Well-Being at Evins Mill

Health & Well-Being

In normal times, we strive to maintain a healthy ecosystem for guests and staff alike through a long-standing commitment to cleanliness, safety and preventative maintenance. The A+ scores we consistently receive from inspections of our dining/lodging facilities by the TN Dept of Health speak to the higher standard to which we hold ourselves. In these less than normal times, we hold ourselves to an even higher standard. Beyond normal protocols to mitigate risks posed by respiratory diseases, we have taken other steps particular to our location. Some measures are temporary, while others are indefinite or potentially permanent. We will revisit these practices on a weekly if not more frequent basis, and calibrate them to be in tune with current CDC and state recommendations.

[revised Monday, May 18, 2020]

Reservation Policies & Practices

  • We encourage guests, individuals and groups alike, to assess their health a day before they check-in.
  • We convert penalties for illness-related cancellations to full credits, which are redeemable within a generously defined time frame. 

  • We have moved room check-in from 3:00 to 4:00 to give our staff time to perform "deep" room turn-overs.
  • Barring an existing or exclusive-use contract, we accept no more than ten room reservations per night, or 50% capacity.
  • Barring an existing or exclusive-use contact, we do not accommodate parties with over 10 patrons.

  • We communicate these health protocols, practices and policies in multiple pre-arrival correspondences, in check-in materials and through on-site signage.

Meal Service Protocols

  • Per current guidelines, we will seat at no more than 50% of total dining area capacity.
  • At breakfast, we have suspended buffet service and offer instead a choice between plated/dine-in or take-out service.

  • We have suspended the pre-dinner social hour and instead offer plated appetizers as a first course.

  • At dinner, we offer a choice between plated/dine-in or take-out service.

  • We provide non-alcoholic beverages & snacks upon request rather than at a self-serve station.

  • While full bar service remains available, we have eliminated bar seating.

  • Barring an existing or exclusive-use contract, we place dining tables at a minimum of 8' apart from each other.
  • If provided at all, we use disposable menus and only offer patrons freshly printed ones.
  • We disinfect points of contact in dining areas after every seating, including chairs, table surfaces & sides and table top accoutrements.

Front-of-House Measures

  • We disinfect points of contact at the Main Lodge & Gristmill three to four times from 10:00 a.m. to 6:00 p.m. 
  • We provide hand sanitizer stations at points of ingress/egress at the Main Lodge, Gristmill & Solstice, and in common gathering areas in the same buildings. 

  • As weather conditions permit, we keep open doors of ingress & egress at the Main Lodge and Gristmill from 10:00 a.m. to 6:00 p.m.
  • We are offering bellhop service only upon request to further minimize points of contact.

  • We perform "deep" turn-overs for overnight accommodations, paying special attention to points of contact such as remote controls, etc.

  • We request that guests pay by credit card and do not require the card to be present to complete the transaction.

Back-of-House Measures

  • We take staff temperatures every time a staff member clocks-in and send staff home if their temperature exceeds 100.4.

  • We schedule staff to arrive, take breaks/lunch, and depart on a staggered schedule to reduce moments of congregation.

  • When possible, we schedule staff to work independently of – or at least 6' feet from – each other.

  • We have required staff to sign an agreement indicating they will refrain from coming to work if they have had close contact with a confirmed case of COVID or if they have recently experienced symptoms of illness, COVID or otherwise.

  • We require staff to wear masks when other staff members are in the vicinity and provide staff with a new mask weekly.

  • We keep an adequate inventory of health supplies on-hand to support this effort, including a touchless thermometer, masks, gloves and cleaning agents.

  • We require staff to wash their hands upon arrival and incessantly throughout their shift.

  • We disinfect points of contact in back-of-house areas after every use.

  • We disinfect all delivered packages upon arrival.

  • We have posted CDC signage in back-of-house areas reminding staff of steps they can take to mitigate the risks of respiratory diseases.

  • We allow staff to work remotely when such work is available to be performed.

  • We have suspended in-house staff meetings.

Please contact us should you have any additional suggestions or concerns.