Front Entrance

• A sign will be posted to ask customers to wait outside until they are met by a staff member. When weather permits the host/hostess will be stationed outside to greet customers.

 

• The host/hostess will offer customers either digital or single use paper menus.

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• A hand sanitizer dispenser will be situated at the front entrance.

 

• Line ups  – No customers are to wait inside the building for any time. 

 

• Post a Notice at front doors saying that any customers showing signs of being sick will be asked not to enter the premise.

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• Face masks are mandatory in accordance with provincial guidelines.

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Dining

• 2 meters between tables. Customers at the bar may seat in groups of 4-6 but that group must be 2 meters from any other group. Place notices throughout the dining room reminding people of the 2-meter rule for social distancing.

 

• Change your floor plan to your new table layout. On this plan, you should put arrows to show flow. You should also list where you are putting your hand sanitizer dispensers with a small “s” (put on the bottom a legend to tell what the “s” stands for). This plan should be laminated and hung by the entrance.

 

• No parties are larger than 6. Customers must be made aware that they cannot join other tables if the number of customers goes over 6.

 

• Remove chairs on tables not used. All extra chairs to be removed and stored off-site if possible.

 

• Tables that are not used must have a sign on them that says “This table is closed due to Covid-19”

 

• We can use every booth. We feel that a five-foot partition is sufficient to provide a sufficient barrier between tables.

 

• Pathways to tables and washrooms must be 2 meters wide. This is extremely important for compliance.

 

• May want to consider arrows so that customers and staff know which path to take to ensure the 2-meter rule. 

 

• Leave front doors open all the time so people do not have to open the door or have hostess-only open the door. This will not be mandatory but might be easier for customers.​

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Table Cleaning​

• Once everything has been removed from the table, the table, chairs from the seat up (including booth backs), must be sprayed liberally with a peroxide disinfectant. Make sure that table edges and the entire chair are sprayed properly. Make sure that booth backs are included in the sanitizing step.​

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• Tables must be sprayed and wiped down with our regular sanitizer vertically, horizontally and diagonally to ensure proper germ removal technique.

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• Regular table, floor, bathroom and station checks to be made to ensure cleanliness and sanatization levels are to proper standards.

 

• Have one person responsible on shift all the time for sanitizing and disinfecting. Every half hour the following must be sprayed and left to dry with peroxide disinfectant:

1. All door handles

2. All ledges that might be considered a high touch area

3. All handrails

4. Light switches

5. Coat hooks

6. ATM 

7.  POS Ipads

8. Debit Card machines

9. Telephone

10. Hostess station and/or area

11. All clipboards that are used in the dining room.

12. All water jug handles – these must be wiped  and sanitized as well.

13. Any barriers between tables must be disinfected sanitized at the beginning of service, overlap and end.

14. Complete the checklist available every hour!

 

• ATM’s – a hand sanitizer dispenser is to be placed at the ATM with signage on how to use properly. The ATM must be disinfected every hour.​​

 

• Every customer will still get a coaster and they will be single-use. If we run short use cocktail napkins

 

• Server station at the bar must be clear of customers at all times and have two meter distance from bar patrons. 

 

• Avoid situations where staff have less than 1 m or 3 ft between them and a guest (particularly face-to-face connections). This means that servers must stay three feet from the table when taking any orders. Lines on the floor might help with this. 

 

• Servers should leave food and drinks at the front of the table and let the customers pass them after the server has stepped away from the table. Servers cannot reach over the table to set plates and drinks in front of any specific customer.

 

• All leftover food that the customer would like to take home must be done by the customer. A container should be dropped off the table and the customer can put the leftover food in the box, then the dirty plate can be removed.

 

• Drinks served in bottles should be poured for initial pour only; bottles left on the table and subsequent pours are done by guests, including water when possible Any refills of pop etc. the customer will get a clean glass.

 

• Garnishes and straws will sit next to sanatized tongs. Hands should only touch tongs which are after placed into food safe sanitizer, hand sanitizer will be placed near to be used before using tongs.

 

• The bartender must disinfect and sanitize the bar at the beginning of service and then every half hour. 

