Author: Owner
Last saved by: Sosh Andriano

•	All tables have six ft of spacing between them 
•	Staff is in proper PPE Masks are a must, as is gloves for service staff/runners, changed for each new task
•	Multiple self-dispensing purell stations accessible for customers.
•	Doors are open or self-opening 
•	Ample informative signage. 
•	One-way entrance & one-way exit (prevent cross flow)
•	Dedicated staff area (use rope, chains if necessary) wait stations should be clearly marked as such “Service Staff Only”
•	All single serve disposable utensils 
•	No condiments, caddies, table settings 
•	Use dome coverings when transporting food
•	Drop food carrying tray & Let tables self-distribute or dedicated runner drop the tray (in clean gloves) distribute to the guest.
•	Digital or disposable menus only
•	No bar except for staff to pick up cocktails for table service.
•	Restrooms have attendant.
•	Garbage cans have non-touch lids
•	Menus are simplified to minimalize kitchen staff. 
•	Front of the house takes orders only & gives information, Safety department runs food & drink, sanitizes tables & acts as liaison to kitchen. 
•	Crowd spotters to prevent any compromised protocol 
•	Employee training, records, Take temps daily.  Use Daily Temp Log & staff is checked twice a day. Once upon arrival and again before they leave. Record if they are +/- the CDC temp of 100.4’ & they would have to take 2 weeks off 
•	Staff scheduling is done to keep the same teams together (limit cross contamination of staff) 
•	Managements priority is safety & cross contamination prevention. See attached COVID safety protocol.
•	during initial transition use the benefit of the payroll protection program to have additional spotters as you get acclimated & recondition the consumer to the new normal.