At Winslade Manor, Bar & Restaurant there is nothing more important to us than our guests and our team’s wellbeing. While we can’t wait to welcome you into our restaurant, you will notice that we are trying our upmost to provide a safe, comfortable and enjoyable environment for everyone. We will ensure that we adhere to all guidelines set out by the Government and the team will be constantly monitoring and ensuring that we go above and beyond to create a safe environment when you visit our restaurant.
We ask that our guests familiarise themselves with and adhere to Government guidelines when visiting our restaurant. Guests are asked to make a booking on our website and ensure that their contact details (email and phone number) are correct. If a guest or any of their party are feeling unwell, especially if they have a high temperature, a new persistent cough or a loss of taste or smell; or if anyone in their party think they may have been exposed to the virus in the past 14 days; guests are asked to contact our team to cancel their booking. We ask that all guests arrive at the time of their reservation and note that last orders are at 10pm - guests must depart by 11pm according to current Government guidelines.
Online and phone reservations will be taken for tables of up to 6 guests. All guests are encouraged to make a reservation online and booking times will be staggered to reduce the number of guests arriving at one time. Guests’ details will be recorded in accordance with Government guidelines and to aid the track and trace system.
We will provide hand sanitising stations at the entrance to the Manor House for the use of guests as they enter the building. We have conducted a full risk assessment of the size and configuration of our restaurant and have adjusted the floor plan to facilitate social distancing, in accordance with Government guidelines. Guests are asked to adhere to the latest Government guidelines relating to face masks. Guests from the same household will be able to sit together on the same table. Where possible one-way routes will operate in the lounges/rooms as well as separate entrance and exit doors. Our team will communicate this to our guests when they are at the property. Where one-way and separate doors cannot operate, our team will remind guests of social distancing. Doors between the lounges will be left open, where possible, to increase ventilation and reduce hand contact on surfaces. Internal doors (excluding fire doors), will be left open where possible, to aid ventilation and reduce hand contact on surfaces. Inititally we will not be operating a cloakroom service, we ask that guests keep their personal belongings with them at all times.
We offer table service only. Our team will set the tables once the guests have arrived but before they are seated. We have reduced the need for reusable menus changing hands by introducing disposable menus and QR codes so guests can view our menus on their own device. Food will be placed on tables as quickly as possible, to limit the amount of time the team are within 1 metre of our guests. Payment will be credit or debit card only. No cash payment will be accepted.
Our lounge areas are set up to facilitate social distancing between guests. Guests are welcome to sit in our lounge areas, however standing in the lounge and bar area is not permitted. Bar stools will be removed from the bar as guests will not be permitted to sit or stand at the bar. Cushions will be removed from all seating areas.
Our bathroom entrance doors will be left open where possible to allow for ventilation. Hand sanitiser will be available in all guest bathrooms. The cubicles in our bathrooms are completely indivdual, we ask our guests to adhere to social distancing guidelines when using the washing basins and when exiting and ariving into the bathroom. The disabled bathrooms are self-contained and allow for social distancing.
Our restaurant is always immaculately clean and well maintained. In advance of opening we have ensured that all front of house / back of house areas are deep cleaned and sanitised using antiviral sanitiser. We have introduced an enhanced cleaning programme, using an anti-viral cleaner in areas of high footfall e.g. bathrooms. These areas will be cleaned on an hourly basis by the concierge team. There will always be a plentiful supply of essential cleaning chemicals in each restaurant. Guest chairs, tables, card payment machines and other high contact surfaces will be sanitised after each use. Linen napkins will be removed to a dedicated dirty laundry bag when the table is cleared. Dirty linen will be kept separately from clean linen. Our team will wash their hands thoroughly after handing dirty linen.
Pinch point areas where staff may come together have maximum numbers in place via the scheduling – for example behind bars in reception area and in offices. We have assessed third party deliveries and procedures have been put in place to restrict access to the restaurant and back of house areas. Our food preparation areas have been assessed and maximum numbers of chefs are in place via the scheduling, in order to facilitate social distancing in our kitchens. Where social distancing cannot be adhered to due for short periods of time to the nature of chefs work, chefs will work side by side or back to back. Our chefs will use a disposable plastic spoon for tasting which will be thrown away after every use.
All team members will have their temperature checked and recorded at the start of every shift. Training has been provided for every member of our team. Team members will be instructed to wash their hands frequently with hot water and soap at the beginning, the end, and regularly throughout their shifts for a minimum duration of 20 seconds. PPE face masks will be worn by all employees both front of house and back of house. Antibacterial soap and disposable tissue will be supplied at all handwash sinks. We have conducted training with all of our team on the cleaning procedures required pre, post and during their shifts. Our team have been fully trained so they understand the risks, routes of transmission and the importance of handwashing, social distancing and cleaning. Team members will be encouraged not to touch their eyes, nose or mouth with their hands. Team members will be instructed to keep a 1 metre distance between themselves and other colleagues and guests. Time and attendance machines will be in use but must be sanitised using an antiviral cleaner after each use. Team members will wash their uniform every night. Sanitiser will be located throughout the restaurant and will be available for all employees to use regularly. Any team member who is classed as vulnerable will be assessed on a separate basis. Signage will be on the staff notice board detailing CV-19 symptoms and when to self-isolate along with details of the company CV-19 risk assessment. Any team member who develops a new persistent cough or high temperature will immediately be sent home or advised to stay at home. Employees will be instructed to self-isolate for 10 days if they are displaying symptoms or 14 days if they are living with someone who has symptoms. A return to work health questionnaire will be completed by all team members returning to work for the reopening of the restaurant as well as anyone returning to work after illness or self-isolation. All areas where an employee who displays symptoms of CV-19 has come into contact will be 2 stage cleaned. Employee rotas will be kept for 21 days, in accordance with Government guidelines and to aid track and trace.