Temperature checks will be made upon arrival for all staff on a daily basis. Temperatures shall then be logged on the employee timesheet and kept on file. Staff with symptoms will not be allowed to work and advised to go home and quarantine for 14 days. WBB’s Taproom will provide lateral flow tests for staff.
WBB’s Taproom & Kitchen will provide face masks & gloves for staff use if they wish to. Hand sanitiser will be in plentiful supply in all staff areas. Staff shall have staggered start and finish times where possible. Safe working practices adhering to social distancing guidance at all times, especially in the close confines of the kitchen.
Hand sanitiser shall be readily available throughout the Taproom & Garden as well as in the kitchen and back of house areas. All tables and chairs shall be sanitised between uses. All push plates and door handles to be sanitised every 30 minutes. Toilets & sinks to be sanitised every 30 minutes. All staff mandated to sanitise their hands every 30 minutes as a minimum requirement.
All condiments to be available in single use disposable sachets or cups. For the meantime, all food will be served on disposable plates to reduce the number of staff in the kitchen and the cross over between Front of House and Kitchen staff.
Booking is strongly advised. All customers must be seated at a table and have table service.
Adults will be advised upon booking or being seated that children aged 12 or under must be accompanied at all times.
Clear signage to aid flow of people to and from the loos. Hand soap and sanitiser available at all basins in the loos. Regular 30-minute toilet and sink sanitation. 30-minute sanitation of all locks, push plates and door handles.
All tables and chairs to be spaced at minimum of 1.5 metres apart, 2 meters where possible.
No cash payments. Contactless payments where possible and all credit card machines to be sanitised every 30 minutes.
All bookings must provide a phone number / email address upon booking and will be kept on file in compliance with current GDPR legislation
We are running a booking slot system. Customer’s must vacate their table after 2 hours for us to sanitise and prepare for the next customer.