Upon arrival, guests will always have the option to self-park.

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.

Following CDC guidelines and NJ State regulations, face coverings or social distancing are no longer required for guests or team members. Unvaccinated individuals are encouraged to follow CDC guidance and wear masks and social distance.

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.

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 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.

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.