COVID-19 Tantalus Safety Plan

  • The following guidelines and rules will be in place at Tantalus Vineyards in order to ensure the safety of all guests and employees that work and visit our winery and vineyard property.

    Guidelines for Employees:

    • Frequent hand washing
    • Avoid touching face
    • Cough into your sleeve
    • Disinfect frequently touched surfaces
    • Clean your workspace between each visitor
    • Stay at home and away from others if you’re feeling ill
    • Maintain physical distancing outside your household 
    • No handshaking or hugging

     

    Tantalus Workspace and Tasting room policies:

    • Enhanced workplace sanitation plan and schedule in effect. This includes all work spaces and the tasting room.
    • All tasting stations, tables, and frequently touched surfaces such as door handles will be cleaned between groups.
    • Staff are mandated to continue to practice proper hygiene. This includes frequent hand washing, coughing or sneezing into an elbow rather than a hand, and avoiding touching one’s face.
    • Staff will be required to wear gloves when handling anything customers will touch such as glasswear, spittoons and the cash register.
    • Tastings will be pre-poured away from the table into individual carafes behind the tasting bar, then brought to each table.
    • There will be no cross contamination through pouring from the bottles to individual glassware.
    • Staff will remain 6 feet from tables when speaking to guests where they can explain the wines and have conversation while adhering to distancing protocols.
    • Staff will clean the washrooms between guests or other staff members use, the washrooms will always be well stocked with liquid soap and paper towels.
    • Tantalus will provide clean carry-out bags or boxes for purchased products. Customers should not use their own containers, reusable bags or boxes.
    • The tasting room will operate under a strict appointment only system provided through our website until further notice.
    • Signage at entrance points to communicate flow.
    • Staff member to welcome and provide instruction on new protocols.
    • Visible queues every six feet at entrance and throughout the tasting room to support physical distancing.
    • Tasting stations set up at least 6 feet apart.
    • One directional flow on for guests and staff.
    • All doorways and walkways to be clear of traffic, those entering should yield to those exiting.
    • Place hand sanitizer near the entrance, pay stations and other high-touch locations for customers and staff use.
    • Have clear signs in multiple locations that indicate the maximum number of customers and staff that can be accommodated at any one time. This will also be enforced by having the appointment only system in place.
    • Monitor the number of customers and staff on premise continuously throughout the day.
    • Once the maximum number of persons for our location is reached, allow one person in for every person that leaves. (This is also mitigated by the appointment system but will be valid as we start to allow walk-ins at a later date.)
    • Tantalus will offer online or telephone orders with delivery or contactless pick up services as alternatives to shopping in person.
    • Limit the handling of credit cards wherever possible, by allowing customers to scan. All POS systems will be cleaned down after every use.
    • Employees who handle cash or credit card must wash their hands frequently with soap and water. This includes prior to starting your shift, before and after any breaks, and at the end of shift. This is an extra precaution on-top of wearing gloves.
    • Ask customers who arrive with cold, influenza, or COVID-19 like symptoms to return home and use a delivery service instead.
    • Ensure staff with cold, influenza, or COVID-19 like symptoms such as sore throat, fever, sneezing, and coughing remain at home.
    • Staff may consider using non-medical masks when physical distancing isn’t possible, such as in the office/kitchen and tasting room situations.