We have exceeded all of the guidelines from the CDC as well as the recommendations from the WHA. We started writing our own protocols in March of 2020, well before re-opening. Besides our staff wearing masks and our teams constantly sanitizing touch areas, we limit our exposure to guests to 1-2 minutes and when the lounge was open, our servers limited exposure to 3-4 minutes. We have sanitizer stations strategically placed throughout our dining rooms. We have added plexiglass dividers throughout the restaurants preparing for re-opening. They are almost invisible allowing our guests to feel as normal as possible. We check temps and complete wellness questionnaires before every employee shift. Probably our biggest accomplishment has been the self reporting that our team has done when exposed or possibly exposed outside of work, showing tremendous ownership in their co-workers health. While the quarantines strain operations, they also sustain them.
When they bring orders to your car, they have a mask on.
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