The restaurant industry has an outstanding track record of protecting our employees and guests. To ensure everyone’s safety as we welcome you back into our dining rooms, we ask that we make the following promises to each other:

• We will continue to be a leader in safe sanitation practices with all team members certified in safe food handling and a certified manager at every restaurant.• All staff will pass a health check or complete a health survey prior to each shift.• All indoor and outdoor seating options will comply with the appropriate social distancing guidelines. • Hand sanitizer or hand washing stations will be available upon entry and exit.• We will clean and sanitize common areas regularly.• All tables and chairs will be cleaned and sanitized after every use.• Place settings, utensils, menus, and condiments will either be single-use or will be cleaned and sanitized after every use.• We will post the New Mexico Restaurant Promise at our entrances so everyone understands the steps we must all take to keep our communities safe.

• If you have been exposed to COVID-19 recently or have symptoms of COVID-19 (including a fever, cough, or shortness of breath), please help us keep everyone safe by using our contactless delivery options.• If you have underlying heath conditions or are otherwise concerned about contracting COVID-19, please feel free to use our contactless delivery options.• If you have any questions about the New Mexico Restaurant Promise, please ask for a manager who will be happy to assist you.

In partnership with NMED and health officials across the State, restaurant owners and operators make the commitments above to earn this endorsement during the COVID-19 recovery period. When customers see this endorsement, they can be certain that the restaurant is taking all necessary steps to protect their employees and customers and is committed to playing a leadership role in protecting our communities. For more info, visit www.nmrestaurants.org.

Our Promise to You

Your Promise to Us

We Missed You!

New Mexico’s Restaurants Are Ready

Responsible Restaurant Reopening by the New Mexico Restaurant Association

The NMRA would like to propose a thoughtfully put together a plan for reopening restaurants that

protect the public, gets thousands of people back to work and helps restaurants survive until a time

when we can resume providing hospitality to our communities at 100%.

In partnership with the New Mexico Restaurant Association and health officials across the State,

restaurant owners and operators make a set of commitments to their employees and customers and

earn the endorsement of the New Mexico Restaurant Promise during the COVID-19 recovery period.

When customers see this endorsement, they can be certain that the restaurant is taking all necessary

steps to protect their employees and customers and that they are taking a leadership role in

protecting their community. The New Mexico Restaurant Promise also empowers customers to learn

what they can do to help keep everyone safe. With restaurants and customers working together, we

can make the restaurant industry as vibrant as it was prior to the impact of COVID-19. For more

information, please visit www.nmrestaurants.org/new-mexico-restaurant-promise/

Our Dining Rooms are Ready - “6 and 6” Rule: This distancing and maximum requirement can again be modified as the Governor’s gathering number

and other social distancing rules change over time. Simply, this makes enforcement visual and simple

compared to computing a percentage of occupancy.

6 Persons max per party

6 Foot social distancing between tables, OR have an obvious protective barrier, like a Plexiglas

screen between booths

Our Employees Are Ready - Employee Health:

Restaurants will continue to monitor employees’ health, including a temperature screening and

symptoms check (coughing or fever) at the start of every shift

Excuse from work anyone with a heightened temperature or visible symptoms

Employees “shall not” go to work if sick and are required to call in.

Every restaurant employee will wear a mask or face covering to protect others from contracting

the virus. (Use basic face coverings rather than N-95 respirators or surgical masks, which should

be reserved for medical first responders).

Each restaurant will create an operating plan for any instance of an

employee with a suspected or confirmed case of COVID-19.

Our Kitchens are Ready - Sanitation and Food Safety:

Restaurants will continue to follow the already high food safety standards required to operate a food

service business in New Mexico.

Audit of Food Handler and Manager Certification as warranted by governing Department of the

Environment.

Continue employee safety training, highly emphasizing proper handwashing and hygiene

etiquette. Re-train staff on proper sanitization practices. Ensure staff does not handle ready-to-

eat foods with bare hands, as required by law.

Restaurants will create and execute a heightened cleaning and sanitizing schedule for all back-

of-house and front-of-house surfaces that staff and customers will come in contact with.

Increase the frequency of sanitization of all surfaces.

Have hand sanitizer and sanitizing products readily available for employees and customers.

Our Procedures are Ready – Planning for now and the future

Restaurants will understand that some customers will be eager to venture out to the greatest degree

allowed, while others will remain nervous. Acknowledging and accommodating both groups is important

at this time.

Designate “6 and 6” with signage, tape, or by other means

appropriate social distancing spacing for employees and customers

Where appropriate, designate appropriate social distancing spacing

for those waiting to enter any establishment, or those waiting in

line for counter service.

