COVID-19 SAFE FUNCTIONS

BOOKINGS AND CONDITIONS OF ENTRY

BOOKINGS AND TRACKING

• Guest lists expanded to include the name, email address and contact phone number.
• Patrons are encouraged to download the federal government Tracking App.

REFUSING ENTRY TO PATRONS

• Everyone has an obligation to stay at home while displaying any symptoms such as fever or coughing. Red Scooter has the right to refuse service and insist that anyone with these symptoms leaves the premises.
• We have placed signs at entry points to request customers not to enter the venue if they are unwell or are displaying symptons of COVID-19.

FRONT OF HOUSE AND CUSTOMER INTERACTION

CLEANING SCHEDULES HAVE BEEN INCREASED

• Frequently touched surfaces, including counters, menus, handrails, doors, till, phones, keyboards and EFTPOS facilities are cleaned regularly using the appropriate detergent solutions. Once cleaned, they are disinfected regularly using appropriate disinfectant solutions.
• Workplace amenities including kitchens, lunchrooms, communal areas, change rooms and toilets are cleaned industrially and the frequency of this cleaning has increased.
• We have reduced the number of touch points for workers. For example, leaving access doors open where appropriate and made hand sanitiser available at entry and exit points for workers use when arriving and leaving.
• Gloves and alcohol-based hand sanitiser are available. Hand washing facilities and alcohol-based hand sanitiser is available for workers to use after they dispose of their waste.

QUEUING AND INTERACTION BETWEEN PATRONS

• Floor markings have been created that provide minimum guide distances between customers queuing for food cart service.
• We set up different areas for ordering and collection.
• Where practicable we use separate doors for entry and exit, to avoid contact between our guests.

FOOD CART DINING AND SERVICE

TABLE AND CHAIR DISTANCE

• We employ physical distancing guidelines between table edges/centres to adjacent tables (minimum 1.5m between patrons seated at different tables) and no more than 1 patron per 4 square meters on average across the dining area.
• Tables, chairs, lounge furniture and stools are sanitized after every use.

CONDIMENTS

• All our condiments are disposable and not stored in a common container.
• We no longer offer communal water stations.

FOOD AND BEVERAGE SELECTIONS

• Menus are either laminated to facilitate easy cleaning or completely disposable after each use. Chalk boards are used if appropriate.
• All shareable items from menus have been limited.
• We no longer serve buffets or shared ‘serve yourself’ sections such as salad bars etc.

CUTLERY

• Non disposable crockery - cutlery - glassware is permitted when cleared after each course and washed using a commercial grade dishwasher or glasswasher only.
• Where practical we will use high quality disposable/recyclable cutlery, crockery and glassware.

HYGIENE

• Hand sanitiser dispensers have been installed throughout the venue and are available.

COMPLETING SERVICE AND PAYMENT

PAYMENTS

• Electronic payment preferred on Tap&Go, ApplePay, etc.
• If practical, guests leaving the venue do so via a different entrance to those entering, as per above.

STAFF PRACTICES

GENERAL MEASURES

• We limit physical interactions between workers, workers and clients, and workers and other persons at the site (e.g. deliveries) and use other methods such as radios to communicate.
• Where it is practical and safe to do so, we review tasks and processes that usually require close interaction and identify ways to modify these to increase physical distancing between workers.

MANAGING AN OUTBREAK AT RED SCOOTER

• We seek advice and assess the risks.
• We identify and tell close contacts.
• We clean and disinfect
• We review risk management controls

TRAINING HOSPITALITY SOCIAL DISTANCE PROGRAM

ALL STAFF HAVE UNDERTAKEN A CERTIFIED COVID-19 SAFE WROKPLACE INDUCTION COVERING THE FOLLOWING TOPICS:

• Social Distancing understanding.
• Creating a Social Distancing Plan (SDP).
• Staff Induction for working during COVID-19.
• Social Distancing understanding.
• Working during COVID-19.
• Managing customers during social distancing.
• Cleaning premises and equipment during COVID-19.