COVID-19 Protocols

Safety & Operational Guidelines for Onsite Work

These guidelines are the standard SOP’s we ensure as part of our operations part of the coordinated COVID-19 plan. Depending on the area of work, this is performed by the crew and managers or other designated personnel and are communicated onsiteonsite.

This policy is our best effort to anticipate what we, as one of the many entities onsiteonsite, can prevent the spread of COVID-19, understanding that each of our venue and event presents a unique working scenario. We will adjust our policies accordingly while always keeping our commitment to safety.

Employees are provided with access to masks, hand sanitizer, hand soap, paper towels, gloves (where required) and training. Employees, freelancers and subcontractors will be asked to self-assess their wellness and acknowledge their health both before a work assignment and continuingly.

Employees are aware that daily temperature checks likely will be performed onsiteonsite, and for some events, COVID-19 diagnostic testing may be required. • Stated – Stay home if you are sick. Pay attention to symptoms considered to be possible signs of COVID-19. Wash hands frequently. Wear a mask. Follow the policies – they are there for your health!

During this pandemic, we understand the Guests visiting our outlets, their expectations have changed and that they will be relying on us to take additional care to ensure they are safe. This will involve altered operations as well as new requirements.

Distancing: 6′ distance will be maintained when possible. Work will be conducted in assigned teams to reduce the contact between other workers. If outside labour is being used, they are assigned to the same department and lead throughout the work. If workers must work < 6′ distance, proper PPE is required.

Masks/PPE: Face coverings must be used during all work calls. Nocturnal will provide face coverings for its employees for the duration of the assignment. Face covering should not be shared. Workers should avoid removing face coverings even when isolated or 6′ apart. If a mask is removed due to working requirements, all surfaces should be disinfected once work is complete or if a new worker takes over. Gloves are required when handling or installing close-contact or high touch equipment such as lavalier microphones, com headsets, instruments, etc.  

Cleaning / Sanitizing: Sanitizing wipes/cleaners to be used for equipment and high touch points. The venue must ensure proper cleaning and disinfecting of all public areas, including providing properly stocked bathrooms.

Temperature Scanning/Health Check: For onsite work, the venue and management will typically be responsible for temperature checks. • Since COVID-19 is often asymptomatic; all workers are assumed to be positive carriers. All managers and department heads must not allow any identifiably sick workers to enter the show site. Project Managers and Crew Leads will confirm each day that onsite crew members do not feel ill and have no symptoms of COVID-19. Symptoms include: fever of 100.4°F/38°C or higher, cough, shortness of breath or difficulty breathing, chills, repeated shaking with chills, muscle pain, headache, sore throat, stomach distress and a newly experienced loss of taste or smell. • Temperature checking should not be used as an “All Clear” or “Healthy” indicator as many COVID-19 carriers can be asymptomatic, including maintaining an average body temperature. Daily temperature scanning using a contactless testing device will likely be used to monitor any potential fevers (≥100.4°F). • Temperature scanning will likely occur before each entry to the worksite. (i.e. Before security checkpoint or in the parking lot). Any testing should be done privately, with proper PPE by the test taker.

Signage: Nocturnal anticipates that the venue will have signage posted prominently around the worksite to reinforce social distancing, hand washing, proper use of face masks and other health best practices. Posting locations for signage should be coordinated with the venue. Guidance suggests that locations for signage should include entrances, bathrooms, time clocks, food/drink areas and that it should be reasonably scattered around the site.

Breaks / Scheduling: Scheduled breaks will be staggered by the department or working group to be feasible. Any congregating must follow social distancing rules. Managers/department heads must stress this requirement to all workers. No department, union or other organization is exempt from this rule. Work schedules should be staggered for each department/working group if possible. This will require the assistance of others for logistics related to entering/exiting the building, breaks, clocking in/out, etc. See the Food & Drink section to follow.

Equipment Usage: Nocturnal will attempt to have its equipment handled by the same workers or teams, wherever feasible. If an item of high-touch equipment, such as a console or camera, is swapped out, it must be sanitized, preferably by the previous worker. Workers handling equipment may be required to wear gloves. High-touch equipment and areas of equipment will be sanitized more frequently using EPA approved cleaners.

Food & Drink: Nocturnal is typically not responsible for providing Food & Drink, but it must discuss the client handling procedures with these guidelines below. Food plates/trays should not be made open or accessible in a “buffet” style without appropriate precautions. Food and beverage should attempt to be made available in single-serving, pre-packaged formats. Self-serve stations (such as coffee dispensers, water coolers, etc.) should be avoided or staffed by a dedicated food-ops team member. If self-serve stations cannot be avoided, proper procedures should be put in place with one-time use paper grabs or a required hand-sanitizer station before utilizing any self-serve device. • Vending machines must be sanitized often.

