Contactless outdoor experience

1 chef making crepes and omelets for 10 to 30 guests.Preserving social distancing, away from the house Guests served at tables available.

To keep our employees and customers safe, we are crossing information from LA Public health office, CDC, and Servsafe.

All employees received training from the ServeSafe and Restaurant association.
Only 1 customer / tenant at a time.
Pre-order, and pay online, no contact payments.
Hosts are asked to placed on a table 6+ foot away from the station, contactless.
Order goes directly from the Chef to the guests.
Wearable gear & sanitizing supplies.
Face mask with company logo.
Personal Plexiglas shield if needed.
Single use gloves.
Hand Sanitizers and soap.
Spray Sanitizer for surfaces or disinfecting wipes.
Access to running water (provided by the facility).
New procedures & training.
Sign asking not to enter if fever, or cough at point of entry.
Sign to stay a minimum of 6 feet away, and to preferably wear a mask.
Copy of social distancing protocol at public entrance.
Employees are checked for symptoms before their shift.
Wash hands procedures: Wash hands with warm running water, apply soap, wash vigorously for 20 seconds (clean finger tips, under finger nails), rinse, and dry with paper towel, close faucet and open door using the same paper towel).
Sanitizing of all work surfaces, and phone before starting.
Avoid touching face or phone.
Placing tape marks 6 feet away to stand in line (if applicable).
Sign at ent.
Allowing employees for frequent break to wash their hands.
Minimum of 6 feet from customers.
Change gloves every 10 orders or when torn /dirty.
Employees must stay home if they are sick. Must stop work and contact supervisor if feeling symptoms during their shift (cough, or fever).
Washing hands after: Sneezing/coughing, touching the face, any non sanitized surface.

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Safer At Home

Contactless outdoor experience

To keep our employees and customers safe, we are crossing information from LA Public health office, CDC, and Servsafe.

All employees received training from the ServeSafe and Restaurant association.

Only 1 customer / tenant at a time.

Pre-order, and pay online, no contact payments.

Hosts are asked to placed on a table 6+ foot away from the station, contactless.

Order goes directly from the Chef to the guests.

Wearable gear & sanitizing supplies.

Face mask with company logo.

Personal Plexiglas shield if needed.

Single use gloves.

Hand Sanitizers and soap.

Spray Sanitizer for surfaces or disinfecting wipes.

Access to running water (provided by the facility).

New procedures & training.

Sign asking not to enter if fever, or cough at point of entry.

Sign to stay a minimum of 6 feet away, and to preferably wear a mask.

Copy of social distancing protocol at public entrance.

Employees are checked for symptoms before their shift.

Wash hands procedures: Wash hands with warm running water, apply soap, wash vigorously for 20 seconds (clean finger tips, under finger nails), rinse, and dry with paper towel, close faucet and open door using the same paper towel).

Sanitizing of all work surfaces, and phone before starting.

Avoid touching face or phone.

Placing tape marks 6 feet away to stand in line (if applicable).

Sign at ent.

Allowing employees for frequent break to wash their hands.

Minimum of 6 feet from customers.

Change gloves every 10 orders or when torn /dirty.

Employees must stay home if they are sick. Must stop work and contact supervisor if feeling symptoms during their shift (cough, or fever).

Washing hands after: Sneezing/coughing, touching the face, any non sanitized surface.