Per the State of Alabama
CUSTOMER PROTECTIVE MEASURES: **** ******POSTED AT FRONT DOOR
Post sign on door that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.
Limit the number of customers in the restaurant to those that can be adequately distanced 6 feet apart.
Tables/booths may alternatively be separated by a physical barrier.
Tables will be limited to no more than 6 guests per table.
All employees are required to report any fever or illness to supervisor.
Tables and seating will be sanitized after each guest.
High customer contact areas (e.g. door entrances) will be cleaned every two hours.
CustomerProtection
Condiments are not to be left on tables. Provided by request and sanitized after usage or disposable packets should be used.
Drink refills shall be in clean/unused glass/cups.
Menus, if laminated, should be cleaned after each usage or paper menus shall be designed for single use and disposed of.
Employee Protection
EMPLOYEE PROTECTIVE MEASURES ******POSTED AT FRONT DOOR
Post sign on door that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.
Staff will limit the number of customers in the restaurant to those that can be adequately distanced 6 feet apart.
Any indoor or outdoor waiting area must be marked so that social distancing standards are met.
One member of a party may be allowed in waiting area while other members of their party wait in their car.
Tables will be limited to no more than 6 guests per table.
All employees are required to report any fever or illness to supervisor
Employees are encouraged to take ServSafe Food Handler class to learn more about food safety as it relates to COVID-19.
Employees can wear masks at their discretion.
High customer contact areas (i.e. door entrances) will be cleaned and sanitized every two hours.
CUSTOMER PROTECTIVE MEASURES: **** ******POSTED AT FRONT DOOR
Post sign on door that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.
Limit the number of customers in the restaurant to those that can be adequately distanced 6 feet apart.
Tables/booths may alternatively be separated by a physical barrier.
Tables will be limited to no more than 6 guests per table.
All employees are required to report any fever or illness to supervisor.
Tables and seating will be sanitized after each guest.
High customer contact areas (e.g. door entrances) will be cleaned every two hours.
CustomerProtection
Condiments are not to be left on tables. Provided by request and sanitized after usage or disposable packets should be used.
Drink refills shall be in clean/unused glass/cups.
Menus, if laminated, should be cleaned after each usage or paper menus shall be designed for single use and disposed of.
Employee Protection
EMPLOYEE PROTECTIVE MEASURES ******POSTED AT FRONT DOOR
Post sign on door that no one with a fever or symptoms of COVID-19 is to be permitted in the restaurant.
Staff will limit the number of customers in the restaurant to those that can be adequately distanced 6 feet apart.
Any indoor or outdoor waiting area must be marked so that social distancing standards are met.
One member of a party may be allowed in waiting area while other members of their party wait in their car.
Tables will be limited to no more than 6 guests per table.
All employees are required to report any fever or illness to supervisor
Employees are encouraged to take ServSafe Food Handler class to learn more about food safety as it relates to COVID-19.
Employees can wear masks at their discretion.
High customer contact areas (i.e. door entrances) will be cleaned and sanitized every two hours.