Fink Covid-Safe House Policy

As a group, Fink are taking every possible preventative measure to ensure that guests, staff and suppliers of Beach Byron Bay, Bennelong, Firedoor, OTTO Brisbane, OTTO Sydney, and Quay, are protected from potential transmission of COVID-19.

Fink Covid-Safe House Policy – NSW

Created in collaboration with Clinical A/Prof. Eugen Molodysky
Version 16 / 23.10.2020

Overarching Principle
All possible preventive measures are taken to ensure no transmission of the COVID-19 virus from Staff to/from Guest, Guest to Guest, Staff to Staff, and Contractor/Supplier to/from Staff.

Overarching Assumption
To ensure maximum precautions are always taken, presume all persons are asymptomatic with the COVID-19 virus at all times.

KEY PREVENTIATIVE MEASURES

COVID-SAFE OFFICER

• • For each shift, a trained Covid-Safe Officer is appointed for both FOH & BOH to oversee and enforce all Fink Covid-Safe House Policies

REPORTING

• • • Daily reporting and recording of staff attendance, staff temperatures, guest contact details and attendance, cleaning checks, visitors register

• • • Daily reports and records to be kept on file for a minimum of 28 days

STAFF TRAINING

• • • All staff to complete Fink Covid-Safe House Policy training before commencing first shift back to work

• • • Refresher Fink Covid-Safe House Policy training to be completed at least once a month

• • • Regular monitoring of Australian Govt Health websites to ensure the latest advice is taken into consideration

HYGIENE

• • • Touchless sanitizer dispensers installed at restaurant entry/exit, outside guest bathrooms and staff bathrooms/changerooms, and staff work areas

• • • Hand washing facilities readily available within guest bathrooms, staff bathrooms and staff work areas

• • • Food menus: single use disposable food menus only

• • • Beverage and wine menus: QR codes to access online lists, physical lists sanitized after each use

• • • Single use linen napkins and table cloths

• • • All staff to wash and sanitize hands prior to clocking in/out for all shifts and breaks

• • • All staff to wash and sanitize hands before and after eating, sneezing, coughing, handling rubbish, handling guest glassware, crockery, or cutlery, handling cash, or receiving a delivery of goods

• • • Where possible, all staff to wash hands with soap and water for 20 seconds every 30 minutes

• • • All staff to avoid skin-to-skin contact with guests and other staff, for example, no handshakes

• • • All staff are to observe 1.5m social distancing whenever possible

RESTAURANT SEATING CONFIGURATION

• • • For indoor dining, ensure the premises is sufficient to allow for 4m² of space for each person, including staff

• • • For outdoor dining, ensure the premises is sufficient to allow for 2m² of space for each person, including staff

• • • Where possible, a distance of 1.5m required between bookings/tables, measured from the middle of each chair

• • • Maximum 10 guests per table

• • • Table service only – no standing or bar service

CLEANING & SANITIZING

Daily professional cleaning of the restaurant in its entirety.

Ongoing cleaning during restaurant service periods:

• • • Staff and guest bathrooms – at 60 minute intervals – sanitizing of all surfaces

• • • High touch areas – at 60 minute intervals – sanitizing of all surfaces, i.e. doors, handrails, etc.

• • • Tables/chairs – sanitize after each guest seating

• • • Table condiments – on request only, sanitized after each use

• • • EFTPOS terminals – sanitize after each use

Commercial dish and glass washers – wash cycle set to a minimum of 65-71 degrees, sanitization cycle 82 degrees.

PAYMENTS

• • • Electronic payment only accepted

• • • Cash transactions – avoid where possible

SIGNAGE

• • • Fink Covid-Safe House Policy

• • • Hand washing and sanitizing instructions

• • • Social distancing instructions

• • • COVID-19 symptoms information

• • • Condition of Entry information

• • • Stop the Spread

CONDITIONS OF ENTRY

Entry denied if COVID-19 symptoms are evident or if the following conditions are not met.

Guests

• • • Confidential contact detail collection for ALL guests required upon entry (deleted after 28 days)

• • • All walk-in diners to provide host name, phone number and email address, recorded in reservations system

Staff

• • • Staff are to stay home if they are sick or have symptoms and should go home if they become unwell

• • • All staff to have temperature checked prior to starting shift (by Covid-Safe Officer)

Delivery Drivers/ Sales Reps/ Tradesmen

• • All non-staff/guest visitors who enter the premises to provide name and contact details, plus in and out time – recorded in the visitor register

ROLE DEFINITION

Where possible, staff roles will be allocated to prevent cross contamination, defined as either Pre-Guest or Post-Guest tasks.

Pre-Guest

All activity prior to guest touching an item
i.e. untouched glassware, cutlery, food, menus.

Pre-Guest duties include:

• • • meet, greet and seat guests

• • • menu ordering

• • • delivery food and beverage

• • • unstack dish or glass washer

Post-Guest

All activity after a guest touches an item
i.e. used glassware, plates, cutlery, menus.

Post-Guest duties include:

• • • clearing tables

• • • stack dish or glass washer

• • • EFTPOS payments

• • • cash transactions