Enhanced And Mandatory Staff Safety Protocols

Due to the unfolding coronavirus crisis, we are implementing a set of public health guidelines across every restaurant. We are focused on minimizing exposure to the virus and keeping you and our guests safe.  With the following precautions, we will shut down the virus in our workplace.  Day-to-day restaurant operations and procedures have been modified to account for safety guidelines.  This order remains effective until further notice.    


Before leaving for their shift, employees must perform a Self Health Assessment before leaving for work. Employees are encouraged to use the CDC COVID-19 Self Checker and take their temperature (using a company-provided thermometer) to ensure a temperature below 100.4°F (38°C). Visible COVID-19 symptoms are as follows:

• Fever, chills, or sweating

• Difficulty breathing

• New loss of taste or smell

• Persistent headache

• New or worsening cough

• Sore throat

• Whole body aches

• Vomiting or diarrhea

If employees are feeling sick, they must stay home from work and inform their manager. Please refer to the Employee Manual for more information about calling out sick.

A Note on Commuting: When commuting to work, employees who live within walking/biking distance are encouraged to walk or bike to work and  avoid public transportation if possible. If using public transportation, employees should practice safe social distancing, avoid contact with public surfaces, and wear appropriate safety equipment.


Upon arriving at their workplace, employees must enter through the designated employee entry and wait for the Safety Manager to check them in before heading to the locker room. The employee will clock in and the Safety Manager will administer a contactless temperature check and health screen. Employees must pass the temperature check and health screen before entering the restaurant.


Depending on the size of the locker room, only one person may be allowed inside at any given time. Locker rooms must be kept clean and tidy at all times and all personal belongings should be kept inside the employee lockers or in another designated contained area. 

Personal cell phone usage by hourly employees is prohibited during active working hours. Employees are permitted to use their cell phones during breaks and must wash their hands after using their devices.


Chefs and individuals responsible for placing orders should reduce the frequency of orders delivered each week in order to minimize interactions between external vendors and employees. Restaurants have informed external vendors of their modified receiving procedures.


Employees should practice social distancing while preparing, acquiring, and eating family meal. Managers should establish staggered family meal times to reduce contact among employees.

Family meal plates should be pre-plated on newly disinfected and sanitized plates or disposable plates. Family meal should not be served buffet-style or in any other way that requires multiple contact points with serving utensils or other employees. All employee allergies should be reported to management in advance and accounted for while preparing family meals.

Employees must wash their hands before returning to work.

To stay hydrated and drink water during their shifts, employees should consider using either single-use cups or deli containers and dispose or send them to the dish area after drinking. Water cups and personal water bottles are prohibited from being kept on stations to prevent idle contamination.


All employees should read the manufacturer’s instructions prior to cleaning to ensure effective use of the chemical. Sanitizer solutions should be checked after each refill to ensure proper dilution and strength. Always check the manufacturer’s instructions when handling and testing sanitizers and other cleaning chemicals, as dilution concentrations may vary depending on the product. Employees should also wear gloves when cleaning and disinfecting.

Each restaurant will appoint a Safety Manager responsible for maintaining and enforcing the enhanced safety procedures. The Safety Manager is expected to:

• Lead by example and maintain the highest level of personal hygiene and hold others accountable

• Be vigilant with enforcing health & safety procedures and cleaning schedules

• Be meticulously observant and organize documentation clearly

• Stay current with developing health & safety guidelines and work with the upper management team to update standard operating procedures

Employees must be vigilant with constant cleaning, sanitizing, and disinfecting their workspace.  All high touch surfaces throughout the restaurant must be cleaned and disinfected regularly.


Washing your hands is a critical practice to protect yourself and others from COVID-19 and other foodborne illnesses. All employees must wash their hands as often as possible using soap and hot water for at least 20 seconds in designated handwashing sinks. Additional information and can be found at the World Health Organization’s (WHO) Hand Hygiene guideline.

REGULAR HANDWASHING. Every ½ hour or every time you change tasks, wash your hands for a minimum of 20-seconds with soap and water. 

