Bundschu Co. Health and Safety Guidelines

Purpose:

At Bundschu Company, we are committed to ensuring the safety and health of all guests and employees. These guidelines apply to all individual and shared work and hospitality spaces. Both the management and tasting room/hospitality employees of Bundschu Company accept the task of controlling the business’s wellness impact and limiting risks, and must follow the below protocol. All employees are representatives of Gundlach Bundschu and its dedication to these health & safety guidelines and should act accordingly.

 

Index:

1.0 Employee Guidelines

1.1 Employee Hygiene 

1.2 Service Hygiene Standards

1.3 Eating and Drinking at Work

1.4 Parking and Restroom Use

1.5 Shift How-To’s

 

2.0 Hospitality Service Guidelines

2.1 Service Area 

2.2 Food Storage and Service

2.3 Wine Storage and Service

 

3.0 Guest Guidelines

3.1 Parking

3.2 Restroom

3.3 Experience 

 

 

1.0 Employee Guidelines

Gundlach Bundschu is dedicated to the health & safety of its employees & guests. All employees are representatives of Gundlach Bundschu and must heed the following hygiene, sanitation and shift guidelines.

 

1.1 Employee Hygiene

Policy: The Employee must maintain good personal hygiene practices to ensure the safety and health of their co-workers and guests.

Procedure: The Employee must:

  • Fulfill a daily wellness check before leaving home
    • Take temperature with a thermometer
    • Answer the Daily Health-Check questionnaire
    • Alert the shift Manager if their temperature is above 100.4° or are experiencing symptoms aligned with  COVID-19
  • Arrive to work clean and neat – hair pulled back and out of face, keep beards and mustaches neat and trimmed
  • Wear a face mask during the duration of their shift (prep and service)
  • Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and water for a period of 20 seconds.
  • A list of when to wash hands / when to sanitize will be posted at all Bars, work stations & break room.
    • The Employee is required to wash hands:
      • Before leaving the break room (prior to shift, after lunch break, etc.)
      • When entering their shift work station
      • Immediately before handling food
      • In the restroom after toilet use, and when returning to their work station
      • After sneezing or coughing
      • After eating, drinking, smoking
      • After cleaning tables or any other cleaning duties
      • Before and after wearing disposable gloves
    • Sanitize Hands
      • When entering and leaving the break room
      • After touching their face, nose, or hair
      • After removing their mask to drink water
      • Once in work station, when moving from one task to another. This includes but is not limited to:
        • Before and after handling wine bottles (both opening & stocking
        • Before and after handling clean glasses
        • Before and after guest transactions (i.e. handling cash or card payments, touching tablet/register, handing guest receipt and pen, etc.)
  • Wear Proper Attire:
    • Uniforms are now mandatory during the duration of the Employee’s shift
    • For full uniform requirements, please see attachment “GB Hospitality Uniform“
    • For the health & safety of all staff, uniforms can be changed into and out-of at work. Changing rooms and lockers will be provided
    • Uniforms must be taken home and washed after every shift
  • Gloves must be worn when:
    • Prepping food
    • Busing dirty glassware or food items (used plates, serving ware, etc.)
    • Taking out the trash
    • Handling cleaning chemicals

 

1.2 Service Hygiene Standards

Policy: The Employee must maintain and follow service hygiene practices to ensure the  safety and health of their co-workers and guests.

Procedure: The Employee involved in the service of food and wine must observe the following procedures.

  • Cleaning and Sanitation Guidelines:
  • Before food, wine or paraphernalia is placed in service area, thoroughly clean area (using soapy and warm water) with designated clean cloths and sanitize (using a bleach-based sanitation solution) with separate cleaning cloths
  • Thoroughly sanitize reservation areas prior to opening, which includes:
    • Scrubbing table tops and chairs with soapy cloth for at least 15 seconds. Rinsing with warm water
    • Wiping down counter tops, tables and chairs with sanitation solution and clean cloth or disinfectant wipe for at least 15 seconds
    • Wiping down frequently-touched items with sanitation solution or disinfectant wipe (for list of items, see Section 1.6, sub-section II)
  • Wipe down area as needed throughout service with sanitation solution or disinfectant wipe (i.e. between reservation groups). This includes tabletops, chairs, menus, etc.
  • Wear gloves when prepping guest food or busing dirty dishes/glasses
  • Dirty glasses, dishes, etc. should be bused immediately after a customer is finished with them
  • For specific cleaning procedures required per Customer Level, see attachment ‘Customer Interaction Protocol’, section IV.
  • Sanitary Service ware:
    • In Phase 1 of reopening, all food and serving items (wine glasses, water glasses, plates, napkins, service-ware) need to be disposable and eco friendly. Guests will be able to take their stemless, GB branded wine glasses home
  •  No-touch, wall-mounted bottle openers will be installed for guest use (non-alcoholic beverages)

1.3 Eating and Drinking at Work

Policy: The Employee will eat and drink in designated areas outside of the service and production areas.

