They are done very well. 6ft at all times.
- All employees have their temperature checked upon arrival for their shift - 4 sanitation stations are set up in the beer garden for guest or staff use - Restrooms are checked and sanitized every 30 min - Tables at 6+ ft apart - Single-use menus or electronic menus available - Single-use condiments & S&P rather than shared bottles - Staff are required to wear gloves when bussing or dishwashing - Capacity in free-seating spaces has been minimized - Table dividers have been set up in the tavern for if/when indoor dining is allowed again - Handheld devices, pens & check presenters are sanitized in between each guests' use
Thanks! Your answer is awaiting moderation.