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A MESSAGE FROM FRONT & MAIN:

During these unprecedented times, we recognize the need to do all we can to ensure the health and safety of our guests and associates. We will continue to closely monitor and follow guidelines from the CDC and local health departments.

We are also taking standards for hygiene and cleanliness very seriously and are adding additional steps to surpass the standards set forth for our industry. We will continue to monitor and adjust our services and offerings based on industry and regulatory directives.

Below are specific areas we are addressing throughout the guest experience within our hotel:

     • General Guidelines

     • Employee Guidelines

     • Guest Messaging & Procedures

     • Cleaning and Sanitation Process


GENERAL GUIDELINES

Guests and employees will be required to wear masks at all times when not actively eating or drinking.

Guests and employees will be required to maintain six feet of physical distance from individuals who are not a part of their group or dining party.

Tables will be spread six feet apart to encourage physical distancing.

The establishment will follow state-mandated occupancy guidelines in our food & beverage service areas.

The maximum group party size will be capped at eight guests.

Hand sanitizer stations will be available at the establishment entrance and in high traffic areas such as restrooms and the to-go food pick-up location.

All other cleanliness and operational guidance provided by the Department of Health will be followed by the establishment staff.

EMPLOYEE GUIDELINES

Employees will be screened for COVID-19 symptoms and their temperatures will be checked when they arrive at the establishment each day.  Employees are instructed to stay home if they are experiencing symptoms.

Employees will conduct frequent hand washing and sanitizing, especially between points of contact with guests and guest items.

Employees will wear face coverings such as cloth face masks or disposable face masks at all times. A zero-tolerance policy for non compliance mask protocol has been implemented by the employee supervisors.

Employees will maintain six feet of physical distance from guests and other employees whenever possible.

Employees will be trained on the following:

     • General hygiene (including hand hygiene)

     • Physical distancing guidelines and expectations

     • Monitoring personal health

     • Proper wear, removal, disposal of Personal Protective Equipment (PPE)

     • Laundering of face coverings and uniforms

     • Cleaning protocols, including how to safely and effectively use cleaning supplies

     • De-escalation techniques when interacting with guests

GUEST MESSAGING & PROCEDURES

Guests are strongly encouraged not to come to the establishment if they are experiencing symptoms of illness (e.g., fever, cough).

Signage will be posted at entrances and throughout the establishment, particularly in high traffic areas such as service counters and host stands, alerting guests to the required occupancy limits, physical distancing requirements, face covering policies and symptoms of COVID-19.

Guests who are subject to identification check may be required to briefly lower a face covering to verify their identity with government-issued identification cards.

Standing/mingling is not permitted throughout the establishment; all guests must be seated.

A number of bar stools and tables have been removed to allow for proper physical distancing between parties.

Plexi-glass barriers have been installed between guests seated at the bar and service staff.

The bar/lounge area, usually first-come, first-serve seating, will be proactively managed by the host/hostess and front of house management team to ensure that guest information is collected and surfaces are properly sanitized between guests.

If a party is waiting to be seated, only one member of the party is permitted in the host/entrance area.

For contact tracing purposes, employee supervisors will maintain records of guests, including one guest name and contact information per party, the server of the table and the date they were in the establishment for at least 21 days.

Guests are required to wear face-coverings at all times, including when seated at the table, except while eating or drinking. Guests are strongly encouraged to put on their face covering any time there is waitstaff at the table.

Guests will be advised during the pre-arrival and check in process about any changes or restrictions to the establishment’s offerings at the time; Subsequently, on-property signage will communicate these changes or restrictions.

QR codes and single-use disposable menus will be utilized throughout the main dining room and bar/lounge areas.  

Single-use condiments only will be used throughout the establishment in accordance with current state guidelines.

No self-service stations nor shared-use areas will be permitted at this time (e.g. water pitchers, snack mix at bar)

Guests must box their own leftovers, per current state guidelines.

Per state guidelines, tables may not be pre-set.  After a party is seated, the server will approach the table with silverware roll-ups and the rest of the table setting. 

Cashless transactions will be utilized whenever possible, including through the use of online ordering for to-go orders.

Floor stickers and other signage will be utilized to manage guest flow through the establishment


CLEANING AND SANITATION PROCESS

All seating areas, including chairs, tables, bars, counters and lounge seating furniture will be cleaned and disinfected between each seating.

Regular and frequent cleaning and disinfection of high-touch areas and common areas that are accessible to staff and guests will occur. Focus areas of cleaning are:

     • Cash register and technology systems, including touch screens, keyboards, mouse, etc.

     • Chairs, tables and benches

     • Door and drawer handles

     • Entry way

     • Light and other power switches

     • Restrooms

     • Refrigerators, microwaves, taps, oven doors, grill and range knobs, garnish containers and other frequently touched objects and surfaces in back-of-house service areas

     • Shared tools

     • EPA-approved cleaning and disinfectant products will be used to wipe down dining room tables and chairs after each party, as well as other surfaces as mentioned above.

    • Sanitization materials, such as sanitizing wipes, will be provided to employees to clean handhelds/wearables or other work tools and equipment before/after use.

     • Employees will provide “kits” to guests, which includes products such as disinfectant wipes and hand sanitizer, as a complimentary “amenity” when dining at the establishment.

     • All entrances and exits, as well as strategic locations in back-of-house service areas, will have a hand sanitizer station for guest and employee use.

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For general information or questions, please contact us by email at info@frontandmainwaterville.com or call 207-660-0130.

We will continue to monitor and adjust our services and offerings based on industry and regulatory directives.