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CORE “COVID SAFE” PLAN

OUR CORE STAFF COVID SAFE PLAN (FOR ALL EVENTS)

With the Core Team getting ready to head out on the frontlines when Health Canada gives us the go ahead to do so, we are mindful that we may be putting our own health at risk in order to provide top of the line service - and will likely be faced with even more stringent working conditions and procedures than ever before. In an effort to continue to provide the safe, reliable and professional service that is synonymous with the Core name, we are asking that all Core Staff meet the following criteria in order to work with our team *In order to accept a shift with our team moving forward, you must also agree to abide by these COVID SAFE policies. **All policies are subject to change**

 

*Disclaimer & Assumption of Risk *

Core Event Staff has put in place preventative measures to reduce the spread of COVID-19; however, while we endeavour to keep our staff members, guests and clients safe through these policies, our policies do not guarantee elimination of the potential risk of contracting COVID-19 (or any other illness) . Each Core staff member by agreeing to a shift with Core, acknowledges the contagious nature of COVID-19 and voluntarily assumes the risk that they may be exposed to and/or infected by COVID-19 when on event.

 

**NEW** UNIFORM CLEANING POLICY

In an effort to keep our Core team and the people we serve safe and healthy as we return to work, we are implementing a new uniform cleaning policy. Your uniform must be washed after each shift completed with Core, to prevent any cross contamination between work spaces.

 

**NEW** BLACK CLOTH MASKS MUST BE WORN

In an effort to keep our Core team and the people we serve safe and healthy as we return to work, and to maintain a polished and professional look, we are implementing a new cloth mask policy. Your black cloth mask must be washed or changed after each shift completed with Core, to prevent any cross contamination between work spaces.

 

KITCHEN SAFETY PROTOCOL (FOR STAFF)
  • Hand sanitizer must be provided* Pre-set on site before staff arrival*

  • All Chefs/kitchen staff must wear masks while onsite

  • Disposable PPE must be provided* Pre-set on site before staff arrival*

  • Handwashing station must be provided

  • Kitchen must be situated where a minimum distance of 2 meters per staff member can be maintained

  • No guests into the kitchen please (minimize the amount of bodies in and out)

  • Handsfree operation of Garbages (eg. open top), Hands Free Paper Towel Dispensers must be present

  • For service - sanitary gloves are optional BUT staff must thoroughly wash hands prior to pickup of plates 

  • No guests into the kitchen please (help minimize the amount of bodies in and out)

  • Designated staff member to be in charge of condiment service (supply of salt/pepper/refilling water/wine/coffee) Staff must not touch glassware when refilling glasses (Ask guest to move their cup to the edge of the table “service area” for refill instead) and must not touch glassware with the edge of pitcher/wine bottle etc in order to avoid cross contamination.

  • French Service of bread ONLY - no bread baskets on table. 

  • Staff MUST wash or sanitize hands every time they come into contact with public items.

 

BUSSING STATION PROTOCOL (FOR STAFF)
  • Hand sanitizer must be provided * Pre-set on site before staff arrival*

  • Disposable PPE must be provided

  • Handwashing station must be provided * Pre-set on site before staff arrival*

  • Bussing station must be situated where a minimum distance of 2 meters per staff member can be maintained

  • Handsfree operation of Garbages (eg. open top), Hands Free Paper Towel Dispensers must be present

  • Staff must wear gloves for clearing. Once clearing is done and all rentals are bagged staff must dispose of gloves. Staff MUST wash or sanitize hands every time they come into contact with public items.

  • Plates, Silverware etc must be bussed directly into (pre-bagged) crates 

  • Bagged crates to be sealed as soon as they’re full to limit further contamination

  • Rental company should provide covers for glassware crates OR plastic bags to bag the glassware crates

  • Designated gallery trays for each server - each server must frequently sanitize their tray

 
BAR SERVICE PROTOCOL (FOR STAFF)
  • Hand sanitizer must be provided* Pre-set on site before staff arrival*

  • Disposable PPE must be provided

  • Handwashing station must be provided * Pre-set on site before staff arrival*

  • Bartendersmust provide own tools - sanitize at top of shift and throughout the shift

  • We’re considering using a drop table method for service Eg - Customer orders, bartender makes drink, puts it on the drop table and returns to bar

  • Avoid sharing products or tools between workstations and if sharing is required, clean and disinfect products and tools between users

  • No sharing ice buckets, bins of product, bottles, etc

  • Each bartender must set their own station

  • When product divvied up - must wash hands before and after disbursement of product

  • If one bar runs out of product and must grab from another bar - *DESIGNATED BAR RUNNER* washes hands, santizies the product, brings it to the next bar that needs it

  • No leaving bottles of wine on the table. No leaving water pitchers on the table * This will impact our service minimums - more staffing needed, more time needed to set up and complete service.

 

STAFF AREA MINIMUMS (FOR CLIENTS TO OBSERVE)
  • Hand sanitizer must be provided* Pre-set on site before staff arrival*

  • Disposable PPE must be provided

  • Handwashing station must be provided* Pre-set on site before staff arrival*

  • Staff storage/changing area must be situated where a minimum distance of 2 meters per staff member can be maintained

  • Staff start times should be staggered to prevent clusters of staff (to prevent bottlenecking/lineups to enter and get ready)

 

SIT DOWN DINNER/COCKTAIL SERVICE MODIFICATIONS

In addition to our sanitization protocols (outlined above), we are recommending the following modifications to service which will aid in keeping both guests and staff as safe as possible while on event. Please note, these guidelines are subject to change.

