Employee Person In Charge Duties Expanded

These unprecedented times bring important new practices and procedures in addition to adhering to all of the food safety practices we follow as outlined in the Wisconsin Food Code.

In addition to the person-in-charge duties as outlined in our Food Safety Training Manual, the person-in-charge will oversee and enforce these important additional practices and procedures including physical distancing.

Who Is the Person in Charge?

You are. If you are a cashier, you are the person in charge in-so-far as elements of this safety plan pertain to procedures that you can complete or enforce. If you are the cook, you are the person-in-charge in-so-far as elements of this safety plan pertain to procedures that you can complete or enforce.

Employee Wellness Check



Prior to each shift, each employees will:

1. Answer these questions:

  1. Are you experiencing symptoms associated with COVID-19 (Cough, Shortness of Breath, Fever >=100, Chills, Muscle Pain, Sore Throat, New Loss of Taste or Smell)?
  2. Have you been diagnosed with COVID-19?
  3. Are you waiting on testing results of COVID-19?
  4. Have you had close contact in the past 14 days with someone who has been diagnosed with, or is waiting on test results for, COVID-19? (This means having any direct contact or contact within 6 feet for 10 minutes or more, of the diagnosed person or person waiting on test results for COVID-19.)
  5. Have you been told by a health care provider or public health official that you should self-quarantine due to potential COVID-19 exposure, or are you suspected of having COVID-19?

2A. If No to all of the above questions, move to Temperature Check

2B. If Yes to any question employee must go home and cannot return to work until approval from a medical professional is received, or  you have met the return to work conditions outlined in this protocol.

Image of Wellness CheckTemperature Check

3. If Yes to any question or temperature is 100 degrees or more employee must go home and cannot return to work until approval from a medical professional is received, or you have met the return to work conditions outlined in this protocol.

Face Coverings and Physical Distancing

A good thing is that George Webb restaurant staffs are typically limited to from one to four employees at any given time, with two employees being most common, so physical distancing and contact limitation is fairly easily accomplished. Having said that, the person-In-charge shall monitor that face coverings and physical distancing protocols are being adhered to as follows.

Face Coverings

All employees must wear a face covering during their shift(s). The company has a variety of washable cloth facemasks available. One has, or will be provided free of charge. If you need another simply ask, the cost of a washable facefask will be $5.28 (that you can charge to your uniform account). If you arrive with no face mask, a new clean disposable face mask will be provided at no cost. Washable cloth face coverings must laundered after each shift.

Physical Distancing


To remind staff of the importance of the physical distancing requirement, we have placed numerous "Maintain 6' distance floor markings in a number of key areas including the kitchen and other back of house area floors.

Customer Service and Food Preparation

Staff must maintain proper distances while performing the tasks of waiting on customers and preparing food.

Storage and Other Areas

While in the food storage area, walk-in refrigeration, break area, manager office, and restrooms, it is best that employees are aware of and do what they can to physical distance and limit contact.

Delivery Personnel and Maintenance Vendors

Employees should maintain physical distancing when interacting with outside personnel including when receiving deliveries. Such personnel must use face coverings and maintain physical distancing when present, and have been notified of this protocol. Employees should be aware of and limit their contact to such personnel to not more than 5 minutes.

Employees on Break

During breaks we must ensure the six (6) feet distance between employees is maintained. Our standard policy of one person on break at a time should help to assure this. However, to reinforce the policy:

  • Only one employee on meal break at a time
  • Only one employee on brief beverage or bathroom breaks at a time
  • Employees are prohibited from eating or drinking anywhere inside the food facility other than the designated break area
  • As always, employees breaks are to be taken in the designated break area and not in the customer dining area.

Employee Hygiene

Hand Washing

Employees are directed to ensure proper hand hygiene practices including frequency in washing hands, and use of sanitizer per our Food Safety Training Manual (click here).

Glove Use

  • While cooking, gloves should be used per our approved Bare-Hand-Contact Plan (click here).
  • As a server, gloves should be worn when clearing customer dishes, see "Clearing Dishes from Tables" later in this guide.
  • Gloves shall be used when wrapping silverware bundles

Sanitation Products Accessibility for Employees

The work areas have been equipped with proper sanitation products, including one or more hand washing sinks, hand washing soap, nail brush, paper towels, and trash container, as well as hand sanitizer for all employees who prepare food or assist customers.

Coughing and Sneezing

Employees must take special precautions when coughing or sneezing per this important CDC bulletin (click here)


A freshly washed apron shall be worn each day per our employee uniform policy.

Personal Items

Employee personal items such as jackets and purses shall be stored separately from other's items and brought home after each shift.

Customer Experience Protocols

The staff as monitored by the person-in-charge shall assure that these new practices and procedures are implemented.

Face Coverings for Customers y2xz4urn

Mandatory Face Mask Ordinance in Milwaukee Effective July 15, 2020

Any person 3 years old or older shall have possession of a face covering when the person leaves home and shall wear the face covering whenever the person is in an indoor public space. (This includes employees in doing their jobs.)


  • Children under 3 years old.
  • Persons who fall into the centers for disease control (CDC) guidance for those who should not wear face coverings due to a medical condition, mental health condition, developmental disability, or are otherwise covered under the Americans with disabilities act.
  • Persons who have upper-respiratory chronic conditions and silent disabilities.
  • Persons in settings where it is not practical or feasible to wear face coverings such as when seated eating their food.


The Milwaukee ordinance expects businesses to enforce the requirement. A business needs to inform customers that masks are required, except when actively eating and drinking. Masks are required while ordering and waiting for food, visiting the restroom and exiting the restaurant. Penalties to the business for failing to enforce can be a Warning; a $50-500 fine; and repeat violations could result in businesses being shut down by the health department.

Employees: Message Progression Regarding Customers with No Mask

Our goal is to comply with the enforcement policy by offering a solution to customers without having a confrontation:

  • Politely state that a face covering is required inside the restaurant except while eating.
  • Ask: Do you have a mask?
  • If the answer is no, offer to sell a mask. "We offer disposable masks for $1.00 which can be added to your bill if you like."
  • If the customer refuses the offer to purchase a mask: State: "I am sorry but we are unable to take your order unless you have a mask. It's a city wide ordinance and we must enforce it."

When Faced with a Customer Who Refuses to Wear a Mask

  • Politely reiterate the policy
  • Never antagonize. Remain calm. Avert an argument.
  • Customer refuses and turns verbally abusive
  • A second employee should join with the first in order to show unity in message
  • Stand with your co-worker to show solidarity. State: "We encourage you to simply put on a mask or accept our offer to purchase one, and then we can can take your order."

If the customer does not comply, both employees should move on to the next customer that is wearing a mask.

Customer Claims a Disability is the Reason for Refusal to Wear Mask

Ask: "Are you unable to wear a mask because of a disability?"

Instead of additional questions regarding the disability or demanding documentation, engage the customer in an interactive process to determine possible alternative methods of service that would allow to keep the employees and other customers safe, while still providing service/goods to the customer. Example, "I can quickly take your carryout order and ask you to wait outside until the order is ready."

Entrance Signage and Sanitation Equipment

Signage has been created to communicate these important new protocols for our customers.

  • Face covering required when not eating or drinking
  • Wash hands or use sanitizer upon entry
  • A trash can is available to dispose of your disposable wipe if you have one
  • Do not enter if you are ill or have symptoms consistent with COVID-19
  • In order to assure a limited number of individuals in the facility at any given time, we have limited our building capacity per the notice posted on the entry door(s)
  • Maintain physical distancing of six (6) feet
  • During the Covid-19 pandemic we have placed our priority on "walk-in and leave" carryout orders, online carryout orders, and 3rd party delivery orders. Unfortunately if there is a conflict or complaint about this, please understand our priority during this time.
  • Please wait outside if our capacity is reached while you wait for your order
  • Please exit immediately after receiving your carryout pickup order
  • For dine-in service, please limit your time with us after your meal during this pandemic

Hand Sanitizer

A hand sanitizer dispenser is available at the entry to the restaurant for convenient use by customers.

Physical Distance Reminders

To help assure that customers are reminded of the importance of physical distancing, we have placed numerous "Maintain 6' distance floor markings in a number of key areas.

Technology Solutions

A number of technology solutions has been implemented to reduce person-to-person interaction.

  • Mobile ordering of carryout orders is available at
  • Pickup or delivery orders are available from Door Dash, Uber Eats, and Grub Hub
  • Contactless payment options for credit and debit cards are available on our credit card devices
  • Cleaned/sanitized pens are segregated from used pens for signing credit card slips
  • Contactless menus are available on personal cell phones via QR codes located on the available dine-in tables

Web Site Information

The George Webb website provides information regarding location hours, required use of face coverings, limited dining service, availability of carryouts, preordering of carryouts where available, and 3rd party delivery options to assure a contactless or near contactless experience.

Emphasis on Carryout and Delivery Service

We encourage off-premises consumption of food as follows:

  • Large and/or lighted window signage promoting call-in and walk-in carryout service
  • In-store signage encouraging mobile ordering
  • Web site information showing various options other than dine-in service (see here)
  • Contact limitation has been accomplished by prepaid online orders and 3rd party delivery.

