A DAY IN A RESTAURANT

Day-to-day restaurant operations and procedures have been modified to account for safety guidelines. The following sections describe the modified procedures for Starting Your Shift, Receiving Deliveries, Eating and Drinking, and Cleaning, Sanitizing, and Disinfecting and additional information can be found in their respective SOPs.

Leaving for Work
Before leaving for their shift, employees must perform a Self Health Assessment before leaving for work. Employees are encouraged to use the CDC COVID-19 Self Checker and take their temperature (using a company-provided thermometer) to ensure a temperature below 100.4°F (38°C). Visible COVID-19 symptoms are as follows:

• Fever, chills, or sweating
• Difficulty breathing
• New loss of taste or smell
• Persistent headache
• New or worsening cough
• Sore throat
• Whole body aches
• Vomiting or diarrhea

If employees are feeling sick, they must stay home from work and inform their manager. If an employee communicates the absence of symptoms to their manager, they may begin their commute to work. Please refer to the Employee Call Out/Call In Pay SOP for more information.

A Note on Commuting: When commuting to work, employees who live within walking/biking distance are encouraged to walk or bike to work and  avoid public transportation if possible. If using public transportation, employees should practice safe social distancing, avoid contact with public surfaces, and wear appropriate safety equipment.

Arriving at Work
Upon arriving at their workplace, employees must enter through the designated employee initial point of entry (IPOE) and wait for the Safety Manager to check them in before heading to the locker room. The employee will clock in and the Safety Manager will administer a contactless temperature check, adhering to the Taking Temperatures SOP. Employees must pass the temperature check before entering the restaurant.

Once completing the check in process, the Safety Manager will escort the employee to the locker room or employee changing area and provide a clean set of uniforms before returning to the IPOE to check in additional employees.

A Note on Scheduling: When creating weekly schedules, managers should stagger employee arrival times to avoid congestion at the IPOE and employee changing area. Receivers and Safety Managers should also be scheduled for limited set delivery days and another trained employee must be scheduled in the event of any last minute call outs. Managers should also consider “squad scheduling,” the strategy of scheduling teams that only work with one another during any given shift.

Locker Room Etiquette & Personal Belongings
Depending on the size of the locker room, only one person may be allowed inside at any given time. Locker rooms must be kept clean and tidy at all times and all personal belongings should be kept inside the employee lockers or in another designated contained area. Employees are required to remove all personal belongings at the end of their shifts and no personal items may be stored at work overnight.

Personal cell phone usage by hourly employees is prohibited during active working hours. Employees are permitted to use their cell phones during breaks and must wash their hands after using their devices.

Receiving Deliveries
Chefs and individuals responsible for placing orders should reduce the frequency of orders delivered each week in order to minimize interactions between external vendors and employees. Restaurants should inform external vendors of their modified receiving procedures and obtain confirmation of their acknowledgement and acceptance of the modified procedures.

Prior to vendor arrival, the trained receiver or Safety Manager should ensure that boundaries of the receiving area are outlined with floor tape. The receiver/SM should also consolidate any expected purchase orders or invoices to avoid taking invoices from the product delivery person.

Upon vendor arrival, the trained receiver or Safety Manager should greet them and ensure they are wearing the appropriate safety equipment while consistently maintaining a safe distance. The delivery person will unload products into the designated receiving area while the receiver observes the process and records any abnormalities of the products or delivery process.

After checking in all the delivered product, the receiver should transfer all loose product into clean lexans and dispose of all original cardboard and plastic packaging, as COVID-19 can remain on these surfaces for 24 and 72 hours, respectively. Any product that has been repacked or arrives without packaging or cases (such as loose dry goods) should be disinfected before putting away.

For beverage deliveries, individual bottles and full cases must be disinfected before putting away for storage. Follow the SOPs for Receiving Deliveries and Cleaning, Sanitizing, and Disinfecting for additional information.

Eating & Drinking
Employees should practice social distancing while preparing, acquiring, and eating family meal. Managers should establish staggered family meal times to reduce contact among employees.

Family meal plates should be pre-plated on newly disinfected and sanitized plates or disposable plates. Family meal should not be served buffet-style or in any other way that requires multiple contact points with serving utensils or other employees. All employee allergies should be reported to management in advance and accounted for while preparing family meals.

Employees must wash their hands, put on clean safety equipment, and clean and disinfect their eating area before returning to work.

To stay hydrated and drink water during their shifts, employees should use either single-use cups or deli containers and dispose or send them to the dish area after drinking. Water cups are prohibited from being kept on stations to prevent idle contamination and employees may not fill their personal water bottles from the water system.

Cleaning, Sanitizing, and Disinfecting
When selecting disinfecting chemicals to use in your restaurant, refer to the EPA’s List N to ensure that the chemicals are effective against COVID-19. Please note that cleaning refers to the removal of germs, dirt, and impurities from surfaces while disinfecting refers to using chemicals to kill germs on surfaces (CDC). All employees should read the manufacturer’s instructions prior to cleaning to ensure effective use of the chemical. Sanitizer solutions should be checked three times a day and after each refill to ensure proper dilution and strength. Always check the manufacturer’s instructions when handling and testing sanitizers and other cleaning chemicals, as dilution concentrations may vary depending on the product. Employees should also wear safety equipment such as a face mask, gloves, and disposable apron when cleaning and disinfecting.

Each restaurant will appoint a Safety Manager responsible for maintaining and enforcing the enhanced safety procedures. The Safety Manager is expected to:

• Lead by example and maintain the highest level of personal hygiene and hold others accountable
• Be vigilant with enforcing health & safety procedures and cleaning schedules
• Be meticulously observant and organize documentation clearly
• Stay current with developing health & safety guidelines and work with the upper management team to update standard operating procedures

A full description of a Safety Manager’s responsibilities can be found in the Safety Manager Responsibilities SOP. Employees must be vigilant with constant cleaning, sanitizing, and disinfecting their workspace. Restaurants should establish a cleaning schedule to be enforced by the management team and use logs for accountability. All high touch surfaces throughout the restaurant must be cleaned and disinfected at least every hour and daily logs must be submitted at the end of each shift. Employees must perform a full deep clean of the restaurant after each service and the restaurant should be fully disinfected at the end of each day.

For proper procedures of cleaning all restaurant areas and equipment, please refer to the Cleaning, Sanitizing, and Disinfecting SOP.