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