Colleague Dining
Colleague Dining Room, Buffets
Food and beverage items are always covered.
The frequency of cleaning and sanitizing must be increased to every 30 minutes with an emphasis on frequent contact surfaces including fridge doors, cupboard handles, knobs, sneeze guard covers.
All colleagues wash/sanitise hands before entering dining rooms. Contactless sanitisers provide d in the dining rooms and at convenient locations in the heart of house. All colleagues wear masks when attending buffet stations.
Staggered meal timings and extended dining hours to manage crowd flows and practice safe distancing per local regulations.
Furniture in the dining room rearranged to
maintain safe distance of at least 1.5 meters or based on local regulations. Queue management at buffets to maintain safe distance. One way flow allowed only.
Additional hygiene precautions including enhanced sneeze guards near food serving counters should be implemented where possible. Food displayed in single portions , where applicable. Flatware provided wrapped / in a roll-up. Condiments including salt and pepper, sugar and other sauces served in individual packages .
Seating capacity reduced per local regulations.
Tables cleaned and sanitised after each use.
Group size limitations applied per table based on local regulations.
All shared equipment / surfaces including utensils, crockery, serving trays and table tops sanitised before and after each use.
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