS INCLUDES:

• 6 feet of separation
• 75% total occupancy
• Use hand sanitizing stations
• No more than 10 people at a table
• Single use condiments only, no reusing condiments
• Only serving individual serves in a buffet, no self helping
• Clean, disinfect and use of hand hygiene and respirator etiquette
• Sanitize hands on entering the facility and between interactions with others
• Wear cloth face coverings over the nose and mouth and consider use of non-medical grade face masks
• Manage and control access to the restaurant, such as having one individual open doors to prevent patrons from touching door handles.
• Regularly and frequently disinfect touched surfaces
• Have one individual be responsible for ensuring that health protocols are followed (notice this does not say “enforced.” Except for restaurants, these are guidelines, not laws).

CHECKLIST FOR RESTAURANT CUSTOMERS (FOR ALL BRETHREN)

• Tables at restaurants should not exceed 10 individuals including members of the same household or those that traveled together to the restaurant.

• Minimize in- person contact with others not in the individual’s household. ...maintaining 6 feet of separation .... When maintaining 6 feet of separation is not feasible, other methods ... such as wearing a face covering or mask, washing or sanitizing hands frequently, and avoiding sharing utensils or other common objects.

• Self-screen before going into a restaurant for any of the following new or worsening signs or symptoms of possible COVID-19:

☐ Cough 

☐ Shortness of breath or difficulty breathing 

☐ Repeated shaking with chill 

☐ Muscle pain 

☐ Headache 

☐ Sore throat 

☐ Loss of taste or smell 

☐ Diarrhea 

☐ Feeling feverish or a temperature ≥ 100.0 degrees Fahrenheit 

☐ Known close contact with a person who is lab confirmed to have COVID-19

• Wash or disinfect hands upon entering a restaurant and after any interaction with employees, other customers, or items in the restaurant.

• Wash or sanitize their hands after the payment process.

• Consider wearing cloth face coverings (over the nose and mouth) when not at the table, or when within 6 feet of another person who is not a member of the individual’s household. If available, individuals should consider wearing non-medical grade face masks.

• Individuals aged 65 or older are at a higher risk of COVID-19. To the extent possible, maintain at least 6 feet of distance from individuals aged 65 and older. Individuals aged 65 and older should stay at home as much as possible.

• Carry hand sanitizer, and use it regularly while at the restaurant, especially after contact with individuals outside the household.

READ THE RESTAURANT DOCUMENT FROM THE GOVERNOR’S OFFICE HERE

READ THE FULL DOCUMENT FOR RESTAURANT CUSTOMERS HERE