Procedure: The Employee must:

  • Eat and drink in designated break area only, except water
  • Thoroughly wash hands before and after eating
  • Use eco or paper cups for water
  • Bring lunch / snacks from home along with appropriate dishware and utensils
  • There will no longer be communal dishes and utensils to use in the break room. Please plan on bringing any supplies needed for prepping lunch
  • Respect social distancing, even among coworkers
  • Breaks will be staggered so as not to overcrowd the employee break room
  • Keep shared space clean
  • Wipe down table, chair, etc. after done eating with a disinfectant wipe
  • Hand wash dirty dishes thoroughly and stow in locker until end-of-shift
  • Clean up after yourself in the kitchen (wipe counter tops, cutting-boards, microwave after use, etc.)

1.4 Parking, Walkway & Restroom Use

Policy: The Employee will follow proper parking and restroom policy to ensure the safety and health of their co-workers and guests.

Procedure: The Employee must:

  • Park in the Employee-designated area
  • Maintain social distance after parking and when heading to employee entrances before their shift
  • When possible, use Employee-only entrances and exits.
  • Follow walkway flow marking entrance/exits in customer-facing areas.  Lead by example. Guests are also required to follow arrows in walkways.
  • Use Employee-designated trailer restroom, located in Production. Please avoid using guest restrooms.
  • Follow proper sanitation guidelines when visiting restroom (for hygiene requirements, please see Section 1.1, sub-section D)

 

1.5 Shift How-Tos

Policy: Employees will follow proper protocols relating to operational standards to ensure guest and employee safety

Procedure: The Employee must understand and follow these shift How-Tos prior to work:

I. Hand Washing

Policy: All production and service personnel will follow proper hand washing practices

    • All employees involved in wine service, or handling food and wine, must wash hands using the following steps:
      • Wet hands (with warm water when possible)
      • Lather with soap and scrub thoroughly (including under fingernails and forearms) for a total of 15 seconds
      • Turn off faucets using a paper towel in order to prevent re-contamination of clean hands (if foot pedals not available)
      • Dry hands with single use towels or a mechanical hot dryer
  • When to Wash Hands

A list of when to wash hands versus sanitize hands will be printed out and posted at every Bar, work station and Break Room/Production Trailer. As a general rule, the Employee must:

  • Wash Hands when hands are dirty, after conducting an unsanitary task or entering a shift work station
  • Sanitize hands when hands are clean and switching tasks
  • Example: If the Employee’s shift centers around ringing up orders at the register, they must first sanitize their hands thoroughly before touching clean glasswar

II. Sanitize Customer-Facing Reservation Space

At the beginning of the day, all reservation areas must be thoroughly cleaned and sanitized. The Employee must:

  • Scrape or remove food and other debris from table top with a separate dry rag
  • Place a clean cloth in soapy, warm water (at least 100° F), and thoroughly scrub table (table top, under table edge) and all chairs (chair seats, chair backs, armrests) for at least one minute
  • Rinse with warm water
  • Wipe dry with clean cloth
  • Disinfect with sanitation solution
  • Disinfect as needed between groups
  • Frequently Touched Items

An opening and closing duty of the Employee will be to sanitize frequently-touched items. Using a disinfectant wipe, the Employee should thoroughly sanitize:

  • All door handles
  • Light switches
  • Counter tops
  • Card reader
  • Tablet/Register screen
  • Pens (when necessary)
  • Menus
  • Employee-Facing

It’s important to maintain both a clean work station and communal area for the health & safety of your colleagues.

