【1】Basic Methods

1. Check all staff's temperature before working
2. Complete to sanitize hands frequently
3. Wear a mask properly
4. Install the spots of sanitizers in our facilities
5. Inform our guests to wear a mask

【2】More Detailed Methods

（1）When entering the restaurant

• We decline the enter of customers when they have a symptoms like cough, fever and headache.
• We install the thermometer to check customer's temperature when they enter.
• We conduct the entrance restriction not to be crowded in the restaurant much if necessary.
• We ask customers to have the proper distance when they make a line.

（2）Guide to the seats

• We make a large space between customers as far as possible through the arrangement.
• We make a proper space not to be closed at counter seats.

（3）Table service and Counter service

• We make a proper space standing the side of customers when recieving orders.
• We sanitize tables and counters every time customers change.
• We make a proper space between customers at the counter and our staffs.
• We make sure not to stand in front of customers when recieving orders at the counter.
• We make efforts to arrange the dishes on the small plate indivisually not on the big ones.
• We stop installing the bins of spice and paper tissiue on the table not to share.
• We always open at least 2 windows to change the air.

（4）Payment

• We utilize a cash tray not hands when the payment and sanitize it regularly.
• We install acrylic boards between the casher and customers in order to prevent the spread.

（5）Hygiene management of our staff

• We complete the management of health and hygiene of staffs who are in charge of food.
• We check all staffs temperature before working. If they have any symptons like feeling bad, we report to our head about working immediately.
• We strictly prohibit the staff who got infected to work.
• We wash uniforms and clothes frequently.

（6）Hygiene management of our restaurant

• We sanitize the whole restaurant at least 3 times a day.
• We install the plastic covers on the dishes not to spread the virus. We ask customers to wear groves and also wash and sanitize tongs frequently.
• We clean the kitchen with the detergent and complete the regular guideline of hygiene that we deal with as always.
• We throw away the trash that might be with saliva to the trash bins after put in the plastic bags and seal completely.
• We wash our hands with a soap and water definitely after taking off the mask and groves.
• We ask customers to flush the water after closing the toilet lit.

That's all.

These contents above might be updated frequently. Thank you for your understanding.