NEW FACILITY LAYOUT & PROCEDURES
1The new Sorry Not Sorry provides service only outdoors as a part of our "Safer Outside" program. There will be no indoor service per CDC guidelines and the Governor Newsom's executive order. Only the indoor restroom facilities will be accessible to guests.
2All guests will use one point of entry - the rear entrance - in order to control for capacity. Masks are required in order to enter the facility and guests must wear a mask when not actively eating or drinking.
3New entry procedures include temperature checks (for staff and guests), mandatory hand sanitation at our entrance, and signing our contact tracing form which certifies that the guest (to their knowledge) is not having illness symptoms or has been exposed to COVID19 recently. We will use the contact tracing list to contact guests who attend on a day in which there is a reported positive test in our facility, which will hopefully be never.
4Posted signage throughout the facility to outline new health department mandated guest safety procedures, such as physical distancing, mask wearing, and frequent hand washing. Guests are encouraged to stay at their tables as much as possible, and we will be providing a style of service conducive to this stance, including the use of handheld ordering devices by our "strolling bartenders" to prevent guests from walking indoors to the bar.
5Hourly disinfection of high touch surfaces, such as door handles and sink handles.
6Disinfection of tables between guests.
7Disposable eating wares and individually wrapped utensils. Drinkware will be 80 percent disposable.
STAFF & SERVICE PROCEDURES
1All staff members will wear both a cloth mask and a face shield when providing service to guests, in addition to gloves.
2Staff members are required to wash hands and change gloves every hour.
3Staff members are disallowed from working if they feel ill, and are required to receive a negative COVID19 test before returning to work.
4Temperature checks for all staff members upon arrival to work.
5Health department reporting
6Disposable one-use menus and menu QR codes will be used.
7Takeout containers will only be provided upon request, and must be filled by the customer.
8A designated "health and sanitation officer" is designated among our staff for each shift.
9We have stopped the practice of refilling water from shared among tables. Water pitchers will be provided to each individual table or water bottles will be available for purchase.
10Safe food preparation, storage, and serving procedures are strictly observed.