Objective

Set a clear, consistent standard for proper handwashing to protect guests and staff and prevent cross‑contamination.

Scope

All Front of House team members and Managers on Duty who interact with guests, handle glassware, dishes, or food.

Quick Checklist

• [ ] Wash with soap and warm water for 20 seconds
• [ ] Dry with single‑use towel and use towel to turn off faucet and open door
• [ ] Rewash after restroom, phone, face, money, raw food, gloves on/off, or contamination
• [ ] Keep nails short, no polish or acrylics, remove rings and bracelets

Requirements

• Wash hands only in designated hand sinks
• Use warm running water and soap
• Minimum scrub time: 20 seconds
• Dry with a single‑use paper towel or air dryer
• Use a paper towel to turn off faucet and open doors
• Hand sanitizer is a backup only when soap and water are not available

Quick To‑Do (Pre‑shift)

• [ ] Wash hands for 20 seconds before clock‑in
• [ ] Remove rings, watches, bracelets
• [ ] Check nails: short, clean, no polish or acrylics