COVID-19 Preparedness Plan for Guardian Brewing Company

Guardian Brewing Company is committed to providing a safe and healthy workplace for all our workers and customers. To ensure we have as safe and healthy workplace, we have developed the following COVID-19 Preparedness Plan in response to the COVID-19 pandemic. Managers and workers are all responsible for implementing this plan. Our goal is to mitigate the potential for transmission of COVID-19 in our workplaces and communities, and that requires full cooperation among our workers, management, and customers. Only through this cooperative effort can we establish and maintain the safety and health of our workers and workplaces. Management and workers are responsible for implementing and complying with all aspects of this COVID-19 Preparedness Plan. Guardian Brewing Company managers and administration have our full support in enforcing the provisions of this policy. Our workers are our most important assets. We are serious about safety and health and keeping our workers working at Guardian Brewing Company. Worker involvement is essential in developing and implementing a successful COVID-19 Preparedness Plan. We have involved our workers in this process by maintaining an open line of communication between employees, managers, and administration. Employees have been asked to share their concerns, suggestions, and any feedback related to Covid-19 and by doing so, many procedures have been implemented to increase employee confidence and workplace safety.

Our COVID-19 Preparedness Plan follows Centers for Disease Control and Prevention (CDC) and Michigan Department of Health (MDH) guidelines, federal OSHA standards related to COVID-19, Executive Order 2020-0111 (COVID-19), and Allegan County Health Department Recommendations, and addresses:

  • hygiene and respiratory etiquette;
  • engineering and administrative controls for social distancing;
  • cleaning, disinfecting, decontamination and ventilation;
  • prompt identification and isolation of sick persons;
  • communications and training that will be provided to managers and workers;
  • protections and controls for in-store shopping;
  • communications and instructions for customers; and
  • management and supervision necessary to ensure effective implementation of the plan.

General Operating Protocols Amid COVID-19

Restaurants and bars must:

  1. Limit capacity to 50% of normal seating.
  2. Require six feet of separation between parties or groups at different tables or bar tops (e.g., spread tables out, use every other table, remove or put up chairs or barstools that are not in use).
  3. Create communications material for customers (e.g., signs, pamphlets) to inform them of changes to restaurant or bar practices and to explain the precautions that are being taken to prevent infection.
  4. Close waiting areas and ask customers to wait in cars for a call when their table is ready.
  5. Close self-serve food or drink options, such as buffets, salad bars, and drink stations.
  6. Provide physical guides, such as tape on floors or sidewalks and signage on walls to ensure that customers remain at least six feet apart in any lines.
  7. Post sign(s) at store entrance(s) informing customers not to enter if they are or have recently been sick.
  8. Post sign(s) instructing customers to wear face coverings until they get to their table.
  9. Require hosts and servers to wear face coverings in the dining area.
  10. Require employees to wear face coverings and gloves in the kitchen area when handling food, consistent with guidelines from the Food and Drug Administration (“FDA”).
  11. Limit shared items for customers (e.g., condiments, menus) and clean high-contact areas after each customer (e.g., tables, chairs, menus, payment tools, condiments).
  12. Train employees on:
    1. Appropriate use of personal protective equipment in conjunction with food safety guidelines.
    2. Food safety health protocols (e.g., cleaning between customers, especially shared condiments).
    3. How to manage symptomatic customers upon entry or in the restaurant.
  13. Notify employees if the employer learns that an individual (including an employee, customer, or supplier) with a confirmed case of COVID-19 has visited the store.
  14. Close restaurant immediately if an employee shows multiple symptoms of COVID-19 (fever, atypical shortness of breath, atypical cough) and perform a deep clean, consistent with guidance from the FDA and the CDC. Such cleaning may occur overnight.
  15. Install physical barriers, such as sneeze guards and partitions at cash registers, bars, host stands, and other areas where maintaining physical distance of six feet is difficult.
  16. To the maximum extent possible, limit the number of employees in shared spaces, including kitchens, break rooms, and offices, to maintain at least a six-foot distance between employees.

Screening and policies for employees exhibiting signs and symptoms of COVID-19

Workers have been informed of and encouraged to self-monitor for signs and symptoms of COVID-19. The following policies and procedures are being implemented to assess workers’ health status prior to entering the workplace and for workers to report when they are sick or experiencing symptoms.

