Covid-19 Response

Physical distancing:

  • All tables (chair backs) at least 2 metres apart
  • Tables of no more then 6 guests per table
  • All out of service tables and bar areas marked
  • Only managers allowed to move tables when necessary
  • Staff maintaining physical distancing wherever possible
  • Clearly marked areas to stand for staff and guests

Contact tracing:

  • A first and last name and telephone number collected from one guest at every table and kept on file for a minimum of 30 days

Sanitation:

  • Daily cleaning schedules for all stations
  • Cleaning at regular intervals
  • Using approved foodsafe cleaning/sanitation products
  • Disposable cleaning supplies

Hygiene:

  • Front and Back of House wearing clean uniforms
  • Vigorous hand washing at regular intervals and before/after tasks where applicable

Sick workers:

  • Daily temperature checks
  • Health questionnaires
  • Employees with symptoms of sickness stay home

PPE:

  • All front of house staff wearing masks

Communication of Policy:

  • New Covid-19 specific policy and procedure written, disseminated, and communicated to staff via staff meetings and on the floor coaching and connecting