Since　December　2019,　the　COVID-19　pandemic　has　rapidly　disseminated　globally,　posing　significant　threats　to　the　world.　The　dining　spaces　are　high-risk　indoor　environments　for　the　transmission　of　SARS-CoV-2,　posing　challenges　for　intervention　and　control.　This　study,　based　on　surveillance　videos　from　two　COVID-19　outbreak　cases　in　restaurants,　obtained　real　data　on　human　behaviors　of　close　contact　and　surface　touch.　A　respiratory　infectious　disease　transmission　model　was　developed,　incorporating　four　transmission　routes:　short-range　airborne,　long-range　airborne,　fomite　and　large　droplet.　The　results　indicate　that　diners　and　staff　spent　21.9　%-28.7　%　and　17.5　%-27.8　%　of　their　time　on　speaking,　respectively,　while　spending　85.9　%-90.7　%　and　83.4　%-87.6　%　of　their　time　on　surface　touching.　The　primary　transmission　routes　were　short-range　(contributing　5.8　%-70.9　%)　and　long-range　airborne　(contributing　28.4　%-93.0　%),　with　fomite　and　large　droplet　routes　contributing　less　than　12.0　%.　Staff-only　mask　wearing　reduced　infection　risk　by　12.8　%-31.8　%.　It　is　recommended　that　mandatory　mask　wearing　for　staff　is　necessary,　while　diners　should　wear　masks　as　much　as　possible,　and　that　the　equivalent　ventilation　rate　of　clean　fresh　air　is　suggested　to　30.0　m3/　(h　center　dot　person).　This　study　provides　a　scientific　support　to　make　non-pharmaceutical　interventions　in　dinning　spaces.