Have a plan in place to continue to have a strong carry-out and

delivery business, even while ramping up your facilities' dine-in

process and business. Continue to follow the best social distancing and minimal contact

procedures for carryout and delivery.

Minimize contact with customer items, such as credit cards. When possible, have customers

swipe their own card.

After handling a credit card or cash, employees must properly wash their hands or use hand

sanitizer before serving the next customer.

Do not allow the use of or handle reusable containers brought to the facility by customers (i.e.

travel mugs, growlers).

Deep Cleaning Procedural Guide (COVID-19)

Host Cleaning Requirements

1. Sanitize benches, host stand, menus, entry/exit handles, highchairs, boosters, slings, and bus tubs every halfhour.

2. Wipe down menus after every use with sanitizer.

Cashier Cleaning Requirements

1. Sanitize counter, POS system, cash stand, pens, receipt holder, gift card holders, retail display, dessert trays andshelves. (all items within stand)

2. ToGos Only: Place sticker over opening of containers and bags to ensure they stay sealed.

Server Cleaning Requirements

1. Hot teas are to be served by asking about preferred flavor and 2 packets will be given along with lemon andhoney

2. Creamers are to be upon request only and are not to be taken to the tables. 2 per request3. All silverware rolling is to be done with gloves.4. Change sanitizer buckets every hour. Check to make sure sanitizer is at appropriate level

Busser Cleaning Requirements

1. Sanitize Door Handles, Stahl Doors, Hand Rails in stalls, Sinks/Faucets, Mirrors, Paper Towel Dispensers, ToiletPaper Dispenser, Soap Dispensers, Toilets.

2. Check trash/throw out if needed3. Sanitize Tables, Seat Covers, Chair Backs, Salt & Peppers, Condiments, Table Tents.4. Have gloves on at all times.5. Change gloves often.

Cooks/Dishwasher Cleaning Requirements

1. Change gloves regularly and in critical circumstances (Cross Contamination, Leaving and Returning, Touchingtrash, etc.)

2. Make sure food is at the appropriate temperature. Use a thermometer.3. Sanitize counters throughout shift4. Dish machine solution always at appropriate level by using testing strip5. Change sanitizer buckets every hour. Check to make sure sanitizer is at appropriate level using test strips

All employees must wash or sanitize hands every 15 minutes.

Employee Signature:

Date:

Form Courtesy of Weck's

Daily Employee/Guest Temp Log

I hereby certify, represent and warrant as follows: Within the fourteen(14) days immediately preceding the Date of this Health Declaration Form, I HAVE NOT:

a. Tested positive or presumptively positive with the coronavirus or been identified as a potential carrier ofthe covid-19 virus or similar communicable illness

b. Experienced any symptoms commonly associated with the Coronavirus (Fever, Shortness of breath, Cough,Chills, Repeated shaking with chills, Muscle Pain Headache, Sore Throat, New Loss of taste or smell )

c. Been outside of New Mexicod. Been in direct contact with or the immediate vicinity of any person I knew and / or now know to be

carrying the coronavirus or has traveled outside of New Mexico within the last fourteen (14) days

Date Name Temp Signature

Form Courtesy of Weck's

Employee Health Statement – COVID 19

1. Temperature taken each day they are working and will not be allowed to work if they have afever of over 100.4

2. Report any travel outside of state or country to your manager3. Report any symptoms or illness that you are experiencing4. Report any symptoms related to COVID-195. Report any diagnosis of COVID-196. Report any interaction with someone with high risk factors of contracting COVID-197. Required to wear face masks at all times while working in the restaurant8. Practice social distancing9. Wash and sanitize hands regularly10.Do not touch face11.Clean and sanitize high traffic areas often and regularly12.Following TO-GO procedures to ensure customer safety

I understand that as an employee of ____________ my health and the health of those around me are the main priority. In order to maintain the safety of employees and customers I agree to the safety procedures and employee health policies above set forth by ______________. If I do not follow the procedures, I am in violation of company policy. I may receive disciplinary action up to and including termination of my employment.

Printed Name___________________ Date___________

Signature_______________________ Date___________

Witness Signature________________ Date___________

Form Courtesy of Weck's's

EXPEDITOR/SANITIZER JOB DESCRIPTION

CREATED/REVISED DATE: 05/2020 FLSA: Non-exempt TITLE POSITION REPORTS TO: General Manager, Assistant Manager, Shift Manager Major duties and responsibilities:

● (BOH) Responsible for cleaning and sanitizing every surface in the back of the house expeditiously.● (BOH) Responsible for making sure all togo and delivery bags are closed and sealed to avoid

cross-contamination.● (FOH) Clean and sanitize all tables and chairs.● (FOH) Clean and sanitize all high touch surfaces at least every 30 minutes and more if necessary.

