‘Doing our best’
Since the son of the owners of Palmer’s Steakhouse in Hartland has cystic fibrosis, the restaurant has always had hand sanitizing stations throughout.
But now, the owners are finding even more ways to keep the environment cleaner.
“We want them (customers) to feel safe, we want them to feel comfortable and we want them to know we’re taking precautions to keep them safe,” said coowner Jerry Arenas.
To cut down the capacity of the patio, the restaurant — which usually has eight four-seat tables — now has two four-seat tables and five two-seaters.
Additional tables were eliminated from the interior of the restaurant to provide larger gaps as well.
Plexiglass guards have been installed on the bar to “separate the customers from the bartenders,” Arenas said. All employees wear masks.
The steakhouse has been strongly encouraging reservations “so there’s no one waiting to come in if there’s not a seat,” he said. Table times are limited to 90 minutes.
“We’ve been full almost every night during peak hours to the capacity of the tables we have available,” Arenas said.
The restaurant offered carryout for about seven weeks before closing for a kitchen remodel, then reopened for dine-in May 22.
“To be a good community citizen, we should be doing our business, but also doing our best not to continue the virus,” said Johnny Vassallo, co-owner of Mo’s Irish Pub in Milwaukee and Wauwatosa and
Business has been slowly picking up at Ally’s Bistro in Menomonee Falls since reopening for dine-in May 28, said owner Rodney Zimmerman.
“Every day, it’s a few more people, and people are feeling a little more relaxed,” he said.
The restaurant’s employees have a sanitizing checklist to go through every hour, which includes door handles and hard surfaces. Front-of-the-house staff wear masks and gloves.
Before staff members start their shifts, their temperatures are checked and they are asked whether they’re experiencing any coronavirus symptoms or have had any exposure, Zimmerman said.
The restaurant’s typical capacity is about 150, but is currently serving between 60 and 70.
Outside, tables have been taken out to create 6 feet of space between them.
The restaurant is encouraging call-ahead seating on the weekends to get customers in more efficiently.
“We want to make our guests feel safe, welcome, and that they can feel good about being out and with us,” Zimmerman said.