Doors / Best Working Environment: Guidance suggests that doors, windows, docks, etc., should be kept open when possible to keep a good flow of fresh air circulating throughout the building. Entries should be kept open to avoid the use of high-touch doorknobs. Work areas should be spread out as much as possible. Maximizing outdoor and large indoor spaces can help mitigate the number of potential contaminants in the air.

Contact Tracing / Onsite Workers: Please follow response protocols upon learning that an employee or visitor has tested positive for COVID-19. The Response Contact Tracing & Incident Report form will guide you through the necessary steps to follow, including gathering needed contact information, i.e. employee and visitor names, phone numbers, email addresses and positions • Notification of others who may have been in contact with the person who tested positive • Appropriate cleaning and disinfecting of work areas.

Talent / Venue Management: We have established these protocols based on the most current guidance. However, the client, the venue and talent may require more stringent measures, including the use of masks and gloves, cleaning and restrictions on interaction with talent. Nocturnal crews will follow these.

Training: All Onsite workers must complete COVID-19 RTW training. Senior Positions, i.e. Crew Chiefs and Project Managers, will conduct additional training for onsite coordination and hazard communication. Virtual training before starting work.

Onsite Daily Meetings: Nocturnal will conduct daily onsite meetings. Agendas will include: 

• Review of Onsite Ops plan 

• Confirmation/affirmation of Wellness Questionnaires 

• Verification that all employees have proper PPE 

• Review of safety protocols, including social distancing, face masks and gloves 

• Any changes regarding break schedules, work zones, additional protocols from talent or additional crew

Artistry Food and Beverage policies:

  • Associates shall wear clean uniform, gloves, mask & headcovers at all times.
  • Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities.
  • Food Service Areas to be thoroughly cleaned & disinfected after every meal period & disinfect surfaces frequently touched by associates & guest.
  • Re-draw your floor plan so that there is a minimum of 6 feet between tables.
  • Use spacing measures, increase gaps between seating arrangements to ensure at least 01-meter gap between employee, customer & visitors.
  • Whenever possible, it is recommended to have a maximum of 4 persons for 10 square meters. Tables shall be arranged such that the distance from the back of one chair to the back of another chair shall be more than 1 m apart and that guests face each other from a distance of at least 1 m.
  • Reduce the number of covers per table by 50%.
  • The coffee machines, soda machines, and others, in particular the parts more in contact with the hands of users, should be cleaned and disinfected at least after each service and more often if necessary. Ideally, coffee should be served from a Carafe with minimum contact with a mug/cup during breakfast hours
  • All food is covered during transport from the kitchen to the guests.
  • Additional cutlery is offered to the guests in case they want to share food. All extra covers to be removed once guests are seated.
  • No salt & pepper cruet set, condiments to pre-placed on the table to reduce risk of contamination. Once the guest is seated only then place the items.
  • Hand sanitisers to be placed at all work stations.
  • As guests enter the restaurant, request the guest to sanitize their hands at the hostess/host desk as a good practice. Also, make guests aware of norms and service style in line with our preparedness. Use standard phraseology
  • Even with proper handwashing food handlers should use barriers such as tongs, gloves etc. to prevent direct contact with food.
  • No ready to eat food items shall be left open & shall be kept covered at all times.
  • High TouchPoints shall be cleaned twice daily by moping with a linen / absorbable cloth soaked in 01% sodium hypochlorite or any other equivalent disinfectant.
  • No Dirties anywhere – direct clearing to washing.
  • Print Single sheet menus that could be discarded after every guest use.
  • A tent card (in acrylic for easy disinfection) should also have options for contactless payment from UPI etc. (e.g. Google Pay). Seek confirmation and ref number if a guest has paid via UPI
  • Bill to be given without a folder and encourage guests to put in the card in the card machine themselves and input pin etc. After each use, sanitize the card machine.
  • Disinfect tables after every guest use using mandated sanitisers.
  • OPTIONAL: Go in for all single-serve pre-packed sauces & condiments like mustard, hot sauce, chutney, ketchup etc. to encourage hygiene.
  • Do not offer any finger bowls, move to single-use pre-packed wet tissue.
  • All tableware including salt & pepper shakers, toothpick holders, sugar container, tent cardholders, menus and bill folders to be cleaned and sanitized on a daily basis.
  • Refrain from using mats on the table.
  • Consider placing the cutlery in front of the guest rather than pre placing the cover.
  • Dining tables and chairs are sanitized with designated disinfectant before serving.
  • Leave a hint of disinfectant in the air. Have your associates make performances of wiping down tables and chairs after each guest leaves. Put up signage touting your frequent and committed sanitizing efforts. Add disinfectant napkins to service.