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Covid 19 Update

Maintaining Healthy Environments

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Gypsy Rose Bistro is implementing strategies to maintain healthy environments.

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At Gypsy Rose Bistro, our top priority today and every day is ensuring a safe, healthy, and welcoming stay for all guests. This ‘new normal’ may evolve over time to reflect government guidance and new societal expectations. What will never change, though, is our commitment to keeping our staff, guests, and customers safe. This is our priority.

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Gypsy Rose Bistro is following guidelines set by the Centers for Disease Control and Prevention and the New York Department of Health.

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  • Cleaning and Disinfection

    • Clean and disinfect frequently touched surfaces (e.g., door handles, cash registers, workstations, sink handles, bathroom stalls) at least daily, or as much as possible and as required by food safety requirements. Clean shared objects (e.g., payment terminals, tables, countertops/bars, receipt trays, condiment holders) between each use.

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  • Ventilation

    • Ensure that ventilation systems operate properly and increase circulation of outdoor air as much as possible, for example by opening windows and doors and prioritizing outdoor seating. Do not open windows and doors if doing so poses a safety or health risk to customers or employees (e.g., risk of falling or triggering asthma symptoms).

 

  • Modified Layouts and Procedures

    • Change restaurant and bar layouts to ensure that all customer parties remain at least 6 feet apart (e.g., marking tables/stools that are not for use).

    • Limit seating capacity to allow for social distancing.

    • Offer drive-through, curbside take out, or delivery options as applicable. Prioritize outdoor seating as much as possible.

    • Ask customers to wait in their cars or away from the establishment while waiting to pick up food or when waiting to be seated. Inform customers of food pickup and dining protocols on the business’ website and on posted signs.

    • Discourage crowded waiting areas by using the phone apps, text technology, or signs to alert patrons when their table is ready. Avoid using “buzzers” or other shared objects.

    • Consider options for dine-in customers to order ahead of time to limit the amount of time spent in the establishment.

    • Avoid offering any self-serve food or drink options, such as buffets, salad bars, and drink stations.

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  • Physical Barriers and Guides

    • Install physical barriers, such as sneeze guards and partitions, particularly in areas where it is difficult for individuals to remain at least 6 feet apart. Barriers can be useful in restaurant kitchens and at cash registers, host stands, or food pickup areas were maintaining a physical distance of at least 6 feet is difficult.

    • Provide physical guides, such as tape on floors or sidewalks and signage, to ensure that individuals remain at least 6 feet apart. Consider providing these guides where lines form, in the kitchen, and at the bar.

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  • Communal Spaces

    • Close shared spaces such as break rooms, if possible; otherwise, stagger use and clean and disinfect between use.

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Promoting Behaviors that Reduce Spread
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  • Hand Hygiene and Respiratory Etiquette

    • Require frequent employee handwashing (e.g. before, during, and after preparing food; after touching garbage) with soap and water for at least 20 seconds and increase monitoring to ensure adherence.

    • Encourage employees to cover coughs and sneezes with a tissue. Used tissues should be thrown in the trash and hands washed immediately with soap and water for at least 20 seconds.

      • If soap and water are not readily available, use a hand sanitizer that contains at least 60% alcohol.

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  • Cloth Face Coverings

    • Require the use of cloth face coverings among all staff, as feasible. Face coverings are most essential in times when physical distancing is difficult. Information should be provided to staff on proper use, removal, and washing of cloth face coverings.

      • Note: Cloth face coverings should not be placed on:

        • Babies and children younger than 2 years old

        • Anyone who has trouble breathing or is unconscious

        • Anyone who is incapacitated or otherwise unable to remove the cloth face-covering without assistance

    • Cloth face coverings are meant to protect other people in case the wearer is unknowingly infected but does not have symptoms. Cloth face coverings are not surgical masks, respirators, or personal protective equipment.

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  • Adequate Supplies

    • Ensure adequate supplies to support healthy hygiene behaviors. Supplies include soap, hand sanitizer containing at least 60% alcohol (placed on every table, if supplies allow), paper towels, tissues, disinfectant wipes, cloth face coverings (as feasible), and no-touch/foot pedal trash cans.​

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