Alpi Restaurant Bar

WELCOME TO THE HISTORICAL SITE - BAR ALPI RESTAURANT TAVAGNASCO

Simple and welcoming, located on the border of the Aosta Valley, it is surrounded by mountains.
It is surrounded by a beautiful garden with a pond and games for children. It has a large parking area.

The restaurant offers traditional Piedmontese and Canavese dishes by varying its menus based on the seasonality of the products, choosing quality raw materials.

THE SAFETY STANDARDS ARE GUARANTEED
AS PER THE REGULATIONS IN FORCE THAT LIMIT THE RISKS OF CONTAGION

Provide adequate information on prevention measures, which can also be understood by customers of other nationalities.

Potrà essere rilevata ai clienti la temperatura corporea, impedendo l’accesso in caso di temperatura > 37,5 °C.

Managers and workers cannot start the work shift if the body temperature is above 37.5 ° C.

It is necessary to make sanitizing products available for customers and staff also in several points of the room, in particular at the entrance and near the toilets, which must be cleaned several times a day.

It is suggested to equip the bathrooms with disposable towels and toilet seats.

The manager ensures the sanitation at least twice a day and the daily sanitation of the premises, environments, workstations and work tools, tables, chairs and objects that come into contact with customers, where possible with disposable products.

In the establishments that have seats, privilege access by booking, keep the list of subjects who have booked for a period of 30 days, in compliance with the privacy legislation. In these activities, there cannot be more customers inside the premises than there are seats.

In establishments that do not have seats, allow entry to a limited number of cli

entities at a time, based on the characteristics of the individual premises, in order to ensure the maintenance of at least 1 meter of separation between customers.

Where possible, favor the use of outdoor spaces (gardens, terraces, stalls), always respecting the spacing of at least 1 meter.

The tables must be arranged so that the seats guarantee interpersonal distancing preferably of at least 1.5 meters between people, in any case not less than at least 1 meter, with the exception of people who, according to the provisions in force, are not subject to interpersonal distancing; this last aspect relates to individual responsibility. This distance can only be reduced by resorting to physical barriers between the different tables adequate to prevent contagion through droplets, taking into account the passage of room staff and without prejudice to the prohibition of gathering.

Where possible, different entry and exit routes must be indicated, the flow to the cash desk and the toilets must be regulated, and more generally, the movements within the room must be organized also by means of signs on the ground, in order to guarantee interpersonal distancing and avoid intersections between people.

Consumption at the counter is allowed only if an interpersonal distance of at least 1 meter between customers can be ensured, with the exception of people who, according to the provisions in force, are not subject to interpersonal distancing; this last aspect relates to individual responsibility.

Buffet consumption is not allowed.

The service personnel in contact with customers must use the mask and must carry out frequent hand hygiene with hydro-alcoholic solutions (before each table service). Whenever possible, staff, especially kitchen staff, should wear disposable nitrile gloves.

Encourage the exchange of air in indoor environments and totally exclude the air recirculation function for air conditioning systems.

The station dedicated to the cash desk can be equipped with physical barriers (eg screens); staff must wear a mask and have hand sanitizing gel available. In any case, favor electronic payment methods, possibly at the table.

Customers must use the masks inside the premises when they do not consume (for example to reach the bathrooms or to pay at the cashier). The removed templates must not be placed on the table.

At the end of each table service, all the usual surface disinfection measures must be taken, avoiding as much as possible tools and reusable containers if not sanitized (salt shakers, cruets, etc.). For the menus, favor online consultation on your mobile phone, or prepare menus in plasticized printing, and therefore disinfectable after use, or disposable paper.

It is preferable to use disposable tablecloths and napkins. Otherwise, tablecloths, napkins and other table fabrics must be replaced for each customer, placed in specific bags and washed at at least 60 degrees for 30 minutes.

Customers are invited to adopt rigorous behavior at the table, and in general in the restaurant, above all by raising the supervision of accompanied minors and limiting the movements in the room to only the necessary activities. It relies, therefore, on everyone's sense of responsibility.

The use of common hangers and the wardrobe is not allowed.

Information must be given on worker safety measures as per current legislation; complete information on the rules of conduct of customers must also be provided by displaying signs at the entrance.