RED COVID-19 Guidelines
RED Re-Opening Guidelines and Procedures
Procedures for Pickup & Delivery:
Minimize Guest Interaction:
- Guests are instructed to wait in their vehicle until they receive a text that their order is ready to reduce congregation while waiting for orders.
- All orders are placed online.
- All payments are contactless and occur online.
- Single use chopsticks and soy sauces are placed into guest orders upon request.
- When delivering food, employees drive their own vehicles and wear face coverings. Orders are pre-paid online, and contactless delivery is offered.
Procedures for In-House Dining Service:
- The dining room is seated at 50% capacity with a physical distancing of six feet between tables, per CDC and Dane County Guidelines.
- Guests are required to wear a face mask. Face masks can be removed once the guest is seated, but must be worn when mobile.
- Tables and chairs will be completely sanitized between each group of guests.
- Tables will not be pre-set with utensils or condiments. (Linens, chopsticks, soy sauce, water glasses, etc.).
- Menus will be available for guests to access online.
- Printed menus will be single-use and disposed of after each guest.
- Linens and utensils will be pre-rolled in a designated sanitized area and stored in container.
- Linens and utensils will be set out for guests after they are seated.
- Glassware will be treated as single use. For drink refills, dispose of the used glass and provide the guest with a clean glass to avoid any cross contamination.
- Water pitchers will be regularly sanitized. Water will be poured without any contact with the guest’s glass.
Social Distancing Policy:
- Employees are required to wear a face mask for the duration of their shift.
- Employees are required to maintain a distance of 6 feet from coworkers and guests whenever possible.
- Employees are encouraged to avoid any physical contact with coworkers and guests (e.g. handshakes, hugs, etc.).
- Employee conduct outside of work is required to follow social distancing guidelines to ensure safety of coworkers and guests. Employees have been asked to minimize exposure to others outside of their household whenever possible.
Employee Hygiene Policy:
- Employee hiring paperwork contains a signed document listing symptoms of illness that require absence from work per Wisconsin Food Code.
- An additional Employee illness reporting policy has been added as it pertains to reporting symptoms and diagnosis of COVID-19.
- Any employee with a fever, or other illness symptoms as listed by the employee illness reporting policies, is required to notify a manager and to stay home from work.
- Employees are required to wash hands frequently for at least 20 seconds with soap and water.
Follow these five steps every time*:
- Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
- Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
- Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
- Rinse your hands well under clean, running water.
- Dry your hands using a clean towel or air dry them.
*Per CDC guidelines
- Washing hands with soap and water is the best way to get rid of germs in most situations. If soap and water are not readily available, you can use an alcohol-based hand sanitizer that contains at least 60% alcohol. You can tell if the sanitizer contains at least 60% alcohol by looking at the product label.
Sanitizers can quickly reduce the number of germs on hands in many situations. However,
- Sanitizers do not get rid of all types of germs.
- Hand sanitizers may not be as effective when hands are visibly dirty or greasy.
- Hand sanitizers might not remove harmful chemicals from hands like pesticides and heavy metals.
- If you have to cough or sneeze, maintain as much distance as possible from guests and coworkers and use a tissue or paper towel to cover your mouth or nose. If one is not available, please use your elbow rather than your hand to cover your mouth or nose. Wash hands for at least 20 seconds immediately afterwards, and before touching anything else. If you are wearing gloves, remove gloves, wash hands, and put on a fresh pair of gloves.
- All employees are required to wear face masks during their shifts.
- Disposable masks are provided for staff.
- If wearing your own cloth mask, it must be laundered after each shift.
- Uniforms and clothing should be freshly laundered after each shift when contaminated or when regularly taken home from the restaurant.
- Disposable gloves are provided for staff.
- When drinking a beverage, please dispose of the cup after a single use. Alternatively, bring a water bottle and store in your locker. Utilize the employee break room for hydration breaks to avoid contamination.
- Please do not share food or drink with other employees.
Facility Hygiene Policy:
- Normal disinfecting and sanitation protocols will be maintained and increased in frequency.
- High touch points will be treated with disinfectant and sanitizer routinely throughout the shift after guest and staff use:
- Point of Sale Terminal
- Kitchen Display Screens
- Door handles
- All counters and surfaces
- Condiments (soy sauce)
- Surfaces for food preparation or consumption will be disinfected and then sanitized with food safe chemical solutions.
- Staffing will be limited to those employees essential for minimal business operations in compliance with local, state and federal guidelines in each re-opening phase.
- Appropriate signage will be posted informing guests that they must be in good health and comply with social distancing guidelines throughout their time at the restaurant.
- Tables will be spaced at least 6 feet apart.
- Disposable masks and gloves will be provided for every employee.
- Hand sanitizer, hand soap, and paper towels will be provided for staff and guests throughout the restaurant. Please alert your supervisor if any of these items are running low and they will be readily replenished.
- Appropriate sanitizer and disinfectant will be provided and utilized throughout operations.
Employee Illness Policy:
- Employees must report symptoms listed by the employee illness policy to their supervisor: Diarrhea, Vomiting, Sore throat with fever, Jaundice (yellowing of the skin and eyes), Sores with pus on the hands, wrist, or uncovered parts of the arm, as required for the prevention of foodborne illness per the Wisconsin Food Code.
- Employees must also report symptoms listed in the additional employee illness policy included in rehiring paperwork as it pertains to COVID-19 symptoms and diagnosis to their supervisor: Cough, Sore Throat, Shortness of breath or difficulty breathing, Fever > 100F, Chills, Muscle pain, New loss of taste or smell, as well as any positive diagnosis of COVID-19 or close contact with a person that has been diagnosed with COVID-19.
We will continue to monitor local, state and federal guidelines for each reopening stage and keep our policies updated accordingly to comply with safety regulations and best practices.
RED is committed to ensuring the safety of our staff, guests and community in every way possible.