The mission for all restaurants opening up outdoor dining on May 20 is to eliminate as many points of contact between customers and employees as possible.

State Economic Commissioner David Lehman says the state is telling restaurants to use disposable paper menus or post menu items on a whiteboard, as well as sanitizing tables and chairs in between groups.

Restaurants must also cap capacity at 50%.

Customers must wear a face mask or covering and can only take it off while eating.

The co-owner of BJ Ryan's Banc House say despite the challenges, his restaurant is built for outdoor dining.

"We're going to be taking temperatures of our staff and probably our patrons. Obviously masks, gloves, constant sanitizing of everything inside, outside," said the owner.

Not everyone is happy with the reopening guidelines. The Connecticut Restaurant Association says it's not fair that some businesses can welcome customers inside, but indoor dining is not allowed.