COVID-19 Policy

Updated Operating Procedures:

• A health survey is conducted with each employee prior to the beginning of each shift.

• Employees receive a temperature scan prior to the beginning of each shift.

• Mandatory hand washing is required every 30-minutes or changing duties, whichever is sooner.

• Face coverings are worn by all staff that interact with the public and when unable to social distance with other employees.

• A daily employee log, by shift and duties, is maintained for contact tracing purposes.

• A person is designated to oversee and enforce sanitation and disinfection procedures, as well as for contact-tracing purposes.

• Employee break rooms and restrooms are being disinfected every 60-minutes and a log is being kept.

• High contact touch points such as phones, door handles, point of sales terminals, are cleaned and disinfected every 30-minutes

 

Guest Experience:

• Reservations are highly encouraged.

• Touch-less payment methods available.

• Single-use, disposable menus.

• Maximum capacity set to 50%.

• No food items, such as condiment bottles, salt and pepper shakers, or breadbaskets are shared between tables.

• Face covering required for guests that are not seated at a table. 

• Installation of contact-less door openers

• Clearly marked spaces to maintain physical distancing

• Hand sanitizers are provided

• Guests can wait in their vehicle and call their takeout order to be delivered curbside.

• Outdoor patio is open and available with 25% capacity.

• Tables are limited to not more than 10 people

• All tables are at least six feet apart

 

Employee Training:

• All employees have been directed to stay home not to come to work if ill

• Every employee has completed a SafeServe® training on best practices regarding COVID-19.

• Regular meetings are conducted to share information and provide updates to best practices in the restaurant industry.