Covid -19 Safety Plan

Here is what we are doing to protect you the customer and our excellent serving team.

Step 1: Assessing the risk at our workplace

• The virus that causes COVID-19 spreads in several ways. It can be spread in droplets when a person coughs or sneezes. It can also spread if you touch a contaminated surface and then touch your face.

• The risk of person -to -person transmission increases the closer you come to other people, the more time you spend near them, and the more people you come near.

• The risk of surface transmission increases when many people contact the same surface and when those contacts happen over short periods of time.

All Trolls Staff must undergo a health check before returning to work. No employee will return to work if they display signs of being sick. We are doing a daily temperature check when employees are clocking in for the day. All staff will sign a brief health questionnaire that they understand and agree to not work if they have covid-19 or anyone that they live with has Covid-19 been exposed, have any symptoms or subject to quarantine. It will be mandatory for all staff members when entering the building to wash hands.

Our staff members will be required to wear a mask or face shield at all times while on shift. We will have daily team safety meeting to reinforce hand washing procedures and stay on top of keeping our guests safe. When ever possible we will leave the front door open or have the hostess open the door for the guest. This shows our guest our investment in sanitation, as less people will be touching the front door.

Natural air flow increases customer confidence. Open windows when ever possible to allow for constant air flow. There are hand sanitizing stations for all customers upon entering.

We will text customers that their table is ready. We are responsible for taking a name, contact information, date and time of arrival from 1 person from every party that enters Trolls Restaurant.

Step 2-Implementing protocols to reduce the risk

• Limiting the number of people in our workplace to 50% of authorized capacity.

• Allocation of seating: 34 back patio, 14 front patio, maximum 40 inside dining.

• Seating no more then parties of 6 at one table.

• We will ensure social distancing 2m(6feet) between co-workers, customers and other in the workplace.

• We require all customers entering the premises to use hand sanitizer before being sat at their table.

• We require a name and phone number of at least one member of each dining party. This will allow for quick contact tracing should the need arise.

• We work in team“bubbles”, so front of house and back of house teams work together and limit their interaction with additional people. We will schedule 4 days on 4 days within the same bubble. Pacing of all staff members starting and leaving. This will increase employee confidence.

• We reduced the number of staff members at work each day by more then half.

• We work to reduce touches between serving and kitchen and serving and clearing teams. Having specific teams for clearing all dirty dishes when possible rather than having a server collect.

• All tables, booths are thoroughly sanitized after use. Sanitizing all touchable surfaces. Restrooms, doors, counters and all take out areas.

• Nothing will be brought to the table until all party members have been seated.

• Every second table or booth will not be used to ensure social distancing.

• All cutlery will be wrapped and sanitized.

• Our menus will be single use/ and recycled afterwards.

• We will have our servers leave drinks or food at the front of the table and let the guests take them after the server has stepped back.

• For leftovers we will provide the guest with the container and they can box up their own leftovers.

• Tap has been installed on our debit machines so less contact encountered at payment. Every keypad and surface will be sanitized after each use using certified disinfectants.

Additional Cleaning plan and PPE:

• Recommend front deck wiped down every 30 minutes. We maintain a constant presence of cleaning for the customer to see. This will comfort our guests while dining. Wash all pos machines down with sanitizer. We will have a designated employee that will go around to make sure all contact surfaces and equipment will be cleaned. All front of house computer terminals and debit machines will be cleaned with the recommended sanitizing disinfectants after every use.

• We will also have a specific staff member in the back of house making sure that all tools, worksurfaces, equipment and machines will be cleaned.

Step 3-Maintaining social distancing

• Our team has created a separate take out procedures/ we have a specific ordering area with specific signage as well as our pickup area. We have a separate workflow for take out that does not impact our dine-in guests. We have a separate door or path to payment and pick up. We will have clear signage or all customers and staff.

• We will have floor decals for flow of traffic through the restaurant as well as social distancing 2m physical distancing.

• We will have a designated entrance and exit. The guest will enter through one door and exit through another.

• We will have proper signage for all kitchen staff for flow of traffic through the kitchen. Marked enter and exit here.

• We will restrict access to the prep areas and the line to the line cooks and prep people.

• If kitchen staff can’t maintain social distancing a mask is required.

• All orders will be received through the back-kitchen door at different times.

We have clearly communicated all the safety rules and guidelines through new signage and guidelines with a combination of new training or all our employees. With in creating this safety plan we will all work together to minimize the rick of transmission throughout our workplace.