Upon arrival at Guardian Brewing Company, employees will:

  • complete a COVID-19 Workplace Health Screening sheet provided by the Allegan County Health Department;
  • have a manager take their temperature with a touchless thermometer (temperature must be below 100.4 degrees);
  • have employees call manager if they are feeling sick or experiencing COVID-19 symptoms; and
  • inform a manager or administrator if they are feeling sick while during their work shift.

Management or Administration will do the following if an employee shows symptoms of COVID-19:

  • send the employee home immediately; and
  • instruct the employee to contact their health provider.

Management or Administration will do the following if an employee tests positive for COVID-19:

  • instruct the employee to stay home and self-isolate;
  • maintain periodic communication with employee during their absence; and
  • inform the employee they cannot return to work for at least 7 days after the symptoms first started and 72 hours after fever has resolved.

Guardian Brewing Company has implemented leave policies that promote workers staying at home when they are sick, when household members are sick, or when required by a health care provider to isolate or quarantine themselves or a member of their household.

Paid Time Off (PTO) Policy (Full-Time Employees)

Paid Time Off (PTO) is an all-purpose time off policy for eligible, full-time, exempt team members to use for vacation, illness, injury, or personal business. PTO must be scheduled, as far in advance as possible, with your supervisor. PTO combines traditional vacation and sick leave plans into one flexible, inclusive policy. PTO is payable in the same manner as the regular salary and is subject to the same withholding elections.

Full­time team members (FTE) who work 40 or more hours in one week can begin accruing PTO when they meet their 30-day probationary period.

YEARS OF EMPLOYMENTVACATION ACCRUAL
0-110 days PTO
2-414 days PTO
5+ years21 days PTO

Employees may not accrue more than the maximum PTO accrued amount of PTO earned in a year for each employee’s position (for example, 10 days for 0-1 years, 14 days for 2-4 years, etc.). Once an employee’s PTO balance reaches this limit, an employee may accrue more PTO only by taking time off/PTO to bring the employee’s balance back below the limit.

Paid time off is paid at your base pay rate at the time of an absence. It does not include overtime or any special forms of compensation such as incentives, commissions, bonuses, or shift differentials. Team members will not accrue PTO while on leave or utilizing PTO for any reason.

Team members with an unexpected need (i.e. sudden illness or emergency) should notify their direct supervisor as early as possible to request use of PTO. Team members must also contact their direct supervisor on each additional day of absence. If a team member does not have PTO available at the time of an unexpected need, with written permission from their direct supervisor, a team member may be granted unpaid leave. Any instance of unpaid leave is decided on a case­-by­-case basis.

Work­-related accidents and illness are covered by Workers’ Compensation Insurance, pursuant to the requirements of the laws in the state in which Guardian Brewing Company operates. The PTO policy outlined above does not apply to those illnesses or injuries that are covered by an applicable Workers’ Compensation policy.

PTO ACCRUAL RATE

Years of EmploymentAccrual Rate per MonthPTO Accrual Maximum Accrual**
0-10.833 days10 days
2-41.167 days14 days
5+1.75 days21 days

**No PTO hours will be accrued beyond the maximum accruals listed for each year.

Family and Medical Leave Act

Guardian and the state of Michigan entitles eligible employees to take up to 12 workweeks of unpaid, job-protected leave in a 12-month period for specified family and medical reasons. Employees may elect to use other accumulated paid leave credits for the leave, consistent with normal requirements for receiving approval for such leave. If paid leave is used, the FMLA leave is paid with the employee receiving pay, service credit, and fringe benefits.

You are Eligible for FMLA if…

  • you have worked for the State of Michigan for at least 12 months, that does not have to be consecutive, in the last seven years, and
  • you have worked 1250 hours in the last 12 months, and
  • you must not have exhausted your FMLA entitlement for the year.

You can use FMLA…

  • for the birth and care of a newborn child of the employee;
  • for placement with the employee of a child for adoption or foster care;
  • to take care of a spouse, child, or parent with a serious health condition;
  • to take medical leave when the employee is unable to work due to a serious health condition;
  • for any qualifying exigency arising out of the fact that an employee’s spouse, child, or parent is on covered active duty, or has been notified of an impending call or order to covered active duty, in the Armed Forces

When you return from leave, you have the right to return to your former position or an equivalent position, except: 

  • You have no greater right to reinstatement than you would have had if you had not been on leave. If your position is eliminated for reasons unrelated to your leave, for example, you have no right to reinstatement.
  • Guardian Brewing Company may not be obligated to reinstate you if you are a key employee – that is, you are among the highest paid 10% of our workforce and holding your job open would cause Guardian Brewing Company substantial economic harm. If Guardian Brewing Company classifies you as a key employee, you will be notified soon after you request leave.
  • To request leave, follow the instructions found at this link.

