Covid 19 Preparedness Plan

Goals

Our #1 Priority will always be our team. If we cannot provide a safe environment that we feel comfortable we will not be open.
Systems and safety measures to ensure proper sanitation of surfaces to prevent cross contamination
Systems and safety measures to allow social distancing in our space
Systems and safety measures to help sick employees not come to work.
Provide the proper tools, information and PPE to be successful with these goals

Provide a safe environment where guests can enjoy and trust that we have taken the proper measures
Provide proper direction and information to our guests to ensure the aforementioned environment is maintained. Again, service is always important, but our number one focus is our safe environment.
Provide guests with the proper tools and systems to help provide a safe environment

OUR RESPONSIBILTY TO SANITATION

We have always taken great responsibility with public health and sanitation. Many of our current systems already meet or exceed the new standard operation expectations.
We will continue to build on these great building blocks to improve our execution.
The following is a review of things we currently do and things we will implement upon your return.

Nothing has changed with how to wash hands and when to wash hands. We must always be aware of the things we touch, our interaction with guests and constantly wash our hands. The guideline is every 30 min but that is laughable. At the very minimum it should be 15
Review the signage and proper stocking of hand sinks
New signage by restrooms and a cough and sneeze sign now in effect

GLOVE USAGE

Glove usage will never replace handwashing. We are not requiring you to wear gloves at all times
If a guest asks about glove usage, please note that it is much less effective than washing our hands constantly, but we do use gloves whenever it is appropriate.
Always using gloves when handling ready to eat and feel free to use gloves as much as possible

Soap is used to clean
Sanitizer is used to sanitize – many only use sanitizer to clean, but it should always be a clean unsoiled towel
How to effectively check the sanitizer strength and change it out regularly. Minimum every 4 hours to be effective, but we do use single use sani wipes for most surfaces during the shifts

Opening Manager responsibility – To start each day, the opening manager will sanitize – door knobs to both entrances, bathrooms and all doors downstairs, every hand sink, each hard surface consistently touched in all 3 restrooms, the front of the cooks line and server station and all front of the house tables, bar surfaces and tops of chairs
Proper sanitizing of tables after each use with single use sani wipes.
Closing server side work in addition – With fresh sanitizer, the closing server will sanitize every front of house table, bar top and entirety of the chairs and high chairs.

CHANGING SANITIZER EVERY 4 HOURS

Sanitizer buckets should be tested regularly and changed every 4 hours at a minimum

SICK POLICY AND RETURN TO WORK GUIDELINES

This has always been in place – please see your handbook if necessary
Employees need to let us know if they have any of the following symptoms – Fever, Chills, Cough, Sore Throat, Diarrhea or Vomiting
Being more diligent, expectations and communicating directly.

FFCRA POSTER AND RIGHTS – FAMILY FIRST

EMPLOYEE HEALTH POLICY

Follow guidelines outlined in prior employee sick policy as outlined in handbook.
Employees will have the temperature checked as they enter the restaurant
If an employee registers a temperature of 100 degrees F or higher they will be sent home immediately to self quarantine and get tested.
Any employee that comes in extensive contact with this employee will also be asked to self quarantine and be tested before returning to work.
Temperatures of each individual employee will not be recorded, they will only be noted by a pass fail test.
See MDH guidelines for return to work posted. Unknown exposure = 14 days self isolation. Confirmed case = Minimum 10 days with 3 consecutive fever free days unmedicated

FACE MASKS AND EMPLOYEE UNIFORM

SOCIAL DISTANCE SEATING AND MAPS

LIMITED GUEST CONTACT

MENUS

RESERVATIONS

No walk in guests are allowed and reservation tables are very dictated
Clear communication with guests about policies during time of reservation
- Hour and 15 min limit for availability and exposure
- Masks will be required but may be removed after the guest has ordered to minimize exposure to our staff
- Sick policy with guests as well as employees
Limited waiting area out front

EMPLOYEE POLICY CHANGES

No employee usage of upstairs restrooms at all. Higher demand for washing hands etc
Phone usage – No phone usage during shift
Being aware of space and where to stand – not standing at the bar etc

HAND SANITIZER STANDS

We will have three major hand sanitizer stations. At the host stand to greet guests, a touchless stand (has not arrived yet) by the restrooms and we will have one more by the corner of the bar for server and bartender. In lieu of the stand to start we will have a spray bottle available with hand sanitizer for guests and employees
Hand sanitizer does not replace washing hands, but it does help protect us from guests as they enter our space

CONTINUED SANITIZING OF SURFACES THROUGHOUT THE SHIFT

All frequently touched surfaces will be sanitized with a single use sani wipe every 30 minutes
These areas include – door handles to both entrances and restrooms, spray bottle handles, restroom sinks and handwashing stations
During the lunch hour, manager on duty will be responsible for the sanitation every half hour on the half hour
PM shift will be handled by the wait assistant or server station 2.
All chairs and tables will be sanitized again at the end of the evening by the closing server with a fresh bucket of quat sanitizer

UPGRADED FILTRATION SYSTEM FOR HVAC