Service and Sanitation Standards

Overall Facility

•  Hand sanitizing stations are placed at every entrance and exit

•  Doors, high touch, or common surfaces are sanitized with disposable wipes or spray and
   paper towels every 30 minutes

•  Kitchen surfaces are cleaned and sanitized with disposable wipes or spray and paper
   towels every 30 minutes

• Social distancing of 6 feet is practiced by all employees at each shift, when possible

• Tables are separated by 6 feet and will capacity will be capped at 50%

•  Postings are placed strategically throughout the restaurant to educate Guests and staff
   with the following information:
  -How to properly wash your hands
  -How to properly wear a face mask
  -How to prevent the spread of COVID-19

Employees

•  Employees undergo a health screening by a Manager prior to the start of their shift

•  On passing the health screening, the employee washes his/her hands with soap and hot
   water for 20 seconds, is provided gloves, and is provided a mask

•  Employees will change their gloves throughout the shift in accordance with FDA food
   safety guidelines

•  Managers will ensure that employees wash their hands multiple times throughout the
   shift for at least 20 seconds

• Employees are encouraged to stay home when sick, wear masks,  maintain social distance and practice good hygiene including washing hands more often. 

Service

• Tables and chairs are sanitized before and after every seating with disposable wipes or
  sanitizer spray and paper towels

• We provide a single use menu upon request; we sanitize the laminated menus after every use. We pre-roll silverware while wearing PPP

• Bartenders must use tongs to garnish drinks
  
  
  

Ongoing Education for Employees

As quickly as information and guidelines are changing, we must continue to train and educate our staff on a daily basis. Please note that Lessing’s commits to:

•  Appropriate staff members have the appropriate Food Handler’s Certificate, as well as OSHA certified

•  Managers/Chefs providing daily briefings regarding any updates or adjustments

•  Managers/Chefs ensuring proper use of protective equipment and all food safety
  standards including
  o Disposable gloves
  o Face masks or coverings
  o Cleaning tools, sanitizers, and disinfectants

Guests

• Face masks or coverings are required upon entrance, walking through the restaurant, and after finishing the meal

• Hand sanitizer is available for Guest use throughout the restaurant

• All dining tables are 6 feet apart 

Facility Layout

In addition to the procedures outlined above for staff and Guests, we will add the following steps to ensure a clean, healthy environment:

• Tables will be spaced or seated to ensure six (6) feet distance between Guests

• Kitchen will be reconfigured to maintain social distancing between employees

• High traffic areas (restrooms, hallways, take out areas, etc) will be monitored to ensure
  social distancing