Health & Hygiene Plan: Post-COVID-19

Hand Sanitizer and Hand Washing Signage:

Hand sanitizer must be present at all POS terminals, clock in/clock out points, entrances , and exits to the restaurant, including the host stand. Handwashing signage must be displayed in the back of house by all handwashing sinks, and in both guest and employee bathrooms.

Acknowledging Health Concerns:

In the event a team member does not feel well, they should alert a manager right away.  Team members should stay home if they aren’t feeling well.  Team members should alert a manager if they notice a colleague or a guest who is exhibiting symptoms similar to those typically associated with COVID-19, such as but not limited to fever, shortness of breath, aches, or a dry cough. Any team members or guests who are experiencing symptoms of COVID-19 while in the restaurant are instructed to immediately notify a manager. Please refer to COVID-19 Employee Policies and Practices in the MINA Group Risk Management COVID-19 Guide and FAQ. 

Suspected or Confirmed Case Notification:

Managers are responsible for notifying COOs and HR immediately upon any suspected or confirmed cases of COVID-19 regarding a team member or guest.

Illnesses:

If a team member becomes ill or presents signs of illness, we should follow normal procedures and send the team member home immediately. The team member should only be permitted to return to work with a doctor’s note and after being symptom-free for at least 72-hours without the use of symptom-reducing medications. If a doctor’s note is not available, the team member should fill out the Coronavirus Self Declaration Form. Please note: your manager may instruct you or prohibit you from working or arriving to worksites for up to 14 days to ensure the safety of our team members and guests. Certification or declarations from team members will be kept confidential to the extent reasonably possible under the circumstances. Please refer to COVID-19 Employee Policies and Practices in the MINA Group Risk Management COVID-19 Guide and FAQ.

Handwashing:

Proper handwashing must be adhered to, following the CDC’s guidelines, as outlined below.  Team members must wash their hands at the start of their shift and after each instance of the following: using the restroom, touching their nose, mouth, eyes or face, sneezing, coughing, blowing their nose, cleaning, sweeping or mopping, smoking, eating, drinking, clearing dirty plates or touching dirty linens, going on break or returning from break.

Proper handwashing includes:

1. Wet your hands with clean, warm running water, turn off the tap, and apply soap.
2. Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
4. Rinse your hands well under clean, running water.
5. Dry your hands using a clean towel or air dry them.

Hand Sanitizer:

While on the floor, team members should use hand sanitizer when at credenzas, and after using the POS.

Personal Hygiene:

Always, but especially now, personal hygiene is paramount to everyone’s health.  Team members must be clean and presentable while at work; this includes uniform and personal appearance (hair, nails, makeup, etc.).  Uniforms must be clean and crisp for each shift. Refer to the restaurant’s uniform policy for more information.