Dish Catering, together with our colleagues at Napier Conferences and Events, and Toitoi take the health and safety of all staff and you, our valued clients and your delegates, seriously. As such, we are taking a precautionary approach and closely following the Ministry of Health’s advice so that we can ensure you are able to enjoy our facilities safely when the time comes.
The below procedures have been put in place to reflect guidelines set by Department of Health and Hospitality NZ. These will be reviewed and altered accordingly at Alert Level 1.
VENUE
The venue will maintain a contact register with details of everyone that has entered the venue.
Anyone experiencing cold and flu like symptoms must not enter the venue
The number of people is limited to 100 excluding staff, this will be constantly managed by the administration team to ensure Alert Level 2 guidelines are adhered.
Where possible queues must be avoided to maintain physical distancing
Delegates must be seated for all events during Alert Level 2 and maintain safe distances as per the floor plan
Appropriate signage and floor markings will be in place in the venue to ensure physical distancing
FRONT OF HOUSE
Mandatory for staff to sign in for their shift using the contact tracing register
Wait Staff and Administration have restricted access to the kitchen, essential access to the kitchen only
Maintain personal hygiene; regularly wash hands (20 second rule), use sanitizer and PPE if required
Wait staff are required to wear disposable gloves at all times during service
Hand sanitizer is provided at each catering station
Wait staff and delegates are to remain 1 metre apart from each other where practical
Water jugs and water glasses are refreshed at each break
Catering is served by wait staff practicing the above procedures
Catering break times will be staggered if more than 1 group is onsite, to ease access to bathroom facilities and to service room refresh between each group
Self-serve tea and coffee is not available during Alert Level 2
Delegates will be provided at catering breaks a cup, saucer, teaspoon and sugar sachet. Hot beverages will be served by wait staff.
Staff ratios (available on request) are in place and will maintain the same servers throughout service
A staff member will call guests table by table to collect their food
KITCHEN
Mandatory for staff to sign in for their shift using the contact tracing register
Mandatory for delivery drivers to sign in using the contact tracing register
Maintain personal hygiene; regularly wash hands (20 second rule), use sanitizer and PPE if required
Maintain strict hygiene practices of food contact surfaces, including serving utensils
Completion of a cleaning schedule on a daily basis of all work areas including the kitchen, tea room and bar
Kitchen staff to load catering on to trolleys and place in service hallway for wait staff when ready for service
BAR
All beverage refreshments will be served to seated delegates by wait staff
Self-service beverage is not available during Alert Level 2
As a reminder to our clients and their event delegates, we encourage you to follow these basic principles to reduce the risk of spreading viral infections:
