- Restaurants, Bars & Lounges
Cleaning & Sanitizing Protocol
- Host Podiums including all associated equipment to be sanitized at least once per hour
- Service stations, service carts, beverage stations, counters, handrails and trays to be sanitized at least once per hour and logged by a manager
- 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
- Dining tables, bar tops, stools and chairs to be sanitized after each use
- Condiments to be served in single use containers (either disposable or washed after each use)
- Check presenters, votives, pens and all other reusable guest contact items to be either sanitized after each use or single use
- Menus to be single use and online menu viewing will be made available
- 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
- Beverage service trays to be assigned to a single server and sanitized between users
Physical Distancing Protocol
- Hostesses and managers to manage physical distancing at entries, waiting areas and queues (in addition to signage)
- Tables and booths to be utilized with appropriate physical distancing between each family or party (six feet or as otherwise advised by local authorities)
- Utilize event spaces and outdoor areas to allow for additional private seating
- Reduce bar stool count to provide appropriate physical distancing
- Manage the flow at quick serve outlets to ensure coffee and food pick up areas remain appropriately distanced
Guest Considerations
- All straws to be wrapped
- Napkin service to be suspended until further notice (no placing in a guest’s lap or refolding)
- Special Takeaway menu available with family style options with curbside pick up available
- Catering & Banquets
Cleaning & Sanitizing Protocol
- All shared equipment and meeting amenities to be sanitized before and after each use, or be single use if not able to be sanitized
- All linen, including underlays, to be replaced after each use
- Clean and soiled linens to be transported in sealed single use plastic bags into and out of the meeting rooms
Physical Distancing Protocol
- All buffet and self-serve style events to be suspended until further notice
- All food and beverage items to be individually plated and served
- Coffee and other break items to be attended and served by a server
- Seating capacities and floor plans to be reviewed on an event by event basis to ensure appropriate physical distancing
Guest Considerations
- Flatware to be provided as a roll-up
- Condiments to be served in individual PCs or sanitized individual containers
- Individual bottled water will be provided in lieu of water carafes on meeting tables and water stations
- Kitchen and Bakeries
Cleaning & Sanitizing Protocol
- Storage containers to be sanitized before and after each use
- All delivered food items to be cleaned and washed before storing
- Food preparation stations to be sanitized at least once per hour
- Kitchens to be deep cleaned and sanitized at least once per day
- Clean and sanitize all glasses and plates three times a day
Physical Distancing Protocol
- Deliveries will be accepted and unpacked outside of facility
- Increase number of food prep areas to maintain social distancing between cooks
- Seating capacities and floor plans to be reviewed on an event by event basis to ensure appropriate physical distancing
Employee Requirements
- Flatware to be provided as a roll-up
- Condiments to be served in individual PCs or sanitized individual containers
- Individual bottled water will be provided in lieu of water carafes on meeting tables and water stations