Reservation request for tonight

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09/26/2011

Just got a phone request for tonight.  Our county is in the process of applying for a variance that could allow a limited re-opening as soon as a week and a half.  I let her know that and she was good with it.

Another reality is that in an online county commissioners meeting yesterday it was made clear that nobody would go after those who allowed guests.  
 

For many reasons, I’m sticking with the rules.
 

Re-opening will likely unleash a pent up demand and though I’m ready with previously stated health department requirements, I’m also looking at the need to put in place 6 feet between tables, and no condiment containers on the tables.  I don’t yet have salt/pepper, ketchup packets and hate the idea of having to use them.  They’re not a requirement here - yet, but I have read about putting this into place in actual restaurants.  
 

I may have to discontinue using sterling.  It gets sanitized in a completely separate solution, but is an added step that in addition to many other added steps I can probably drop.

 

I have several salt and pepper shakers and can rotate and sanitize so that there could be at least three days between each use.  
 

The actual serving is a conundrum.  Can I wear a mask and serve to the table?  Should I place the plates on an intermediate surface and have the guests take them the rest of the way to their table?  
 

Am I overthinking this?

Morticia's picture
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05/22/2008

Even tho we know reading is not the strong point of human beings, I think we do have to provide written info as to what we’re doing.

 If you’re doing self check in, it might be best to provide the info there. Some places are removing in-room books altogether. Fewer touch points.

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Morticia's picture
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05/22/2008

I haven’t done it yet, but later on I’m going to read the rules for restaurants and see how we can implement those.

 The tough part is I can seat guests more than six feet apart, but they have to walk past each other to get there. Unless I remove tables rather than just assigning them. Which I guess is an option. I still have two months to think about this so I’m really looking forward to how everyone else manages!

 Salt and pepper shakers will have to be sanitized between shifts, although I can do the same swap out as we have so many of them. 

Big problem is everyone touches everything! Need a pack of sugar? Rifle thru all of them! Need a tea bag? Again, flip thru all of them. I seriously think we have to severely limit choices or move to a totally menu-driven breakfast.

Generic's picture
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02/24/2011

Maybe it's time to think like I am about using meal prep. In fact, I'm contemplating writing down my recipes for it at the same time. Could you set up some outside tables, and let people take their breakfast outside, which is much further apart? I'm thinking either thermos or maybe just buying the $10 French Press and let them each have their own carafe of coffee. You just need to keep hot water around to put into it. And they get the thrill of making it their own and pressing down on it. And then it all just goes into the dishwasher?

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Arks's picture
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05/22/2010

No you're not over-thinking. People need to feel safe and they will appreciate all you do to help them feel good.

Just make sure that if tables are only 6' apart, they are turned so chairs don't infringe on the buffer when people scoot their chair back to get up.

I wouldn't use your salt & pepper shakers even if you tell me they are sanitized. I plan to carry my own salt & pepper, hot sauce, ketchup, etc. when I eat out until this is all over with. Also plan to take my own silverware because lots of places here plan to go to plastic utensils.

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