Underlying Medical Conditions

Accommodations for workers with underlying medical conditions or who have household members with underlying health conditions have been implemented.

  • Whether or not employees or their families have underlying medical conditions, each employee must assess their health and the health of their family members daily to determine whether they are healthy to work. If an employee with or without an underlying medical condition shows symptoms of COVID-19, he/she will not be able to return to work and must self-quarantine for 14 days. If their family member is showing symptoms, they must self-quarantine for 14 days after the family member stops showing symptoms. Guardian Brewing Company does not have work tasks that are apart from other staff and/or not in contact with customers.

COVID-19 Exposure Policy

Guardian Brewing Company has also implemented a policy for informing workers if they have been exposed to a person with COVID-19 at their workplace and requiring them to quarantine for the required amount of time. Management and/or Administration should take the following steps:

  • Inform the employee of possible exposure of someone testing positive with COVID-19 either by a member of the public or through a friend or family member
  • Thoroughly review the nature of the exposure.
  • If the contact occurred within 6 feet of the ill individual for more than 10 minutes, then the employee should self-quarantine at home for 14 days from the date of the contact.

Employee Privacy Policy

In addition, a policy has been implemented to protect the privacy of workers’ health status and health information.

  • The identity of any employee testing positive for COVID-19 will remain confidential.
  • Employees will be notified if they have come into contact with someone testing positive for COVID-19.
  • Employees who have been exposed to someone with COVID-19 should contact their health provider and seek testing.

Handwashing

Basic infection prevention measures are being implemented at our workplaces at all times.

Guardian Employees:

Workers are instructed to wash their hands:

  • for at least 20 seconds with soap and water frequently throughout the day;
  • before and after tasks that include handling items exchanged between the customer and the employee (e.g., used dishes, used glassware, used napkins and silverware, food, garbage, out-of-house growlers, credit cards, money);
  • at the beginning and end of their shift;
  • prior to any mealtimes; and
  • after using the toilet.

All Guardian customers and visitors:

  • Guests are required to sanitize their hands prior to or immediately upon entering the facility.
  • Hand-sanitizer dispensers (that use sanitizers of greater than 60% alcohol) are at entrances and locations in the workplace so they can be used for hand hygiene in place of soap and water, as long as hands are not visibly soiled.
  • Guests are also asked to wash their hands for at least 20 seconds with soap and water after using the washroom facilities.

Hand sanitizer stations will be available at each entry area of the taproom, patio, and delivery area and will be maintained on an hourly basis by The Guardian Brewing Company team.

Respiratory Etiquette

Employees, customers, and visitors are being instructed to:

  • cover their mouth and nose with their sleeve or a tissue when coughing or sneezing and to avoid touching their face, in particular their mouth, nose and eyes, with their hands; and
  • dispose of tissues in provided trash receptacles and wash or sanitize their hands immediately afterward.

Respiratory etiquette will be demonstrated on posters and supported by making tissues and trash receptacles available to all workers, customers and visitors. Guardian Brewing Company will provide tissues and trash receptacles in each restroom, on the patio, and in the taproom.

Social Distancing

Social distancing of six feet will be implemented and maintained between workers, customers and visitors in the workplace through the following engineering and administrative controls:

Guardian Employees

  • Whenever possible, employees will attempt to maintain as much distance as possible from other employees.
  • Employee group congregation will be discouraged.
  • Signage and instructive assistance from management will help employees understand and adhere to social distancing guidelines.

