Cracker Pack 2019

A Safe Reopening

As you take steps towards reopening your business under the government guidelines, the safety and welfare of your customers and staff is paramount. In order to help you get back up and running, UKHospitality has set out draft recommendations on how hospitality businesses’ should operate post lockdown, and stresses that you must do a thorough risk assessment before reopening to show that you are taking adequate steps to reduce the spread of Covid-19.

Staff welfare

  • Carry out return-to-work interviews with all your staff to assess their safety and fitness.
  • Make hygiene a regular talking point. Appoint a manager or member of staff to make sure that all staff wash their hands or use a hand sanitiser regularly, but especially at the start of their shift and after breaks.
  • Stagger staff visits to break areas or canteens so social distancing measures are upheld and no large groups are in place.
  • Ensure social distancing rules apply when staff take a smoking or vaping break.
  • Advise staff to wash their uniform (or work clothes) at a temperature above 60°C or use a laundry sanitising agent.
  • Movement of staff should be controlled to maintain social distancing measures where possible, such as one person at a time allowed in the chilled stores or dry stores.

Cleaning & hygiene

  • Regular and rigorous cleaning is essential on surfaces frequently touched by staff and customers such as tables, chairs, counters, card machines, etc.
  • Hand washing of glassware, plates and cutlery should be avoided where possible with glassware washed separately from plates and cutlery.
  • Ensure disinfectants are multi-purpose and effective against both bacteria and viruses as recommended by the current government advice which can be found here:
  • Cleaning regimes for kitchens should reflect the need to reduce risk from coronavirus as well as maintaining all normal hygiene and health guidelines.
  • As part of your risk assessment, have a plan specifically for customer toilets to ensure compliance with physical distancing rules and ensure all staff are aware.

Dining etiquette

  • Remove salt and pepper shakers and sauces from tables and counters. Instead offer individually wrapped sauces and seasoning sachets.
  • All customer contact with menus, trays and napkins should be limited. Consider removing menus off tables and instead use single-use/laminated menus brought to the table.
  • All cutlery should be brought to the customers with the food rather than it being left on the table or customers helping themselves.
  • Develop a table plan and arrangement based on the social distancing guidelines in operation.

At the bar

  • Discourage customers from standing at the bar once they have ordered and received their drink.
  • When ordering at the bar inform customers to keep the minimum safe distance from bar staff and customers waiting in a queue to be served, and create a bar movement for ordering and collecting directed by signage or floor markings.
  • Assess the flow of staff and customers in the pub as part of the risk assessment.
  • Discourage customers from returning their empty glasses to the bar and instead advise that these will be collected from their table by staff.
  • Beer gardens and outside areas should be patrolled regularly to prevent customers forming large groups.

Staying over

  • Refrain from greeting guests with a handshake.
  • If a member of staff handles a guest’s luggage make sure they wash their hands or use hand sanitiser. Take the luggage to the room before the guest arrives or leave luggage at the door.
  • For room service, staff should knock on the door and leave the tray outside the room for the customer to collect. Consider using trays which can be left off the floor next to the door, for example, placed on a small light table, or a folding luggage rack both of which have been disinfected first.
  • Consider minimising lift usage from reception, and advice for safer use of lifts throughout the hotel, can be advised in pre-stay communications and in-building signage and staff communications.
  • Have a central key card deposit box in the lobby for customer’s to drop off. These can then be disinfected before re-usage.
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine