Coronavirus (COVID-19) – Guest Safety

The safety of guests attending London Concours is our top priority. We have worked alongside our caterer to make necessary changes to the food offer and service to ensure your safety.

Please ensure the host has signed a copy of the hospitality disclaimer and familiarise yourself with your table number which will be sent to you 10 days prior to the event.  This will enable us to run a smooth and efficient service on the day.

HOSPITALITY AND VENUE COVID-19 GUIDELINES

1Please ensure that nobody comes to site who should be following the government ‘Stay At Home’ guidance and isolating themselves. This should be for individuals who have symptoms of COVID-19, live in a household or are in a support bubble with someone who has symptoms, and those that have been advised to self-isolate as part of the government’s test and trace service.
2Hands, Face, Space Hands – Please wash your hands regularly at the sanitising stations provided around the event. Face – If you are in a crowded area or cannot maintain 2m separation from those that are not part of your household, please do wear your mask Space – Consider your distance from others and maintain a 2m separation from those that are not part of your household.
3The table size within the marquee is six covers, please advise us of the names of guests that you wish to join your table.
4Indoor gatherings are limited to members of any two households (or support bubbles), while outdoor gatherings are limited to members of any two households (or support bubbles), or a group of at most six people from any number of households.
5When arriving at the VIP marquee the host will be asked for their name and also to confirm the guest names.
6Please advise when booking your party of six if anyone is in the category of vulnerable, extremely vulnerable, or pregnant. A guest member will be deemed as ‘vulnerable’ if they have certain health conditions, meaning they are at higher risk of severe illness from COVID-19. Therefore, they are asked to take particular care to minimise contact with others outside their household by practising social distancing measures.
7Please be aware the venue operates a cashless policy.

HOSPITALITY CUSTOMER EXPERIENCE

Guests will be allocated space in the hospitality Marquee or the Long Room.

1VIP greeted at the host station by TE host team. Protocol of food and drink explained, advised of toilet locations and hand wash stations.
2All tables will be allocated with a maximum of six guests per table.
3VIP will be collected from the drinks reception and taken to their designated table.
4Water, wine, and condiments will be available on the table.
5A bar will be in operation for those who wish to purchase additional drinks, no cash.
6When guests depart the table will be cleared.

MEASURES IN PLACE FROM GUIDANCE ISSUED 

1Distance between tables is 2m or 1m+ from chair back to chair back. A pre-agreed layout of tables will be laid out which will enable all visitors to social distance in line with government guidance.
2A maximum table size is six covers.
3It is the responsibility of the host/booker to tick the disclaimer to ensure that guidelines are adhered to. The host will need to tick a disclaimer box.
4No host or guest will be challenged to identify members of their own household, the responsibility is with the booker/ host.
5Guests will be seated side by side rather than opposite each other.
6Social distancing of 1.0m plus will operate in all forms of queuing to reduce contact with any other guests.
7Assisted service allows minimal contact with service staff. Wine and water will be on the tables for guests in advance.
8One-way system in/out of marquee allows minimal cross-over points for guests and staff.
9Hand washing facilities will be readily available alongside a hand sanitiser gel on each table.

ASSURANCES FROM OUR CATERER

1Fitness to work assessment carried out on each member of staff.
2Full risk assessment on all activities.
3Physical and personal distancing measures will be in operation.
4Effective hand washing briefing and stations in operation.
5Face masks/coverings will be worn by the team.
6In addition to the following specific procedures, all Standard Operating Procedures in the Food Safety and Health and Safety Management Systems are in place.