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.