CV-19 RISK ASSESSMENT

CV-19 MEASURES

There is nothing more important to us than our guests and our team’s well-being. While we can’t wait to welcome you back to our restaurant, you will definitely notice that things look a little different and notice that we have made changes that provide a safe, comfortable, and enjoyable environment for everyone.

 

We will ensure that we adhere to all guidelines set out by the Government and the team will be constantly monitoring and ensuring that we go above and beyond to create a safe environment when you visit our restaurants.

 

OUR GUESTS

We ask that our guests familiarise themselves with and adhere to Government guidelines when visiting our restaurant.

Guests are asked to make a booking on our website and ensure that their contact details (email and phone number) are correct.

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Guests must wear a face-mask when entering the property.

Guests can remove face-mask only when seated.

Guests must wear face-mask back whenever they leave their seats including toilet visits.

 

If a guest or any of their party are feeling unwell, especially if they have a high temperature, new persistent cough or a loss of taste or smell; or if anyone in their party think they may have been exposed to the virus in the past 14 days; guests are asked to contact our team to cancel their booking.

 

BOOKING

Online reservations will be taken for tables of up to 6 guests of one household or more.

Any reservation of over 6 guests will be taken personally so that our team can speak to the guest and confirm how many households will be dining together.

All guests are encouraged to make a reservation online and booking times will be staggered to reduce the number of guests arriving at one time.

Guests’ details will be recorded and saved for 21 days in accordance with Government guidelines and to aid the track and trace system.

 

OUR RESTAURANT

We will provide hand sanitizing stations at the entrance for the use of guests as they enter the building.

We have conducted a full risk assessment of the size and configuration of our restaurant and have adjusted the floor plans to facilitate social distancing, in accordance with Government guidelines.

 

Where one-way and separate doors cannot operate, our team will remind guests of social distancing.

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Doors to the restaurant will be left open, where possible, to increase ventilation and reduce hand contact on surfaces.

Internal doors (excluding fire doors), will be left open where possible, to aid ventilation and reduce hand contact on surfaces.

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We will no longer be operating a cloakroom service, we ask that guests keep their personal belongings with them at all times

 

OUR SERVICE

We offer table service only.

Our team will set the tables once the guests have arrived but before they are seated.

Our menus will be disinfected after each use.

Food will be placed on tables as quickly as possible to limit the amount of time the team are within 1 metre of our guests.

 

Payment are preferred to be by credit or debit card, but will accept cash payments if requiered.

Guests will be advised trying to place their full order including drinks and dessert at once, to avoid unnecessary visits to their tables and to reduce contact. 

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Background music will be kept to a minimum.

 

OUR BATHROOM

Our bathroom entrance door will be left open where possible to allow for ventilation.

Hand sanitiser will be available in the bathroom.

We ask our guests to adhere to social distancing guidelines when using the bathroom. No waiting or queuing by the bathroom's door.

 

CLEANING

Our restaurant is always immaculately clean and well maintained. In advance of opening, we have ensured that all front of house/back of house areas are deep cleaned and sanitised using antiviral sanitiser.

We have introduced an enhanced cleaning programme, using an anti-viral cleaner in areas of high footfall e.g. bathroom. These areas will be cleaned on an hourly basis.

There will always be a plentiful supply of essential cleaning chemicals in the restaurant.

Guest chairs, tables, card payment machines and other high contact surfaces will be sanitised after each use.

Our team will wash their hands thoroughly after handling dirty plates and cutleries.

 

BACK OF HOUSE

We have assessed third party deliveries and procedures have been put in place to restrict access to the restaurant and back of house areas.

Our food preparation area and service area have been assessed and maximum numbers of staff are in place via the scheduling, in order to facilitate social distancing during service.

Where social distancing cannot be adhered to due for short periods of time to the nature of chefs work, chefs will work side by side or back to back.

Our chefs will use a disposable plastic spoon for tasting which will be thrown away after every use.

Access to changing rooms will be restricted to ensure social distancing can be adhered to.

Contractors will be booked to carry out works and repairs at the properties out of hours where possible. If urgent work needs to be carried out during opening hours contractors will be made aware of company hygiene and social distancing procedures.

 

OUR TEAM

All team members will have their temperature checked and recorded at the start of every shift.

Training has been provided for every member of our team. Team members will be instructed to wash their hands frequently with hot water and soap at the beginning, the end, and regularly throughout their shifts for a minimum duration of 20 seconds.

Antibacterial soap and disposable tissue will be supplied at all hand-wash sinks.

We have conducted training with all of our team on the cleaning procedures required pre-post and during their shifts.

Our team have been fully trained so they understand the risks, routes of transmission and the importance of handwashing, social distancing and cleaning.

 

Team members will be encouraged not to touch their eyes, nose or mouth with their hands.

Team members will be instructed to keep a 1-metre distance between themselves and other colleagues and guests.

 

Team members will be required to bring their uniform to work to change into it upon arrival. A maximum number of people will be permitted to use the changing rooms at a time.

Team members will wash their uniform every night.

Sanitiser will be located throughout the restaurant and will be available for all employees to use regularly.

 

PPE gloves and masks will be available for employees and will wear them in accordance with the recent Government guidelines where wearing of PPE will be mandatory.

 

Any team member who is classed as vulnerable will be assessed on a separate basis.

Signage will be on the staff notice board detailing CV-19 symptoms and when to self-isolate along with details of the company CV-19 risk assessment.

Any team member who develops a new persistent cough or high temperature will immediately be sent home or advised to stay at home. Employees will be instructed to self-isolate for 7 days if they are displaying symptoms or 14 days if they are living with someone who has symptoms.

 

A return to work health questionnaire will be completed by all team members returning to work for the reopening of the restaurant as well as anyone returning to work after illness or self-isolation.

All areas where an employee who displays symptoms of CV-19 has come into contact will be 2 stages cleaned.

 

Employee rotas will be kept for 21 days, in accordance with Government guidelines and to aid track and trace.