City hospitality operators have prompted the Victorian Premier to clarify rules for distancing diners, which the Wodonga RSL raised last week.
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But the height requirement for separating spaces remains an issue.
DHHS has issued advice to hospitality that "each indoor dining area must be separated by permanent structures or be a discrete area of the premises".
Premier Daniel Andrews yesterday clarified that temporary walls 2.1 metres high could be used.
"Common sense is an important part of that, it's not the physical barrier as much as it is keeping people apart, so a temporary structure will work," he said.
"We'll work with the industry around how that works, but I'm sure that will be welcome news; it's not a wall that you need, it's not a separate room, you can separate within one space using a temporary structure."
Wodonga RSL secretary Kate Chamberlain said a 2.1 metre configuration "would still require a special construction".
"Is that money well-spent, given restrictions are likely to ease again, and a fortnight after that?" she said.
Common sense is an important part of that
- Premier Daniel Andrews
"I look at the guidelines and you wonder, well what is a discrete area?"
The requirement, issued on October 19, meant the RSL could not fill its patronage under the allowed guidelines.
Ms Chamberlain said the RSL's 1.8 metre partitions were useful.
"The partitions assisted in being able to monitor social distancing and ensuring people were staying as much as possible in their own space," she said.
"They need to be seated and it has to be table service, so why it needs to be 2.1 metres high is a bit perplexing.
"If someone could tell me the benefits of 2.1 metres, then I'd be happy, but it just seems to be directions for directions' sake.
"We want our patrons to be safe, but it needs to be reasonable.
"We know we can trade safely with our COVID-safe plan."
IN OTHER NEWS:
Dine-in areas of RSLs are under the same rules as hospitality, which stipulate there should be one person per four square metres for indoor spaces, up to 10 people per space, and up to 40 per venue inside.
Groups must be spaced at least 1.5 metres apart, tables must be cleaned after every customer leaves and the details of all customers must be kept.
Businesses are required to check the address on photo identification of an individual who dines in.