All Guardian Customers and Visitors

Upon entering the taproom and patio areas, guests will be asked to comply to the following:

  • Attempt to keep 6 feet of distance between themselves and guests from other groups
  • Stay in your seating area. Group seating has been distanced 6 feet apart
  • When a guest leaves their seating area in the restaurant, they must wear a face covering (e.g., walking to use the restroom, entering or leaving the establishment).
  • Guests must wear a mask in any enclosed public space, unless the individual is unable medically to tolerate a face covering. (This means that if you’re sitting on the patio, you do not need a mask unless you are using the restroom, walking through our building to the parking lot, or standing less than six feet from others. (EO 2020-110)
  • An individual may be required to temporarily remove a face covering upon entering an enclosed public space for identification purposes. An individual may also remove a face covering to eat or drink when seated at a restaurant or bar.
  • Where appropriate and necessary, markings on floor will assist guests on where to stand when waiting (e.g., waiting for a table, waiting for take-out or beer refills, waiting to use the restroom).
  • Guests will be asked to wait in their vehicles if/when waiting for take-out or a table to open.
  • Signage and employee instruction will help guests understand and adhere to social distancing guidelines.
  • Well behaved and leashed dogs are allowed on our patio. (No face covering required.)

Physical Workplace Changes

Increased distance between workstations and worker spacing in the taproom and kitchen is encouraged at every possible opportunity.

Kitchen & Brewery

  • Kitchen workers are to remain in their designated areas as much as possible giving 6 feet of space between co-workers.
  • Brewery workers are to remain in their designated areas and maintaining a minimum of 6 feet of space between co-workers when brewing or cleaning.

Taproom & Patio

  • Taproom tables have been removed to accommodate 50% capacity.
  • 6 feet of space separates each table in the taproom.
  • All bar stools have been removed to comply with 6 feet of distance between patron and Guardian staff.
  • Only 2 servers will be permitted behind the bar giving ample spacing between one another.
  • Only 1 server will be permitted behind the cocktail bar.
  • Patio tables have been spaced 6 feet apart for safe dining.
  • Seating has been removed from the fireplace/merchandise area to provide ample space for those who want to shop and look at items for sale.

Table Service

  • Salt and pepper shakers have been replaced with to-go salt-n-pepper packets and available upon request.
  • Menus are encased in a plastic sleeve and disinfected after each use with an approved Quat sanitizer.
  • Alternative menu options include the option of viewing the menu online or by assessing a QR Code.
  • Diners can use our light system/colored block system to request assistance from Guardian servers. This prevents unnecessary movement outside the eating area
  • After diners leave, the table will be bussed using a bus tub and table, chairs/booth, highchairs, booster seats, table lights/table blocks, and menus will be sanitized with an approved Quat sanitizer.

Curbside Pick-up

  • 2 parking spaces are reserved for curbside pick-up/take-out
  • 1 high-top table for standing will be a designated waiting area for those purchasing beer/cider refills in-house

Customer Expectations

The following are guidelines for customers visiting taproom and/or patio:

  • Upon entering the establishment, customers are asked to read signage at the door which will display updated information of guidelines and regulations set forth by the state and county.
  • Customers are to wear masks when outside their seating area (e.g., walking to their table, walking to and from the restroom).
  • Customers can remove masks at their seating area.
  • Hand-sanitizer is available at each entry point.
  • Tissues and a hands-free receptacle are available both in the taproom and patio when necessary.
  • Customers are asked to use the lighting system to request service.
  • Customers are asked to wash their hands for a minimum of 20 seconds after using the restroom.

The following are guidelines for customers receiving curbside or picking-up beer/cider refills from the bar:

  • Customers arriving for “To-Go” orders can pull into a designated curbside parking spot and wait for the Guardian servers to bring their orders to their vehicles.
  • Customers desiring beer and cider refills from the bar can bring their Howlers/Growlers to the bar and then wait in the designated waiting area in the taproom for the order to be fulfilled (e.g., High—top standing table or on benches on the patio).

Guardian Server and Management Expectations

  • All Guardian staff are required to wear face coverings or masks at all times.
  • It is the Guardian team’s responsibility to monitor and maintain the appropriate numbers of customers in the establishment at one time.
  • At no time should staff touch a customer unless for emergency purposes.
  • All staff are required to wash hands after handling any items removed from a customer’s table (e.g., plates, utensils, glassware, napkins, etc.).
  • Servers will maintain their distance from the table when taking orders or bussing items.
  • Sanitized pens will be offered with the final bill when credit cards are issued.

Employee Preparation

Guardian employees will be offered the proper personal protective equipment to execute their job duties. Management and Administrative personnel will provide the proper instructions on equipment use prior to opening and throughout their shift (as necessary).

