COVID-19 SAFE FUNCTIONS
ENTERTAINING WITH A NEW GUEST. HOW COVID-19 IS CHANGING OUR PRACTICES FOR THE BETTER.
COVID-19 has undoubtedly forced a re-engineering of Red Scooter, with a clear goal of reducing as many touchpoints and risks of transmission of coronavirus. Pre-empting what we expect to become the ‘new normal’ for functions and events in Melbourne.
The following set of best practice guidelines have been developed by and implemented at Red Scooter to provide our clients and guests confidence that we are taking concrete steps to ensure your safety as we progress through the current climate.
With strict adherence to these guidelines, we hope to show our venue is safe and welcoming for functions and events and that we remain solution orientated in dealing with the regularly changing landscape.
These guidelines have been reviewed by esteemed epidemiologist Dr Richard B. Clark, including representatives of Monash & Deakin Universities.
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.
- 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.
- 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.
- Hand sanitiser dispensers have been installed throughout the venue and are available.
COMPLETING SERVICE AND PAYMENT
- 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.
- 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.
COVID-19 BEST PRACTICE
It is important to us to protect our employees and customers health. To do so we will try to: prevent breaking of social distancing protocols, have measures in place to prevent unnecessary contact and ensure good cleaning and sanitation practices are followed.
COVID-19 STAFF INDUCTION
This checklist is specifically designed for the Red Scooter team working with social distancing requirements due the COVID-19 pandemic. Our professional and friendly team members are trained in the correct workplace protocols.