WHEN TO WASH YOUR HANDS.  You must wash your hands:

• Upon arriving to work

• Before departing from work

• Before putting on or in between changing gloves

• Between each kitchen task or every 30 minutes, whichever is more frequent

• After using a time clock to clock in for a shift

• After handling raw animal products

• When moving between food preparation areas

• After all cleaning tasks, such as sweeping, mopping, or disinfecting surfaces

• After handling:

— Dirty dishes, equipment, or utensils

— Trash

— Cash and credit cards

— Pens, menus, and other contaminated materials

— Electronics such as cell phones and other personal or shared device

• After using the restroom

• After sneezing, coughing, or using a tissue

• After touching your hair, face, or body, including safety equipment

• After eating, drinking, smoking, or chewing gum

• After interacting with external vendors or guests

• Any time you may have come in contact with a contaminated object


• Use a paper towel to turn on the water faucet to run hot water.

• Wet hands and forearms with clean running water and apply a generous amount of soap.

• Scrub lathered hands, forearms, underneath fingernails, and between fingers for at least 10–15 seconds, then rinse thoroughly under hot running water for 5–10 seconds.

• Dry hands and forearms thoroughly with single-use paper towels.

• Refill the paper towel or soap dispensers if they are empty and wash your hands again.

• Use a paper towel to turn off the water faucet and to open the door when exiting the restroom. Discard the paper towel in the appropriate trash receptacle.

HAND SANITIZERS.  If soap and water is not available, use a hand sanitizer.  When using hand sanitizer, apply the product to the palm of one hand (read the label to learn the correct amount) and rub the product all over the surfaces of your hands until your hands are dry.


The City of Cambridge issued a rule requiring face coverings be worn in public. The order applies to everyone over the age of five years old.  Face covering is not a substitute for physical distancing, which is the most effective way to slow the spread of COVID-19.  

STAFF FACE COVERINGS.  The mask should fit well with few or no gaps.  If cloth, the material must be layered, two layers is good, three layers are best.  Disposable surgical masks are good too.  

GUEST FACE COVERINGS. Masks for guests entering the restaurants are mandatory.  We will keep a stash for anyone who forgets theirs. 

STYLES OF FACE COVERINGS PROHIBITED FOR STAFF Single-layer cloth, bandannas, scarves, the neck gaiter style, and masks with one-way vents are not allowed.  Bandanas and scarves aren’t tightly sealed around the nose and mouth. Gaiters are harder to remove safely, because pulling them down involves touching the fabric, which may be contaminated.  Masks with one-way valves or vents allow air to be expelled out.  These face coverings can allow exhaled respiratory droplets to reach others and potentially spread the COVID-19 virus and are prohibited for use at work.


  1. Wash hands before and after putting on, or removing your mask.
  2. Ensure the mask is covering your nose and mouth. If it is loose, loop the strings around your ears. Never wear it under your chin.
  3. Do not fiddle with the mask. If you need to adjust it, do so from the strings. The front of the mask is the most contaminated, so do not touch this part of the mask or leave it on surfaces.


  1. Wear a face covering in public settings to avoid spreading COVID-19 to others in case you are infected but do not have symptoms.  The face cover is meant to protect other people in case you are infected.  Masks also help protect the wearer, not simply others.
  2. The face coverings not recommended are N-95 respirators. Those are considered critical supplies that should be reserved for healthcare workers and other first responders, as recommended by CDC.  
  3. The cloth face covering is not a substitute for social distancing.


Whenever possible, employees are expected to maintain a safe social distance of 6 feet from other employees, vendors, and guests at all times while working and moving throughout the restaurant. Maintaining physical distancing and installing physical barriers can help prevent spreading illnesses through respiratory droplets in the air. 


• No physical contact (hugs, high fives, handshakes, etc.) will be permitted.

— Any incident of accidental physical contact must be followed by thorough hand washing of all contacted individuals.

• In limited spaces where social distancing measures cannot be followed, only one employee is permitted into the space at any time. Examples of these include:

— Locker rooms

— Dry storage areas

— Walk-in refrigerators and freezers

— Offices

• We have installed capacity signage in areas around the restaurant to promote physical distancing

• Sneeze and cough directly into a tissue, if available, or your elbow. Wash your hands immediately after.

• We have installed a plexiglass barrier at the counters to prevent the spread of respiratory droplets and contamination.

• We have established traffic flow guidelines in the restaurants, like a vehicle – bear right! 

—  There should be a clear path to and from various parts of the restaurant such as the dining room, dish area, kitchen, and restrooms.

—  Use verbal signals such as “coming down” and “corner” in order to communicate your location and avoid contact and collisions with other employees.

• Kitchen work stations should be separated to allow at least six feet away from one another. 

• The dirty dish drop off area should be as close as possible to the main dish station while maintaining a safe distance from whoever is operating the dish machine.

ENFORCE GUEST DISTANCING  Enforce distancing by helping us guide guests.  We will give guests more space to physically distance themselves from each other. 


Line Management

The process of picking up orders for takeout or to be delivered should be executed with minimal contact and comply with social distancing guidelines. Orders are encouraged to be placed with advance notice and pickup times should be designated to avoid crowding. Ensure there is appropriate signage posted outside of the restaurant to help guests find the designated pick up location as well as any important health and safety information.

When guests or couriers arrive to pick up their order, there should be a clearly marked space for guests to wait for their order. To avoid congestion, call, text, or email the guest to notify them that their order is ready and provide specific instructions on where to pick up their order. 

Delivery couriers should wait in an area separate from the guests if space allows and follow similar communication standards when the order is ready.


• Establish guest capacity limits based on governmental social distancing guidelines.

• Operators should consider outdoor dining in order to increase air flow and dining space.

• Dining tables should be at least six feet apart. Guests sitting at a dining table must be six feet away from guests at a neighboring table.

• Establish a queuing system for entering the restaurant, ordering (in a quick service or takeout only model), and using the restroom.

• Guests will be encouraged to use a contactless payment system.


We will have staff confirm that they have not developed a single sign of the disease—a new fever, cough, sore throat, shortness of breath, loss of taste or smell, or even just nasal congestion or a runny nose.  We will also be taking temperatures using a contact free thermometer. We will extend this to anyone who visits our premises indoors over 15 minutes.  

LOGGING HEALTH SCREENS.  We have created a Health Declaration form that staff must sign before entering the restaurant. As of July 2020 we are not open for indoor service, however, when we do resume indoor dining guests will be required to sign this form and leave their contact details so that we are able to contact everyone if we need to (e.g. if there is a confirmed case of COVID-19 within the restaurant).

IF YOU FEEL SICK, STAY HOME. Anyone with a fever or other COVID-19 symptoms, even mild ones, must be sent home, or stay at home rather than reporting to work. 

SICK PAY.  There are new laws around sick pay with regard to COVID-19. Here’s what you need to know about the Families First Coronavirus Response Act: Employee Paid Leave Rights.  The government has expanded sick time provisions to help ensure that employees feeling unwell STAY HOME.

  • Employees quarantining and/or experiencing symptoms of COVID-19 are entitled to an additional 2 weeks up to 80 hours of paid sick time (based on your average hours worked in a two week period)
  • There are also provisions for those who need to care for a sick family member or who need to care for children whose school or childcare provider is closed for reasons related to COVID-19.
  • A poster with detailed information is up in each restaurant.


If the employee becomes sick during the day, they should be sent home immediately. Surfaces in their workspace should be cleaned and disinfected. Information on persons who had contact with the ill employee during the time the employee had symptoms and 2 days prior to symptoms should be compiled. Others at the facility with close contact within 6 feet of the employee during this time would be considered exposed.


We will reach out to everyone who has entered the space in the last 14 days to let them know they may have come into contact with COVID-19. The restaurant is closed indefinitely for deep sanitization and the full team is in self-isolation and being tested.