Covid-19 Standard Operating Procedures

Version 2.4 Dated 07/07/2020
To be reviewed NLT 18/07/2020

Staff Training

All staff will undergo a formal induction process to reinforce the procedures laid out in these Operation Procedures and to enable questions to be asked and for management to ensure that all personnel working on the premises fully understand their responsibilities and how to raise any concerns.

Persons at High Risk and displaying symptoms

Staff Members

Any staff member that is considered to be on the High Risk list are not to work on the premises until Government and Scientific advice has been issued that they are no longer at risk from the virus. Should any member of staff have any questions regarding their status, they are to contact Trinity’s management for advice – however, the baseline assumption is if it suggested you are in a High Risk group, you are not to attend work.

 

Any staff member that develops symptoms is not to attend work and inform management of your symptoms. Staff members are advised to self-isolate in accordance with Government Guidelines.

 

Any staff member that is believed to be displaying symptoms while at work will be instructed to return home and self-isolate.

Customers

Customers in High Risk Groups or in Shielding are not recommended to visit Trinity’s premises.

 

Any customer that appears to be displaying symptoms will be invited to leave the premises as an extension to extant Right of Admission Reserved.

2m and 1m+ Rules (Including who may sit at a table)

In line with government and scientific advice, any persons using the Trinity’s Premises are reminded to maintain a physical distance of 2 meters from any person not in their household group/ Support Bubble to minimise any potential for transmission of the coronavirus. This may only be reduced to 1m+ when mitigating control measures (such as the use of a dividing screen) have been put in place.

Staff

Staff are to maintain a minimum of 2 meters from any other staff member or customer wherever practicable. Kitchen staff will be inducted how to maintain this minimum. Any questions or suggestions regarding how this can be effectively maintained are to be taken to Trinity’s management.

Customers

Tables may only be occupied by members of the same household or support bubble. Customers are only permitted to use designated areas and are to wait at the designated point to be directed to their table by a member of staff. Customers are to sanitise their hands using the provided high-alcohol content hand gel. They are personally responsible to maintain a minimum of 2m from any person not in their household or Support Bubble when entering and exiting the premises – and to respect the mitigating control measures when seated in a 1m+ area. Once seated, all customers are to provide government mandated Track and Trace data to staff before placing any food or drink orders. Data to be collected is limited to:

  • Full Name
  • Contact Telephone Number
  • Date of Birth
  • Postcode

Note: All customers are to provide these details. Failure to provide such data will result in that table being asked to leave the premises.

Maximum Number of Customers

Trinity’s management are awaiting final clarification regarding the maximum number of customers that may be served at any one time. Until this has been clarified, Trinity’s will be following the maximum stated number of 30[1] persons being declared as a legal gathering. This may be relaxed to 30 customers indoors, but until clarification has been received, Trinity’s management will restrict maximum covers to 30 to prevent unintentionally breaching the law. As such, customers will only be able to sit at a table when informed by a member of staff (further details later in this Standard Operating Procedure).

Staff Uniform and PPE

Trinity’s Management will ensure that freshly laundered uniforms will be available for each staff member at the start of their shift. Staff are required to arrive in their own clean clothes and change into their uniform on arrival. At the end of their shift they are to change back into their own clothes and place their uniform in the laundry bin provided – this will minimise any chance of the virus being taken back to their homes after day’s work and therefore keep their families safe.

 

Trinity’s Management will provide soap and water, hand sanitizer, disposable face coverings and gloves for staff use and provide instructions on their safe use.

Hand Cleaning and Body Temperature Checks

Staff

In accordance with current advice, staff are to wash their hands on arrival at work and then to ensure hands are washed for a minimum of 20 seconds at least every 20 minutes. NOTE: This is a minimum frequency for hand washing – staff are to wash their hands for 20 seconds anytime they feel it is necessary between these 20 minute periods. Hand sanitizer gel containing high alcohol content may be used on occasion, but hand washing with soap and water is prefered.

 

Staff are to have their temperature checked before the start of their shift using the InfraRed non-contact thermometer. Anyone registering a body temperature of 37.8C will be instructed to return home to self-isolate, book a Covid Test and follow all guidance regarding self-isolation and coronavirus symptoms.

Customers

Customers will be provided with high alcohol content hand sanitizer gel on arrival to Trinity’s premises. Customers are to use this gel before heading to a table, providing their Track and Trace details or placing orders.

