Plexiglass, all employees masking, tables spaced 6 feet apart( or groupings of chairs for groups of six), signs regarding OHA rules, four bottles of sanitizer at the counter areas, gloves for staff bussing tables and doing dishes, paper towel dispensers in the kitchen and bathroom area, a whiteboard with current OHA rules as you walk in, staff has to fill out a statement of health daily prior to working, etc... Bedrocks is taking extreme measures and has for a year to keep both our employees and customers safe. The restaurant employs an owner/manager, several supervisors and many employees. If we could afford to hire a sous chef, we would. We are a family owned independent small business in a small coastal community. I am sorry to hear you are terminal and 100 percent understand the risk is my husband is a survivor of stage 4 cancer. Even as a survivor, at this time we have chosen for him to not work- to reduce his risk when coming in contact with customers from all over. Take care
Honestly... I assume not good! There is the "must" items like plexiglass shield on the counter, but people's actions speak volumes!! And just NO way to dry ur hands seems like a SIGN, or the sheer LAZY workers, and dirty tables! Not even sure eating inside was ok at the time! But we sat in corner in BACK as its a BIG floor and there was a TV, so distancing was easy do to size or inside. I remember the things that stand out as a ex restaurant worker for front and back or house plus a manager and sous chef! Would go back as it was best pie I've had since moving here, BUT not DURING COVID as I'm high risk being terminal.
Thanks! Your answer is awaiting moderation.