Personal Protective Equipment (PPE)

  • Face Masks – 2 types of masks are provided for staff (e.g., non-medical masks and cloth face coverings). Staff may wear personal face coverings, but must be washed daily.
  • Face Shields – For added protection, shields can be worn with face masks.
  • Gloves – Must be worn by kitchen staff.
  • Hand Sanitizer – Available for staff in multiple locations throughout brewery, taproom, and patio.

Shared Equipment Protocol

  • Phones – Sanitized after use or between users.
  • Pens – Sanitized after each use or between users.
  • POS Touchscreens and Computers – Sanitized routinely.
  • Credit Card Readers – Sanitized routinely.
  • Shared Work Tools – Sanitized after each use or between users.

Sanitizers and Disinfectants

  • Cleaning and disinfectant supplies have been purchased and are available for use in accordance with product labels, safety data sheets and manufacturer specifications and are being used with required personal protective equipment for the product.
  • Soap – Array Foam Handwash
  • Sanitizer – Star San by 5-Star Products
  • Quat – Array Neutral Quaternary Disinfectant
  • Hand Sanitizer – Purell and New Holland Brewing Company Hand Sanitizer
  • Hydrogen Peroxide
  • Rubbing Alchohol
  • Simple Green

Addressing Questions and Concerns

  • Customer questions and/or concerns can be communicated through email, by phone, or with a Guardian Manager or Administrator (kimc@guardianbrewingco.com; 1-269-543-2238; in-person).

Sanitation Protocol

  • Disinfection will occur each hour and include wiping the following with Quat Disinfectant:
    • Restroom handles, locks, towel dispensers, doors (both customer and employee restrooms)
    • Taproom door handles
    • Patio handrails
    • Work surfaces such as bar top, counters, tap handles, dishwasher handle, soda guns, ice chest handles, cooler door handles, delivery and employee entrance/exit door handles
  • Refillable bottes (Growlers, Howlers, etc.) brought into the taproom for refills will be sanitized in the following way:
    • Cap is removed and inspected for cleanliness and damage
    • If the cap is in good condition, it is sprayed with Star San sanitizer, if the cap is dirty or damaged, it is immediately recycled.
    • Information area on glassware is cleaned with alcohol to remove markings
    • Inside of glassware is sprayed with Star San sanitizer and rinsed with water
    • Outside of the glassware is submerged in Quat Disinfectant and rinsed with water
  • Crowler aluminum cans are sanitized before each fill in the following way:
    • Inside of Crowler is sprayed with Star San sanitizer
    • Lids are sprayed with Star San sanitizer (Star San is a no-rinse sanitizer)
    • Cans are rinsed with water by using the glass sprayer below taps.

Sanitation Protocol if Customer or Employee is Symptomatic or is Diagnosed with COVID-19

  • Guardian Brewing Company will secure the area and disinfect every surface with Quat Disinfectant
  • The Allegan County Health Department will be notified immediately for guidance and to report the incidence.

Air Circulation

  • Guardian Brewing Management will maintain the proper ventilation of air-flow by ensuring the blowers are not forcibly circulating air across people.
  • Management will be responsible to minimize the air flow by controlling and monitoring the thermostat.
  • Weather permitting, Management can adjust the taproom ventilation and introducing fresh air by opening the windows.

Communications and Training

This COVID-19 Preparedness Plan was communicated to the Guardian Brewing Company employees via email on Wednesday, June 3, 2020. Management will meet on Friday, June 5, 2020 to discuss the Plan and will be readdressed with all employees during a meeting/training session on June 7, 2020. Additional communication and training will be ongoing based on unforeseen issues or concerns that arise. Eventually, COVID-19 Best Practices will be the goal during these times.

The COVID-19 Preparedness Plan will be communicated to the public on Guardian Brewing Company’s official website, social Media sites, and on signage throughout the taproom and brewery. Instructions include customer and employee expectations.

It is the responsibility of Guardian Brewing Company’s Managers and Administrators to monitor the effectiveness of the COVID-19 Plan and make necessary adjustments as long as those adjustments comply with the Michigan Department of Health (MDH) guidelines, federal OSHA standards related to COVID-19, and Executive Order 2020-0111 (COVID-19).

