Sweet Basil and Mountain Standard
COVID-19 Reopening Safety Protocols

Mission Statement

To keep our employees and guests safe by mitigating contamination by the SARS-CoV-2 novel coronavirus on the products we serve and the components we use to prepare, handle, and distribute those products.  It is important to note the following guidance from the USDA: “Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.”  We will, however, be implementing the following actions to avoid what would otherwise lead to unintentional contamination. This pandemic is unprecedented and will require changing the way we operate.  We will maintain our core values, our work ethic, and our dedication to the principles of hospitality in which we have always believed. We will continue to provide our guests with the food and service they expect from Sweet Basil and Mountain Standard.  Our restaurants have always been a group effort, and it is of absolute importance that we work together to create a safe workplace.

We have always practiced appropriate sanitation and hygiene, but now more than ever we will be stepping up and monitor each other to ensure we are acting according to state and Eagle County guidelines.

Personal Hygiene and Practices:  Our employees will 1) wash their hands every 30 minutes, using warm water (at least 100 degrees) and soap and scrubbing for a minimum of 20 seconds 2) wash their hands immediately when they arrive and before leaving work. 3) wash their hands after touching objects that should be considered contaminated, such as cell phones, computers, door handles, etc. 4) They will avoid touching their eyes, nose, or mouth with unwashed hands or used gloves. 5) Sanitizer will be placed at the front door and in multiple locations around each restaurant.  It is available for employee and guest use. Guests are encouraged to wash their hands or use sanitizer when they enter the restaurant. 6) If you must cough or sneeze, do so into your elbow and excuse yourself from the floor. Avoid coughing or sneezing in public areas to the greatest extent possible (employees & guests)  7) Suspend all physical contact, including hand shaking, high fives, or any other person to person contact(employees & guests) .  8) Employees will travel to work with a minimum of personal items. All outerwear or personal items should be stored in lockers immediately upon arrival.  9) Employees are required to wear freshly laundered clothing every day. In addition to standard uniforms, FOH and BOH employees will wear the following while serving customers:  Cloth face covering with the following attributes: fits snugly, secured with ties, ear loops, or wraps around, can be easily laundered and machine dried. Disposable gloves will be used for folding napkins, polishing silverware, polishing glasses, or performing any task that involves products that our guests interact with.

Restaurant Sanitation:   Keeping the restaurant clean and sanitized is critically important to the comfort and safety of our employees and guests. All door handles will be cleaned with sanitizer every hour. This includes bathroom doors, stalls, entry doors, office doors, and any other door with a handle in active use. Employees should use elbows to open doors where possible. Restroom sinks, toilet handles, and fixtures will be sanitized every hour. Hand washing sinks will be sanitized every hour. All surfaces will be wiped down regularly. For Dining Room Staff: tabletops, bar counters, seats and any other exposed surface must be wiped down with sanitizer at the beginning of each shift, after each guest, and periodically throughout the day. For Kitchen Staff: all tables, counters, cutting boards, and other exposed surfaces must be sanitized at the beginning of each shift, after each use, and periodically throughout the day. Delivery personnel should not enter the restaurant. All deliveries should be deposited outside and carried in by staff. Use a personal pen to sign invoices. Inspect deliveries and clean if necessary, before bringing inside the restaurant.

Table and Dining Room Setup We are operating in a new atmosphere. Tables will be 6 feet apart per Eagle County Health code. Guests and employees should be discouraged from congregating in close proximity in any areas. The bar at both restaurants will be standing only. We cannot seat more than six people at any one table. Encourage guests to not arrive early for their reservations. Salt and pepper shakers will be removed from tables and only provided upon request. If used, they must be wiped down and sanitized prior to being stored.  We will set tables as guests are seated. We will use disposable paper menus at both restaurants and recycle them after each use.

Employee Health and Scheduling:  Restaurants are fundamentally not work-from-home businesses. They require interaction with coworkers and guests. There are inherent risks that you need to acknowledge and understand. Sweet Basil and Mountain Standard is doing everything to protect employees and guests to stay safe; however, everyone must practice personal responsibility, make good decisions, and encourage others to do the same.  1) Upon arriving at work all employees must take their temperature. Contactless thermometers will be provided for employees. This information will be logged and signed off on by a manager. Managers are responsible for storing the logs in a secure space, this information is confidential and may not be left out where others can see it. The log should be sent to Sweet Basil, Inc HR at the end of each day. 2) Employees must notify their manager if they have any symptoms: Fever at or above 100°F degrees, other COVID-19 related symptoms: Persistent cough, Shortness of breath, Chills, Persistent headache, Stomach issues, New loss of taste or smell, Sore throat, Runny nose. If employees are staying home or leaving work due to COVID-19 related symptoms, they will contact our HR and their doctor immediately and follow recovery guidelines. Employees with new or worsening signs or symptoms listed above are not allowed to return to work until: the individual has been given a doctors release and all three of the following criteria are met: at least 3 days (72 hours) have passed since recovery (resolution of fever without the use of fever-reducing medications); the individual has improvement in respiratory symptoms (e.g., cough, shortness of breath); and at least 7 days have passed since symptoms first appeared. 3) We are reducing the number of people working at each restaurant at any given time.  During crossover periods, team members will maintain social distancing.

This is a new world for everyone. We will keep this in mind and work tirelessly to make everyone’s experience the best possible. We are committed to do anything within reason to make our guests comfortable.

Together we will ALL get through this challenging time in our history!

Thank you for your support!   - Sweet Basil and Mountain Standard Restaurants