Harrisburg, PA – The Pennsylvania Liquor Control Board  issued clarifying guidance to reinforce the targeted statewide mitigation efforts at bars and restaurants in response to the recent rise in COVID cases. The guidelines have been questioned since new orders were put in place by Gov. Tom Wolf and Dr. Rachel Levine last week. According to the PLCB:

• Sales of alcohol for on-premises consumption are only permissible as part of a larger transaction that includes a meal purchase. The term “meal” is defined in section 406 of the Pennsylvania Liquor Code as “food prepared on the premises, sufficient to constitute breakfast, lunch or dinner.” The definition expressly states that a snack, such as pretzels, popcorn, chips, or similar food, does not meet the definition of a meal.
• A customer who wishes to consume alcohol on premise must also purchase a meal; a group of customers who wish to consume alcohol on premises may do so as long as a meal is part of the purchase made by the group.
• Additional drinks may be purchased while the customer is consuming the meal, but no further drinks may be purchased after the meal is finished.
• Bar service of food and/or alcohol is prohibited.
• For Pennsylvania manufacturers (breweries, distilleries, and wineries), meals may be provided by the licensee or by a third party, such as a food truck.
• Casinos may no longer provide drink service on the casino floor.
• If a club does not sell food, either directly or through a concessionaire, it cannot use its liquor license.
• The governor’s additional order directing targeted mitigation measuresspecifically prohibits businesses that meet the definition of a “nightclub” under the Clear Indoor Air Act from operating.

Enforcement of the order is occurring through the Pennsylvania State Police and local law enforcement, the Liquor Control Board, and the Department of Agriculture.

For restaurants and bars, social distancing, mask-wearing and other mitigation measures must be employed to protect workers and patrons. In addition, occupancy is limited to 25 percent of the fire-code maximum occupancy for indoor dining, or 25 persons for a specific indoor event or gathering in a restaurant. The maximum occupancy limit includes staff.