Page 11 - Phased Reopeing Procedures v26
P. 11
NOTHING LEFT ON TABLES
Nothing can be left on tables or the bar between Guests. That’s right… No table tents. No condiments.
When a Guest would like sugar/sweetener, confirm the number of packets they’d like for the entire table
and deliver in an appropriate, clean vessel (soy dish, sugar bowl, ramekin).
If salt & pepper are requested by a Guest, ask the table if anyone else would like S&P. Provide 1 single-
serve salt packet and 1 single-serve pepper packet per request in a single vessel for the table.
When requested, pour individual ketchup & sauces into silver ramekins; fill each ramekin half-way.
Ketchup/sauces can be prepped in advance if high volume is anticipated. Place ramekins in a clean,
covered container or on SANITIZED tray covered with another SANITIZED tray.
Discard all sugar, salt & pepper packets left on the table (even if unused/unopened) when pre-
bussing/bussing. Send all condiment delivery vessels through dish after every use.
