HYGIENE, SANITIZATION AND CLEANING
Mandate the use of masks for kitchen and key guest-facing staff members.
Provide hand sanitizer stations for guests at pivotal areas (entrance, washrooms and exits).
Increased frequency in sanitizing of all guest areas and high touch-points (handrails and door handles); including full cleaning of washroom spaces, chairs and surfaces – with appropriate timing between guest dining.
A maximum of 50% of usual capacity of guests.
Encourage contactless payment methods for touch-free transaction.
Demarcate restaurant and patio with markers for any areas where a line-up may occur.
Restrict each table to a maximum of six guests.
Mandatory temperature checks before each shift, for every single staff member.
Increased training for staff regarding advanced health and safety protocols.
Potentially unwell staff members remain at home to recover safely.