HARVEY'S PLACE
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RESTAURANT REQUIREMENTS

Distancing and Occupancy 
Limit parties to 10 people or fewer. Do not combine parties/guests at shared seating situations who have chosen to congregate together. People in the same party seated at the same table do not have to be six (6) feet apart.

Tables are spaced at least six feet apart and that distance is maintained while customers approach or leave tables .

​Employees
Frequent and proper hand-washing is of utmost importance for all employees, including chefs, line cooks and waitstaff.

Employees must wear gloves when performing cleaning, sanitizing, or disinfecting activities. Frequently replacing gloves, including when handling money or clearing plates and dishes 

All employees are required to wear cloth, paper or disposable face coverings. 

Operations: 

End all on-site consumption of food and drinks, including alcoholic beverages by 10 p.m.
​
Disinfect customer-contact surfaces at tables between each customer/dining party including seats, tables, menus, condiment containers and all other touch points.

Provide condiments, such as salt and pepper, ketchup, hot sauce and sugar, in single- service packets or from a single-service container. If that is not possible, condiment containers should not be pre-set on the table and must be disinfected between each customer or dining party. 

Not pre-set tables with tableware (napkins, utensils, glassware).

Prohibit counter and bar seating 

Ensure customers/parties remain at least six (6) feet apart when ordering.

Mark designated spots on the floors must have designated spots where customers will wait in line.


Frequently disinfect all common areas and touch points, including payment devices.
Use menus that are single-use, cleanable between customers (laminated), online, or
posted on a whiteboard or something similar in order to avoid multiple contact points.

ADDITIONAL PROCEDURES IMPLEMENTED 
AT ​HARVEY'S 


Sanitizing restrooms every 15 minutes

Sanitizing door handles, counters, railings, tables, chairs, and surfaces after every customer interaction 


Keeping our doors open to minimize touching of handles and allow fresh air to circulate

Supplying and requiring the use of masks by employees

Encouraging our customers to follow the 
CDC’s suggested hygiene practices 
​

Eliminated the need to sign for credit transactions, removing any other point of contact.


Photos by Mark Arinsberg                                                                                                   Copyright © 2014 - Harvey's Place - Restaurant & Bar - All Rights Reserved

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