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