We love our employees and our communities; we exist to create a fun, safe and rewarding experience for all.
Our Focus on Safety:
We are aiming to be a part of the solution on how to confidently work and live. We have implemented the additional stringent guidelines for your safety:
We will require weekly COVID19 testing for all of our employees. We will take the temperatures of all staff members upon arrival. We continue to elevate our already sanitary practices in regard to keeping a sterilized establishment. We hold weekly Zoom calls with our staff to communicate the latest Covid19 updates, additional recommended safety precautions as well as insight into our ever evolving approach to the current pandemic. During a spike in cases we may determine to close down a location to tackle additional industrial cleaning. When this occurs, signage will be posted on our door, Google Business hours and voicemail will be updated.
During these times our focus is on the fundamentals of providing a clean and healthy environment for our guests and employees. We operate in accordance with local and national regulations, observing CDC guidelines in addition to doing what we feel is right. Moving forward we will investigate each issue with a case by case determination. It is our intention to remain open while providing our staff and our guests the safest environment and dining experience.
We are creating a company culture of being safe, reducing the likelihood of spreading infections. We aim to do so by following our procedures, which may change over time:
What we do:
- We wear masks, and ask that our guests do so as well while in motion around our property.
- Reduce the possibility of exposure in the workplace by implementing social distancing guidelines and modify employee scheduling to reduce the probability of exposure.
- Implemented cleaning and disinfection practices, according to CDC guidelines with regular sanitization of high-touch surfaces at a minimum of every two hours or after every guest visit.
- Sanitize all front-of-house contact surfaces including door handles, screens, phones, pens, keyboards and other areas of hand contact every two hours, at a minimum.
- Place hand sanitizer stations in restaurant lobby and bathrooms as well as at cashier stations.
- Use menus that are disposable or sanitized between each use.
- Use rolled silverware/napkins stored in sealed bins (Gloves should be used by staff while rolling silverware in designated sanitary areas).
- Sanitize all tabletop items, including condiments, after each table turns (or we use disposables)
- Sanitize seats and chairs, especially where contact occurs, after each table turns.
- We do not seat customers within 6 feet of where glassware is stored or cleaned or where food preparation occurs.
- We limit tables to no more than 10 guests per table.
- Bars are utilized to accommodate seated parties for in-restaurant dining and a 6 foot distance needs to be observed between parties.
- Live music will only be continued when we have the appropriate precautions in place. Research and the CDC suggest that activities like singing may project respiratory droplets in greater quantity and over greater distance, increasing the risk of COVID-19 transmission, particularly with prolonged exposure. Maintain at least 15 feet of separation—and more if possible—between audience members and performers such as vocalists and singers. Adopt seating and spacing modifications to increase physical distance from a performer. Where necessary, install barriers to minimize travel of aerosolized particles from performers, or implement alternative placement of performers. In addition, maximize physical spacing between performers on-stage.
- We will consider screening customers for illness upon their entry into the restaurant.
- Tables are spaced at least 6 feet apart. Booths that are back-to-back where 6 feet of separation is not possible, we have installed solid physical barriers (i.e. plexiglass, acrylic, wood, etc.) that rise from the back of the booth to above head level. Each barrier is sanitized after each table turn.
- Required to wear masks and have weekly Covid 19 testing.
- Screened upon reporting to work for COVID-19 symptoms with the following questions:
- Have you been in close contact with a confirmed case of COVID-19 in the past 14 days?
- Are you experiencing a cough, shortness of breath or sore throat?
- Have you had a fever in the last 48 hours?
- Have you had a new loss of taste or smell?
- Have you had vomiting or diarrhea in the last 24 hours?
- Temperature screening employees with a no-touch thermometer each day upon arrival at work.
- Have dedicated clean face coverings (i.e., only used by one person) worn by all employees, at all times, unless unsafe for certain back-of-house work functions.
- Increased handwashing for all employees per CDC guidance, not to supersede any regulations requiring the wearing of gloves for any food preparation or other tasks.
- Practice recommended social distancing to the greatest extent possible— “Further is safer”.
- Increased hygiene practices—wash hands more frequently, avoid touching face, cell phones, and practice good respiratory etiquette when coughing or sneezing.
- We direct any employee who exhibits COVID-19 symptoms (i.e., answers yes to any of the screening questions or who is running a fever) to leave the premises immediately and seek medical care and/or COVID-19 testing.