Boulevard Covid-19 Operational Protocols

COVID-19 Operational Protocols

 

In keeping with the highest possible standards of cleanliness & hospitality Boulevard Kitchen & Oyster Bar will be enacting a clear & consistent set of protocols to ensure the safety of our staff & guests. Our goal is to continue to provide a polished & sophisticated service in an impeccably clean & fresh environment.

 

RESERVATIONS

  • Reservations are strongly advised for guests.
  • Walk-in guests as always will be welcomed but will be required to check in with our host team to register their contact information & wait in designated areas as required.
  • Guests waiting for tables will be contacted via text message when tables are ready.
  • 1 member of each party will be asked to provide contact information to allow for contact tracing if required.

 

TEMPERATURE CHECKS

  • Guest’s temperatures will be taken on arrival. Any guest displaying a temperature above 30.8c will be required to return at a later date.

 

PHYSICAL DISTANCING

  • Boulevard’s floor plan has been adjusted to 50% capacity to allow for ample spacing between tables. Tables have been specifically configured to allow service from the end of each table.
  • Staff members will remain 6 feet/2 metres away from guests.
  • Standard 6’/2m distancing will be required of guests. This will include, line ups & washrooms.
  • Directional arrows are in place to create one-way paths through the restaurant.

 

STAFF SAFETY & PPE

  • Staff start times are staggered & schedules are built into workgroups.
  • Pre-shifts are done digitally prior to arrival at work.
  • Face masks or shields are worn at all times by all staff.

 

MENUS

  • Menus will be available as single use versions or via QR code at the table.
  • Full wine list & cocktail list will be available via QR code on client’s personal devices.

 

COCKTAILS & WINE SERVICE

  • Bar staff to wear face shields.
  • Tongs used for all product handling.
  • Straws available on request.
  • All Bottles to be sanitized prior to service & handled at a dedicated & sanitized station.

 

SERVICE & FOOD DELIVERY 

  • Our service team will be divided with defined roles to ensure a separate group is handling soiled dishes. Table servers will be strictly allowed to handle clean items avoiding any possible transference table to table.

 

 PAYMENTS

  • Debit machines sanitized after each use.
  • Cash will not be accepted. Credit or debit only.

 

STAFF SCREENING

  • All staff will be screened for temperature prior to each shift.
  • Any staff displaying signs of illness of any kind will be required to stay home & report for testing.

 

CLEANING & SANITATION

  • Tables & chairs are fully sanitized after each use.
  • All cutlery & glass polishing is conducted with gloves & masks in a socially distant area.
  • Alcohol based sanitizer is available at all tables, washrooms & side stations.
  • Every 30 minutes a full sanitation of all high touch points will be conducted.
  • All high frequency touch points such as Point of Sale & payment terminals will be disinfected after each use.
  • A nightly deep clean & full disinfection of the restaurant.