Food and Beverage Experience
Event Spaces and Catering
Use of high- quality paper napkins.
Flatware offered as roll up or cutleries set on tables by staff wearing gloves. Cloches used to cover all food when in transit from kitchen to event room.
Note-pads and pens removed from table setups and made available on side credenza. All pens collected and sanitised after every event.
All AV equipment sanitised after every use , with microphones in particular sanitised between uses.
All guest contact equipment such as dispenser vessels, serving utensils and counter tops frequently sanitised.
Use of linen napkins limited where possible to dinners, weddings, galas and VIP events.
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