  1. All open liquor bottles including speed spouts

  2. Speed rails

  3. Juice and pop guns

  4. Beer towers

  5. All door handles on cooler etc.

  6. Any bar tools 

  7. Bar POS Ipads

 

• Encourage tap payments if possible. Single use bags will be used for the machines and removed and sanitized between every use. 

 

• When customers are paying the server should point out the exit doors that the location may have dedicated.

 

• Nothing on tables when ready to be seated.

 

• All condiments, salt, pepper etc will be brought to the table upon request and sanitized after use at that table.

 

• Times to consider requiring handwashing: 

  1. Before handling and running food and drink. 

  2. After bussing a table. 

  3. Before pouring beer. 

  4. After handling cash or credit cards. 

  5. Between interacting with different parties

  6. hands should be washed every 15 minutes to reduce any bacteria. 

 

Washrooms

• Put signs on washrooms to remind people of social distancing

 

• A hand sanitizer dispenser will be placed on the outside of the washrooms to encourage customers and staff to sanitize their hands before and after entering the washroom. Signage will be placed above the dispenser explaining how to use it properly.​

 

• Sinks must be 2 meters apart. If they are not, then a sink must be closed off. This should be done professionally!​

 

• Washrooms must be thoroughly disinfected, cleaned and sanitized every hour

 

1. All sinks and taps

2. Paper towel dispensers

3. Toilet handles

4. Door handles and locks

 

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Menus

• Single-use menus or digital menus 

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• Ask people when they come in whether they would prefer the physical menu.

 

• We may be out of product from time to time, so menus should be printed daily.

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Staff

• Staff cannot work unless they sit through a COVID Protocol Seminar.

 

• Safety committee appointed to resolve  any safety issues

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• Sick Policy

  1. If sick must report to Floor Supervisor 

  2. Do the Self Check assessment online or App 

 

• The staff that are confirmed in the Self Check assessment must contact 811 and self-isolate for 14 days before returning to work.

 

•  Any FOH staff can wear a mask if they wish but they must do it in accordance with the protocol.

 

• Temp. check all staff before their shift. Every staff member will have to record, complete and sign the log sheet.

 

• If while at work, an employee starts experiencing symptoms of respiratory illness consistent with COVID-19, even if symptoms are mild, ask the employee to don a mask and to leave work immediately, go straight home, and have them contact their family physician/primary care provider or 8-1-1 for further guidance.

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•  A hand sanitizer must be placed at the entrance to staff areas and staff must sanitize before and after using this area.

 

• Staff should be scheduled in teams where the same people work together every shift possible. This will minimize cross-contamination between staff.

 

• Staff washrooms must be disinfected and sanitized every hour

 

Kitchen

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Hand Washing

•  Wash Hands Thoroughly for 20 seconds, frequently; with warm water, anti-bacterial soap, towel dry. Refer to the posted hand washing chart at every wash station.

• Wash hands before starting work, after touching dirty dishes, after touching your face, nose, hair, after going to the washroom, after smoking, sneezing, coughing, between orders & prep as much as possible.

• Hand sanitizers do not take the place of handwashing but recommended when hand washing is not available.

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• In our Kitchens Social distancing is difficult, so other measures listed are in place to ensure the safety of you and others. Respect other's space, stay on your side of the line as much as possible, allow others to go through corridors, walk-ins, doorways corners before you. If the face is unprotected, turn your head away when passing others.​

 

 

Disinfecting multi-touch services (not food areas)

• These include but not limited to: Door handles, hand railings, employee washrooms, broom & mop handles, walk-in door handles, all areas outside of food surfaces. 

• Minimally disinfect these areas three times per day.

• Use disinfecting peroxide. Spray on surfaces, let sit on the surface for 5 minutes then wash your hands. 

 

Limit Access to Kitchens

• Limit access to the kitchens, including sales reps, delivery drivers, non-employees etc. as much as possible, if they do enter our kitchens ensure they are practicing SD and other safety measures.

 

Managers Scheduling

• Managers / Head Chefs will schedule employees in a way that keeps the same workers together on the same shifts as much as possible. Please be understanding and flexible to help reduce contact with others.