For each shift, a trained Covid-Safe Officer is appointed for both FOH & BOH to oversee and enforce all Cyprus Meze Covid Safe House Policies REPORTING
Daily recording of staff attendance, guest contact details and attendance, cleaning checks, visitors register
Daily reports and records to be kept on file for a minimum of 28 days STAFF TRAINING
All staff to complete Cyprus Meze Covid-Safe House Policy training before commencing first shift back to work
Regular monitoring of Australian Govt Health websites to ensure the latest advice is taken into consideration HYGIENE
Touchless sanitizer dispensers installed at restaurant entry/exit, outside guest bathrooms and staff bathrooms/changerooms, and staff work areas
Hand washing facilities readily available within guest bathrooms, staff bathrooms and staff work areas
Food menus: single use disposable food menus or physical menus sanitized after each use
Beverage and wine menus: QR codes to access online lists or physical lists sanitized after each use
Single use linen napkins and tablecloths
Masks to be worn at all times by staff both indoors and outdoors
All staff to wash and sanitize hands prior to clocking in/out for all shifts and breaks
All staff to wash and sanitize hands before and after eating, sneezing, coughing, handling rubbish, handling guest glassware, crockery, or cutlery, handling cash, or receiving a delivery of goods
Where possible, all staff to wash hands with soap and water for 20 seconds every 30 minutes
All staff to avoid skin-to-skin contact with guests and other staff, for example, no handshakes
All staff are to observe 1.5m social distancing whenever possible RESTAURANT SEATING CONFIGURATION
For indoor dining, ensure the premises is sufficient to allow for 2m² of space for each person, excluding staff
For outdoor dining, ensure the premises is sufficient to allow for 2m² of space for each person, excluding staff
Where possible, a distance of 1.5m required between bookings/tables, measured from table edge to table edge
When indoors or outdoors, guests can be seated or standing when drinking CLEANING & SANITIZING Daily professional cleaning of the restaurant in its entirety. Ongoing cleaning during restaurant service periods:
Staff and guest bathrooms – at 60 minute intervals – sanitizing of all surfaces
High touch areas – at 60 minute intervals - sanitizing of all surfaces, i.e. doors, handrails, etc.
Tables/chairs – sanitize after each guest seating
Table condiments – on request only, sanitized after each use
EFTPOS terminals – sanitize after each use Commercial dish and glass washers – wash cycle set to minimum 65-71 degrees, sanitization cycle 82 degrees. PAYMENTS
Electronic payment only accepted
Cash transactions – avoid where possible SIGNAGE
Cyprus Meze Covid-Safe House Policy
Hand washing and sanitizing instructions
Social distancing instructions
COVID-19 symptoms information
Condition of Entry information
Stop the Spread. CONDITIONS OF ENTRY. Entry denied if COVID-19 symptoms are evident or if the following conditions are not met.
Proof of double vaccination or medical exemption
Confidential contact details collected via NSW Services App for all guests required upon entry to the premises Staff
Proof of double vaccination or medical exemption
Confidential contact details collected via NSW Services App for all staff required upon starting each shift
Proof of double vaccination or medical exemption
Confidential contact details collected via NSW Services App for all persons required upon entry to the premises ROLE DEFINITION Where possible, staff roles will be allocated to prevent cross contamination, defined as Pre-Guest or Post-Guest tasks. Pre-Guest All activity prior to guest touching an item i.e. untouched glassware, cutlery, food, menus. Pre-Guest duties include:
Meet, greet and seat guests
Menu ordering
Delivery food and beverage
clearing tables
EFTPOS payments
cash transactions KEY PREVENTATIVE MEASURES House Policy - NSW All possible preventive measures are taken to ensure no transmission of the COVID-19 virus from Staff to/from Guest, Guest to Guest, Staff to Staff, and Contractor/Supplier to/from Staff. Overarching Principle To ensure maximum precautions are always taken, presume all persons are always asymptomatic with the COVID-19 virus. Overarching Assumption Version 29 / 8.11.2021 Created in collaboration with Clinical A/Prof. Eugen Molodysky
Fink Covid-Safe House Policy – NSW