Visits are scheduled on a staggered basis so groups are not sharing arrival areas or common spaces.

Visits are limited to 6 people per group.

Meetings will take place in a larger open space and outdoors weather permitting; avoiding smaller office spaces.

Visitors are asked to limit close contact and are encouraged to wear face coverings. The CDC defines close contact as less than 6 feet of distance for more than 15 minutes.

If guests choose to valet, team members will be wearing gloves and masks and will wipe down steering wheels and door handles.

Hand sanitizer stations will be available at entrances.

Signs will be posted at each entry encouraging good personal hygiene practices and asking guests not feeling well to avoid the event in accordance with CDC guidelines.

Publicly shared beverage dispensers will be replaced with individually portioned beverages.

For guests, cloth face coverings are recommended outdoors where social distancing cannot be maintained. Cloth face coverings are required indoors at all times.

Hot stations will be manned by team members to serve food to guests.

Cold items will be served in individual portions when possible to reduce contact between guests.

Passed items will be able to be picked up via skewer or individual serving dish.

Table side bar service will be enhanced to alleviate grouping of guests at bars.

Hand sanitizer will be available at bars and entry areas.

Operations team members will be on site throughout events completing specific disinfection procedures in high traffic areas, bars, and restrooms.

Cleaning and sanitizing is closely monitored with digital checklists insuring strict compliance at regular intervals.

Deep cleaning, including disinfection of touch surfaces throughout the venue, will take place at the conclusion of each event.

Sanitizing and disinfection chemicals meet or exceed EPA standards for SARS-CoV-2.

We have expanded our cleaning team, given them additional cleaning time, and are enforcing a strict digitally monitored cleaning checklist.

Team members will complete health and safety training prior to returning to work.

All team members arrive through a single entry point for strict monitoring.

Each team member must complete hand washing, a temperature check, and answer health questions upon arrival.

Team members with a fever of 100.4 or higher will not be permitted to work and will be directed to medical resources.

Team members are required to wear face coverings within the building and gloves when handling any ready-to-eat foods or service items.

Team members are asked to limit close contact with other team members and guests. The CDC defines close contact as less than 6 feet of distance for more than 15 minutes.

Team members are required to wash their hands regularly (for at least 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, smoking, eating, drinking, before and after a break and before and after starting a shift.

If a team members tests positive for COVID-19, they must be medically cleared before returning to work. Team members in close contact with a team member that tests positive will follow all appropriate health procedures.

Our operations director has been designated the “coronavirus coordinator” to insure compliance and address issues related to safety.

Our long history of serving countless guests with tightly managed food safety standards continues.

We know our local farmers and expect strict standards from purveyors insuring our supplies arrive safe and fresh.

Our service items including glassware, plates, flatware, trays, and other items are sanitized in our high temperature commercial dishwashers.

We use a separate high temperature washer to clean and sanitize kitchen items and equipment.

Laundry is done on site with electronically controlled washing machines, chemical dispensers, and dryers in accordance with CDC guidelines.

Our sanitizing and disinfection chemicals meet or exceed EPA standards for SARS-CoV-2 including kitchen products specifically for food contact surfaces.

Several of our team members are “ServeSafe Managers” who are trained, tested, and certified in food safety procedures. Manager is the highest possible level of certification.

Back of house and kitchen workstations have been spaced wherever possible for team member safety.

New hand sanitizer dispensers for guests and team members.

Additional hand wash station for our team members to use immediately upon arrival.

New signage at entry points and throughout the venues reminding guests and team members to practice good personal hygiene.

Additional hand towels available in restrooms so guests can open doors and operate faucets without touching handles.

Modifications to heating and air conditioning systems to increase outside air and improve ventilation.

Electronic monitoring for refrigeration and critical systems to insure food and facility safety.

Cleaning and sanitizing is closely monitored with digital checklists insuring strict compliance.

All vendors arrive through a single entry point for strict monitoring.

Each entering vendor must complete hand washing, a temperature check, answer health questions, and provide contact information.

Any vendors with a fever of 100.4 or higher will not be permitted to complete entry and will be directed to medical resources.

Vendors are required to wear face coverings within the building.

Vendors are asked to limit close contact with others.

Vendors are required to wash their hands regularly (for at least 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, smoking, eating, drinking, before and after a break and before and after starting a shift.