COVID- Safe officer
For each shift, there will be a trained COVID-Safe officer appointed within our Cellar Door and Restaurant to oversee and enforce all COVID-Safe House policies.
Hygiene
Single-use disposable food, beverage and tasting menus
Single-use napkins
Electronic payment only
Touchless hand-sanitiser dispensers placed throughout the venue
Ongoing cleaning and sanitising of high touch areas during service periods
Reporting
Daily reporting and recording of staff attendance, staff and guest temperatures, guest contact details and attendance, cleaning checks, visitor register.
Staff Training
COVID-SAFE training provided for each staff member prior to returning to work. Training will be refreshed at least once per month with every staff member.
Venue Layout
Each indoor space will allow for at least 4m² of space for each person, with a maximum capacity of 20 guests per space.
A distance of 1.5m required between bookings/tables, measured from the back of each chair
Table service only (Cellar Door and Restaurant)– no standing or bar service.