Mint COVID Safety Plan – Version 3 – Updated July 31

 

 

First Level Protection: Limiting Number of People at Workplace and ensuring physical distancing where possible

Unfortunately, there are not a lot of tasks that our employees are able to do from home in our line of business. We are encouraging our managers to try to make schedules and do any administrative work that they are able to do from home at home.

We are trying to develop set schedules with workers so everyone works with the same people every week. We are also trying to pair up people who already live together and who are in each others social bubbles. We are also eliminating any positions that are not necessary to have at the moment so we have less staff in the building.

CHANGES TO HOW TASKS ARE DONE

Occupancy Limits:
  1. We have changed our restaurants occupancy level from 150 customers to 75 at a time. We think that this is the maximum number of people we feel we can comfortably fit in the restaurant while maintaining social distancing for staff and patrons.
  2. We are allowing 4 employee maximum to be in the office at any given time.
  3. We are allowing 4 employees maximum to be in the kitchen line area in order to maintain social distancing.
  4. We are allowing 3 employees maximum to be behind the bar at any given time.
  5. We have increased the number of staff on Friday and Saturday nights from our original reopening schedules to ensure that we have enough staff to enforce physical distancing between guests and to ensure that they do not congregate where they should not be.
  6. We have developed a floor plan that indicates the maximum number of patrons per table and the designated spot that must be left clear for our servers and food runners to place food and drinks for the guests to pass down the table. We have attached the floor plan to this safety plan.
  7. If guests choose to not comply with our physical distancing guidelines we are telling them that they have to leave our establishment. Staff do not need to have a managers permission to ask a guest to leave.
  8. We have turned our back seating area into a staff area. We have done this because we don’t feel like we can maintain physical distancing properly between staff and guests in this area.
  9. We have also changed the occupancy of the restaurant to 50 patrons when our live entertainment is happening.
  10. We are talking with delivery drivers and giving them a designated spot to stand when they are waiting for their orders. If we observe them not staying in that spot we are reminding them that they need to be there. The designated spots that we have are in an area where they can maintain physical distancing from our in house dining patrons.

We will be putting up posters that identify all of these occupancy limits in the appropriate places within our establishment.

Second Level: Barriers and Partitions

We will be using the bar and a designated table as a barrier for our staff and delivery drivers so we can maintain physical distance from them. We have asked all delivery drivers to make sure that they wait for us to put the food down and step away before grabbing it. We have also asked delivery drivers to make sure that they maintain the appropriate distance from our dine in guests.

We have put up a plexiglass barrier between the bar seats and our beer glasses. We have done this so there is a physical barrier between patrons and the bartender and to ensure that no droplets are getting on our clean glassware. We have also installed a barrier between patron seating at the bar and our server station. We have done this to ensure that patrons are away from the drinks going out to other patrons. We also have an area at the bar, marked off with tape on the floor, that we are no longer seating patrons at because we do not feel like we can maintain physical distance between patrons and staff members.

We have created plexiglass barriers to put up between patrons and live entertainment. The DJ booth has plexiglass hanging on the three sides that would be accessible to patrons. For our comedy and live music acts we have created movable barriers to put upon between performers and patrons. When the movable barriers are not being used to separate patrons and entertainers we are using them in the main dining room.

We plan to make more barriers to place between tables to increase the capacity of the restaurant.

We have ensure that all barriers are safe and will not affect workers ability to safely do their jobs.

We have single use paper menus and laminated menus. The laminated menus are soaked in a sanitizer solution for at least 10 minutes then air dried between guest usage. We are giving one paper menu per 2 customers and throwing them in the recycling when the guest is finished.

Third Level: Rules and guidelines

We have developed new rules and guidelines in order to protect our staff and our patrons. We had a staff meeting on Tuesday May 26th to go over the new rules and clearly communicate our standards. We have also gone over and will be reinforcing older rules that are even more crucial now than they used to be. We answered all staff inquiries during the meeting. We have also posted signage in the appropriate places within the restaurant about the new rules and guidelines.

The most important rule that we have is that no staff member can work if they are feeling ill. If you are ill and cannot get a shift covered we will have to close for the night.

We have developed the following guidelines and will attach them to this memo:

• Guide to safely accept deliveries • Dishwashing guidelines
• Dining room guidelines
• Kitchen Guidelines

• Hourly Cleaning Guideline

Fourth Level Protection: Using Masks

We understand that using masks is our last resort and have concluded that we will need our staff to wear masks in a few specific scenarios. We have instructed the kitchen to use a mask when they are handling dirty dishes that customers have touched. We also have all dishes that customers have touched are soaked in a disinfectant bath to kill anything on the plates.

We have shown all of our staff how to properly use a mask and we have a sign up in the entrance way to the kitchen that shows how to properly put on a face mask. We have also provided every staff member with 2 cloth masks that they are required to clean and bring into work. We have a limited number of disposable non medical masks available for if a staff member forgets to bring in a mask,

Reducing the risk of surface transmission through effective cleaning and hygiene practices.

We have clearly marked the hand washing sinks in our restaurant and have gone over proper hand washing techniques with all of our staff. We have also put up signs about proper hand washing by our designated hand washing sinks and in the bathrooms.

We have developed a cleaning plan and gone over the cleaning plan in detail with all members of staff. We have also bought a new disinfectant that was on Health Canadas website of approved disinfectants. We know that this disinfectant takes time to work so we have told our staff that we will not be able to flip tables as quickly as we used to. We also inform customers of this at the door if they are waiting for a table.

We have attached our hourly cleaning guidelines, kitchen cleaning guidelines and guidelines for cleaning tables between guests.

Step 3 – Develop Policies

We have gone over all the symptoms of COVID 19 with all of our staff members and have a sign taped to our hostess stand everyone entering our establishment can see it as they come in the door. We have told them to not allow any patrons in the restaurant who are showing any of these symptoms and have gone over the work safe BC violence prevention program with them as a precaution.

We also have developed policies and have told our hosts and hostesses to tell every customer our rules before they are seated. If a customer does not agree to these rules beforehand we will not let them into the restaurant.

We have had all returning employees sign a declaration that they currently have no symptoms of COVID 19; that they have not had any of these symptoms in the past 10 days, have not been told public health that they need to self isolate, that they have not travelled outside of Canada in the past 14 days and that they will tell us immediately and not come into work if they develop symptoms.

We will make sure that all of our staff know who our first aid attendants are. We will adhere to WorkSafe BC guidelines with our scheduling of first aid attendants. We have also developed a plan on what to do if an employee does get sick.

Step 4: Develop communication plans and training

We have ensure that all of our staff are properly trained and that our supervisors are monitoring to ensure all policies are being followed. We are updating this safety plan as necessary and will make sure that all staff are informed of any changes.

We have posted signage about occupancy limits, hand washing and people who are restricted in entering. If anyone is having problems with guests that refuse to follow policies staff members know that they can grab a manager or supervisor to help at any time. We will ensure that a supervisor is on at any time there are guests in the building.

Our Managers and Supervisors are Rajen, Alex, Shay, Savanna and Barbara.