MINIMUM HEALTH PROTOCOL​:

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• Enforcement of a NO MASK, NO ENTRY! entry policy.

• MANDATORY "Contact Tracing", Customer's  Health checklist form manually or Online register before ENTRY! in case contact tracing becomes necessary. 

• Employees & Customer's with a temperature  of more than 37.5 C, or a cough,  colds or shortness of breath shall not be allowed inside the restaurant.

• Daily recording of Employees attendance temperature upon entering before and after work shift.

• Daily reports and records to be kept on system for a minimum of 60 days.

• Touchless sanitizer dispensers installed at restaurant entry.

• Hand washing facilities readily available within guest bathrooms

• All Menus shall be Contact Less or physical lists sanitized after each use.

• All employees to wash and sanitize hands for all shifts and breaks.

• All employees to avoid skin-to-skin contact with guests and other staff.

• All employees are to observe 2.00 meters social distancing whenever possible.

• Hand sanitizer will be accessible for guests.

• The proper use of masks & gloves, should they be used, will be monitored by the roving Supervisors.

• Sanitation checklists will be updated & circulated for all outlets as they change.

• Wine bottles, once opened, will be poured by guests, with instruction if needed.

• Supervisor's will be monitored Health Protocols daily.

• Kitchen employees will limit access into the food preparation area by delivery agents.

• Dishes after washing mush be handled with clean, washed hands.

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 SEATING ARRANGEMENT:

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• Indoor & Outdoor dining, ensure the premises is sufficient to allow for at least 1.00 meter of space for each person, including employess.

• No maximum number of guests per table or booking.

• Customer's will be strongly encouraged to reserve tables where possible.

• Customer's will be encouraged to enjoy outdoor seating.

• Face to face seating allowed only with proper dividers.

• To minimize table movement and apply floor stickers.

• Post signage, flow stickers & social distancing floor markings for guidance of clients in queuing, preferably color coded reminders to minimize unnecessary contact where applicable.

• Individual customers or groups of customers must be seated 2.00 meters apart.

• Servers may take table orders 2.00 meters away.

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CLEANING & SANITIZING:

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• Employees and guest bathrooms at 45 minute intervals, sanitizing of all surfaces

• Tables & chairs, sanitize after each guest seating.

• Employees involved in deep cleaning will be encouraged to wear gloves & masks provided.

• Requiring the placing of floor mat or foot bath with disinfectant.

• Garbage containers will be lined with plastic garbage bags.

 

FOOD PICK UP & DELIVERY:

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• Take orders through phone calls, emails or any online mode.

• Establish designated pick-up zones for customers to help maintain social distancing.

• Include vehicles and drivers in cleaning, hygiene and wearing of mask protocols.

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PAYMENTS:

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• We recommend and encourage tap or mobile payment methods.

• Cash transactions, avoid if applicable.

• Provision of small trays for accepting cash.

 

SIGNS AND LABELS:

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• Mandatory Contact Tracing Registration QR Code. 

• Contact Less Menu QR Code.

• Safety Dine In and Outdoor Guidelines.

• Hand washing and sanitizing instructions.

• Social distancing instructions.

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