COVID -19 Safety Measures

Our Safety Protocols:

To help protect you and our employees below are our safety procedures for visitors and staff.

For Customers

BE SMART

  • Follow the recommended CDC guidelines whenever possible.
  • Please visit us another time if you are experiencing symptoms or do not feel well.
  • Please adhere to posted signage throughout the restaurant.
  • Your temperature may be taken upon arrival.
  • We love our environment and try to reduce our footprint at all times. We use a HIGH TEMP Sanitizing Dish Machine at this location and were given permission and guidance to serve on china &/or glass. If you would like to have disposable products used, please ask your server.
  • Please use the hand sanitizer provided upon entering and after restroom usage.
  • Please dispose of any masks & gloves in receptacles provided. Do not leave on tables!

BE PATIENT

  • Tables are first come, first served. Tables must be allowed to dry after sanitizing in between uses.
  • Please DO NOT congregate in groups near the door or inside. You will receive a phone call or text when your table is available.
  • Please arrive within 10 minutes or table will be released to the next guests.
  • You may experience a longer than normal wait time for your food today.
  • Due to the current supply situation, your favorite menu item may not be available.
  • Menu prices may change at any time due to volatile market situation.

    BE KIND
  • Social Distancing measures will be utilized throughout your visit.
  • Today’s experience may not be what you were used to before.
  • We are all in this together.
  • Please be kind to your wait staff as they are only trying to adapt and do their jobs in this current situation that we are calling the “New Normal”.
  • Please treat all employees and guests with respect throughout today’s visit.

STAY WILD (and SAFE)

We thank you for your support and hope to see you again soon!

Sanitarian Guidelines
  • Sanitarian should wear gloves throughout their shift. Wash hands and re-glove after approved breaks.
  • Sanitize all door knobs, handles and commonly touched surfaces on an hourly basis.
  • Carefully sanitize computer screens on an hourly basis.
  • Make sure highchairs are sanitized after each use and marked clean.
  • Pre-Bus and Bus ALL DIRTY DISHES from tables.
  • Menus are given to guests to keep. We do not reuse menus. If a menu is left at the table when the guest leaves it must go into the garbage and NOT into recirculation.
  • Clean and sanitize tables and chairs after usage. You should allow at least 8 minutes for sanitizer to “dry” rather than wiping it off to be most effective.
  • Phones must be sanitized before and after your shift.
  • Condiments are not to be left on tables. When bussing they must be sanitized before they go back into recirculation.
  • Make sure sanitizer bottles/sprayers are filled throughout shift and gloves are stocked.
  • Carefully mix up sanitizer solutions as needed, see mgmt. for details.
  • Sanitize pens after use at server stations, carryout & bar areas. Please see mgmt. for provided pen receptacles.
  • Restrooms should be clean, stocked and sanitized on the hour.
  • Make sure staff is adhering to sanitizing guidelines and notify management when needed. This is extremely important!
Back of the House Employee Guidelines
  • Please arrive ready to work in uniform, ON TIME for a temperature check.
  • If you are feeling ill you CANNOT return to work without a clearance. If you feel you may have been exposed you MUST quarantine for 14 days.
  • There are to be NO CELL PHONES out at any time, unless on break. You must wash your hands and re-glove before returning to the line.
  • Cigarette breaks must be approved by manager and can only have 1 person out at a time. Again, hands must be washed and re-gloved before returning to the line.
  • You MUST wear a mask when you are on the clock and gloves on the line. When you leave the line you must wash hands and re-glove before returning.
  • Do not touch your face with your hands on the line. Revert to rewashing and re-gloving if you do.
  • Wash your hands as often as possible.
  • Please adhere to posted guidelines so that our guests will do the same.
  • Prepare all dine in entrees as you normally would unless a guest asked for it to be packaged to go. It will be modified on the check.
Front of the House Employee Guidelines
  • Please arrive ready to work in uniform, ON TIME for a temperature check.
  • If you are feeling ill you CANNOT return to work without a clearance. If you feel you may have been exposed you MUST quarantine for 14 days.
  • There are to be NO CELL PHONES, unless on break in the approved space by mgmt. You Must wash your hands after using your phone before returning to work.
  • You MUST wear a mask when you are on the clock and your mask must cover your nose and mouth and be clean.
  • Wash your hands! After you touch door knobs, in between tables, before and after you re-glove, after cell phone usage, after breaks, after touching any “foreign” materials that come from outside the store-pens, money, credit cards etc. (However please glove before handling such items)
  • Servers, please keep ONE pen on you at all times. Do not give this to guests. We will have community pens that will be available and marked, “Clean” & “Dirty”. Pens shall be sanitized as often as needed.
  • Tables MUST be sanitized and allowed time to dry in between use.
  • Highchairs shall be sanitized and marked with colored tape to show that they have been properly sanitized before being used.
  • The HOST shall wear gloves OR use sanitizer when giving silverware to tables. Gloves should be changed after touching any other object- doors, pens etc in between silverware rolling.
  • ONLY the Sanitarian on duty will bus dirty dishes from tables. This person will wear gloves throughout the shift. Servers & Bartenders not working a Sanitarian shift CANNOT bus dirty dishes!
  • Menus are NOT to be reused. You may tell our patrons that the menu is theirs to keep or we throw them away. Do not touch used menus. The sanitarian shall throw those away when bussing the table.
  • Condiments are not to be left on tables. You will provide guests with sanitized condiments upon request. The Sanitarian will remove from the table when they buss and sanitize for recirculation
  • Have someone open the door for all guests entering and leaving whenever possible. Try not to use your hands when opening the doors for guests. Use your body to keep cross contamination down when applicable.
  • DO NOT allow guests to wait for tables in groups or congregate near entrances. Call or text their cell when the table is ready and instruct them to arrive within 10 minutes or they will lose their place in the wait.
  • Please practice proper social distancing whenever possible.
  • Cigarette breaks must be approved by management in designated areas. Please limit smoking area to 1 employee at a time. Wash hands before returning to the floor.
  • FOH Phones should be sanitized in between shifts.
  • If a guest has a question regarding our Covid-19 Procedures and you do not know the answer, PLEASE GET A MANAGER to assist.
  • If there is an issue with a guest in the building, PLEASE GET A MANAGER!
  • Please adhere to posted guidelines so that our guests will do the same.

Huntington

Phone:
304.523.1555

Huntington Catering:
blacksheepcateringhuntington
@gmail.com

Address:
1555 3rd Ave.
Huntington, WV
Directions

Charleston

Phone:
304.343.2739

Charleston Catering:
blacksheepcateringcharleston
@gmail.com

Address: 
702 Quarrier St.
Charleston, WV
Directions

Hours

Sun & Mon:
CLOSED

Tues – Thur:
11am – 8 pm

 Fri & Sat: 
11am – 9pm

Email

General:
blacksheepwv
@gmail.com

Booking:
blacksheeplivemusic
@gmail.com