For the most up-to-date guidance for COVID-19, including detailed instructions on self-isolation and self-quarantine, visit the following sources of official information:

Certified by:

Kim Collins, Owner

Catharine F. Bishop, PhD, Chief of Operations

Resources:

Governor Whitmer’s Executive Orders

Section 8 of EO 2020-97 Strategies for Restaurants

EO 2020-109 Temporary Safety Measures for Food-selling Establishments

Allegan County Health Department

CDC Considerations for Restaurants and Bars

OSHA Guidance for Preparing Workplaces for COVID-19

#ArtCoastSafe Restaurant Safety & Sanitation Protocol

In light of COVID-19, the restaurants of Saugatuck, Douglas, and Fennville have adopted this Safety & Sanitation Protocol to keep the #ArtCoastSafe for our guests and employees alike.

We pledge to maintain or exceed these high standards at all times.

  • Food Safety
  • Cleaning & Sanitizing
  • Monitoring Employee Health & Personal Hygiene
  • Social Distancing

Food Safety

  1. At least one Certified Food Manager will be on premise when business is in operation..
  2. All out-of-date items will be discarded.
  3. If delivery is offered, measures will be taken to keep hot food hot & cold food cold while in transit. Food is packed and sealed at the restaurant to avoid outside contamination and delivery will be contactless.
  4. If carry-out is offered, a designated pick-up zone will be provided. Carry-out will be contactless, with food being placed in the guests’ trunk or set on a table for them to pick up.
  5. If grab-and-go coolers are utilized, coolers will be stocked to minimum levels to limit the number of hands on each item.

Cleaning & Sanitizing

  • The entire facility has been deep cleaned prior to re-opening with heavy focus on high-touch areas. When open, high-touch areas like door knobs, counter tops, bathroom fixtures, & credit-card machines will be sanitized at least every 2 hours. Avoid all food contact surfaces when using disinfectants.
  • Between seatings, table condiments, table tops, chair arms, table condiments, digital ordering devices, check presenters, self-service areas, and common touch areas will be cleaned and sanitized. Single use items like menus, condiments, and napkins will be discarded. Consider using rolled silverware and eliminating table presets. Consider single use salt, pepper, sugar, ketchup, mustard, other condiments. Portioning condiments is fine if kept in properly. Avoid straws when possible.  Have wrapped straws available if you need.
  • Bathrooms will be monitored and cleaned frequently based on use.
  • Hand sanitizing stations will be available for guest use.

Monitoring Employee Health & Personal Hygiene

  1. Per existing FDA Food Code requirements, employees who are sick will be told to stay home.
  2. Employees will complete a pre-shift screening which may include a questionnaire and temperature check. Employees can be trained to self monitor + chart throughout shift.
  3. Employees exhibiting symptoms will be asked to go home and self-isolate for at least 7 days from the onset of symptoms and be symptom-free for three days without medication.
  4. All Staff must wear face coverings, with kitchen staff wearing gloves as is always required when handling food. Restaurant may provide these masks as well as training on mask etiquette. Mask fronts should not be touched once on. They should be disposable or washed after each use.
  5. All employees will be trained on the importance of frequent hand washing for at least 20 seconds, the use of hand sanitizers with at least 60% alcohol content, and to avoid touching hands to face.

Social Distancing

  1. Capacity will be limited to 50%. Seating shall be reconfigured to allow at least 6 feet of space between tables for proper social distancing. Guests will not be allowed to congregate at the bar or in the lobby/near the entrance.
  2. Waitstaff will provide the same high level of service while limiting guest contact and wearing a mask, provided by the restaurant.
  3. If possible, one-way traffic flows will be implemented in the restaurant. This could mean designating separate entrance and exit points, arrows on the floor, and signage informing guests of traffic patterns. In higher traffic areas (host stand, restroom line), 6-foot distance markers will be placed for guest convenience.
  4. Touchless ordering and payments may be made available whenever possible. This could mean digital menus, tableside ordering tablets, and accepting virtual wallet payment like Apple Pay.
  5. Signage at the entrance of the restaurant will inform guests that anyone showing symptoms of COVID-19 or refusing to adhere to social distancing policy may be asked to leave.
  6. Where counter-service is utilized, a partition or plexiglass barrier will be implemented between the cashier and the guest.

Each restaurant who signs the pledge to keep the #ArtCoastSafe will be evaluated for adherance to this policy. As guests, you can expect the same unique, personalized experience you’ve always enjoyed in our small towns. We are committed to providing exemplary customer service, quality products, and unique experiences to locals and visitors alike, with the health and safety of our guests and employees our top priority.

We pledge to adopt this policy and commit to keeping the #ArtCoastSafe.

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