At Birbilo, the safety and health of our guests, our staff and the local community is a non-negotiable priority. Protecting our guests and our employees is the guide of our every decision.
In particularly critical moments, such as the ones we all live in, we had to, if we wanted to remain faithful to our culture, carefully plan each of our operations, taking into account all the necessary safety measures & aiming at absolute cleanliness and maintaining a healthy environment. preventing the spread of the virus.
With a sense of responsibility we are in constant contact with the competent Services and harmonize with the official Directives of the International and National Health Organization (WHO, EODY), regarding the situation we all face due to the coronavirus (Covid-19).
Our company has implemented the following measures in order to protect the Health and Safety of all, in our restaurants and to ensure that every meal takes place in a completely protected environment.
In our restaurant we have strengthened the hygiene measures in order to eliminate the risk of contamination.
Therefore, with the start of the reopening, we ensure the following additional measures:
It’s required to show a valid certificate of vaccination or illness when entering the interior of our restaurant.
As well as demonstration of a negative 48h rapid test for unvaccinated customers when entering the outside of our restaurant.
For children between 4-17 years old, it is necessary to show a negative 24h self-test when entering the restaurant.
Use protective covers in the catalogs so that you can successfully disinfect them immediately after each use.
Promotion of contactless transactions.
Systematic hand hygiene by employees and distribution of antiseptic in central points in the store.
Heat measurement of each employee before each shift and keeping a health record.
Individual packaging with antiseptic wipe and cutlery which have been disinfected before each use.
Disinfection of table seats after each change of guests.
Use of personal protection measures by all staff & face or mask shields for colleagues working in the reception, service and kitchen
Addition of additional cleaning staff with basic responsibility for the systematic disinfection of the area and the points of common contact.
Replacement of multipurpose items on the tables (pepper mill, salt, etc.) with individual portions.