 

Customers will have their temperature checked by a member of staff using the InfraRed non-contact thermometer. Any customer registering a body temperature of 37.8C will be instructed to return home and advised to self-isolate, book a Covid Test and follow all guidance regarding self-isolation and coronavirus symptoms.

Table Management

An essential part of running dining and drinking facilities at Trinity’s premises in the Covid environment in a safe and satisfactory manner is to ensure that social distancing is maintained and that appropriate control measures are in place to maintain the safety of both customers and staff. As such the following table management procedures are mandatory until government advice changes.

Pre-Booking Requirements

To ensure safety and satisfaction, pre-booking tables for dining is highly recommended for Trinity’s at Haslar and required for Trinity’s at the Lightship:

Trinity’s at Haslar Pre-Booking Procedures

Given limited covers at Trinity’s at Haslar, pre-booking tables is highly recommended. Should a table be free at time of arrival for customers that haven’t pre-booked, staff will advise said customers if they may take that table and advise them of any bookings that may have been made for that table later that day.

Trinity’s at the Lightship Pre-Booking Procedures

Tables are only available on a pre-booked basis. To enable access to Mary Mouse, bookings are to be made a minimum of the day prior, enabling names and table numbers to be given to Haslar Marina staff – entry into the marina will be restricted to the names recorded on the sheet provided by Trinity’s Management to Haslar Marina staff.

Table Arrangement (Outdoors)

Outdoor tables are arranged at both venues to ensure that no customer would be sat within 2m of any other customer that is not in their household or support bubble. Tables are not to be moved by customers to ensure that tables do not infringe on other customers’ social distancing. Baseline plans of table arrangements for both venues are held by Trinity’s Management and staff are to be regularly brief on how tables are to be arranged and to ensure that appropriate table distances are maintained throughout service.

Table Arrangement (Indoors)

Indoor tables are arranged at both venues to ensure that no customer would be sat within 1m of any other customer that is not in their household or support bubble. Mitigating control measures will be put in place between such tables to minimise any potential infection vector. Tables are not to be moved by customers to ensure that tables do not infringe on other customers’ social distancing.

Between Dining Session Procedures

Before service begins, all tables and chair arms[2] are to be cleaned with an appropriate cleaning solution known to destroy viruses. Once customers have left their table, the table and chair arms are to be cleaned using the same cleaning solution. Customers will not be permitted to sit at a table until this cleaning process has been completed by a member of staff.

Orders and Payments

While interactions between customers and staff, where they are less than 2m apart are to be kept to an absolute minimum, taking orders and paying for meals/drinks presents a challenge. As such, the following procedures are put in place to minimise the duration of these encounters and reduce the risk of virus transmission.

Table Service Only

Customers will be informed which table they can sit at by a member of staff. This is to ensure that maximum customer numbers are not exceeded and that staff can effectively and efficiently collect government mandated Track and Trace details. Order can only be made from the customers table. No orders will be permitted at the bar areas.

Order App Preference

Trinity’s will be employing an app where customers can order and pay using their smartphones while sitting at their table. Customers are positively encouraged to use this app to place orders and pay for meals to minimise social contact of less than 2m/1m+.

Contactless Payment and Cash Transactions

Where a customer does not have access to a smartphone, payments are preferred using contactless or card payment. The card machine can be brought to the customer for payment. Where the customer needs to pay in cash, they may do so – change will be brought to the customer’s table. Staff members are to ensure that they sanitise their hands following any contact with cash.

Table Service

As table service will require waiting staff to be less than 2m from customers, the following procedures are to be followed to minimise any potential for virus transmission.

Use of Serving Trays

Food containers will be placed on a cleaned tray and brought to the customers table by wait staff. The tray will be placed on the customers table and the wait staff will then step back beyond the 2m zone to permit customers to take their food containers off of the tray. Once customers have taken their food containers, the wait staff will collect the tray and return it for cleaning prior to its next use.

Customer Management

To reduce customer/staff contact and hence, reduce the possibility of virus transmission, procedures are required in addition to table service and table management. These procedures will be slightly different for each venue, but will share some common systems.

 

Customers will not only be allocated a table, but each section of each venue will have its own allocated server. Where necessary, each of these servers will be equipped with a walkie talkie to reduce movement around the venue.

Customer greeting and entrance/exit management.

Trinity’s at the Lightship. Customers will be greeted at the top of the main gangway by a member of staff who will check their booking. They will then be briefed on their entry and exit route. They will also be advised of the Customer No Go area. They will then be escorted by their server, using appropriate social distancing, to their table.

