To keep our customers and our staff safe we have put in place the following procedures:

 

 

STAFF TO WASH HANDS MINIMUM EVERY 30 MINS AND USE HAND SANITISER AS OFTEN AS POSSIBLE, ALWAYS AFTER HANDLING MONEY.

 

TRY TO ENCOURAGE CONTACTLESS PAYMENTS

 

ONLY HALF THE NUMBER OF TABLES TO BE USED, MEASURED AND SPACED OUT 

 

HAND SANITISER MUST BE AVAILABLE FOR ALL CUSTOMERS/DELIVERY DRIVERS.

 

MAXIMUM OF 3 PEOPLE IN THE TOP AREA (NEAR TILL) AT ANY ONE TIME.

 

SANITISE (DETTOL SPRAY) ALL DOOR HANDLES, FRIDGE DOOR HANDLES, TABLES, CHAIRS, COLLECTION POINTS AND BREAKFAST BAR AS OFTEN AS POSSIBLE. 

 

ONE CUSTOMER FROM EACH PARTY TO LEAVE CONTACT DETAILS IN THE BOOK ON ARRIVAL IF THEY ARE EATING IN THE RESTAURANT TO COMPLY WITH GOVERNMENT TRACK AND TRACE

 

TAKEAWAY CUSTOMERS TO ORDER THEN MUST WAIT OUTSIDE.

 

ONLY PAPER MENUS TO BE GIVEN OUT AND THEN THROWN AWAY.

 

MILK AND SUGAR TO BE PUT IN TAKEAWAY DRINKS BY STAFF.

 

CUSTOMERS IN THE RESTAURANT MUST BE SERVED THEIR FOOD AND DRINKS TO A “COLLECTION POINT” TO ENSURE SOCIAL DISTANCING. THIS APPLIES TO TAKEAWAY ORDERS TAKEN OUTSIDE ALSO.

 

WHEN CUSTOMERS LEAVE A TABLE SANITISE CHAIRS, TABLE, SALT, PEPPER, SUGAR. 

 

KEEP ALL BLUE CLOTHS IN A BUCKET OF BLEACH DURING THE SESSION.

 

TOILETS CHECKED AND SANITISED AS OFTEN AS POSSIBLE, PAYING ATTENTION TO LIGHT SWITCHES, SOAP DISPENSER, TAPS ETC…..

TOILETS ONLY TO BE USED BY PEOPLE DINING IN RESTAURANT.

 

ANY MEMBER OF STAFF WHO HAS A COUGH OR TEMPERATURE TO SELF ISOLATE IMMEDIATELY AND ARRANGE FOR A TEST. 

 

ANYONE NOT RESPECTING SOCIAL DISTANCING RULES MUST BE ASKED TO LEAVE.