Reducing the Risk Through Operations:

• We have instituted strict occupancy limits for our venue as follows;
  • Dine in occupancy limit: 56
  • Patio occupancy limit: 32
  • Bar occupancy limit: 6
  • Washroom occupancy limit: Women 3, Men 2
• Limiting groups to a maximum of six (6) people seated together
• Restricting our venue occupancy to a maximum of 50ppl for any events
• Enabling social distancing through table spacing of 2 meters
• Adjusting workflow and service roles to limit exposure times and cross contaminations
• Increase sanitation procedures and frequency for all high touch surfaces
• Encourage contactless transactions and interactions whenever possible:
  • Menus will be single use or accessed through QR codes on personal devices
  • All cash handling will be isolated to a central cashier
  • Eliminating all service items on tables
• Allowing for designated “service areas” at each table
• Dictating customer flow with directional signage and line controls in designated areas

Providing the Tools Necessary:

• Masks, gloves and aprons are available for all employees to use where appropriate, including:
  • when they are unable to maintain recommended physical distancing
  • during food and drink preparation and distribution
  • bussing tables
  • dishwashing
  • cleaning/sanitization
• Plexiglas barriers have been installed at the bar, cashier and entrance.
• Stanchions and signage for crowd control and customer flow
• Hand sanitizer stations available throughout the venue

Recruiting the Help of Our Patrons:

• We need your help to keep you safe…please do your part!
• Utilize our hand sanitizer stations at the entrance and bathroom areas
• Limit your stay…our greatest risk is through long exposure to each other
• Check in with our greeters on arrival
• Provide your contact information to enable contact tracing if necessary
• Respect the personal space of others
• Do not congregate in the entrance…please wait for your table or take-out outside
• Remain seated except for using the washroom and paying at cashier
• Do not move tables together or pull up extra chairs

Administrative Responsibilities:

• Employees will be monitored daily through self-health checks and temperature checks…employees showing or reporting any signs of illness will be sent home and monitored
• Customers contact information will be kept on file for 60 days to assist with contract tracing if needed
• Regular staff meetings will emphasize cleanliness procedures as well as best practice protocols and operational reminders.