COVID - 19 Best Practices House Policy 

Self Health Checks

Please check yourself before coming into the building, do you have a sore throat, shortness of breath, fever, dry cough?
Use the self assessment tool found at this link.
https://bc.thrive.health/

Right to Refuse Service

If any patron enters the premises and is showing visible symptoms of COVID - 19, we will kindly ask them to leave the establishment and not re enter until such time as they are symptom free. Please see signage.

Hygiene

• Ensure you are washing your hands with soap and water for 20 seconds regularly throughout our dining experience, especially when using the washroom facilities.

• If you have to cough, please cough into your sleeve.

• There are multiple hand sanitizer stations throughout the restaurant, please use upon entering the building, and before opening bathroom or patio doors.

Masks

• All employees, FOH and Kitchen, will be outfitted with masks while working.

• As of Thursday, November 19th, 2020, guests are required by the BC Public Health policy to wear a mask any time they are not seated at their designated table. This includes but is not limited to,  entering the restaurant, using the washroom or exiting the restaurant.

Sanitization 

• All condiments are to be kept off of tables until such time as a patron requests them, afterward each salt and pepper shaker etc is to be wiped down.

• We will be filling individual ramekins of ketchup in lieu of shared bottles at tables.

• Menus will be sanitized in after each table has used them, before being handed to another patron

• QR Codes are also available for digital menus on your device.

• Cutlery to be rolled with points inside the napkin, not to be placed on tables prior to seating the current guest.

• We will not refill the water or coffee cups of guests. Pitchers of water will be left at the table, a new coffee cup will be brought to the table if a refill is requested. Individual sugar packets and creamer will be available.

• Our sanitization checklist is completed every hour, located at the server station. Inclusive of but not limited to, all cooler door handles, bar tops, table tops, chairs, debit machines, washroom doors, faucets, soap dispensers, tablets, food passes, condiment carts etc.

Physical Distance 

• Tables have been placed  2 meters (6ft) apart, please do not move tables or chairs while you are dining.

• Guests are to only dine with their immediate core house hold.

• Maintain 2 meters between yourself, other patrons, and staff members.

• Guests are not to move between tables to talk to other parties, they are to remain seated in their own core group.

• Guests will enter the pub through the front entrance, there will be directional floor stickers to instruct guests how to navigate through the pub. The exit for guests will be the back emergency door near the men’s washroom.

• Only 1 guest at a time in the washroom facilities, we have installed locks on the women’s and men’s washroom for this purpose, please see signage outside washrooms.

Food & Beverage Table Service

• When taking orders, our staff have been instructed to maintain 2 meters between the guests’ table wherever possible.

• Our staff are limiting sharing of tools such as IPads and debit machines to one individual per shift.

• Each guest’s table will have an adjacent table for placing food and drinks. Our staff will place your food and drinks on the adjacent table for you to take. This is to limit the amount of contact between the server and the guest.

• We are removing and sanitizing condiments on tables after guests leave.

• Our staff will be wiping down menus with sanitizer prior to using at the next table.

• Before running food or drinks to a guest, and after removing dirty dishes and glassware, we will be washing or sanitizing our hands.

• We will be taking payments at the table with the guest to avoid having them come up to the server station. The card readers will be wiped down between each table using the device.

Kitchen

• In the kitchen, our staff are staying within their respective work stations as much as possible, utilizing drop zones for effective service.

• When servers are picking up food from the kitchen, they are entering through one door so as to not cross paths with other workers and guests, sanitizing their hands, picking up food, and taking it out the opposite door.

• Our cooks  are wearing surgical face masks and practicing proper hand washing hygiene.

If you have any questions regarding our COVID - 19 Policy, please email our manager, Dan D’Amour at
manager@theflyingsteamshovel.com.