Employee Information

POSTED as of September 22, 2020

We are venturing into a new normal with new requirements and guidelines. As the state administers changes, we will change how we operate and our approach to keeping everyone safe. As a team, we will adhere to the new rules and together we will remind our guests why they love coming to Café Escadrille!

Click here to view the mandatory safety standards again for everyone to review. Below is additional information to our changes.

ALL EMPLOYEES:

  • For those who have not sent me their ServSafe certificate, please do so before July 6th.

  • Facemasks are required to be on from when you walk into the building till you leave the building.

  • You are strongly encouraged to self-identify symptoms or any close contact to a known or suspected COVID-19 case to the employer.

  • BOH staff you must check in with the designated person before going to your locker or punching in.

  • FOH staff must check in with the front desk before punching in or going to your locker.

  • Lockers will be sanitized and disinfected every morning. Do NOT leave your items in lockers overnight or it will be thrown out.

  • We have implemented new cleaning procedures to keep you and our guests safe.

  • All employees must wash their hands frequently or apply hand sanitizer.

FOH STAFF:

  • Please arrive 15 minutes before your shifts.

  • Tables cannot be set with anything.

  • Salt & pepper will be in packets and given to guests upon request.

  • Once the guest is seated, you can bring over roll-ups.

  • All tables are 6 feet apart and only allowed to have a max of 6 people to a table.

  • All customers must be seated.

  • Customers cannot sit at the bar or stand at the bar.

  • Tables and chairs must be cleaned and sanitized between each seating.

  • Check presenters, pens, and condiments must be disinfected after each use.

  • All customer-facing workers must minimize time spent within 6 feet of customers.

  • Servers must wash their hands or apply hand sanitizer between each table interaction.

  • When garnishing drinks or food, you have to use a pick or tongs.

  • Menus are single use only. After the customer is done with the menu, immediately throw them in the trash. Please do not bring them back to the front desk.

Thank you in advance for being a part of a successful reopening!