Lightship Entrance Routes

  • Customers allocated tables in the booths, upper deck or high tables will be directed left toward the fire escape to the left of the main entrance to Mary Mouse.
  • Customers dining at the high tables will be directed to enter via the fire escape to the left of the main entrance.
  • Customers dining on the foredeck will be directed right of the main entrance toward the foredeck.
  • Customers dining in the wardroom will be directed to the right of the main entrance and enter via the wardroom door.

Lightship Exit Routes

  • Customers allocated tables in the booths, upper deck, wardroom and foredeck will exit via the same route as they entered.
  • Customers dining at the high tables will exit via the door on the far side of Mary Mouse overlooking the harbour entrance.

Customer No Go Area

The main entrance to Mary Mouse, the central stairwell, Galley, chartroom and then flat outside the chartroom are Customer No Go areas. Wait staff are not to enter the galley. The main stairwell is a customer no go area to prevent contact between wait staff and customers when delivering food to tables or returning plates to the wash drop off (located in the chartroom). Staff also have their own dedicated toilet which further enables social distancing from customers.

 

Trinity’s at Haslar. Customers will enter through either the patio or decking doors and will be greeted by a member of staff at the bar who will check their booking or allocate them a free table. They will then be escorted to their table, using appropriate social distancing, to their table.

Customer Table Briefing

Once at their table, their server will collect data required for Test and Track purposes. They will then be informed that they are not to leave their table without informing a member of staff. Should they need to use the toilet, they are to ask a member of staff who will check to see if the path is clear. Customers dining at Trinity’s at the Lightship are to be informed to use their appropriate exit and entrance routes when using the toilets.

‘Actions On’ Report of Coronavirus Positive Result

Trinity’s Contacted by NHS Test and Track

Details of the infected person (checking to see if they we’re the Lead Customer – if not, obtaining the name of the Lead Customer) and date of their visit is to be recorded and forwarded to the Test and Trace Database manager. The Test and Trace Database manager will review the database to see if that person is recorded on the database. The Test and Trace Database Manager will then inform NHS Test and Trace of:

 

  • Timings of the infected persons visit to Trinity’s Premises.
  • Inform them of the occupied tables next to that customer for the duration of their visit including mitigating control measures in place.
  • Provide NHS Test and Trace with the details of the Lead Customers in the vicinity of the infected person during the times of their visit as required.

 

The Test and Trace Database Manager will inform Trinity’s Management of the table that the infected person was seated at. Trinity’s Management will then ensure:

 

  • Specified table and all tables within 5m undergo a deep clean of all surfaces and all elements of the seating and mitigating control measures with a solution known to destroy viruses.
  • If deemed necessary, given the location of the table or any other management concern, that area may be closed off for a period of 24 to 48 hours.

 

Contacted by a Customer

If contacted by a customer that believes they have Covid-19, the customer is to be asked:

 

  • Have they had a positive test result?
    • If no, recommend that they book a test immediately and advise Trinity’s management of the result.
    • If yes, ask for a photograph/scan of the positive test result be forwarded to Trinity’s management.
  • Their name and the name of the Lead Customer in their party (if different).
  • The date of their visit.

 

Details of the Lead Customer are to be forwarded to the Test and Track Database manager. The Test and Trace Database Manager will then:

  • If no positive test result as yet:
    • Extract data of Lead Customers that were sat closest to the person with the suspected infection, making notes of table numbers and mitigating control measures.
    • This will then be stored in a secure location awaiting a positive test result or contact from NHS Test and Track. This data will be destroyed 21 days after the date of the customers visit in accordance with GPDR.
  • If positive test result:
    • Extract data of Lead Customers that were sat closest to the person with the suspected infection, making notes of table numbers and mitigating control measures.
    • The Test and Track Database Manager will then contact NHS Test and Track advising them of a report of a person having attended Trinity’s Premises, specifying the date and times of the visit.
    • Explain the seating arrangements around that customer and mitigating control measures in place.
    • Provide necessary Lead Customer details as required by NHS Test and Track.

 

Tables and chairs are to be cleaned in the same manner as shown for a contact from NHS Test and Trace regardless of a positive test result. Management will also consider if it is advisable to close off that area for 24-48 hours.

[1] HM Government: Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services COVID-19 secure guidance for employers, employees and the self-employed Dated 23 Jun 2020 – Section 2.1 Keeping customers and visitors safe, Bullet Point 2.

[2] It is unnecessary to clean chair seats as these are not ‘high touch’ items. The emphasis is to be placed on areas that people will touch with their hands.