Physical Barrier at Cashier Station

We have installed a hanging clear vinyl barrier at our cashier station where maintaining physical distance of six feet had been difficult.

Safe Customer Dine-In Experiences

Limited Dine-In Seating and Distance Between Dine-In Seating

In order to ensure there is adequate distancing between dine-in seating, we have closed certain table seating such that no less the six (6) feet of physical distancing occurs between groups of customers. Additionally or alternatively depending on the physical layout, we have or will have installed clear vinyl or plexiglass barriers that extend to six feet high from the floor. Employees will enforce such seating, not allowing seating in tables or counter seats that are marked as closed. NOTE: People in the same party seated at the same table do not need to be six feet apart.

Customers Arriving with Children

  • Depending on age, children, must wear a face covering. When a family arrives, if child(ren) are not wearing a facemask ask the age
  • Parents are reminded that children are to stay next to their parent or guardian, and to help to avoid touching any other person or item that does not belong to them
  • Children are provided with Crayons and placemat to keep them occupied.

Use of Shared Objects

Customers have options in order to avoid touching otherwise shared objects as follows:

  • Table condiments including salt & pepper shakers, ketchup bottle, mustard bottle, and sugar containers, are removed, wiped and disinfected between uses
  • Contactless menus are available on personal cell phones via QR codes located on the available dine-in tables
  • Paper menus may be available for customer who have limited technology available
  • Laminated reusable menus, if used, must be cleaned and disinfected between uses

DisinfectantPreparing for Customer Seating

Seat Customers Only at Cleared and Disinfected Tables

Prior to seating customers, besides the routine procedure of wiping and sanitizing using a clean towel from the red bucket with bleach water to 100 ppm per our Server Training Manual (click here), we will follow up by spraying a hospital-grade disinfectant with an emerging viral pathogens claim against SARS-CoV-2, EPA-Reg No. 1677-259 in preparation for customer seating. This will include the table surface and seat.

Do Not Set Tables Prior to Seating Customers

  • No silverware, glassware, dishware, condiments, or menus will be present on tables prior to the seating of customers. These items will be brought out to customer on a need to use basis.
  • All such items must fully disinfected between seat changes and stored during non-use in a location that prohibits potential contamination.

During Customer Seating

Table Setups

Bring the placemats, wrapped silverware bundle and condiment containers to the table as customers are seated, not before.

Individual Creamers for Coffee

For coffee service, ask the customer if they will like cream, and bring the number of individual creamers requested.

Beverage Refills for Customers

  • Do not refill a previously served coffee cup from the coffee pot. Provide a clean cup for coffee refills.
  • Do do not refill a previously served soda cup. Provide a clean soda glass for soda fountain refills.

Limit Customer Interaction Time

Incidental contact is to be expected, however, our goal is to limit continuous contact with customers to less than 5 minutes.

Dine-in Customers Who ask for a Takeout Container

Do not handle this task for the customer. Provide the container and ask the customer to put the food in the container themselves.

Clearing Dishes and Other Items from Tables

  • Employees shall put on a disposable glove or gloves when removing dirty plates, cups, glasses, silverware, and napkins
  • Employees will wash hands before putting gloves on and after removing them.

DisinfectantPreparing the Table after Use

  • Complete the process of removing all silverware, glassware, dishware, condiments, and menus as describe above for Clearing Dishes and Other Items from Tables
  • Clean and sanitize the table, condiments, and menus using the red bucket bleach water prepared to 100 ppm per the Server Training Manual (click here)
  • Follow with the hospital-grade disinfectant spray with an emerging viral pathogens claim against SARS-CoV-2, EPA-Reg No 1677-235.

Washing Dishes and Wrapping Silverware

Washing Dishes

As server/cooks move from their primary duties of providing customer service and cooking food, staff will take the following additional precaution to protect their eyes in addition to the facemask which protects your nose and mouth:

  • Wear the protective glasses that have been provided
  • The reusable protective glasses must be disinfected after each use.

Silverware Wrapping Process

The shift duty of wrapping of silverware, shall be performed while wearing gloves after washing hands.

Customer High Touch-Point Disinfection Plan

The person-in-charge shall be designated to oversee and enforce these cleaning and disinfection procedures.


Using the approved EPA disinfectant, the following high-touch areas in the restaurant shall be disinfected at least once per shift. The person in charge shall assure that the following objects related to customer entry, pickup, and payment, which are touched frequently are sprayed and wiped all as follows:

Customer Area Touch-Points

  1. Customer door handles both sides
  2. Credit card reader and cashier station transaction ledge
  3. Customer counter where carryouts are most often placed for pick up

Restroom Touch-Points

Using the approved EPA disinfectant, the person in charge shall assure that the following restroom surfaces are sprayed and wiped at least once per shift.

