Protecting Employee Health
  1. All Employees to read and understand the Company Protocol before returning to work and to be continuously educated on the importance of hygiene and social distancing.
  2. Employees not to come to work if ill or experiencing any symptoms related to Covid -19.
  3. A temperature check and health survey are conducted with each employee prior to the beginning of each shift to verify staff have not experienced any symptoms related to Covid-19.
  4. Face Masks are worn by all staff on shift, including the back of house and kitchen staff, that interact with other staff members and the public during working hours. Face masks must, at all times, cover nose and mouth, as per WHO recommendations.
  5. Disposable hand gloves are being used by staff and changed at each new shift.
  6. All Employees must frequently wash their hands with soap and water, or sanitise using the alcohol-based hand sanitiser provided.
  7. All Employees shall not share any food or beverages during working hours or during lunch break.
  8. All Employees shall not shake hands or high-five or similar greetings that breaks physical distance during the shifts.
Front of House Protocol
  1. All movable tables to be spaced to allow a distance of 1.5 – 2.0m between diners at different tables. Additional outdoor seating is in use.
  2. Reservations are encouraged to prevent people from gathering and to promote social distance.
  3. Patrons to enter the premises with a face mask and use touch-free hand sanitizer upon entry to the restaurant.
  4. All guests to be temperature checked upon arrival, with details recorded on a register.
  5. Hand sanitizer or wipes are provided at tables.
  6. QR codes are available on all tables for guests to scan to view the menu on their cell phones, to reduce touchpoints. If a menu is requested, it will be a paper menu which will be disposed of after use.
  7. Food items and containers shared between customers on the table will be prohibited, e.g. bread, salsa and chimichurri sauce.
  8. No alcohol may be served.
  9. Cashless and contactless payment options will be available and encouraged.
  10. Leftover food to be packaged for customers only on request.
Additional measures to increase sanitization, hygiene and food safety
  1. Any suppliers or delivery personnel will have their temperature checked and recorded and be required to wear a face mask and sanitise upon entry to the premises.
  2. Manager on duty to designate a staff member to oversee and enforce sanitization and disinfection procedures as needed.
  3. Utensils and foodware are properly washed, rinsed and sanitized for an adequate control time.
  4. All surfaces in the restaurant will be wiped down daily with sanitiser and, as an additional measure, will be sanitised daily by means of fogger at the end of service.
  5. The restaurant to be deep-cleaned / sanitised once a week by a specialist company with food-safe, hospital-grade disinfectant.
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