Symptom screenings and/or temperature checks for every employee prior to walking in.
We encourage workers who are sick or exhibiting symptoms of COVID-19 to stay home.
We encourage frequent hand washing and use of hand sanitizer.
Providing disposable gloves to workers using cleaners and disinfectants if required.
Requiring employees to wear face masks
Providing disposable gloves to staff handling dirty dishes and impermeable aprons
Change and/or disinfect employee used equipment frequently.
Closed or increase distance between tables/chairs in pods, dining areas break rooms or provide break areas in open space to ensure physical distancing.
Communicate frequently to customers that they should use face masks/covers.
Perform thorough cleaning in high traffic areas.
Frequently disinfect commonly used surfaces and surfaces touched by patrons.
Clean touchable surfaces between shifts or between users, whichever is more frequent.
Equipping spaces such as dining rooms, bar areas, host stands, and kitchens with proper sanitation products, including hand sanitizer and sanitizing wipes and ensure availability.
Ensure that sanitary facilities stay operational and stocked at all times.
Use products approved for use against COVID-19 on the Environmental Protection Agency (EPA)-approved list and follow product instructions and Cal/OSHA requirements.
Upgraded air conditioning to improve air filtration and ventilation.
Provide disposable or digitally available menus.
Provide table settings (napkins, cutlery, glassware, etc.) to customers only as needed.
Supply shared condiments only as needed or supply single serve containers.
Pre-roll utensils in napkins prior to use by customers and store in a clean container.
Remove dirty linens from dining tables from dining areas in sealed bags.
Thoroughly clean each customer dining location after each use.
Frequent cleaning and sanitation of gaming equipment
Provide hand sanitizer at guest and employee entrances and contact areas
Encourage customer reservations.
Implement measures to physically separate workers and customers by at least six feet using measures such as re configuring space, installing physical partitions or visual cues (e.g., floor markings, colored tape, or signs to indicate to where workers should stand).
Implement required use of face covers in working areas where physical distancing cannot be maintained.
Adjust in-person meetings, if they are necessary, to ensure physical distancing.
Stagger employee breaks, in compliance with wage and hour regulations, if needed.
Reconfigure, restrict, or close common areas, like employee break rooms, provide alternative where physical distancing can be practiced, and discourage employees from congregating in high traffic areas.
Reconfigure kitchens to maintain physical distancing in those areas where practical and if not practical staggers shifts if possible to do work ahead of time.
Remove tables and chairs from dining areas, use visual cues to show they are unavailable, or install Plexiglas or other physical barriers to separate customers.
Limit the number of patrons at a single table.
Show parties to their tables one party at a time.
Face coverings are required for any employee who must be within six feet of customers.
Do not seat customers where they cannot be six feet away from employee work and food and drink preparation areas.
Prop open doors or automate opening if possible.
Post physical distancing rules.
Implement peak period queueing procedures, including a host to remind customers to practice physical distancing.
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