The health and safety of you and your guests and that of our team members remain our top priority. Vibrant Table is always dedicated to adhering to the state and local government guidelines to create a safe environment. This document outlines our additional protocols per OHA and county guidelines for our venues and services as well as what you can expect as a planner, host, guest or vendor.
Phase One
Gathering of up to 50 people indoors (total in the building) and up to 50 people outside. Venues should provide safety monitors on site for events (physical/social distancing monitor and restroom attendant).
All food and beverage service to conclude by 10pm curfew.
Phase Two
Gathering of up to 100 people indoors (total in the building) and up to 250 outdoors. Venues should have two people on site for up to 50, adding one additional person for every 50 additional guests (required physical/social distancing monitors, 1:50).
All food and beverage service to conclude by 12midnight. Multnomah, Clackamas and Washington Counties are currently NOT in phase 2 (as of 8/10/20).
Phase Three
Large scale events will be allowed and some of the protocols and guidelines included here may be adjusted accordingly. Phase three will not be approved until a vaccine or reliable treatment for COVID-19 is available. An estimated time frame to move into phase three is currently unknown.
Guest Care & Safety
- Share with event planner or host to compile a list of staff for each event and store for contact tracing.
- All attendees will receive our “guest responsibility acknowledgement” upon arrival.
- All attendees will be assigned seating to stay within their “social bubble.”
- Encourage staggered guest arrival times to help encourage physical distancing, along with 6’ markings on sidewalks in the case of lines at the entry.*
- Provide each guest with an amenity bag during check-in containing masks, hand sanitizer and phone sanitizer wipe.*
- All guests will be asked to sanitize their hands upon arrival. Vibrant Table can provide no-touch liquid sanitizer at entrance and throughout the venue space.*
- Guests are required to wear masks throughout the venue, indoors and outdoors.
- Ensure guests are at tables and wearing masks during table service of courses. Masks are not required while eating but are needed while food is being served to your table.
- Vibrant Table Catering staff will wear masks at all times.
- Provide sterile bag for guests to put face mask in when dining.*
- Limiting the number of staff who serve the table groups. The same employee will serve the same table group for the entire experience.
- Plexi glass utilized in registration tables, food and bar stations.*
- Work only with vendors that meet our safety criteria or protocols.
- Offer ways for attendees to video conference into events and provide meal delivery for these guests. See delivery safety protocols on www.vt-to-you.com.
- Additional optional safety measures available, such as name tags, table assignment service, temperature checks at entrance. Please discuss with your planner.
- SEE service, kitchen and venue care & safety for more information.
*additional costs may apply or venue may provide
Service Care & Safety
- Support venue staff as needed to disinfect all common touch points throughout the event and after each event, including doors, railings, restrooms, seats, tables, condiment containers, etc.
- Provide staff sanitization packet upon arrival (phone wipes, clean/sanitized masks, etc.).
- Staff to receive and acknowledge health assessment prior to accepting shift and temperature check before entering staff-dedicated entrance.
- Install plexiglass (acrylic) barriers at all registration tables, food and bar stations.*
- Passed hors d’oeuvres will be replaced with staff attended food station with individually plated or boxed items.*
- Passed beverages will be replaced with additional bar/beverage stations or beverage service to each table.*
- No cash bars available.
- Additional hand washing and/or hand sanitization stations for staff at bars, in breakrooms and at other service points.
- Tables will be coordinated and assigned to specific parties based on group size (social bubble) with no more than 10 people per table.
- Serve each table their flatware, napkin and glassware after seated.
- Provide sterile bag for guests to put face mask in when dining.*
- Provide condiment container upon request only. Condiment containers will be assigned to specific tables and disinfected between each event.
- All courses of individually plated meals will have plate covers from kitchen to dining area.
- Limiting the number of staff who serve the table groups. The same employee(s) will serve the same table group for the entire experience.
- Work only with vendors that meet our safety criteria or protocols.
- End all on-site consumption of food and drinks, including alcoholic beverages by 10pm (phase one) and 12midnight (phase two).
*additional fees may apply
Kitchen Care & Safety
- Provide staff sanitization packet upon arrival (phone wipes, clean/sanitized masks, etc.).
- Staff to receive and acknowledge health assessment prior to accepting shift and temperature check before entering staff-dedicated entrance.
- All employees must implement physical/social distancing practices, kitchen workstations are set up six feet apart.
- Face masks are required at all times. 3 ply face coverings are provided for staff.
- Gloves are required and changed regularly when preparing food and when handling all food packaging. Hand washing is required between each change of gloves.
- Signage posted throughout the kitchen with hand washing instructions and reminders to wash hands before starting any task or changing tasks, avoid touching eyes, nose and mouth.
- Ongoing cleaning and disinfecting of commonly used and high touch surfaces.
- Phones or personal devices are stored outside of food production areas.
- The kitchen is off limits to unauthorized personnel and total number of staff in the kitchen is limited, whether it is a venue kitchen or a kitchen we build on site.
- Stagger breaks to avoid congregating, employ physical/social distancing guidelines during breaks.
- Hand washing station in break area (at VT venues or any venue where we provide catering services).
PLANNER/HOST CHECK LIST:
- Guest names and contact information on consolidated list
- Assigned seating arrangements finalized
- All vendors identified and aware of VT safety requirements
- Vendor safety protocols received and disseminated to VT venue
- Vendor protocols include wearing masks at all time on site and own business protocols established
- Final guest count, guest list and seating arrangements due to VT by seven (7) days before event
- Share VT “guest responsibility acknowledgement” document with all attendees
- Signed VT Venue & Catering contracts returned
- Review of all VT safety protocols and floor plans
- Identify planner/host assigned personnel to support venue or VT physical/social distancing monitor to adhere to OHA requirements
- Establish protocols and steps to correct any attendees not in compliance with OHA, Venue and VT requirements and guidelines
- Provide verbiage for any custom signs/logos to VT for production or share custom sign design with VT to ensure in compliance with required signage
