How Often Should Restaurant Tables Be Sanitized Between Customers?
FSSAI standards for table cleaning frequency, sanitizer types, and hygiene protocols for Indian restaurants between seatings.
Quick Answer
Table sanitization isn\'t just about looking clean—it\'s a critical FSSAI requirement and a customer expectation post-pandemic. The right frequency protects your guests and your reputation.
The Standard Protocol
FSSAI guidelines require sanitizing tables immediately after each customer leaves. This means wiping down the entire surface, chairs, condiment holders, and menus with an approved sanitizer. During peak hours in restaurants across Mumbai and Delhi, this happens 8-12 times per table daily. High-touch areas like bill folders and table edges need extra attention.
Key Takeaways for Indian Restaurant Owners
Beyond between-customer cleaning, do a deep sanitization every 2-3 hours even if the table stays occupied. For outdoor seating, increase frequency due to dust and pollution. Switching to QR code menus with DineCard (dinecard.in) eliminates one contamination point entirely—no more physical menus changing hands.
Pro Tip
Keep sanitizer bottles visible at each station. Customers notice—and appreciate—staff wiping tables thoroughly. It builds trust and encourages repeat visits.
Frequently Asked Questions
How does this apply to restaurants in India?
How Often Should Restaurant Tables Be Sanitized Between Customers rules and costs differ by city and state in India. Mumbai, Delhi, Bangalore and tier-2 cities each have local labour norms, supplier rates and customer expectations. Track your own numbers monthly and adjust for your location.
Can DineCard help with this?
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