Management within the club

The following assessment must be used while COVID-19 measures are in place set by the government. This shows the process of how we serve and deal with customers to ensure the Club being open does not risk the increase of COVID-19 spreading within the community, as much as is reasonably practicable

 People Exposed

 Staff - Members - Guest - Contractors -  members of the public

Hazards

 If controls are not in place then the virus will spread easily amongst all staff, members guests and then spreading the virus in to their homes

Increased Violence and aggression As new rules are in place not every person will like the new rules and this may increase the risk of violence and aggression towards membera and staff.

Control Measures

Use of disposable cloths By using disposable cloths as per the FSMS this will limit the risk of the virus being contained and spread

Use of disposable napkins When passing the plate to the individual the server will either have plates on a tray or hold it via a disposable napkin so no contact is made by the server

 People wait to be seated By seating families together we can control the numbers within the site at any one time and clearly explain the options available to the customer, pay by club app or at the bar

Only one person at the bar from a group Once seated it is explained to the group how to order food and drinks. If they chose to use the bar then it is explained that only one person goes to the bar and order for the group. They stand in the area by the pay point.

Clear collection point for Drinks and food delivered to the table Once ordered the drinks will be placed at a collection point for the customer to take back on a tray. This minimises the amount of trips they have to make at the bar. 

Hand washing In between every food serve staff will wash their hands before serving another group

Maintaining social distance when serving food When serving a group then by asking a member of the party to move away from the table to maintain that distance and separation

Minimising contact points All cutlery will be served by the staff and beer mats will be available if requested as by not having them causes other hazards. They can be disposed off after use if needed to be. Condiments will be served in disposable sachets and the customer is asked what they want. The condiments are brought out with the cutlery

Sanitation of tables In between each group the table will be completely cleared and sanitised down with approved chemicals

Clearing of glasses and plates To limit the customer movement all plates and glasses will be cleared by staff. Customers will be discouraged from bringing empty glasses back to the bar

Training and key members The member of staff whom is sitting people down and controlling the numbers, needs to be well trained and confident in the role. The communication skills is key so this is probably going to be the operator or someone in a Manager / Supervisory role

Outside Garden

Hazards

Spreading the virus to staff and to the wider public community If no controls are put in place within the garden area it could increase the risk of passing on to others the virus

Slips trips and falls With more people in the garden the risk of slips and trips will increase

Violence and aggression With more people in the garden area and being told where to sit and how to order the risk to the staff of violence and aggression does increase, if no controls are in place

Dealing with adverse weather The club needs to consider how it is going to deal with people in the garden if it suddenly starts raining

Control Measures

Moving tables to maintain social distance Tables in the garden will need to be reviewed by the Club. Some will be able to be moved to allow more seating and others will have to be taped off or removed altogether to maintain social distancing

Hand hygiene Sanitiser stations will be around the Club and at the entrance to the club.

Use of technology  The members are encouraged to use the Club app when in the garden to reduce traffic at the bar. This will not be mandatory but advisable and discussed with members as they enter

Additional umbrellas and shade stands The club will ensure there are adequate controls in place in case of adverse weather. There cannot be a sudden influx of people due to the weather deteriorating

Play equipment out of use Play equipment such as bouncy castles to stay out of use as clearly social distancing cannot be maintained

Service style The service style will replicate indoors so it is a clear message throughout. Order at the bar or via the club app. One person from the group goes to the bar. If drinks only then drinks on a tray, food served later by staff

 Protecting staff The same principles that apply inside apply externally and the same serving techniques will be applied

Manage the numbers within the garden area The staff will Check the weather each day so we are aware of what to expect, as this may influence the numbers accepted. If the garden is busy and it rains, we will manage customers coming inside, without compromising social distancing requirements