Wear disposable gloves, spray and wipe:

  1. Restroom door handles, both sides
  2. Toilet areas: flush handle, toilet seat, toilet paper dispenser
  3. Faucet handles

Cleaning Log

A log entry must be made using on any tablet in the facility, choosing "Cleaning Log Entry" from the menu.

Janitor Daily Duties

The janitor's daily duties have been enhanced to clean and disinfect the high-touch and restroom areas noted above.

Management Preparation for Sick Employees

If an employee has symptoms, has been in contact with a positive case, or may have brought the virus into the workplace, management will take the following steps depending on circumstances.

  • Advise Sick Employees of Home Isolation Criteria:
    • Make sure that sick employees do not return to work until they have met CDC's criteria to discontinue home isolation.
  • Isolate Those Who are Sick:
    • Make sure that employees know they should not come to work if they are sick; also that they should notify us if they become sick with COVID-19 symptoms; test positive for COVID-19; have been exposed to someone with COVID-19; or have been exposed to someone with COVID-19 symptoms or a confirmed or suspected case.
    • Immediately separate employees (or customers) with COVID-19 symptoms (i.e., fever, cough, shortness of breath). Individuals who are sick should go home or to a healthcare facility, depending on how severe their symptoms are, and follow CDC guidance for caring for oneself and others who are sick.
  • Clean and Disinfect:
    • first, close off areas used by a sick person and not use those areas until after cleaning and disinfecting;
    • wait at least 24 hours before cleaning and disinfecting;
    • if 24 hours is not feasible, will wait as long as possible.
    • ensure safe and correct use and storage of cleaning and disinfection products including storing them securely.
  • Notify Health Officials and Close Contacts
    • Notify local health officials and staff immediately of any case of COVID-19 among employees, while maintaining confidentiality in accordance with the HIPAA Privacy Rule.
    • Advise persons who have had close contact with a person diagnosed with COVID-19 to stay home and self-monitor for symptoms, and follow CDC guidance if symptoms develop.

In the Event of Two or More COVID-19 Cases within the Workplace within 14 days.

Management will report the outbreak to the City of Milwaukee Health Department at 414-286-3674.

Families First Coronavirus Response Act Benefits

The US Dept of Labor has instituted paid leave entitlements in the event time off is needed due to COVID-19 as outlined in a poster located where other employee entitlements and human resource posters are displayed.

COVID-19 Safety Plan is Available Upon Request

Signage in the restaurant indicates that our COVID-19 safety plan is available upon request at:

COVID-19 Safety Plan Acknowledgment

I acknowledge that I have received a copy of the COVID SAFETY PLAN. This information describes important and required information about George Webb Restaurant's COVID-19 prevention in the workplace. I understand that I should consult with George Webb's management if I have any questions. I understand that these outlined practices are in place for the safety of my co-workers, our customers, and myself. Failure to adhere to these policies and procedures may put my employment in jeopardy.

COVID-19 Prevention, Practices, and Procedures

  • Hygiene policy and procedure including:
    • Employees who have a fever or other symptoms of COVID-19 will not be allowed to work
    • Employee illness reporting procedure to management and protocol for quarantine and testing if needed
    • Hand washing and hygiene practices and expectations and supplies available for staff
    • Proper cough and sneeze etiquette
    • Employee required to wear a clean face covering each shift
  • Cleaning policy and procedure that includes:
    • Cleaning and disinfecting frequently touched surfaces multiple times a day
    • Frequently wiping down shared equipment, such as workspaces, credit card machines, break room items, carts, etc.
    • Cleaning common areas and equipment between use or shift changes
    • Cleaning requirements of restrooms
    • Protocols to clean and disinfect in the event of a positive COVID-19 case
  • Protective Measure policy and procedure that includes:
    • Ensuring people are at least 6 feet from others whenever possible
    • Ensuring employees are provided with and wear face coverings and/or gloves when unable to maintain at least 6 feet of distance from people upon request or as required
    • Ensuring glove use following proper cross contamination prevention practices
    • Two or more employee cases of COVID will be reported to the health department if required
    • Prioritizing carrhyout/pickup order whenever possible.

Since the prevention procedures described here are subject to change, I acknowledge that revisions to the COVID-19 Safety Plan may occur. I understand that George Webb may change, modify, suspend, interpret or cancel, in whole or part these procedures and that such revised information may supersede, modify or eliminate existing policies. Only Tom Aldridge shall have sole authority to add, delete or adopt revisions to these policies. I understand and agree that I will read and comply with the policies. My continued employment is contingent on following those policies.


Please acknowledge that you have read this COVID-19 Safety Plan click here.

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