Journey and experience in restaurants.
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.
Where possible, we create a minimum distance of 2 meters between tables.
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 Reservations will be required in order to avoid crowding and reduce waiting times.
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.
All high-touch surfaces such as tables, chairs, condiment containers, door handles, etc., are frequently disinfected.
A Hand Disinfectant Station is located in all outlets for Guests to use.
Pens are disinfected and covered with plastic.
APOS and PDQ machines are disinfected before and after each usage.
All open glassware is covered. Service is performed in closed containers.
Each Guest will be provided with a paper placemat and cutlery + paper napkin (wrapped in paper pocket), when orders are being taken.
Where possible, menus will be placed under the glass covering on the tables. This will encourage no contact with physical menus.
All food is served covered with cloches. Bread is served in disposable napkins or in a paper bag, if requested.
Proper PPE (gloves and masks) made available for all guests.
Disinfecting Wet Wipes are made available for Guests to assist with disinfecting mobile phones devices and credit cards.
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.
All Colleagues wear disposable masks, gloves, hair nets, face shields and all other safety gears.
Workstations are placed in a way that Colleagues are not facing each other and can maintain appropriate social distancing.
We introduce new menus with a limited number of menu items.
Recipes are reviewed, to minimize the use of raw ingredients.
Menus will include more options of cooked food rather than raw food.
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.
Kitchens use approved disinfection agents and detergents.
Kitchen management is responsible for thorough HACCP inspections after each production shift.
All tools get disinfected after each use.