
Enhancing Safety & Guest Experience
Celebrating Safely
Our family history of providing hospitality extends over 100 years and 5 generations. As a family, we feel an extra sense of personal care for all who come through our doors. As leaders in the hospitality industry, rigorous sanitation and health procedures have always been part of our daily routine. We are continuing to review our entire service experience to modify processes to reduce personal contact, minimize risks, and increase safety for our guests, our team, and our family. We are all in this together.

Welcoming Back Clients & Planning
Client Site Visits
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.
Visitors are asked to limit close contact and are required wear face coverings indoors. The CDC defines close contact as less than 6 feet of distance for more than 15 minutes.
Event Planning
Clients will continue to provide a complete guest list and table seating chart for each event.
Clients will have the ability to reduce the number of guests seated at each table as space allows.
Tables will be spread out for appropriate physical distancing where possible. Venue layouts will be modified as needed to maintain social distancing guidelines.
Expanded use of outdoor areas will be available to provide additional guest space.
We will work directly with clients to modify event formats at their request and as required. For example, transitioning a seated event to a cocktail style event and adjusting family style service to individually plated items.
Safely Moving Forward
Arrival at Events
Valet service is currently suspended.
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.
During Events
For guests, cloth face coverings are required indoors except when guests are seated and eating/drinking. Cloth face coverings are required outdoors where social distancing cannot be maintained.
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.
After Events
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.
Our Team
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 Kitchens
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.
Our Facilities
Hand sanitizer dispensers are available for guests and team members.
Additional hand wash station for our team members to use immediately upon arrival and near our outdoor Pavilion.
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.
Your Vendors
All vendors arrive through a single entry point for strict monitoring.
Each entering vendor must complete hand washing, a temperature check, 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 and outdoors where social distancing cannot be maintained.
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.
Takeout Operations
Orders and payments are completed online.
Our long history of serving countless guests with tightly managed food safety standards continues.
Questions? Contact us anytime.
Updated December 20, 2020