DOC MORGAN’S PUB AND RESTAURANT

COVID SAFRTY PLAN

 

 

 

We care about the health and safety of staff and patrons alike. During this time, we are taking the following actions to ensure that we provide a safe and favourable experience for all of our guests:

 

Daily Operations:

 

  • We are limiting the number of guests within the pub & restaurant at any time to 50% capacity.  Maximum 6 people at a table.

 

  • Directional exit and entrance paths with signage have been created to avoid congestion.

 

  • A maximum group of 6 guests will be sat at one table.

 

  • Floor plans and table arrangement have been adjusted to ensure maximize social distancing throughout the restaurant.

 

  • Menus will be paper, single use disposable while also offered online at www.docmenu.ca

 

  • We have enhanced our cleaning & sanitizing schedules before we open and close and while we are serving guests during our operational hours.

 

  • We have added support staff that will be devoted solely to cleaning and maintaining our cleanliness standards, paying attention to frequently used areas such as washrooms, bar and service areas

 

  • All surfaces will be deep cleaned following closing daily.

 

  • We have added complimentary hand sanitizer stations at entrances, exits & washrooms.

 

  • To minimize cross contamination, we will offer table amenities on request.

 

  • We have moved our takeout operations to our side door to limit congestions within the restaurant.

 

Service:

 

  • All employees will be monitored and leave or not report to work if expressing symptoms of illness.

 

  • Staff will be wearing masks and visors when 2 metres distance is not possible.

 

  • Designated service area will be implemented at each table to limit contact.

 

  • Pre-shift meetings will be held frequently to go over service reminders and daily operations with health and safety at the forefront of conversation.

 

  • Distance will be kept between the kitchen and front of house. Only bussers and expeditors will have access to the kitchen.

 

Back of House Operations:

  • Our kitchen team will maintain dedication to FoodSafe procedures with heightened sanitization or surfaces, especially those of high traffic, and profuse hand washing.

 

  • Deliveries will occur during off hours where gloves will be mandatory.

 

  • Thirty-minute timers will commence handwashing and surface sanitizing, with special attention to common use surfaces.

 

  •  Dishwashers will be equipped with gloves and face masks and be the only back of house staff in contact with returned dishes.

 

Contact Tracing

  • Hostess and/or servers will ensure that a name and contact number is kept on file for each table in the event that contact tracing is required.