Health & Safety Protocols in Response to Covid-19
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- Physical Distancing
Guests will be advised to practice physical distancing by standing at least 2 metres away from other people not part of their group and to stay within their allocated golf bay or reserved area as much as possible. Further, guests are encouraged not to come to the bar area, server station, or kitchen to speak with staff. Plexiglass has also been installed between our booth spaces in order to provide added protection between groups.
- Hand Sanitizer
Hand sanitizing dispensers are placed at each golf bay as well as the entrance/exit for guest use.
- Hand Washing
Correct hygiene and frequent hand-washing with soap is vital to help combat the spread of virus. One Under employees have been instructed to wash their hands, or use sanitizer when a sink is not available, every 60 minutes (for 20-seconds) and after any of the following activities: using the restroom, sneezing, touching the face, blowing the nose, cleaning, eating, drinking, and before or after starting a shift.
- Golf Bays & Equipment
One Under has instituted a mandatory 15-minute gap between golf bay reservations in order to conduct a thorough cleaning of the bay table, touch screen, as well as the golf clubs & balls. Further, this will allow sufficient time to sanitize the mobile credit card terminals between uses.
- General Procedures
The frequency of cleaning & sanitizing has been increased in all areas with specific attention to bathrooms, kitchen, bar, and seating areas.
- Venue Capacity
To allow for proper physical distancing between groups, the maximum capacity of the venue will be reduced to 37% of our former capacity (125 to 46). Each golf bay or reservation group will have a maximum of 6 guests and the remaining lounge, bar area, booth spaces, and high-top tables will have a combined capacity of 10 guests (should all the golf bays be full). This will ensure each group will be able to observe proper physical distancing measures. Golf bays have an average of 3 metres between them.