We are following all CDC and local health department COVID-19 guidelines to ensure the safety of both our guests and our teams.
  • All employees must self monitor for COVID-19 symptoms which include fever, cough, shortness of breath or difficulty breathing, chills, muscle pain, sore throat, new loss of taste or smell. Employees must fill out the symptom log when they arrive at work.
  • All employees will be tested before coming back to work.
  • If you or someone you are in immediate contact with has or develops any of these symptoms, you MUST immediately notify management and quarantine for 14 days. At which time, all employees will be notified and the restaurant will close for the day and sanitize all surfaces the employee may have come in contact with.
  • While working all employees are required to wear a mask that covers both the nose and mouth, wear company-provided aprons over any other clothing, wash hands frequently especially between glove changes, before and after leaving the workstation, and after touching face or hair, using the restroom.
  • All shared workstations and equipment that have been touched will be cleaned and sanitized before and after each use.
  • Employees will stand at least 6ft away from any other person at all times where there is not a glass or plastic barrier. There will be no human to human touching of any kind.
  • When taking breaks, employees will use disinfectant spray or wipes to disinfect anything touched- including door handles and shared surfaces such as tables, chairs, coffee pots, and cooler door handles.
  • All aprons, hair nets and masks will be removed and hung on hooks outside of restrooms before entering the restroom.
  • There will be no more than 1 person in the office at one time and all touched surfaces should be disinfected after using.
  • Vendors and drivers are required to use gloves and disinfectant wipes while delivering on routes and change/ use between each delivery.
  • All baked goods will be bagged ahead of time, or stored in airtight bins to minimize air contact.
  • Symptomatic customers will be asked to leave the facility.
  • Common employee and guest surfaces will be sanitized every two hours and logged.
Any questions or concerns? Email