The Boat Club Restaurant Fitger's Complex

COVID-19 Preparedness Plan

Boat Club Restaurant is committed to providing a safe and healthy workplace for all our workers and customers. To ensure we have a safe and healthy workplace, we have developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and employees are all responsible for implementing this plan. Our goal is to mitigate the potential for transmission of COVID-19 in our workplace and community, and that requires full cooperation among our employees, management, and customers. Only through this cooperative effort can we establish and maintain the safety and health of our workers and workplaces.

Our COVID-19 Preparedness Plan follows Centers for Disease Control and Prevention (CDC) and Minnesota Department of Health (MDH) guidelines related to COVID-19.

 

 

EMPLOYEE SAFETY MEASURES:

  • Notify your supervisor as soon as possible and stay home if having symptoms(fever, cough, or shortness of breath). Also, follow up with your doctor concerning a COVID-19 test and provide results of testing to employer.
  • Do not return to work until the criteria to discontinue home isolationare met, in consultation with healthcare providers and state and local health departments.
  • Notify your supervisor if you have a sick family member at home with COVID-19.
  • Limit close contact with others and maintain a distance of at least 6 feet, when possible.
  • Following CDC and Minnesota Department of Health guidelines, all employees are required to wear a face mask.
  • Adhere to documented temperature checks performed by management prior to start of each scheduled shift. If you have a temperature reading above 100 degrees, you will be required to go home until criteria to discontinue home isolation are met.
  • When exchanging payment with guests, do not touch your face afterward, and disinfect hands with either hand sanitizer or proper handwashing.
  • Clean and disinfect frequently touched surfaces such as workstations, cash registers, payment terminals, door handles, tables, and bar countertops on a routine basis.
  • Wash your hands every 30 minutes, or as directed by management, with soap and water for at least 20 seconds. An alcohol-based hand sanitizer containing at least 60% alcohol can be used, but not as a substitute for cleaning hands with soap and water.
  • With appropriate hand hygiene, gloves are not necessary for workers who are not involved in food preparation

Key times to clean hands include:

  • After removing used dishware or glassware from a guests table or bar seat
  • After properly sanitizing and resetting dining room table
    • Before, during, and after preparing food
    • Before eating food
    • After using the toilet
    • After blowing your nose, coughing, or sneezing
    • After putting on, touching, or removing cloth face coverings
    • After smoking during a break
    • After touching or using your cell phone
    • After touching money or objects that have been handled by customers, such as credit cards, dishware, or glassware
    • After removing used gloves, and before putting new gloves on

 

 

WORK ENVIRONMENT:

  • Company will provide employees with accurate information about COVID-19, how it spreads, and risk of exposure
  • Institute measures to physically separate and increase distance between employees, other coworkers, including moving terminal/credit card reader farther away to increase the distance between employees
  • Place signage throughout the establishment to remind employees and customers to social distance
  • Shift primary prep work to off-peak or after hours when possible to reduce contact with fellow co-workers
  • Remove or rearrange chairs and tables to support social distancing practices
  • Provide remote pick up alternatives for customers, including curbside pick-up, and shop-by-phone to limit customers in the establishment
  • Establish designated curbside pick-up area
  • Control the flow of traffic into the establishment by ensuring that maximum capacity plans are adjusted and managed at the front door.
  • Guests waiting to be seated will leave phone number and be called to return to restaurant when table is available

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