We have reached the point where some entertainment and hospitality trade businesses, like restaurants and gaming site operators, will be attempting to slip out of limbo and back to normal.
The reality is that there will be no more normal like in the past.
Just to give one example: The online sales market rapidly sparked alive because of the COVID-19 Pandemic in a matter of 3 months. That changed people’s buying habits and created a whole new way to compete. On the contrary, many patrons are longing to get social again, while others may not be so eager. We have to worry about those patrons a little more.
The first question here is:What changes do we make to protect our staff and patrons?
Clients may be reluctant to return for many reasons, some being financial restraints and others may be concerned about exposure and increased risk of contracting COVID-19. A good starting point will be to realize that the new regulations put in place are not to complicate things but to protect your staff and customers alike. The second one is that we will have to work even harder to prove to our patrons that they are safe, regain their trust, and build confidence in our service.
All of that, while competing with the sudden lively online competitors. For many reasons, I will say that in this case, joining the online movement and taking advantage of available technologies is the way to go. One of only a few fighting points, sitin businesses have, is price. Sit down restaurants will in some cases be able to undercut “online competitors” with delivery costs.
Two obvious points.
According to what we discussed above, it is clear that we need to protect our liquor licenses, staff, and patrons, and secondly, lay a strong foundation for competitive trading from now on forward.
Don’t simply follow the regulations because you have to, but apply them in a way to add positive reinforcement to your service, staff, and patrons.
- NO MASK.
- NO ENTRY NOTE ALL STAFF MUST BE SCREENED DAILY AND THE SAME PROCEDURES FOLLOWED AS ANY PATRON.
- WHERE LPMs (limited payout machines) ARE USED THE SAME GOES FOR YOUR KITCHEN AND CUSTOMERS AREAS.
- STAFF MUST BE TRAINED BEFORE RE-OPENING AND ON GO TRAINING AS REQUIRED.
- YOU MUST DO EVERYTHING POSSIBLE TO PREVENT THE VIRUS BEING SPREAD FROM YOUR OUTLET AS AN INFECTION WILL LEAD TO CLOSURE AGAIN.
- REGISTERS MUST BE AVAILABLE FOR AUTHORITIES TO CHECK AT ANY TIME AND IN CASE OF SOMEONE TESTING POSITIVE TO EASE CONTACT TRACING.
Door Screening Procedure
This procedure must be followed in the sequence stated here:
- Take the customers temperature from a few feet away, show the customer the temperature, when the temperature test passes, write the temperature in the correct place on the register.
If the patron’s temperature is 37.5 degrees or higher, the customer must stand outside for exactly 15 min then the temperature can be taken again. If it is still 37.5 or higher the customer is not allowed to enter, and the Manager must be notified immediately.
- In the next step, the customer completes the COVID-19 risk assessment questionnaire. If any of the answers is yes, the customer is not allowed to enter.
- On acceptance of the patron qualifying the Risk Assessment, the appointed Screening Officer(staff member), approves the entry by writing the date, his/her name, the time and signature on the bottom of the risk assessment questionnaire.
- The following step requires the customer to sign the Door Entry Register. This is where you noted the Temperature. All fields must be completed.
- Sanitize the patron’s hands.
- Inform the customer about sanitizing station two, so they can use it when needed.
You must have 2 types of sanitisers, a hand sanitiser which contains alcohol and is only used on hands and a surface sanitiser with no alcohol.
The Surface Sanitizer must be used to sanitize EVERYTHING where customers touch and move, including toilet facilities, as well as sanitizing the area the patron was seated after the patron leaves.
The above-mentioned actions must be noted and signed for on the Sanitizing Register EVERY 30minutes including every LPM should you have gaming machines on site.
For this sanitation, Surface Sanitizer must be used. Surface sanitiser can consist of a small amount of bleach mixed with water, must be used every 30 min to wipe down the counters, chairs, tables, doorknobs, faucets etc.
The daily sanitizing register must be obtained from the Manager every morning before opening and must be completed every 30 min, at the time you have sanitized all surfaces everywhere.
- COVID-19 Information signage is in place and located at the entrance, en route to the seating area, and at sanitizing stations 1 and 2.
- Social distancing rules as per signage.
- Customers MUST wear a mask and/or Face shield before entry is allowed.
- Maximum Capacity allowed keeping to 1.5 meters distance between patrons
- No alcohol may be sold only, soft drinks.
- No customers allowed in the bar area.
- No smoking allowed.
- Sanitizer bottles must be more than 60% full at all times, and wipes must be available for customers use, notify the manager if stocks are running low.