RESTAURANT GUIDELINES

CAPACITY

In our restaurants and lobby lounges, we have rearranged the seating arrangements, to provide ample physical distancing and a safe dining environment.

This results in a lower seating capacity and therefore requires prior reservation.

DISTANCE

Where possible, we create a minimum distance  of 2 meters between tables.

FAMILY

In line with regulations, we only allow one family to be seated per table.

Other groups will not be allowed to dine together at one table.

TABLE RESERVATION

Table Reservations will be required in order to avoid crowding and reduce waiting times.

COLLEAGUE PPE

All Colleagues wear masks and gloves, at all times. Gloves should be changed when contaminated or every 2 hours. Masks should be changed when contaminated or every 8 hours. The team is well trained on how to use PPE.

CLEANING

All high-touch surfaces such as tables, chairs, condiment containers, door handles, etc., are frequently disinfected.

HAND DISINFECTANTS

A Hand Disinfectant Station is located in all outlets for Guests to use.

PENS

Pens are disinfected and covered with plastic.

CASHIER

APOS and PDQ machines are disinfected before and after each usage.

SEALED DRINKS

All open glassware is covered. Service is performed in closed containers.

TABLE TOP

Each Guest will be provided with a paper placemat and cutlery + paper napkin (wrapped in paper pocket), when orders are being taken.

MENUS

Where possible, menus will be placed under the glass covering on the tables. This will encourage no contact with physical menus.

FOOD SERVICE

All food is served covered with cloches. Bread is served in disposable napkins or in a paper bag, if requested.

GUEST PPE

Proper PPE (gloves and masks) made available for all guests.

GUEST AMENITIES

Disinfecting Wet Wipes are made available for Guests to assist with disinfecting mobile phones devices and credit cards.


KITCHEN GUIDELINES

LIMITED MANNING

We limit the number of Colleagues working in our kitchens to a minimum.

They are organized into production teams to reduce interactions between them as much as possible.

KITCHEN PPE

All Colleagues wear disposable masks, gloves, hair nets, face shields and all other safety gears.

SOCIAL DISTANCING

Workstations are placed in a way that Colleagues are not facing each other and can maintain appropriate social distancing.

MENU

We introduce new menus with a limited number of menu items.

COOKED FOOD

Recipes are reviewed, to minimize the use of raw ingredients.

Menus will include more options of cooked food rather than raw food.

INGREDIENT DISINFECTION

All ingredients (fruits, vegetables, meats, fish) entering the kitchen will have been deboxed, properly disinfected and placed into clean containers.

Packaging of dry foods are disinfected, before entering the kitchen.

KITCHEN CLEANING

Kitchens use approved disinfection agents and detergents.

Kitchen management is responsible for thorough HACCP inspections after each production shift.

KITCHEN TOOLS

All tools get disinfected after each use.