COVID-19 RISK ASSESSMENT / MEASURES
At the Dog & Pickle, there is nothing more important to us than our guests and our team’s wellbeing. While we can’t wait to welcome you to our restaurant, we have made arrangements that provide a safe, comfortable and enjoyable environment for everyone.
We will ensure that we adhere to all guidelines set out by the Government and the team will be constantly monitoring and ensuring that we go above and beyond to create a safe environment when you visit our restaurant.
OUR GUESTS
We ask that our guests familiarise themselves with and adhere to Government guidelines when visiting our restaurant or beer garden.
Guests are asked to make a booking on our website and ensure that their contact details (email and phone number) are correct.
If a guest or any of their party are feeling unwell, especially if they have a high temperature, a new persistent cough or a loss of taste or smell; or if anyone in their party think they may have been exposed to the virus in the past 14 days; guests are asked to contact our team to cancel their booking.
We ask that all guests arrive at the time of their reservation.
RESERVATIONS
Online and phone reservations will be taken for tables of up to 6 guests.
All guests are encouraged to make a reservation online and booking times will be staggered to reduce the number of guests arriving at one time.
Guests’ details will be recorded in accordance with Government guidelines and to aid the track and trace system.
We will provide a hand sanitising station at the entrance of our restaurant for the use of guests as they enter the building.
We have conducted a full risk assessment of the size and configuration of our restaurant and have adjusted the floor plan to facilitate social distancing, in accordance with Government guidelines.
Guests are asked to adhere to the latest Government guidelines relating to face masks.
Where possible one-way routes will operate in the restaurant as well as separate entrance and exit doors. Our team will communicate this to our guests when they are at the property.
Where one-way and separate doors cannot operate, our team will remind guests of social distancing.
Doors to the restaurant will be left open, where possible, to increase ventilation and reduce hand contact on surfaces.
Internal doors (excluding fire doors), will be left open where possible, to aid ventilation and reduce hand contact on surfaces.
We will not be operating a cloakroom service, we ask that guests keep their personal belongings with them at all times.
OUR SERVICE
We offer table service only.
Our team will set the tables once the guests have arrived but before they are seated.
We have reduced the need for paper menus by introducing QR codes so guests can view our menus on their own device in our garden area & place orders. Disposable paper menus will be available inside the restaurant.
Food will be placed on tables as quickly as possible, to limit the amount of time the team are within 1 metre of our guests.
Payment will be credit or debit card only outside in our beer garden. No cash payments will be accepted at our outside bar & kicthen.
Guests are welcome to sit in our Bar / Lounge areas, however standing in these areas is not permitted.
There will be no live music or entertainment in the restaurant or bar. Background music will be kept to a minimum.
OUR BATHROOMS
Our bathroom entrance doors will be left open where possible to allow for ventilation.
Hand sanitiser will be available in all guest bathrooms.
We ask our guests to adhere to social distancing guidelines when using the bathrooms.
The disabled bathroom / baby changing area is self-contained to allow for social distancing.
CLEANING
Our restaurant is always immaculately clean and well maintained. In advance of opening we have ensured that all front of house / back of house areas are deep cleaned and sanitised using antiviral sanitiser.
We have introduced an enhanced cleaning programme, using an anti-viral cleaner in areas of high footfall e.g. bathrooms. These areas will be cleaned on an hourly basis.
There will always be a plentiful supply of essential cleaning chemicals in our restaurant.
Guest chairs, tables, card payment machines and other high contact surfaces will be sanitised after each use. Upholstered furniture will be steam cleaned after use.
BACK OF HOUSE
Pinch point areas where staff may come together have maximum numbers in place via the scheduling – for example behind bars in reception areas and in offices.
We have assessed third party deliveries and procedures have been put in place to restrict access to the restaurant and back of house areas.
Our food preparation areas have been assessed and maximum numbers of chefs are in place via the scheduling, in order to facilitate social distancing in our kitchen.
Where social distancing cannot be adhered to due for short periods of time to the nature of chefs work, chefs will work side by side or back to back.
Access to changing rooms, walk-in chillers, offices and other small spaces will be restricted to ensure social distancing can be adhered to.
Contractors will be booked to carry out works and repairs at the properties out of hours where possible. If urgent work needs to be carried out during opening hours contractors will be made aware of company hygiene and social distancing procedures.
OUR TEAM
All team members will have their temperature checked and recorded at the start of every shift.
Training has been provided for every member of our team. Team members will be instructed to wash their hands frequently with hot water and soap at the beginning, the end, and regularly throughout their shifts for a minimum duration of 20 seconds.
PPE face masks will be worn by all employees both front of house and back of house unless they are exempt.
Antibacterial soap and disposable tissue will be supplied at all handwash sinks.
We have conducted training with all of our team on the cleaning procedures required pre, post and during their shifts.
Our team have been fully trained so they understand the risks, routes of transmission and the importance of handwashing, social distancing and cleaning.
Team members will be encouraged not to touch their eyes, nose or mouth with their hands.
Team members will be instructed to keep a 1 metre distance between themselves and other colleagues and guests.
Time and attendance machines will be in use but must be sanitised using an antiviral cleaner after each use.
Team members will be required to bring their uniform to work to change into it upon arrival.
Team members will wash their uniform every night.
Sanitiser will be located throughout the restaurant and will be available for all employees to use regularly.
Signage will be on the staff notice board detailing CV-19 symptoms and when to self-isolate along with details of the company CV-19 risk assessment.
Any team member who develops a new persistent cough or high temperature will immediately be sent home or advised to stay at home. Employees will be instructed to self-isolate for 10 days if they are displaying symptoms or 14 days if they are living with someone who has symptoms.
A return to work health questionnaire will be completed by all team members returning to work for the reopening of the restaurant as well as anyone returning to work after illness or self-isolation.
All areas where an employee who displays symptoms of CV-19 has come into contact will be 2 stage cleaned.
Employee rotas will be kept for 21 days, in accordance with Government guidelines and to aid track and trace.