Social Distancing
- Maintain 6 feet for both employees and members of the public at all times.
- Designate with tape or signage for employees and customers in line to maintain appropriate distance.
Face Masks
- A face mask made of cloth or fabric must be worn by all employees and cover an individual’s nose, mouth, and chin.
- Exemptions – People with medical conditions who cannot wear the mask are exempt (must provide medical documentation).
Employees & Management
- Employees are to take their temperature daily with a thermometer. If their temperature is 100 ̊ F. or higher they are excluded from working in the facility. They may return to work only when their temperature is under 100 ̊ F. for 3 days (without taking any medication). If an employee is experiencing coronavirus symptoms (cough, chills, sore throat, shortness of breath etc.) symptoms must improve for 3 days and at least 7 days must pass since symptoms first began before returning to work.
- Employees must wash their hands every 2 hours or more often as necessary.
- Ensure 6 feet distancing for all employees, kitchen and service staff.
- Limit the number of people in the break room to ensure distancing.
- Increase cleaning of commonly touched surfaces such as workstations, countertops, railings, door handles, and doorknobs.
- Make hand sanitizer readily available to all employees.
- Clean and sanitize tabletops, chairs, and menus in between seating customers.
- Condiment bottles cannot be used. Ketchup, mayonnaise, mustard, salt & pepper shakers. must be served in single packets or cups. Unused condiment packages must be discarded.
- Vases on the tables are prohibited.
- Arcade games, live entertainment, and dancing are prohibited in the restaurant, bar and patio areas.
- Clean and sanitize all high touch areas (door handles, light switches, phones, pens, touch screens) every 2 hours or more frequently as needed.
- Provide hand sanitizing stations for customers.
- Salad bars and buffets are permitted if served by staff with 6 feet of social distancing between customers.
- Customers must be seated when consuming alcoholic beverages (no standing).
- No more than a party of 10 can be seated with distancing of 6 feet between tables.
- High back booths are considered a barrier. They must be high enough where a customer cannot reach over to interact with another customer.