Le Bistro

1. Restaurants, Bars & Lounges

Cleaning & Sanitizing Protocol

1. 1. Host Podiums including all associated equipment to be sanitized at least once per hour
   2. Service stations, service carts, beverage stations, counters, handrails and trays to be sanitized at least once per hour and logged by a manager
   3. POS terminals to be assigned to a single server where possible and sanitized between each user and before and after each shift. If multiple servers are assigned to a POS terminal, servers will sanitize their hands before and after each use
   4. Dining tables, bar tops, stools and chairs to be sanitized after each use
   5. Condiments to be served in single use containers (either disposable or washed after each use)
   6. Check presenters, votives, pens and all other reusable guest contact items to be either sanitized after each use or single use
   7. Menus to be single use and online menu viewing will be made available
   8. Existing porous placemats (including Chilewich style) to be replaced with linen, single use disposable or non-porous placemats that can be machine washed and sanitized after each use
   9. Beverage service trays to be assigned to a single server and sanitized between users

Physical Distancing Protocol

1. Hostesses and managers to manage physical distancing at entries, waiting areas and queues (in addition to signage)
2. Tables and booths to be utilized with appropriate physical distancing between each family or party (six feet or as otherwise advised by local authorities)
3. Utilize event spaces and outdoor areas to allow for additional private seating
4. Reduce bar stool count to provide appropriate physical distancing
5. Manage the flow at quick serve outlets to ensure coffee and food pick up areas remain appropriately distanced

Guest Considerations

1. All straws to be wrapped
2. Napkin service to be suspended until further notice (no placing in a guest’s lap or refolding)
3. Special Takeaway menu available with family style options with curbside pick up available

1. Catering & Banquets

Cleaning & Sanitizing Protocol

1. 1. All shared equipment and meeting amenities to be sanitized before and after each use, or be single use if not able to be sanitized
   2. All linen, including underlays, to be replaced after each use
   3. Clean and soiled linens to be transported in sealed single use plastic bags into and out of the meeting rooms

Physical Distancing Protocol

1. All buffet and self-serve style events to be suspended until further notice
2. All food and beverage items to be individually plated and served
3. Coffee and other break items to be attended and served by a server
4. Seating capacities and floor plans to be reviewed on an event by event basis to ensure appropriate physical distancing

Guest Considerations

1. Flatware to be provided as a roll-up
2. Condiments to be served in individual PCs or sanitized individual containers
3. Individual bottled water will be provided in lieu of water carafes on meeting tables and water stations

1. Kitchen and Bakeries

Cleaning & Sanitizing Protocol

1. 1. Storage containers to be sanitized before and after each use
   2. All delivered food items to be cleaned and washed before storing
   3. Food preparation stations to be sanitized at least once per hour
   4. Kitchens to be deep cleaned and sanitized at least once per day
   5. Clean and sanitize all glasses and plates three times a day

Physical Distancing Protocol

1. Deliveries will be accepted and unpacked outside of facility

1. Increase number of food prep areas to maintain social distancing between cooks

1. Seating capacities and floor plans to be reviewed on an event by event basis to ensure appropriate physical distancing

Employee Requirements

1. Flatware to be provided as a roll-up
2. Condiments to be served in individual PCs or sanitized individual containers
3. Individual bottled water will be provided in lieu of water carafes on meeting tables and water stations