  • Employee Communal Areas

The Communal areas should be maintained at the same level of cleanliness and sanitation as public-facing areas. Although the break room is serviced daily, please be mindful of this shared space and wipe down these items with a disinfectant wipe or sanitation spray with paper towel (when needed):

  • Lockers
  • Break Room Kitchen
  • Counter top
  • Microwave
  • Dirty dishes hand-washed and stowed in locker
  • Picnic Tables wiped down after use
  • Food disposed of immediately after finished

Frequently Touched Items

Similar to public-facing, frequently-touched items, please monitor employee-facing, frequently touched items and wipe down with disinfectant wipe (when needed):

  • Door handles/light switches
  • Dish washer buttons
  • Sink Facet handles
  • Key board / Tablet screen / computer mouse (every Bar) must be sanitized thoroughly at the beginning and end of shift
  • Fridge door handles

Sanitation Wipe / Gloves / Cleaning Rag Locations

All of these items will be located in similar locations at every bar

  • Sanitation Wipes/ Sanitation Spray & Paper Towels: Will be located at each bar, kitchen, production trailer, tasting room and all spaces in an easily accessible area.
  • Gloves: All sizes available will be located at each bar and kitchen area for ease of use for employees for busing tables, cleaning spaces and handling trash

Cleaning Rag Locations: Will be located in a green bucket hanging on a wall at all bars for easy access when wiping down tables, counters, and kitchen area. Rags in the green bucket are clean and will be in the cleaning solution which is made at the start of each shift. These rags can be used for multiple tables/ throughout the day between guest turn times.

  • If a rag gets dirty or cleaning solution needs to be refreshed, please place the dirty rag in a small trash can that will be lined with a plastic bag for laundering the next day.

 

III. Social Distancing

Social distancing, or physical distancing, is maintaining physical space between people. Contagious diseases,  including COVID-19, can quickly spread through the close proximity of two or more people over a prolonged period of time. Spread happens when an infected person coughs, sneezes or talks and droplets from their mouth or nose are launched into the air and are inhaled by others. The best way to prevent the spread is to limit large groups and to encourage physical distancing when possible.

  • How to Socially-Distance from Guests
  • Maintain 6 foot rule

Less than six feet is classified as “in close proximity” and is the number one way to spread a contagious disease. Visualize two arms length in order to gauge how far 6 feet is. The Employee is required to maintain six feet when:

  • Communicating with guests (giving directions, checking them into their reservation, etc.)
  • Ringing guests up at register
  • Hosting a wine tasting / wine education
  • Notice and follow physical distance markers
  • Markers (in blue tape) are placed on the ground throughout the property in order to indicate appropriate distancing

iii. Notice and follow traffic-flow arrows

  • One-way flow of traffic (with signage and blue tape) will indicate which direction to travel when walking to and from tight areas (i.e. walkway down to Courtyard)
  • Encourage Guests to respect social distancing
  • Please communicate our Company’s Health & Safety Guidelines (for full list, see Section III, sub-section B iii in the ‘Customer Interaction’ document)
  • Indicate the blue tape markers on the ground and request that they follow them (in front of the Bars, at the Concierge stand, at restrooms, etc.)
  • Concierge and Welcome Kiosk attendants will help manage customer flow / social distancing

How to Socially-Distance with Coworkers

  • Maintain 6 foot rule
  • Notice and follow physical distance markers
  • Distance markers behind Bars, Concierge Stand, etc.
  • Respect shift location spacing (i.e., maximum of three employees behind Bar in Tasting Room at a given time)

iii. Breaks between employees

  • Tasting room staff will have a staggered lunch break, in order to minimize interactions and close proximity

 

2.0 Hospitality Service Guidelines

Gundlach Bundschu is dedicated to the health & safety of its employees & guests. All employees are representatives of Gundlach Bundschu and must heed the following service guidelines.

 

2.1 Service Area 

Policy: All employees will properly practice and implement guidelines to ensure the safety and health of their co-workers and guests.

Procedure: In addition to Service Guidelines in Section 1.2, the Employee should:

  • Sweep all areas regularly
  • Ensure all tables and tasting vignettes are a minimum of six feet apart
  • Ensure maximum capacity in each area is being implemented and controlled. Alert a shift Manager if necessary.
  • Hospitality Service Bars
  • Use single serve bottles for water service, disposable cups available at guests’ request
  • Make sure all shelving and back stock is clean and organized and sanitized daily

 

2.2 Food Storage and Service

Policy: The facility and equipment will be maintained to ensure the safety of the food served to guests.

