It is paramount we provide a safe and congenial environment for our guests and employees. This will be achieved by mitigating contamination by the SARS-Covid 19 coronavirus on the products we serve and the components we use to prepare, handle and distribute those products within the restaurant. Emphasis will be placed on 3 critical elements of our operation:
- Enhanced sanitation and frequent deep cleaning of the restaurant
- Highly elevated hygiene standards (detailed below)
- Limiting capacity to achieve proper social distancing for our guest and employees.
Employee Hygiene and Practices
- Social distancing shall be exercised at all times
- Hand washing will be a frequent (no less than 30 minutes intervals) using hot water for at least 20 seconds of vigorous washing
- Hands must be washed after touching objects that should be considered contaminated, such as plateware, computers, door handles, delivered items, etc
- Avoid touching eyes, nose, or mouth with unwashed hands or used gloves.
- All staff must wear a face mask
- Gloves must be worn at all times
- Gloves must be disposed of after each use and should never be worn for two functions in a row
- Sanitizer will be placed at the front door and in multiple locations around the restaurant for guest and employee use
- No physical contact, including hand shaking and/or embracing
- Do not use check presenters. Present bill with a sanitized pen
Table and Dining Protocol
- Table spacing and seating will be determined in accordance with NYS guidelines
- Tables need to be spaced out in such a way that provide ample distance for people to enter and exit their chairs, pass in aisle ways, and dine without undue interference from other guests or employees
- Guests will be encouraged to utilize outdoor space to enjoy a drink before their reservation
- Provide sanitizer/wipes at the entrance and in waiting areas
- Menus will be disposed of after each use. Guests are encouraged to review the menu online before arriving
- Salt and pepper and any other accoutrements will be provided upon request. They will be served in a separate vessel with a serving utensil
- Tabletops, bar counters, seats and any other exposed surface will be wiped down with sanitizer at the beginning of each shift, after each guest, and periodically throughout service
- All door handles will be cleaned with sanitizer every hour
- Sanitize restrooms every 30 minutes