Including but not limited to door handles, counters,chairs, booster seats, high chairs, faucet handles,push plates and any other surfaces deemed appropriate.

● (FOH) Clean and sanitize all condiments before they go to the back of the house for re-use.● Responsible for accuracy, portioning and presentation of food orders from kitchen window● Prepare trays with food orders for servers to run out to guests● Relay information from kitchen line to server line● Restock server line and assist Cashier with "TO GO" orders by bagging and labeling orders● Responsible for emphasis on customer service with 100% customer● satisfaction● Have hot food ran immediately or follow servers when necessary● Practice teamwork principles● Maintain professional image at all times with all co-workers● Obtain 100% menu knowledge● Insure all orders are prepared correctly before leaving the kitchen by visually inspecting all food orders● Alert any unsatisfied guests or problems to management at all times● Follow all safety practices and Health department regulations● Complete miscellaneous duties as assigned

Knowledge skills and abilities required: ● Excellent communication skills● Sense of urgency● Highly organized● Detail awareness● Ability to multitask● Ability to remain calm and cheerful when busy

WORKING CONDITIONS AND PHYSICAL EFFORT ● Work is normally performed in a restaurant setting.● Some travel within the city may be required.● A great deal of physical effort is required.● Heavy lifting, bending, standing and walking for long periods of time.● Exposure to heat or cold and some chemical exposure.

Form Courtesy of Weck's

Face Mask Policy I agree to wear a face mask as part of my uniform prior to entering the restaurant and the entire time I am in the restaurant other than sitting down to eat at which time I will maintain a 6 foot distance from any other co-worker, manager or customer.

I understand I am doing this for my own protection and for the protection of everyone else around me to prevent the spread of the Covid-19 virus. I also understand if I do not abide by this policy I am subject to disciplinary action up to and including immediate termination.

Employee Printed Name: ____________________________________________

Employee Signature: ____________________________________________

Date: ____________________________________________

Manager: ____________________________________________

Form Courtesy of Weck's

Date: 8:00 8:30 9:00 9:30 10:00 10:30 11:00 11:30 12:00 12:30 1:00 1:30 Closing Busser Duties BATHROOM: Sanitize each item

Door Handles

Stahl Doors

Hand rails in stahl Sinks/Faucets

Mirrors

Paper towel dispensers

Toilet paper dispensers

Soap dispenser Toilets

Check trash/throw out if needed

Date: 8:00 8:30 9:00 9:30 10:00 10:30 11:00 11:30 12:00 12:30 1:00 1:30

Host Duties Waiting Area/Lobby: Sanitize each item Benches

Host Stand

Bus Tubs/Menu Holders

Menus

Enrty/Exit Door handles

Silverware

High chairs

Booster seats

Slings

When dining room opens, highlighted areas must be sanitized after every use

Manager Signature:

Form Courtesy of Weck's

cdc.gov/coronavirus

The purpose of this tool is to assist businesses in the food service industry, such as restaurants and bars, in making (re)opening decisions during the COVID-19 pandemic. It is important to check with state and local health officials and other partners to determine the most appropriate actions while adjusting to meet the unique needs and circumstances of the local community.

Should you consider opening?

✓ Will reopening be consistent with applicable state and local orders?

✓ Are you ready to protect employees at higher risk for severe illness?

Are recommended health and safety actions in place?

✓ Promote healthy hygiene practices such as hand washing and employees wearing a cloth face covering, as feasible

✓ Intensify cleaning, sanitization, disinfection, and ventilation

✓ Encourage social distancing and enhance spacing at establishments including by encouraging drive-through, delivery, curb-side pick up, spacing of tables/stools, limiting party sizes and occupancy, avoiding self-serve stations, restricting employee shared spaces, rotating or staggering shifts, if feasible

✓ Train all employees on health and safety protocols

Is ongoing monitoring in place? ✓ Develop and implement

procedures to check for signs and symptoms of employees daily upon arrival, as feasible

✓ Encourage anyone who is sick to stay home

✓ Plan for if an employee gets sick

✓ Regularly communicate and monitor developments with local authorities and employees

✓ Monitor employee absences and have flexible leave policies and practices

✓ Be ready to consult with the local health authorities if there are cases in the facility or an increase in cases in the local area

RESTAURANTS AND BARS DURING THE COVID-19 PANDEMIC

ALLALLALL

ANY

ANYANY

OPEN AND MONITOR

DO NOT OPEN

MEET SAFEGUARDS

FIRST

MEET SAFEGUARDS

FIRST