The Epicurean Club monitors evolving guidance on preventing transmission of the novel coronavirus from the government, and from the leading hospitality associations such as UK Hospitality, the Chartered Institute of Environmental Health and other relevant bodies. We are also constantly monitoring and sharing best practices across the Collection.
We have collated this guidance into 5 key action areas for which specific preventative measures have been developed.
Each individual venue within the Epicurean Club undertakes to develop these measures for their specific site, ensuring they are tailored to be the most practical and effective for that particular venue and their clientele, by following a systematic risk assessment process and following all government guidelines.
These are the key action areas which each venue must address, and examples of the specific things that may require to be put in place:
i) Every site must have arrangements which comply with all government social distancing requirements for both customers and staff, with appropriate risk-mitigation measures where indicated by the risk assessment.
ii) Sites should consider minimum table spacings, adjusted positionings, limits on customer numbers and changed service, ordering and payment procedures in order to achieve effective protection.
iii) Sites may ask customers to stay seated at tables, except for visits to the loo, and require tables to be booked to ensure everyone has ample space.
The site must put in place additional coronavirus-specific hygiene measures, over and above those normally required for safe operation. Sites should consider the use of hand sanitiser in addition to handwashing facilities, and the cleaning and disinfection of surfaces and other items different people often touch. These must be carried out not just routinely, but at the key times that matter as identified by the risk assessment, such as when customers enter the premises, or when they leave their table before new ones arrive.
i) Each member of the team must be briefed, in addition to their normal hygiene training, so they understand how coronavirus can spread, and what they need to do to prevent it spreading anywhere on the premises.
ii) No-one must be at work if they have any relevant symptoms and they must strictly follow government requirements for self-isolation.
iii) Staff must be trained on what to do if someone becomes ill on the premises, or behaves in a way that is inconsistent with keeping everyone safe.
As part of the risk assessment process, sites must map out the journeys that customers, staff, suppliers and others will make through the premises. Appropriate measures must be put in place, whether through adjustment, control or protection, to minimise the coronavirus risk. Specific attention should be given to the following:
i) Toilet facilities are often compact places where people come more closely into contact with each other. Each site must make arrangements to make it possible for customers to use the facilities while staying well distanced from others. Existing hygiene measures may be needed to ensure everything is clean when people enter, and just as clean when they leave.
ii) Guest Bedrooms. Sites must ensure that bedrooms, and all their contents, are hygienically clean when guests arrive. Room servicing arrangements may be agreed with guests to minimise the risks to both guests and staff. When rooms are vacated they must either be throughly cleaned and sanitised and/or left unoccupied for 72 hours.
Customers have an essential role to play in helping minimise coronavirus risks. Each site must set out clearly for customers:
i) The key elements of approach the site is taking to minimise risks, especially those which need the co-operation of the customer.
ii) What specific steps customers need to take to avoid creating a risk to others (e.g. social distancing, staying seated).