Reading time:

Are you going back to work as a flex worker during this period? Of course, that’s possible since there is always work in the hospitality industry but there are still a number of things you should know. It’s all about the corona pandemic and we’ve broken it down for you.  

Keep in mind, you should also receive this information when you go to your workplace or you can watch and Anna, our community coordinator, who made a short video explaining it.

Work safely together

We’re sharing these instructions with you to ensure that you – you and the employer – will soon be able to work safely and pleasantly together. And of course, we want you to stay healthy! Your employer is obliged to provide you with sufficient information about the specific working conditions and the corona measures that have been taken at your workplace.

All corona instructions at a glance:

At your workplace, you are responsible for your health and that of your colleagues. That is why you adhere to the following rules:

  • wash your hands regularly with soap and water;
  • cough and sneeze on the inside of your elbow;
  • use paper tissues;
  • don’t shake hands now;
  • keep sufficient distance from your colleagues (at least 1.5m).

What else you should know

  • If you have a cold or feel sick, you cannot work unless you have tested negative for COVID-19. In any case, always inform your employer in advance, just to be sure.
  • It is possible that your employer also takes extra measures. For example, he may ask you to wear a mask and wash your hands several times.

  • Fewer people will be allowed in a restaurant. Both in and outside. You will have to take that into account.

  • It may also be that a hospitality business has to close its doors earlier. This means that you can no longer let guests inside beforehand. This is not yet known at this time.

  • There may be situations that are not corona proof. Guests can sit too close together or push tables and chairs together. Others still try to get in while it is approaching closing time. In those cases, consult with your boss or supervisor and let them solve the problem. Do not directly enter into a discussion with the guests yourself.

 

Monique