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 a higher standard. Beyond calling attention to aspects of Evins Mill that may intrinsically reduce the risk of infectious disease – it is for example a fundamentally outdoor experience with a limited number of patrons and within a short drive of most who read this – we have adopted a variety of protocols and practices to further mitigate the risk. Some of these measures may be temporary while others are potentially permanent. Either way, we revisit these procedures and policies on a weekly basis and calibrate them to be in tune with current CDC and state recommendations.
[revised Monday, October 12, 2020]
We invite guests to assess their health prior to arrival and remain home if not feeling well.
We convert penalties for illness-related cancellations to full credits, redeemable within a collaboratively defined time frame.
We have shifted room check-in from 3:00 to 4:00, allowing us time to perform "deep" room turn-overs, though we still invite guests to arrive as early as noon.
Meal & Bar Service Protocols
We require staff to don facial coverings during plated meal services.
We place tables at least 6' apart and offer take-out service at breakfast & dinner in lieu of dining in.
We provide non-alcoholic beverages & snacks upon request rather than at a self-serve station.
We have eliminated bar seating, though full bar service remains available.
We announce dinner entrees via marquis rather than by a traditional menu.
We disinfect points of contact after every seating, including chairs, table surfaces/sides and table-top accoutrements.
Other Front-of-House Protocols
We require staff to don facial coverings when assisting guests in person.
We request overnight patrons to don facial coverings when they check-in and check-out.
We require day-tripping patrons to don facial coverings when they check-in and utilize the Gristmill.
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 and monitor hand sanitizer stations at points of ingress/egress at the Main Lodge, Gristmill & Solstice.
We keep open doors of ingress & egress at the Main Lodge and Gristmill from 10:00 to 6:00 per weather conditions.
We offer bellhop service only upon request to further minimize points of contact.
We perform "deep" turn-overs for overnight accommodations, paying special heed to contact points like remote controls, etc.
We request that guests pay by credit card and do not require the card to be present to complete the transaction.
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.
We schedule staff when possible to work independently of – or at least 6' feet from – each other.
We require staff to don facial coverings when in proximity to other staff members and provide staff with their own set of washable masks.
We require staff to sign an agreement indicating they will not come to work if they have had mask-less contact with anyone infected by COVID or if they have recently experienced symptoms of illness, COVID or otherwise.
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 require house managers to sign a daily COVID checklist incorporating the measures outlined above.
We require housekeepers to sign a deep-cleaning checklist upon the cleaning of each overnight accommodation.
We post CDC signage in back-of-house areas reminding staff how they can mitigate the risks of infectious diseases.
Event Specific Protocols
We offer event clients at all meal services a choice of three service modes: plated, take-out, or reverse-serve buffet.
We offer event clients at break services a choice between a private self-serve or full-serve break station.
We set-up tables in meeting and dining rooms per event client request, but when possible recommend 6' apart seating.
We disinfect points of contact in meeting rooms before each meeting, including chairs, table surfaces/sides and AV.
Please contact us should you have any additional suggestions or concerns.