Bandidas’ COVID-19 Health And Safety Plan 

Thank you for choosing to dine with us during this wild time. Your support is much appreciated.

If you have any questions, about the following safety plan, please contact us.

Customer FloW

  • The north door is designated for takeout customers and delivery drivers—only 1 person at the take-out stand at a time

  • The south door is for dine-in customers seeking a table inside or on the patio. Dine-in customers should sign in at the contact tracing table at the south door, sanitizes their hands, and wait for the host arrive

  • The host will explain our safety procedures and direct customers to their table. 

STAFF PROCEDURES & GENERAL POLICIES

Staff PPE and safety: 

  • All staff will wear properly fitting masks unless they are on break/eating their staff meal. If they are not wearing a mask or protected by a barrier, they will be 2 metres away from anyone else.

  • If a staff member becomes sick they must stay home until they have received a negative Covid-19 test.

  • All staff and customers must maintain 2 metres of physical distance whenever possible.

  • All staff will wash their hands upon arrival and regularly throughout their shift, using sanitizer often as well.

  • Our office has a maximum capacity of 2 staff members, each wearing a mask.

  • Employees should avoid touching their face without washing their hands first, and shall wash or sanitize their hands after their face has been touched.

Server-Led Dining Procedures:

  • Debit machines will be sanitized between every use. 

  • Condiments will no longer be on tables, salt/pepper/hot sauce/sugar is available by request, and will be sanitized between each use.  

  • All other service items will be washed and/or sanitized between each use

  • All high-touch surfaces will be regularly sanitized

  • Tables, backs of chairs, and all items on the table will be sanitized between seatings.   

  • Physical menus will not be offered (unless requested), customers should use the QR codes to see the online menus. Physical menus will be sanitized between each use. 

  • Servers will stand back 6 feet while waiting for debit machines to process payments, when possible. 

  • There must be one edge of the table left free for the server to stand and serve from. 

  • Water will be placed on the table for customers to serve themselves. 

  • Take out boxes will be provided for guests to pack up their own food. 

  • Customer information will be collected for contact tracing: Full name, size of party, phone number, date

  • Guests are to remain seated as much as possible, letting the server come to them to bring food, necessary items, and to take payments.

  • The maximum number of customers allowed on the premises at any given time is 50.

  • We have designated 2 washrooms for customers and 1 for staff—only 1 person is allowed in the bathroom hallways at a time. 

  • If a customer is showing symptoms, we will talk to the customer and ask them to leave, if necessary. If they are asked to leave, we will:

    • ask them to get a Covid-19 test ASAP

    • ask them to let us know immediately if they test positive

    • follow up with the customer within a week if we don’t hear about the test results.