Fink Covid-Safe House Policy

As a group, Fink are taking every possible preventative measure to ensure that guests, staff and suppliers of Beach Byron Bay, Bennelong, Firedoor, OTTO Brisbane, OTTO Sydney, and Quay, are protected from potential transmission of COVID-19.

Fink Covid-Safe House Policy – NSW

Created in collaboration with Clinical A/Prof. Eugen Molodysky
Version 21 / 14.01.2021 (Bennelong)

Overarching Principle
All possible preventive measures are taken to ensure no transmission of the COVID-19 virus from Staff to/from Guest, Guest to Guest, Staff to Staff, and Contractor/Supplier to/from Staff.

Overarching Assumption
To ensure maximum precautions are always taken, presume all persons are asymptomatic with the COVID-19 virus at all times.

KEY PREVENTIATIVE MEASURES

COVID-SAFE OFFICER

• • For each shift, a trained Covid-Safe Officer is appointed for both FOH & BOH to oversee and enforce all Fink Covid-Safe House Policies

REPORTING

• • • Daily reporting and recording of staff attendance, staff temperatures, guest contact details and attendance, cleaning checks, visitors register

• • • Daily reports and records to be kept on file for a minimum of 28 days

STAFF TRAINING

• • • All staff to complete Fink Covid-Safe House Policy training before commencing first shift back to work

• • • Regular monitoring of Australian Govt Health websites to ensure the latest advice is taken into consideration

HYGIENE

• • • All guest facing staff to wear masks at all times, including chefs working in an open kitchen

• • Touchless sanitizer dispensers installed at restaurant entry/exit, outside guest bathrooms and staff bathrooms/changerooms, and staff work areas

• • • Hand washing facilities readily available within the Sydney Opera House bathrooms, staff bathrooms and staff work areas

• • • Food menus: single use disposable food menus where possible, physical menus sanitized after each use

• • • Beverage and wine menus: QR codes to access online lists, physical lists sanitized after each use

• • • Single use linen napkins and table cloths

• • • All staff to wash and sanitize hands prior to clocking in/out for all shifts and breaks

• • • All staff to wash and sanitize hands before and after eating, sneezing, coughing, handling rubbish, handling guest glassware, crockery, or cutlery, handling cash, or receiving a delivery of goods

• • • Where possible, all staff to wash hands with soap and water for 20 seconds every 30 minutes

• • • All staff to avoid skin-to-skin contact with guests and other staff, for example, no handshakes

• • • All staff are to observe 1.5m social distancing whenever possible

RESTAURANT SEATING CONFIGURATION

• • • Ensure the premises is sufficient to allow for 4m² of space for each person, excluding staff. Up to 25 guests are permitted per dining area before this rule applies

• • • Where possible, a distance of 1.5m required between bookings/tables

• • • No maximum number of guests per table or booking

• • • Table service only – no standing or bar service

CLEANING & SANITIZING

Daily professional cleaning of the restaurant in its entirety.

Ongoing cleaning during restaurant service periods:

• • • High touch areas – at 60 minute intervals – sanitizing of all surfaces, i.e. doors, handrails, etc.

• • • Tables/chairs – sanitize after each guest seating

• • • Table condiments – on request only, sanitized after each use

• • • EFTPOS terminals – sanitize after each use

Commercial dish and glass washers – wash cycle set to a minimum of 65-71 degrees, sanitization cycle 82 degrees.

PAYMENTS

• • • Electronic payment only accepted

• • • Cash transactions – avoid where possible

SIGNAGE

• • • Fink Covid-Safe House Policy

• • • Hand washing and sanitizing instructions

• • • Social distancing instructions

• • • COVID-19 symptoms information

• • • Condition of Entry information

• • • Stop the Spread

CONDITIONS OF ENTRY

Entry denied if COVID-19 symptoms are evident or if the following conditions are not met.

Guests

• • • Confidential contact details collected via NSW Services App for ALL guests required upon entry to the premises

• • • All guests to undergo a temperature check upon arrival. Anyone will a temperature of 37.5°C or higher can be refused entry and referred to a Covid-19 testing facility

Staff

• • • Confidential contact details collected via NSW Services App for ALL staff required upon starting each shift

• • • All staff to undergo a temperature check upon arrival. Anyone will a temperature of 37.5°C or higher will be refused entry and referred to a Covid-19 testing facility

Delivery Drivers/ Sales Reps/ Tradesmen

• • Confidential contact details collected via NSW Services App for ALL non-staff and guests required upon entry to the premises

SINGING AND ENSEMBLES

If a performance is held in Bennelong, the following guidelines will be provided to the artists to adhere to.

Up to 5 people may sing together if all singers:

• • • face forward and not towards each other

• • • maintain 1.5m distancing between each other

• • • maintain 5m distancing from audience and/or conductor

Players of non-reeded woodwind instruments (i.e. flutes and recorders) should maintain:

• • • 3m physical distance from others in direction of airflow

• • • 1.5m in all other directions

Players of all other musical instruments (including reeded instruments) should maintain 1.5m distance between each other and the audience and/or conductor