 

  • MASKS ARE MANDATORY Wait staff and servers who cannot be protected by 2 metres of distance or a physical barrier must wear (a cloth or) surgical mask* *a supply of surgical masks must be provided by the client, in the offhand chance a staff member needs a replacement for their mandatory cloth mask. 

 

  • STAFFING RATIOS - Please note - in order to provide the appropriate staffing support to adhere to current health regulations, our staffing ratios will be subject to change on an event by event basis.

 

  • SANITIZATION STATIONS AT ENTRY POINTS A mandatory hand sanitizing station should be set up at all entry points of the event to ensure all attendees (guests and staff) sanitize their hands upon entering the event space.

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  • NO PASSING Eliminate Passed Hors D’oeuvres Service/Drink Service
     

  • ROLLUPS AT TABLES - No preset silverware - all utensils preset as rollups
     

  • SPACE OUT TABLES Arrange tables and chairs so that a 2-metre distance is maintained between each dining party

 

  • SPACE OUT SEATING Arrange seating at table to allot for a service space between each person seated. Core staff will place food to the right hand side of each guest, and the guest will then move their own plate in front of them.

 

  • MINIMIZE ROOM/CHAIR FLIPS Fresh chairs, fresh linens or ample time for sanitization of services being used twice (eg. chairs) - no reuse of linens or chairs throughout the event.

 

  • NO CONDIMENTS AT TABLE Remove table condiments and other frequently touched items (for example, salt and pepper shakers, ketchup, hot sauce) Provide Disposable, Single use Condiments. Assign a handful of staff members (we’re affectionately referring to these staff as “CONDIMENT RUNNERS or CONDIMENTORS”) to manage condiment service, touch tree topping up of wine/water/coffee

  • Establish cleaning procedures & individual stations for the “CONDIMENT RUNNER/ CONDIMENTOR” eg. the person in charge of condiments/refilling water/wine/coffee and french bread service - ensure no items are left on table and Ensure they are cleaned between uses (and staff member thoroughly washes hands between services)
    *SAME RULES APPLY FOR BAR RUNNER (s)*​

  • GUEST ARRIVAL Stagger guest arrival & seating times to prevent lineups.

 

  • STAFF ARRIVAL Stagger guest arrival times to prevent lineups.

 

  • BEVERAGE TOP UPS Water to be pre poured at the bar and pre set on tables. Servers will not touch glassware/coffee cups when refilling at the table

 

  • TAKEAWAY If customers ask to take unfinished food with them, provide packaging and let the customer put the food into the container.

  • MENUS Use digital menus boards, large chalkboards, or pre-ordering alternatives instead of traditional menus. If this is not possible, use individual single-use disposable menus.

 

  • SELF SERVE COAT CHECK at client’s own risk for now. Staff will set up racks and coat hangers, and teardown after, but the actual coat check must be self-serve.

  • HOSTS/REGISTRATION STAFF For events  with a host/registration -use physical barrier at the service counter between staff and clients
     

  • BATHROOM ATTENDANTS ON EACH (LARGER) EVENT Client must hire bathroom attendants (from an applicable agency) to clean bathrooms thoroughly and on a more frequent basis. Install additional touch-free soap and paper towel dispensers if possible.
     

  • CLEANING ATTENDANTS ON EACH EVENT Client should hire cleaning attendants (from an applicable agency) to enhance cleaning of all frequent touch points including walls, tables, chairs, barstools, coasters, condiments, coat hooks, restrooms, doors including front door, restroom door, staff doors to office, kitchen, and breakroom.

 

  • CASH BARS Limit/Prevent use of cash and limit the handling of credit cards whenever possible, by allowing customers to scan or tap their cards and handle the card readers themselves. Encourage tap payment over pin pad use. *We are encouraging our clients who used cash bars in the past to utilize Pre-authorized Scanner bracelet system instead of drink ticket exchanges*

 

BUFFET SERVICE MODIFICATION

Core Staff would be tasked with pre-portioning plates or  takeaway containers in a designated prep area, and then setting them up on a separate (unmanned) takeaway table for guests to grab and go. Our staff would then replenish this takeaway table as needed.

 

When possible, we highly recommend disposables for this service. With regards to appropriate takeaway disposables for this event, caterers would want to supply containers with a lid, and utensils that are pre-wrapped to prevent any cross contamination between guests/attendees as they pick up their food from the pick up spot. 

 

Our staff would need to be provided with masks and gloves, and would need to be provided a safe and clean work environment away from guests, in order to limit as much physical interaction/proximity interaction as possible

 

Alternatively, boxed meals are a great way to offer choice for your guests while limiting high touch buffet stations, with the same takeaway drop table method.

FOR ALL EVENTS - WORKING TOGETHER TO STAY COVID-SAFE

*Each client must provide us with a document of their COVID-SAFE plans for each particular request* including floor plans with sanitation markers etc. 

 

If you are onsite with the CORE team and you are genuinely concerned about health and safety protocols not being followed by either a client, their event/guests or a member of the Core team, please do not hesitate to call the office immediately at 416 469 CORE so we can help!

 

 

We appreciate your help in keeping our team members, event partners and guests,COVID safe!

ADDITIONAL COVID SAFE RESOURCES

 

How to use a mask graphic:

 

And another great resource for wearing a non-medical mask

 

Handwashing Graphic:

How to remove disposable gloves video

©2020 Core Event Staff