covid-19 health and safety plan

for staff
  • Staggered start times 

  • Upon entering. Each employee will go through the safety Covid-19 Checklist and initial on the correct date. 

  • Temperature checks are done and initialed on the correct date

  • PPE are provided and all staff (FOH and BOH) will wear masks 

  • Hand sanitizers and soap are provided in stations at both BOH and FOH. Staff must sanitize frequently during shift 

guest experience
  • ONLY One party will be addressed at a time. Other guests will be politely asked to wait outside for their turn (avoid congestion in entry way) 

  • For each party, the Host is responsible to write down one name, phone number, the time of arrival, which table they were assigned to for contact tracing 

  • Host will offer the ENTIRE party hand sanitizer when heading towards their table (2-4 spritzes per person) 

  • Service staff will be wearing masks and will practice physical distancing 

  • Service staff will avoid any hand-to-hand contact with guests

  • In order to avoid guests waiting for tables inside the restaurant, using our waitlist app (applicable on Fridays and weekends) is recommended to ensure guests can be seated without waiting upon arrival and if a table is not ready for walk-in guests, they will be asked for a name and phone number and we will text them (using waitlist app) once a table becomes available

  • Guests will be seated at tables of no more than 6 guests and mingling between tables is prohibited

  • Upon arrival, guests will be asked to be mindful of other guests and staff and observe physical distancing practices when moving throughout the restaurant

  • Tables have been removed from the restaurant to meet required distance between guests and plexiglass barriers are between many of the tables as an added safety measure

  • Hand sanitizer will be provided at the entrance for guests to use when they enter or exit the restaurant

  • Digital menu options will be provided in order to minimize contact and to minimize the environmental impact of single use menus

  • Tables will be clear of other table top items (eg. ketchup bottles, salt and pepper, etc) 

  • If guests wish to take unfinished food with them, they will be provided with packaging at their table in order to package it themselves

  • Payments will be on a mobile terminal that is tap-enabled and will be sanitized before and after every use

  • Once payment is complete, Service staff will offer hand sanitizer to the entire party

cleaning and hygiene
  • No staff member will be allowed to work if they are showing any signs of illness

  • We have in place hand-washing procedures for all front-of-house and kitchen staff

  • Hand sanitizer will be available to both guests and staff throughout the restaurant

  • Tables and seats will be wiped and sanitized when guests leave and all items removed from the table

  • All staff areas such as service stations will be cleaned and sanitized throughout service

  • Bathrooms will be thoroughly cleaned on a frequent basis throughout service.

  • Frequent cleaning of all guest and staff touchpoints including walls, railings, doors including front door