Covid-19 Policy

Maison Bleue Covid-19 Health & Safety Policy

• Full deep clean and sanitisation of our restaurant has taken place throughout
• Customers required to adhere strictly to their allocated reservation time to avoid queuing
• Sitting of one table at a time
• The restaurant layout adapted to ensure physical distancing throughout. We have reduced the number of tables in our restaurant to maximise space around diners and minimise close contact where possible
• Entry hand sanitising points available. Each guest is required to sanitising hands upon arriving 
• Guests are required to wear face covering when social distancing is not guaranteed: on the way to their table, on the way out of the restaurant, when going to the toilets
• Front of house team members are wearing face coverings
• Chefs are wearing face coverings
• Full and thorough hygiene training of all employees working in a Covid-safe workplace has been completed and ongoing
• Routine employee handwashing and sanitisation carried out every 30 minutes if no more
• A full Covid risk assessment has been carried out, including health checks for our staff, daily temperature checks taken before each meal period 

• Hand sanitisers are placed in several locations in the restaurants

• Toilets facilities are limited to one per gender. Customers are invited to use hand sanitiser provide outside washrooms before entering and after leaving. 

• Customers will be encouraged to use contactless payments where possible to prevent handling of cash and PDQ machine are sanitised before and after each use
• We are observing physical distancing wherever possible and using personal protection equipment where it is not
• A traffic system in place, to avoid unnecessary close contact with our floor staff or other guests

• We have reviewed our service procedures to ensure we maintain our normal high levels of service, yet visit tables less often, with individual members of staff allocated to your table where possible
• Our bathrooms have increased cleaning and sanitising schedules
• All menus are single use, disposable, made with compostable material. Napkins are single use
• Wine lists are sanitised after each use
• Our tables left vacant for cleaning and sanitising between uses
• Chairs are cleaned and steamed after each use
• Restaurant thoroughly cleaned and sanitised at the end of each service