Procedure: The Employee should:

  • Make sure refrigerator handles are sanitized on a regular schedule
  • Ensure food is stored properly; no food is to be left at room temperature. When food is not being used, it should be held hot (heat) for immediate service, or be stored in the freezer or refrigerator (cold).
  • Food Service
  • Serve all food in/out disposable serve-ware
  • Make sure wall-mounted bottle opener is sanitized
  • A no-touch bottle opener will be installed for guest use (non-alcoholic drinks)
  • Use approved Sanitizer to clean all food service surfaces

 

2.3 Wine Storage and Service

Policy: The facility and equipment will be maintained to ensure the safety of the wine served to guests.

Procedure: The Employee should:

  • Make sure Refrigerator handles are sanitize on a regular schedule
  • Sanitize hands before and after restocking
  • Service
  • Use no-touch bottle openers when possible
  • Professional-grade, no-touch wine bottle openers will be installed at all Bars
  • After opened, do not recork bottle. If a guest requests a cork, please offer them a sealed reusable cork
  • Avoid using wine stoppers/pourers
  • When using a cork screw, minimize contact with the he bottle
  • Offer guests a touchless payment method for purchases wen available
  • Club members can use their card on file rather swiping a physical card/money

 

3.0 Guest Guidelines

Gundlach Bundschu is dedicated to the health & safety of its employees & guests. All employees are representatives of Gundlach Bundschu and should review the following guest guidelines.

 

3.1 Parking

Policy: All parking areas will be maintained and properly marked. All guests must follow proper parking protocol to ensure the safety and health of themselves and other guests.

Procedure: All parking areas must:

  • Have a parking attendant to ensure proper parking procedures and walking paths are used correctly
  • Have one way walking paths that are clearly mark entrance versus exit flow
  • Have a sanitation station where all guests are required to sanitize before entering a hospitality area (just outside Parking at the Welcome Kiosk)

 

3.2 Restrooms

Policy: All restrooms will be maintained and properly marked. All guests must follow proper restroom protocol to ensure the safety and health of themselves and  other guests.

Procedure: All restroom areas must:

  • Post a sign regarding social distancing requirements
  • Have a clearly marked waiting area with distancing marks (blue tape)
  • Have one way walking paths that are clearly mark entrance versus exit flow
  • Post a clean up after yourself / please wash your hands sign

 

3.3 Experiences

Policy: Gundlach Bundschu will follow County-mandated protocol in order to ensure the health & safety of our guests.

During our Winery Soft Opening, Gundlach Bundschu will be open to club members only. All club members are required to make a reservation with a maximum of 6 people per group. This will allow us to limit foot traffic, strongly enforce social distancing and sanitation standards, and operate at a higher level of comfort (for both staff and guests) as we’ll know who exactly is coming to the property. All club members will experience the same level of cleanliness and service interactions.

  • Table reservations only
  • Maximum of 6 people per group
  • Every purchase must include a meal
  • 90 minute reservation time
  • Tables are all spaced 8 feet or more in distance
  • Reservations staggered throughout the day for optimal spacing
  • Thursday through Sunday
  • 12pm to 5pm, last reservation slot at 3:30 to accommodate the 90 minute seating time
  • By-The-Bottle Only
  • No tastings will be offered
  • A minimum of one bottle purchased per two people required
  • Limit ordering at the Bar to one person per group

 

Continuation of Curbside Pickup

  • Club members can pre-purchase wine and reserve it for curbside pickup at the Bungalow to minimize physical interactions

 

Gundlach Bundschu Health & Safety Guidelines

It is essential we continue to communicate with our guests about our Company’s Health & Safety Guidelines (for all employees and guests). Physical sign will be located at the entry points into the property (Welcome Kiosk by the Production mural & Thornsberry Road gate).

  • Sanitize your hands before entering. You’ll be done before you can say “Gun-lock Bun-shoe” three times fast!
  • Respect social distancing. Stay 6 feet apart at all times, including in lines.
  • Elect one person from your group to order. Avoid crowding bars or the marketplace
  • Please wear a face covering at all times, with the exception of the duration of your tasting or while at your table enjoying wine
  • Wash your hands frequently and help us maintain a clean space for all
  • Observe directional arrows and walkway flows
  • No outside food or drink allowed
  • Please do not enter if you are feeling sick or are experiencing symptoms of COVID-19.
    • Per Sonoma County Health & Safety guidelines, any Guest exhibiting symptoms COVID-19 will be asked to leave
  • The Employee should:
    • Alert their Shift Manager. It is the responsibility of the Shift Manager to communicate this protocol with the Guest
    • A list of signs and symptoms of COVID-19 will be posted at all Bars, work stations and break Room for the Employee to review