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WINE TOURISM
and to maintain social distancing. These will
apply not only in the kitchen, but also in the
eating area of your business. We have gathe-
red tips and share our advice on dealing with
kitchen staff, setting up your eating area, or-
ganizing service and ultimately creating a safe
customer experience.
TIPS FOR KITCHEN STAFF
It is important to ensure the 1,5m distan-
cing, even between kitchen staff members.
This will require changes in the way your team
is organized: SETTING UP YOUR EATING AREA
Work with multiple smaller workstations, if Your kitchen will not be the only area in the
possible for example with a small(er) combis- restaurant that will require some changes.
teamer per station instead of one oven for the Take into consideration the following tips &
entire kitchen. guidelines to create a safe eating area for your
Staff members work with their own tools service and guests:
(knives, kitchen towels, etc.) and disinfect In the start-up phase, limit the maximum ca-
them regularly after use. pacity to 30-50% of your normal capacity. Set
Set up a one dish-one chef rule. Chances are up tables in a way that a 1,5m distance can be
staff members will not be able to maintain di- ensured between groups, even when guests
stancing when working together on one dish. have to make their way to the bathroom.
Only allow the necessary people to enter the Use paper table cloths, napkins and place-
kitchen area. Communicate this very clearly mats. If this does not suit the atmosphere of
with other staff members or, for example, ex- your restaurant, cotton cloths, napkins and
ternal visitors. placemats should be replaced after every
Of course, HACCP-rules apply in your kitchen service and washed at a minimum of 60°C.
at all times. Now more than ever it is important Keep in mind that everything that has been
to follow these rules strictly. Pay extra attenti- touched by guests during their dinner should
on to these guidelines to ensure hygiene: be replaced or disinfected after their visit.
Ensure a proper working ventilation system, This includes salt and pepper shakers, sauce
and air out your kitchen on a regular basis. bottles, bread baskets, etc. A good alterna-
Make sure disinfectant is available at all ti- tive would be to look into separately packed
mes. This includes alcohol-based handgels portions which can be thrown away after eve-
and antibacterial soaps. ry service. Think of creative ways to prepare
Washing hands very often is still one of the these yourselves for that extra touch.
most effective ways to prevent a virus from Menu cards should be disinfected after eve-
spreading. ry use. An alternative could be to put the menu
Encourage staff members to wear face on a screen or chalkboard in your restaurant.
masks or face visors. Make sure the menu on your website is up to
As per usual, staff members should wear a date and refer guests to the online version of
clean chef’s vest and hat or hairnet at all times. your menu when making their reservation.
Take on the habit of changing towels and Chances are this will also limit the time your
kitchen attire more frequently and cleaning guests will take to place their orders.
the kitchen more often. Glasses and tableware should be washed at
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