Additional Sanitation Procedures for COVID-19
- Revised Seating: We have limited our seating options to keep approximately 6 feet between all dine-in customers.
- Customer Flow: We have moved entrances and customer lines to maximize social distancing among customers and employees.
- Health Evaluations: All employees are asked to confirm each shift that they feel unwell. As always, all employees are immediately send home if feeling unwell.
- Masks: All employees are required to wear a face-covering mask at all times. Masks are available to customers who would like one.
- Gloves & Hand Hygiene: All employees must wear gloves at all times. Gloves are disposed of, hands are washed, and a new pair of gloves are put on: (A) at least once every thirty minutes; (B) after using the restroom: (C) after blowing your nose, coughing, or sneezing, and (D) after taking out any trash.
- No cash. We no longer accept cash as a form of payment.
- Service Processes: We have adjusted service processes for our servers to limit interactions with guests and adjusted certain items to be delivered to each guest as opposed to communal use.
- Menus: We will utilize paper menus which will be disposed of after each use.
- Retail Offerings: We are limiting all guest handling of retail, merchandise, and togo offerings. We are also not accepting returns – all sales are final.
- Hand Sanitizer: We have installed hand sanitizer dispensers in our dining rooms.
- Increased Sanitation. Our sanitization procedures include:
- Sanitation Checks: Every 30 minutes, the following will be completed:
- Restroom Checks:
- Sanitizing all door handles (on inside and outside of restroom);
- Checking and stocking soap dispensers, paper towel holders, and toilet paper;
- Cleaning any lingering debris on the floor;
- Taking out trash as needed;
- Wiping down all sinks and frequently used areas with sanitizer.
- Handwashing & Glove Replacement: All employees must stop service, dispose of their current gloves, wash hands for at least 20 seconds with soap, and put on new gloves.
- Sanitize work areas: Each position is responsible for sanitizing its own work area, including:
- POS & Food Delivery Terminals;
- Phones;
- Server Stations;
- Expo Station;
- Bar tops;
- Kitchen work areas;
- All door handles.
- Service Items: All reusable service items touched by customers are sanitized after each use, including pens and check presenters.
- Nightly janitorial service utilizing bleach to disinfect.
- Increased Equipment Maintenance:
- Preventative maintenance and cleaning of HVAC, ice machines, and kitchen equipment prior to reopening.
- All cutting boards have been resurfaced to minimize possibility for cross-contamination.
- All draft lines and couplers have been cleaned and sanitized.
- All glassware has been cleaned and sanitized.
- Dish machines have preventative maintenance and are tested to ensure sanitation compliance.
- Conduct regular professional pressure washing and window cleaning.
- Employee Training: All employees are thoroughly trained on the new policies and procedures prior to commencing service. Employees are required to be certified in food safety and responsible alcohol service.
- Customer screening: We reserve the right to not allow any customer on property who is exhibiting symptoms of COVID-19 (fever, cough, shortness of breath).
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