Jack O’Neill Restaurant & Lounge

• Host podiums including all associated equipment is sanitized at least once per hour
• Service stations, service carts, beverage stations, counters, handrails and trays are sanitized at least once every two hours and logged by a manager
• Payment terminals are assigned to a single server where possible and sanitized between each user and before and after each shift.

If multiple servers are assigned to a Payment terminal, servers will sanitize their hands after each use Dining tables, bar tops, stools and chairs are sanitized after each use Condiments to be served in single use containers Check presenters, votives, pens and all other reusable guest contact items are sanitized after each use or single use.

Tablet or touchless option will be available Menus are single use and/or disposable and available vis smart phone Sanitize trays (all types) and tray stands are sanitized after each use Food preparation stations are sanitized at least once every two hours Kitchens are deep cleaned and sanitized at least once per day Food and beverage items being prepared to be transferred to other associates using contactless methods.

Physical distancing at entries, waiting areas and queues Peak period queuing procedures are implemented when guests are not able to be immediately sat Lounge seating to be reduced Tables and booths are utilized with appropriate physical distancing between each family or traveling Bar does not offer seating Manage the line flow at outlets to ensure coffee and food pick up areas remain appropriately distanced Additional coffee options to open based on demand and length of physically distanced lines

We have installed Bipolar Ionization Technology in our Heating Ventilation and Air Conditioning (HVAC) Air Filtration systems. Bipolar Ionization is the process of neutralizing and deactivating harmful airborne pathogens such as bacteria, virus cells, odorous gases & aerosols, and Volatile Organic Compounds (VOCs). The new filtration system has been installed as an additional layer of protection for hotel guests and staff in these high trafficked areas. It is an extra layer of safety on top of wearing our masks, this does not prevent the spread of virus’s or other bacteria but has been installed to further reduce the risk of spreading bacteria and other air borne pathogens by trapping and filtering them out.

HIGH TOUCH OBJECTS

We are closely monitoring government policy changes, Centers for Disease Control (CDC) guidelines, government mandates, and health advancements and will continue to make changes as necessary or appropriate to our protocols and procedures. This program has been adopted from systems and protocols set in place by some of the leading hotel brands which developed these guidelines in consultation with leading public health medical professionals and fellows of Georgetown and Johns Hopkins Universities.