COVID-19

Piccolo Best Practices & FAQs

We're living in some <insert your preferred COVID-19 adjective here> times. 

Like you, we've experienced the full spectrum of emotions associated with this pandemic: frustration, anxiety, and sadness. But, with every cloud comes a silver lining. We continue to be inspired by the tremendous kindness shown by our guests and the scope of support from the community during this time. 

 

Thank you.

 

As of 6/16, our state and county officially entered "Phase 2", lifting all government restrictions on business. At Piccolo, we want to make sure to celebrate this next phase in a measured and conscientious way. Outlined below are best practices that have been implemented at Piccolo to ensure the health and safety of our guests and staff during this time. 

 

For answers to your questions about Piccolo's latest policies, systems, and procedures, please visit our FAQs page here. 

 

 

Piccolo Best Practices

1. More frequent and rigorous sanitation of all surfaces; bathrooms sanitized on a more stringent schedule of every 30 minutes. 

2. Switched to one-time use napkins and condiments. Implemented laminated menus that are sanitized after every guest use. 

 

3. Piccolo servers and bartenders will now be wearing masks *by guest request.* If you'd feel more comfortable with your server wearing a mask, please just let us know and we'll be more than happy to oblige. Curbside food runners will continue wearing masks as we understand this is important to our guests who are not yet comfortable with dine-in service. 

4. Pens and credit card holders sanitized after each guest use. 

5. Installed a medical-grade air filtration system that captures virus particulates circulating in the air that are as small as .003 microns (COVID-19 is approximately .125 microns). 

7. Added free-standing hand sanitation stations in main dining room and back-of-house. 

8. Scheduled weekly professional-grade cleanings of the entire building. 

9. Installed a hands-free door pull on front door. 

10. Moved to reservation-only dine-in service to mitigate large groups of people from congregating around the entryway and host station.